Caramelized Leek & Cumin Beef Dumplings Recipe

summary

directions

1. First make the dough. In a large bowl, mix to combine flour and salt. Make a well in the center of the flour and slowly pour in hot water. Mix together with a flexible spatula to form a shaggy dough. Knead by hand until you have a cohesive and smooth-ish dough, about 5 minutes. Wrap dough in plastic wrap or cover with a bowl just slightly larger than the dough and allow it to rest for at least 30 minutes or up to 2 hours at room temperature.
2. To make the filling, trim the leeks and thinly slice into rounds. Transfer to a large bowl and fill with water to thoroughly rinse away the dirt and sand. Drain and wash again if needed. Pat the leeks dry or spin in a salad spinner. In a large frying pan, heat olive oil over medium heat. Add the leeks and stir to coat in oil. Continue to cook the leeks until browned around the edges and lightly caramelized, stirring frequently, about 8 to 12 minutes. Transfer the leeks to a large mixing bowl and allow to fully cool. Add the ground beef, soy sauce, sesame oil, cumin, chili flakes, sugar, salt and white pepper. Mix to combine by hand or with a flexible spatula. Cover and chill the filling in the fridge until ready to assemble dumplings, up to 2 days.
3. To assemble the dumplings, first lightly flour your work surface. Cut dough in half and keep one half covered to prevent it from drying out. Roll the other half of your dough into a 1”-thick rope. Cut into 16 equal pieces. Cover the pieces of dough with a kitchen towel to prevent drying out. Roll out 1 piece of dough into a 3.5”–4” round with a small rolling pin. Place a scant tablespoon of filling in the center of your round dumpling wrapper—avoid overfilling. Fold according to desired shape (any shape is fine!). Repeat with remaining dough pieces and the other dough half, and place dumplings on a lightly floured baking tray until ready to be cooked.
4. Finally, pan fry the dumplings. Heat a large frying pan with a fitted lid over medium-low heat. Add 2 tablespoons of neutral oil. Add dumplings in a single layer, spaced at least ½” apart. Sear the bottoms until lightly golden brown, 2 to 3 minutes. Hover the lid over the pan and pour in ¼ cup of water, then immediately cover with lid. Allow the water to steam and evaporate until totally cooked off, 5 to 6 minutes. Take off the lid and allow any remaining moisture to cook off and for the bottoms to crisp up again, 1 to 2 minutes. Transfer the dumplings to a platter, bottom side up, and allow the dumplings to cool for a few minutes before serving. Cook remaining batches of dumplings, adding a little more oil to the pan as needed.

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