Beef Dumplings With Zucchini, Tofu and Chives

These beef dumplings are packed with zucchini and tofu, which keep the filling tender and juicy. The ground meat is lightly marinated before mixing with plenty of buchu, a lovely allium with long flat leaves and a mild garlic flavor.

Original recipe source

Cook time: 60 minutes

Servings: 52

Ingredients

• 8 ounces zucchini cut into 1-inch matchsticks
• 0 salt
• 0.5 cup scallions finely chopped
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil toasted
• 1 teaspoon distilled white vinegar
• 0.25 teaspoon granulated sugar
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 14 ounces ground beef preferably 20 percent fat
• 8 ounces tofu firm, cut into 2 or 3 slices
• 0.5 cup Korean chives finely chopped
• 52 pieces dumpling wrappers thawed
• 2 tablespoons pine nuts
• 2 tablespoons neutral oil
• 2 tablespoons water
• 0.25 cup soy sauce
• 2 tablespoons distilled white vinegar
• 0.25 teaspoon granulated sugar
• 1 teaspoon pine nuts minced

Instructions

1. Prepare the filling: In a medium bowl, combine zucchini and 1 teaspoon of the salt, toss to combine, then let stand for 15 minutes. Gently squeeze out and discard excess liquid from the zucchini.
2. In a large bowl, combine 1/4 cup of the scallions with the soy sauce, sesame oil, vinegar, sugar, garlic, ginger, salt, and pepper. Add beef and mix well.
3. Press tofu between paper towels to remove excess water, then crumble over beef mixture. Add zucchini, chives, remaining scallions, garlic, ginger, salt, and pepper.
4. Wrap the dumplings by placing 1 heaping tablespoon of filling in a wrapper, add 2 pine nuts. Moisten wrapper edges, fold, and pleat to seal.
5. To pan-fry the dumplings, heat oil in a skillet, cook dumplings until golden, add water, cover, and continue cooking until water is absorbed.
6. Make the dipping sauce by combining soy sauce, vinegar, and sugar. Scatter minced pine nuts before serving.