Lao Yi’s boiled beef and leek dumpling filling

  (Kirk McKoy / Los Angeles Times)

 

Lao Yi's boiled beef and leek dumpling filling



Total Time: 15 minutes

Servings: Makes enough filling for 3 dozen dumplings, about 6 servings

Note: Recipe adapted from Wang Ming Jun. Ground pork may be substituted for the beef in this recipe. Fatty ground meat makes for juicier dumplings. Chinese rice wine is available at Chinese and most Asian markets.

6 ounces fatty ground beef (about 20% fat)

2 1/4 teaspoons soy sauce

4 1/2 teaspoons Chinese rice wine or dry sherry

3/8 teaspoon sugar

Small pinch salt

1/4 cup water or cold broth

1 1/2 teaspoons vegetable oil

3/4 cup finely chopped Asian leek (also called Japanese leeks or negi;), or white scallion bottoms

1 1/2 tablespoons minced, peeled fresh ginger

1. In a medium bowl, combine the beef, soy sauce, rice wine, sugar and salt. Use a fork, chopsticks or spatula to stir together the ingredients clockwise (do not stir in the opposite direction) until mixture is smooth like a paste. Add water in 3 stages, stirring clockwise until each addition is well-combined and liquid is emulsified. Stir in the oil in same manner.

2. Stir in leeks and ginger until well combined.

3. Use the filling immediately, or wrap and chill until ready to use, no more than 1 day.



Each serving (with wrappers): 221 calories; 9 grams protein; 27 grams carbohydrates; 1 gram fiber; 7 grams fat; 2 grams saturated fat; 20 mg. cholesterol; 1 gram sugar; 183 mg. sodium.