| Level: | Intermediate |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 12 dumplings |
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 12 dumplings |
Ingredients
- 1 pound smoked beef cheeks
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon chopped scallion
- 1 tablespoon cooking wine
- 1 teaspoon chile paste
- 1 teaspoon ground cumin
- 1 teaspoon sesame oil
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon horseradish
- Pinch cayenne
- Salt and black pepper
- 12 Chinese dumpling wrappers
- Vegetable oil, for cooking
- Soy sauce and Chinese chile oil, for serving
Instructions
- For the dumpling filling: Blend beef cheeks, garlic, ginger, scallion, wine, chile paste, cumin, sesame oil and 1 tablespoon water in a food processor until smooth and set aside.
- For the Alabama white BBQ sauce: Whisk together mayo, vinegar, horseradish, cayenne, salt and pepper in a bowl and set aside.
- For the dumplings: Fold beef cheek mixture into dumpling wrappers. Heat a pan over medium-high heat with some with vegetable oil. Add dumplings and brown for 1 minute, then add 1/8 cup water and cover. Cook until water evaporates and bottoms of dumplings are crispy, about 5 minutes more. Serve immediately with white BBQ sauce, soy sauce and Chinese chile oil.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 296 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 12 g |
| Cholesterol | 36 mg |
| Sodium | 409 mg |
| Serving Size | 1 of 12 servings |
| Calories | 296 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 12 g |
| Cholesterol | 36 mg |
| Sodium | 409 mg |