Spicy Beef and Basil Dumplings

Spicy Beef and Basil Dumplings

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Hearty and delicious beef dumplings are the perfect comfort food. These plump pockets of goodness are packed full of aromatic basil flavor and are just as fun to make as they are to eat!

Serves
Prep Time
Cook Time
32 dumplings
60
5

Ingredients:

Tomato Dough:

300g (2 1/4) cups flour all-purpose

1/4 tsp salt

113g (1/2 cup) hot water

45g (3 tbsp) tomato paste

 

Filling:

1 lb ground beef (80/20)

1/2 cup basil, finely chopped

2 scallions, chopped

1 tbsp bean paste (can sub with a 50/50 blend of hoisin and sriracha)

1 tbsp dark soy

1/2 tsp salt

1/2 tsp white pepper

1/2 tsp sugar

1 tbsp La Tourangelle Basil Oil

La Tourangelle Avocado Oil for cooking

Directions:

  1. Make the dough: In a large mixing bowl, whisk to combine flour and salt. In a liquid measuring cup, whisk to combine hot water and tomato paste. Pour the hot tomato water into the flour while continuously stirring with a flexible spatula to form a shaggy dough. Knead the dough into a semi-smooth dough ball, 3 to 4 minutes. Pat the dough into a ball and wrap in plastic wrap. Allow the dough to rest at room temperature for at least 30 minutes or up to 2 hours.
  2. Make the filling: In a medium mixing bowl, combine beef, basil, scallions, bean paste, dark soy, salt, white pepper, sugar, and basil oil. With a flexible spatula, mix until evenly combined. The filling is ready to use right away or chill in the fridge until ready to fill dumplings, up to overnight.
  3. On a lightly dusted work surface, cut dough in half and keep one half covered in plastic wrap or a clean kitchen towel. Roll out one half of your dough into a 1” thick rope. Cut into 16 equal pieces. Cover dough pieces with a clean kitchen towel to prevent drying out. Working with one piece at a time, roll out dough into a 3.5”-4” disc with a small rolling pin. Place a tablespoon of filling in the center of your round dumpling wrapper, fold in half and pinch all the edges together to form a half moon. Fold the flat edges of the dumpling over to form a braided edge and then bring the two ends of the dumpling together and pinch. Place formed dumplings on a lightly dusted baking tray and repeat with remaining dumplings.
  4. To cook the dumplings: In a large non-stick pan over medium heat, add 2 tablespoons of avocado oil. Let the oil warm up for 1 to 2 minutes. Add a single layer of dumplings to the pan and cook until the bottoms are crispy, 1 to 2 minutes. Add 1/4 cup of water and cover the pan with a fitted lid. Steam the dumplings for 5 minutes. Remove the lid and allow any excess moisture to evaporate. Cook the dumplings for 1 more minute to re-crisp the bottom of the dumplings. Serve immediately.