Happy Friday all, this recipe is a throwback to my first recipe but on a simpler scale. This one doesn’t require you to buy a ton of sauces. I was challenged to come up with two recipes using Ken’s Dressing and I wanted to do something different. I used the Asian dressing for this recipe.
- 1 lb, Ground Beef (you can use ground turkey or pork also, I just had beef on hand)
- 3 tbs Green Onions
- ⅔ C. Ken’s Asian Dressing
- 1 package Nasoya wonton wraps
- Vegetable Oil for frying or Water for steaming
- Soy Sauce
- Diced Green Onions
- Roughly chop the green onions. In a medium sized bowl mix together all filling ingredients. Note: make sure the dressing is cold, it stays mixed together better. At this point if you have a food processor (or blender that doubles as one), put the filling mixture into it and process it into a paste. If you don’t have a food processor, I’ve used my mixer to get everything mashed together well. Once all ingredients are sufficiently combined put them back in the bowl.
- Layout your dough. I put mine on a cutting board in rows. In the middle of each square put about a teaspoon and a half to 2 teaspoons of the filling.
- Now, time to seal the dough around the filling. I fill a small glass with water, dipping my fingers in the water I then wet the edge of the dough square. From there I fold the dough into a triangle and press the edges together. I also press fork tines around the edge to get a good seal.
- Repeat until all filling has been used.
- Fill the bottom of a skillet with vegetable oil and heat on medium. Once the oil is a medium heat add the dumplings. They only need a couple of minutes per side. Don’t cook them too hot or the dough is burn before the filling is cooked.
- I have a steamer that I set into a pot with an a small amount of water in the bottom of the pan. Before steaming your dumplings put a layer of spinach leaves/cabbage leaves on the bottom of the steamer so that the dough doesn’t stick. Steam for ten minutes.
**NOTE** I did add extra minced ginger when I made this recipe but I like the extra spice. Feel free to add some red pepper flakes the soy to add some spice for dipping.
The point of this recipe is to be simple. I wanted to try and use as few ingredients as possible and still make good food. I’d love to know what you think. The original version of the recipe is here. If you can eat all the dumplings at once they freeze well as long as you freeze them flat so that they don’t stick together too much.
Let me know what you think of this recipe. Have a great day and a fantastic weekend!
All photos are by Laci McGee