300g (2 1/4) cups flour all-purpose
1/4 tsp salt
113g (1/2 cup) hot water
45g (3 tbsp) tomato paste
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
- 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.
- 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.
- 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.
- 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.