Angie's Bulgogi Beef Potsticker Dumplings

REGENERATIVE DUMPLINGS AT HOME

Dumplings are delicious morsels of flavour that can be wrapped and stuffed in various ways. This recipe is inspired by Balance with Jess, with a regenerative and local spin using our best selling Dirty Clean Food 75CL grass fed and finished beef mince. For dumplings it is traditional to use a higher fat mince for the classic texture and taste. Especially when using a beef mince, the texture is coarser than a pork dumpling. You can use 85CL as a leaner option that still provides the juicy burst of flavour.

Our mince is antibiotic, hormone free black Angus from Manypeaks, WA.

The Magic of Folds

There are many ways to fold dumplings that are best suited for their cooking style, but you will find it's a matter of preference and how one is taught. It's often a skill passed down in generations and every family tends to do it differently.

I used the classic pleat style fold as it's a tradition in my family and a great versatile folding style that can be boiled, fried and steamed. My mum taught me this folding style when I was a child helping her make hundreds in a batch. We would use a pasta roller to roll out large sheets and my job was to cut them with a large round cookie cutter. We use the pleated fold for all gyoza or Mandu style dumplings where the skin is a thinner, and more delicate in texture compared to a wonton.

Dumpling wrappers are round in shape, whereas the classic yellow wonton is square. They have similar but different properties and uses.

The preferred and easiest style of dumpling fold for potstickers is the half moon style. It creates a larger surface area for crispy bites and cooks through evenly. You can achieve this by filling half the round wrapper, pressing gently to flatten, folding over the dumpling in half, and sealing the edge along the curve.

Another fold that is great for steaming is the rosebud. Once sealed in a half moon, with the sealed side facing towards you, wet the 2 corners, and bring them together to overlap. This looks like a sailors hat and creates a perfect big bite of juicy filling when steamed.

Made fresh using WA produce and regenerative grass fed beef at dirtycleanfood.com.au

Ingredients

Makes 30-50 depending on filling size

1/2 a brown onion
2 carrots
2 spring onion
3 cloves garlic
1.5cm knob of ginger
750g-1kg 75VL mince
4tbsp soy sauce
1 1/2tbsp brown sugar
2 tsp sesame oil
1/4c beef stock or broth
dumpling skins

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Essentials

Method

Prep the veggies. Add onion, carrot, garlic, ginger, and green onion to a food processor. Pulse until finely minced. Alternatively, manually chop with a knife.
Make the filling. Transfer minced vegetables to a large bowl and add ground beef, soy sauce, brown sugar, sesame oil, beef broth, 1 teaspoon salt, and ½ teaspoon pepper. Thoroughly mix together until beef is lightly tacky and sticky, about 1 minute.
Assemble. Set up your assembly station with a wooden cutting board, a small bowl of water, and parchment lined baking sheet. Lay out a single dumpling wrapper onto the cutting board and spoon 1 tablespoon filling into the middle, then lightly press flat.
Dip a clean finger into water and brush ½ edge of wrapper. Fold dumpling in half and gently press dry and wet edges together while squeezing out any air bubbles, forming a half moon shape. You can stop here if you plan to pan-fry the mandu.
Place assembled dumplings onto baking sheet. Repeat until all the filling is used up.
To steam: Bring water to a boil. Line steamer and place mandu evenly spaced apart inside. Steam for 10 minutes until wrappers are lightly translucent. Let cool slightly before serving.
To pan fry: Add 1-2 tablespoon oil to a skillet and heat over medium-high heat. Add a single layer of mandu, making sure to not overcrowd the pan, and cook for 2-3 minutes until golden. Then flip and cook for another 2-3 minutes, then serve. Enjoy!