Food & Drink Magazine

Beef and Orange Dumplings

By Homeskillet @HomeSkilletCook
Beef and Orange Dumplings
My faith in humanity is often challenged.  Occasionally to the point of being nonexistent.  From the lack of action on climate change to the lack of a truly universal health care system, I find myself in despair.

These spirals of despair, however, are punctuated with little bursts of light that shine on the goodness in this world.  One such light is the existence of dumplings.  We, as a species, did good there.

Dumplings are little edible presents.  However, instead of being unwrapped with fingers and hands, with bows and papers being flung in the air with wild abandon, one’s mouth tears apart a dough to get to the delectable combination that awaits inside – be it vegetables, meats, or something sweet.

Are not dumplings some of the absolute best food?  Indeed, the answer would be yes.  Yes, they are absolutely wonderful.  Yes, they are absolutely delicious.  How can the answer to this question be anything but an emphatic and resounding YES!

Our love of biting into dumplings knows no bounds, so we were so ridiculously excited to get this month's Creative Cooking Crew Challenge  - dumplings! This month's challenge is hosted by Joan from Foodalogue, so be sure to check back here later in the month for the link to the round-up!
Beef and Orange Dumplings

Here we filled wonton wrappers with minced Kobe beef, 5-spice powder, and a bit of orange flavor. The dumplings were boiled and then coated with a serving sauce spiked with a hint of orange blossom water. Heaps of freshness were added before serving as well - mint leaves, scallions, and slices of jalapenos (for those who have a taste for spicy).  A restoration of faith in the good.

Note: I adore the book Asian Dumplings by Andrea Nguyen - her book has been a huge influence on any dumpling prowess I may possess.  I wholeheartedly suggest picking up her book if you are interested in dumpling  making!
IngredientsFor the dumplings:
5-6 ounces Kobe beef, minced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon soy sauce
1 teaspoon rice wine
1/2 teaspoon 5-spice powder
pinch kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cara cara orange juice
splash orange blossom water
1 teaspoon coconut oil, melted
For assembling the dumplings:
25-30 wonton wrappers
beef mixture
small bowl of water
For the serving sauce:
1 tablespoon soy sauce
2 tablespoons canola oil
1/2 teaspoon orange blossom water
2 tablespoons cara cara orange juice
pinch 5-spice powder
1 tablespoon sesame oil
handful sliced jalapenos
2 garlic cloves, minced
torn scallions
generous handful of torn mint leaves
Instruction
To make the filling:
In a medium bowl, mix the beef with the garlic and ginger.  In a small bowl, whisk soy sauce, rice wine, 5-spice, salt, pepper, orange juice, orange blossom water, and oil.  Pour the mixture over the beef mixture.  Set aside, allowing the flavors to come together for at least 30 minutes.
To assemble the dumplings:
Take a wonton wrapper and place in the palm of your hand. Place ½ tablespoon of the mixture in the middle. Dab water around 3 adjacent edges and fold into a rectangle shape.  Then bring the ends together to make a round-ish sort of shape.  Repeat until the mixture has been used up (makes 25-30 dumplings).
Bring a large pot of water to boil.  Drop 6 or 7 dumplings into the water.  Once the dumplings float to the top, allow them to cook for three more minutes.  Use a slotted spoon to remove the dumplings.  
To make the serving sauce:Place dumplings in shallow serving dish. Stir together soy sauce, canola oil, orange blossom water, orange juice, 5-spice powder, and sesame oil.  Pour mixture over dumplings.  Scatter jalapenos, garlic, scallions, and mint leaves on top.

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