Celery Beef dumplings

Yes, I am still into dumplings making. My family loves it so much and, they can finish them so quickly. For a change, this time I actually use more meat than vegetable here. it is juicy, tender, with crispy skin.  You can have it boiled too if you like , just go with your favourite dipping sauce.


To fry or boil dumplings, refer here.
To store in the freezer, refer here.

Ingredients

Dough
Plain flour  500g
Water ( room temperature will do)  262g
Salt  4g




Filling
Minced beef  500g (10% fat)
Celery  300g ( diced to small pieces)
Onion 120g ( chopped to small pieces)
Finely chopped ginger ,  1 1/2 tbsp
Shaoshing wine   1 1/2 tbsp
Five spice powder   1/8tsp
Light soy sauce   1 1/2 tbsp
Cornflour   1 tbsp
Sesame oil   1 tbsp
Oil   2 tbsp
Salt   1 1/2 tsp

gently, in a circular motion, keep stirring until it looks gluey.
wrap for later use.

rested dough ready to be divided.
roll into a narrow strip.

cut into about 2cm each dough.

slightly flatten it

roll into round disks, thinner on the edge.

wrap in heaped tablespoon of filling, seal the centre top part like this

start pleating 

until all is done 

done.

Methods

Preparing the filling
In a bowl, mix in the flour, salt and water. You may use your stand mixer or hand knead to a smooth and glossy dough. Cover and leave for 30 minutes.
Clean the celery, use only the stems. Diced them into very small pieces.

In another larger bowl, add in shredded ginger, shaoshing wine, five spice and light soy sauce with the minced beef.
In a circular motion, keep stirring to allow sauces to absorb into the meat.  Add in sesame oil. Continue to stir for another minute. Cover and leave for 20 minutes.
Add in the chopped celery and chopped onions.  Add salt and oil, stir and mix. Add in cornflour, stir and mix again. Mixture should look gluey.  Cover and set aside for later use.
( I normally wrap and store in the freezer while preparing the dough skin right away. This way the filling will not get soggy or wet). 



Preparing the dough

With the rested dough, divide into a few narrow strips of dough. Wrap the rest with cling wrap to avoid drying while working on one.  Roll the dough to a narrow strip, cut into 2 cm dough each.
Flatten dough slightly, do that to all.
Roll each dough to a round disk, thinner on the edge.
Wrap filling in the centre.  Pleat and seal the dumplings.
Good to have it fried or boiled.
( note: you need to flour your working surface in the process of working out the dough).