Kay's Pan-Fried Beef and Chive Dumplings | Dumpling Week | NYT Cooking

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a firmer texture while cottage cheese provides creaminess at a lower cost.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content, while ground pork is often less expensive.

Toss zucchini in salt and let it sit for about 15 minutes to draw out excess water.

Marinate ground beef with soy sauce, vinegar, garlic, ginger, salt, pepper, toasted sesame oil, and scallions.

Mix the beef mixture using fingertips until well incorporated, similar to a meatball mixture.

Press tofu between paper towels to remove excess water, then crumble it over the beef.

Mix the crumbled tofu with the remaining filling ingredients until well incorporated.

Drain the zucchini and gently squeeze out excess water, then add it to the dumpling mix and mix well.

Dust a baking sheet with cornstarch to prevent sticking and keep dumpling wrappers covered with a damp towel.

Place about a tablespoon of filling in the center of a dumpling wrapper, adding a few pine nuts for surprise.

Moisten half of the dumpling wrapper edge with a fingertip, bring the two sides together, and press tightly to seal.

Pinch the center and seal one side first to work out air bubbles, then seal the other side, optionally crimping the edges for decoration.

Prepare a dipping sauce by mixing two parts soy sauce, one part vinegar, and a touch of sugar, adding minced pine nuts on top for texture.

Heat oil in a nonstick skillet and arrange dumplings pleat side up without crowding the skillet, cooking over medium low until lightly golden on the bottom.

Add 2 tablespoons of water to the skillet to create steam without making the dumplings soggy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens