Leftover Brisket Dumplings with A Dipping Sauce
Easy · 15 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 450 g Quality Mark beef brisket
- 3 cloves garlic bulbs, finely chopped
- 1 tbsp water chestnuts, chopped
- 2 spring onions, thinly sliced
- A handful raw prawn, finely chopped
- 1 large shallot, coarsely chopped
- 1 package dumpling wrappers, half a package will make around 24 dumplings
- 2 tbsp sweet soy sauce
- 2 tbsp soy sauce
- 2 tbsp malt vinegar
- 1 spring onion, chopped thumb sized piece (about 5 centimeters) ginger roots grated or chopped finely
- 1 small red chili, use more if you like it hot!
- 1 tbsp fresh coriander
Instructions
- This method makes around 24 dumplings
- In a wok or large pan fry off the garlic cloves, chilli, and spring onion over a medium heat until fragrant.
- Add the brisket and prawns to the wok.
- Add 2 tablespoons of sweet soy to the wok
- Cook until everything is warmed through (around 2-3 minutes)
- Remove from the wok and place the mixture in a bowl
- Fill each dumpling wrapper with a small amount of the brisket mixture. Seal the edges with water or a beaten egg.
- If you have a small dumpling press, use that instead as this will make the job much easier
- Use a steaming bamboo basket to cook the dumplings over boiling water. It should only take a few minutes; the dumplings will go see through when done.
- If you do not have a bamboo basket, bring a medium size pot of water to boil. Place the dumplings in the boiling water and cook for approximately 2-3 minutes
- Once the dumplings are cooked, transfer them to a paper towel-lined plate to drain.
- In a small dipping bowl, mix 2 tablespoons of light soy, sweet soy, and malt vinegar with grated ginger, chopped coriander and spring onion.
- The sauce can either be served in a dipping bowl or poured directly over the top of the dumplings.
- Carefully transfer the dumplings to a plate.
- Sprinkle with fried shallots.
Brisket
Sauce
To Serve
Tags: pepperplate-import