DUMPLINGS IN A LIGHT BEEF BROTH
Next week is officially the week before Pesach. Which means this week is also insane.
Tonight we took a break from all the pre Pesach prep. We indulged in what we really wanted for dinner and you know what it was worth it.
The dumplings were the perfect mix of chewy noodle-y outside with a super flavorful meaty inside and floating in the lightest most delicious beef & ginger based broth. Dinner was filling and light at the same time.
So, here’s my thought, make this for dinner, or whatever dinner your craving, sit down, stop thinking about Pesach for half an hour and relax. Then wash the dishes and go back to your lists & cleaning.
Happy Tuesday and Happy Cleaning!
For the dumplings:
1lb ground dark meat chicken
1lb ground turkey
1/2 c chopped scallions
3 cloves garlic, minced
1 Tbsp soy sauce
1/4 tsp. Kosher salt
1 tsp. crushed red pepper flakes (optional)
2 pkg @gefen_foods wonton wrappers
Put everything into a bowl and mix well to combine. Lay out wrappers on a clean surface. Working quickly place 1 heaping tsp of filling mixture into the center of the wrappers. Dampen the edges of the wrapper with a little water on your finger & seal the wrappers tightly. Once all the dumplings are made bring 4 c of water to a boil. Drop in dumplings, a few at a time. Cook for 2-3 minutes. Remove from the water, set aside and continue until all the dumplings are cooked. At the end of cooking the water will have boiled down and have become very thick & starchy. Don’t throw it out! Reserve it for the broth.
For the broth:
6 cups stock (I used 1/2 bone broth 1/2 beef)
1&1/2 inch ginger, peeled sliced into 4 long pieces
5 cloves garlic, halved
2 Tbsp chopped scallions
2 Tbsp low sodium soy sauce
1 Tbsp Mirin (If you don’t have, leave it out)
Pot everything in the pot and bring to a boil. Once boiling add 1/4 c of the reserved dumpling cooking water. Boil for 1 minute, then reduce to a low simmer and cook, covered for another 30 minutes.
To serve, return broth to a boil and add dumpling to the broth for one minute to heat through. Add dumplings & a little broth to a bowl, top w/scallions & enjoy!