Leftover brisket dumplings with a dipping sauce
Simple potsticker dumplings
Serves
4 (24 dumplings)
Prep Time
10 mins
Cook Time
5 mins
Looking for a meaty twist on dumplings? Matt Melville cooked up these delicious dumplings using leftover brisket (lamb shoulder works well here too), a handful of fresh and frozen veggies, and some chili. Comfort food at its best - and a great recipe to get the kids involved with! Feel free to experiment with this recipe. At various times we've added vermicelli noodles, water chestnuts, prawns, scallops, and calamari.
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ShareIngredients
450g Quality Mark beef brisket
2 Tbsp sweet soy sauce
3 cloves garlic clovesi
finely chopped1 Tbsp water chestnuts
chopped2 spring onions
thinly sliced8-10 raw prawns
finely chopped1 large shallot
coarsely chopped1 package dumpling wrappersi
half a package will make around 24 dumplings
2 Tbsp sweet soy sauce
2 Tbsp soy sauce
2 Tbsp malt vinegar
1 spring onion
chopped5cm piece fresh gingeri
grated or chopped finely1 small red chilli
deseeded and chopped1 Tbsp fresh coriander leaves
Method
This method makes around 24 dumplings.
In a wok or large pan fry off the garlic cloves, chilli, and spring onion over a medium heat until fragrant.
Add the brisket and prawns to the wok.
Add 2 tablespoons of sweet soy to the wok.
Cook until everything is warmed through (around 2-3 minutes).
Remove from the wok and place the mixture in a bowl.
Fill each dumpling wrapper with a small amount of the brisket mixture. Seal the edges with water or a beaten egg.
If you have a small dumpling press, use that instead as this will make the job much easier.
Use a steaming bamboo basket to cook the dumplings over boiling water. It should only take a few minutes; the dumplings will go see through when done.
If you do not have a bamboo basket, bring a medium size pot of water to boil. Place the dumplings in the boiling water and cook for approximately 2-3 minutes.
Once the dumplings are cooked, transfer them to a paper towel-lined plate to drain.
In a small dipping bowl, mix 2 tablespoons of light soy, sweet soy, and malt vinegar with grated ginger, chopped coriander and spring onion.
The sauce can either be served in a dipping bowl or poured directly over the top of the dumplings.
Carefully transfer the dumplings to a plate.
Sprinkle with fried shallots.
Nutrition Information per Serving (39.3g)
Per dumpling
