Steamed Beef Dumplings

Categories: Erma, appetizer, nondairy

Ingredients

• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1 medium green onion (1 tablespoon), thinly sliced
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 2 medium carrots, shredded (1 cup)
• 2 medium green onions, thinly sliced (2 tablespoons)
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• 3/4 pound ground beef
• 2 cups Original Bisquick
• 1/4 cup boiling water
• 2 tablespoons cold water

Directions

1. Make Soy Dipping sauce by mixing vinegar and soy sauce. Sprinkle with onion; set aside.

2. Mix soy sauce and cornstarch in large bowl.

3. Stir in carrots, onions, cilantro and salt.

4. Add beef; mix well.

5. Shape mixture into 30 meatballs, using about 1 tablespoon for each; set aside.

6. Stir Bisquick and boiling water in medium bowl until soft dough forms.

7. Stir in cold water until dough forms a ball (dough will be sticky).

8. Divide dough in half.

9. Return one half of dough to bowl; cover and set aside.

10. Divide other half of dough into 15 balls.

11. Roll each ball into 3-inch circle one surface sprinkled with Bisquick.

12. Place 1 meatball in center of each dough circle.

13. Fold dough up and around meatball, allowing meatball to show at the top.

14. Press dough firmly around meatball, pleating to fit.

15. Gently flatten bottom of each dumpling.

16. Repeat with remaining dough and meatballs.

17. Place steamer basket in 1/2 inch water in 3-quart saucepan (water should not touch bottom of basket). Place dumplings, open side up, in basket so edges don’t touch.

18. (If all dumplings won’t fit in basket, refrigerate remainder until ready to steam.)

19. Cover tightly ad heat to boiling; reduce heat to low.

20. Cover and steam dumplings 16 to 18 minutes or until beef is no longer pink in center.

21. Remove dumplings from steamer.

22. Press dough firmly around meatballs.

23. Serve warm with sauce.

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