Beef and Sea Cucumber Dumplings – Sybaritica

These Beef and Sea Cucumber Dumplings use a Mermaid’s Purse fold, are filled with Ground Beef and Sea Cucumber, then cooked Pot-sticker style.

• 1 recipe Basic Dumpling Wrapper Dough made with 1 cup flour;
• 1 cup ground beef regular not lean;
• ¼ cup chopped reconstituted Dried Sea Cucumber
• 2 Scallions finely chopped;
• ½ tsp. each Salt and White Pepper;
• 1 tsp. Sugar;
• 2 tbsp. Oyster Sauce;
• Extra Flour for rolling;

• Mix the filling ingredients together (everything but the dough and extra Flour), stir well until smooth and sticky, the chill for at least twenty minutes.
• Roll out 16 dumpling rounds from the dough, top each with one sixteenth of the filling mixture and fold as desired.
• Fry the dumplings in liberal oil at low-medium heat until the bottoms are golden and crispy.
• Add one-half cup of water to the pan, cover almost tight, and cook for 5 to 10 minutes until the water is largely evaporated and the top of the dumplings are tender.
• Serve hot with a dipping sauce of choice.