Target: 6 × 4 inches · landscape

Pan-Fried Beef Dumplings with Soy-Miso Dip

72 min · 6 servings (about 4 dumplings each)

Ingredients

□ 1 lb ground beef

□ 6 oz napa cabbage, finely chopped

□ 3 scallions, thinly sliced

□ 1 tbsp finely grated fresh ginger

□ 2 garlic cloves, finely grated

□ 2 tbsp soy sauce for the filling

□ 1 tbsp toasted sesame oil for the filling

□ 1 tsp granulated sugar

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 24 round dumpling wrappers

□ 2 tbsp neutral oil, divided among 3 batches

□ 1 1/8 cups water, divided for sealing and steaming

□ 2 tbsp soy sauce for the dip

□ 1 tbsp white miso

□ 1 tbsp unseasoned rice vinegar

□ 1 tsp toasted sesame oil for the dip

□ 1 tbsp water for the dip

1. Salt cabbage 10 minutes, squeeze it very dry, then mix with beef, scallions, ginger, garlic, soy, sesame oil, sugar, and pepper until tacky.

2. Whisk dip ingredients smooth. Fill each wrapper with 1 scant tbsp filling, wet half the rim, pleat, and pinch the seam closed.

3. Brown 8 dumplings in 2 tsp oil. Add 1/3 cup water, cover and steam to 160 F, then uncover to re-crisp the bottoms.

4. Repeat for 2 batches with fresh oil and water. Serve browned-side up with soy-miso dip while crisp.

5. Freeze uncooked extras on a tray until firm, bag up to 2 months, and cook from frozen with about 2 extra covered minutes.

Cook’s note: Squeeze the salted cabbage dry so the filling stays cohesive and the wrappers seal cleanly.