Green Bean Sprouts and Meat Dumplings
What You Will Need
Ingredients
- 50 g minced beef
- 50 g minced pork
- 1/2 pack tofu (large pack, about 150 g)
- 400 g green bean sprouts (about 8 handfuls)
- 25 g chives (about 1/2 handful)
- 14 dumpling wrappers (diameter 10 cm)
Seasoning
- 1 Tbsp. green onions, chopped
- 1 Tbsp. minced garlic
- 1 Tbsp. cooking wine
- 1½ Tbsp. Lee Kum Kee Premium Oyster Sauce
- 1 Tbsp. Lee Kum Kee Seasoning Soy Sauce
- 1 Tbsp. Lee Kum Kee Premium Pure Sesame Oil
- 1/3 tsp. salt
- 1/3 tsp. pepper
Made with
Lee Kum Kee products
How to make it
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Remove the blood from the minced beef and pork by wrapping them in a kitchen towel.
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Press the tofu on the side of the knife, crush it finely, and wrap it with cotton cloth to squeeze out the water.
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Put the green bean sprouts in boiling water, parboil for 30 minutes, and drain water through a sieve. Spread it in a bowl, cool it, squeeze it out, and chop it finely. Chop the chives.
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Put seasonings in a large bowl, mix and add all the ingredients except dumpling wrappers, mix and leave for 10 minutes.
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Add 1/2 Tbsp. of the mixture from step 4 to the dumpling skin, apply water to the edges. Fold it in half and press it firmly to the edge, then stick both ends together after applying water. Repeat until you use up all the dumpling wrappers. Place dumplings on a steamer and steam for 10 minutes over medium heat.
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Tips: The amount of pepper can be adjusted according to preference.
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