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Meat Dumplings

4 Cup all-purpose flour
2 Cup fresh chopped spinach or 1 cup frozen spinach thawed
1-1/2 Cup water
1/2 Pound ground round
1 Teaspoon grated fresh ginger
2 Teaspoon low-sodium soy sauce
1/4 Cup finely minced water chestnut
1 Teaspoon sherry
2 Green onions chopped

Mix flour and water
Add more water a teaspoon at a time until dough cleans bowl
Turn it out on a floured board; knead smooth
Wrap in plastic wrap, and set aside for 20 minutes
Brown and drain ground beef of all fat
Wash and dry fresh spinach, or dry frozen spinach
Combine with ground beef and remaining ingredients
Mix well
Form dough into a long roll 1 inch in diameter
Cut or break into 1 inch sections
With your hands or a large glass, flatten each piece into a circle 3 inches in diameter
Place 1 TABLESPOON of filling in the center of each circle
With a finger dipped in water, dampen the edge of the circle
Fold the dough over the filling and press to seal
Brush a nonstick frying pan with 1/2 teaspoon oil
Place the dumplings in the pan and brown them on each side
Add enough broth or water to come up to a third of the height of the dumplings
Cover pan tightly, and steam until water is all gone - about 15 to 20 minutes
Serve the dumplings hot or cold with sherry or vinegar for dipping.

Courtesy Hold the Fat, Sugar & Salt by Goldie Silverman and Jacqueline Williams

Serves 8