Tibetan Beef and Sichuan Peppercorn Dumplings

Name: Tibetan Beef and Sichuan Peppercorn Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound ground beef (preferably chuck), coarsely chopped to loosen; 1/2 cup finely chopped yellow onion; 1/3 cup chopped Chinese chives or scallions (white and green parts); 2 1/2 tablespoons minced fresh ginger; 3 cloves garlic, minced and crushed into a paste; 1 teaspoon salt; 3/4 teaspoon Sichuan peppercorn, toasted in a dry skillet for 2 to 3 minutes, until fragrant, then crushed with a mortar and pestle; 2 tablespoons canola oil; 6 tablespoons water; 1 pound Basic Dumpling Dough (page 22); 1 1/2 cups Spicy Roasted Tomato Sauce (page 218)

Servings: persons

3/4 pound ground beef (preferably chuck), coarsely chopped to loosen
1/2 cup finely chopped yellow onion
1/3 cup chopped Chinese chives or scallions (white and green parts)
2 1/2 tablespoons minced fresh ginger
3 cloves garlic, minced and crushed into a paste
1 teaspoon salt
3/4 teaspoon Sichuan peppercorn, toasted in a dry skillet for 2 to 3 minutes, until fragrant, then crushed with a mortar and pestle
2 tablespoons canola oil
6 tablespoons water
1 pound Basic Dumpling Dough (page 22)
1 1/2 cups Spicy Roasted Tomato Sauce (page 218)

1
To make the filling, combine the beef, onion, Chinese chives, ginger, and garlic in a bowl.
2
Use a fork or spatula to stir and lightly mash the ingredients together.
3
Stir together the salt, Sichuan peppercorn, oil, and water in a small bowl.
4
Pour over the meat mixture and then stir with the fork or spatula to blend well.
5
There should not be any visible large chunks of meat.
6
To develop the flavors, cover with plastic wrap and set aside at room temperature for 30 minutes.
7
(The filling can be prepared 1 day ahead and refrigerated.
8
Bring it to room temperature before assembling the dumplings.)
9
Meanwhile, to roll out 16 wrappers from half of the dough (see page 24).
10
Aim for wrappers that are about 3 1/4 inches in diameter.
11
To assemble and steam the dumplings, follow steps 5 through 7 in the recipe for Nepalese Vegetable and Cheese Dumplings (page 54).
12
Serve immediately with the sauce in a communal bowl.
13
Eat these with fork and spoon on a dish to catch all the juices.
14
Put a little sauce inside the dumpling after youve taken a bite and sucked out the juices.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound ground beef (preferably chuck), coarsely chopped to loosen, 1/2 cup finely chopped yellow onion, 1/3 cup chopped Chinese chives or scallions (white and green parts), 2 1/2 tablespoons minced fresh ginger, and more.

Yes, Tibetan Beef and Sichuan Peppercorn Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!