Thursday, April 14, 2011

Jamaican Beef Dumpling Recipe

These were tasty but I was dissapointed by the texture of the dough. It was crispy and chewy (if that makes sense). It's completely my fault for thinking I could bake wonton wrappers and get a good result. I'm not that picky so I ate them anyway, but the truth is the texture would be much better if you go ahead and fry these in oil. The recipe is worth sharing anyway just becaue the filling was really delicious!


The filling.

Folded up. Nothing fancy.

Fresh from the oven.


20 - 25 dumplings

Ingredients
1/2 cup diced onion
1 teaspoon canola oil
1 teaspoon curry powder
1/4 teaspoon dried thyme
1/2 teaspoon cumin powder
1/2 teaspoon paprika
1/4 teaspoon granulated garlic
1/4 teaspoon pepper
1/2 teaspoon salt
1/2lb lean ground beef
2 tablespoons fine bread crumbs
hot sauce to taste
20 wonton wrappers (or more)
2 teaspoons canola oil (or cooking spray)

Directions
In a nonstick pan over medium heat, fry onion in canola oil until golden. Add herbs and spices and cook for a minute. Stir in meat and breadcrumbs. Cook stirring frequently until meat is no longer pink. Stir in hot sauce. Set aside to cool completely.

Preheat oven to 400F. Once filling is cool, lay out your wrappers and fill each one with about 1 tablespoon of filling. I got 20 but you may get more or less. Put some water along the edges and fold the wrappers in half (or in some other design of your choice). Use a fork to press the edges together. You can choose to use round wrappers instead of square for a mini beef patty look.

Brush with a little canola oil (or spray with cooking spray) and place on a parchment lined cooking sheet. Bake for about 12 minutes flipping the dumplings half way through. Let cool slightly before eating. Alternately, you can fry them a few at a time in some hot oil. The texture of the dough will be better, more like an egg roll. Serve with a dipping sauce or chutney.

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Original Recipe: Jamaican Beef Dumplings

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