Beef Dumplings with Ginger and Soy Sauce

Servings: 6 to 8 » Preparation: 10 mins » Cooking: 15 mins » Level: Easy
Ingredients:
  • 1 large Savoy cabbage leaf
  • 1 1/2 lb (750 g) ground (minced) beef
  • 2 scallions (green onions, finely chopped
  • 1 tablespoon fienly chopped parsley
  • 2 large egg whites
  • 1 tablespoon cornstarch (corn flour)
  • 1 tablespoon freshly grated root ginger
  • 1 teaspoon sugar
  • 1 tablespoon dry sherry or sake
  • /3 cup (90 ml) dark soy sauce
  • 1/2 teaspoon hot paprika

Procedure:
  1. Blanch the cabbage leaf in sated boiling water for 2 minutes. Drain and remove the tough central stem. Chop finely
  2. Place the beef in a large bowl. Add the scallions, parsley, egg whites, cornstarch, ginger, sugar, sherry, soy sauce, cabbage and paprika. Mix well
  3. Shape the mixture into balls the size of large wallnuts
  4. Moisten a large piece of waxed paper, prick holes in it using the tines of a fork and brush lightly with oil
  5. Line a steamer with the prepared paper and then add the meat balls. Steam, turning from tie to time, until cooked thorugh, about 15 minutes
  6. Serve hot