| Yield: 12 servings | Weight | Measure | Directions |
|---|---|---|---|
| Ontario ground veal | 1.5lb (680g) |
In bowl, combine veal, cabbage, green onion, ginger, sesame oil, soy sauce, sugar, salt pepper. Mix well to combine. Cover, refrigerate for at least one hour up to 2 days. |
|
| Shredded Napa cabbage Green onion, minced Grated fresh gingerroot Sesame oil Soy sauce Sugar Salt Fresh cracked pepper |
3 cups (750 mL) 3 ¼ cup (60 mL) 1 tbsp (15 mL 2 tbsp (30 mL) 2 tsp (10 mL) 2 tsp (10 mL) 2 tsp (10 mL) |
||
| Dumpling wrappers | About 1 lb (454g) | 72 pieces |
Working with one dumpling wrapper at a time (keeping others covered with a damp cloth), place a rounded spoonful of veal mixture in the center of the dumpling wrapper. Run your finger around the edges with a damp fingertip. Fold over to seal, pleating edges to seal. Transfer to a lightly oil pan cover with a damp towel. Repeat with remaining wrappers fillings. In a large non-stick skillet, heat 2 tbsp (30 mL) of the oil over medium heat. Add 24 of the dumplings in a single layer, cook, until golden brown, about 2 minutes. Pour in ½ cup (125 mL) of the water; cover with the lid slightly off-set, steaming until the dumplings are cooked through the bottoms are deep brown in colour, about 2 to 3 minutes. Remove lid flip dumplings over to lightly brown the other side, about 30 seconds. Transfer to plate. Repeat in two more batches. Serve with a spicy soy dipping sauce. |
| Vegetable oil Water |
1/3 cup (75 mL) 1½ cups (375 mL) |
Source: Ontario Veal Appeal ontariovealappeal.ca
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