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This weekend we made Erin’s dumpling recipe. I made it by myself on Friday and the skin turned out a little too thick. But Paul rolled out the dough yesterday and we nailed it. They are SO good. We made some stir fry and ate it all with rice.

Here is the recipe from Erin’s blog:

1 lb. ground beef
1 small onion
1/4 wedge cabbage, pureed in blender or food processor
3/4 t. salt
1 t. soy sauce
1/8 t. pepper

2 eggs
1 1/4 c. flour

Brown ground beef, add onion and cabbage and rest of ingredients. Cook until onion is tender. Mix flour and eggs together to make a wrap, knead a few times (should look like pasta dough). Cut into circles. Fill with about 1 t. filling, fold over and seal. Fry in small amount of oil until brown on one side, then turn and add water, put lid on and steam. Serve by dipping in 1 part rice wine vinegar, 1 part soy sauce.

  1. Erin

    December 11, 2006

    thanks jordan. i’m glad you tried them again and they turned out. it is definitely a challenge to get the dough thin, and it’s not a dumpling dough like you find on most dumplings; eggs, no rice flour, thick. i love your new look. glad you are back.

  2. Anonymous

    December 11, 2006

    Martin Yan gave a tip on making perfect dumpling dough:

    Use a tortilla press.

    I have yet to try it, but it worked like magic on his show.

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