Recipe courtesy of Ada Mok and Cameron Pounder
1 hr 20 min
1 hr 10 min
30 to 35 dumplings



Special equipment: a deep fryer

In a large bowl, combine the beef, cabbage, glass noodles, scallion, garlic, ginger, egg, pho spices, fish sauce, sugar, salt and pepper until well mixed.

Lay out the dumpling wrappers on a work surface and place one tablespoon of the dumpling mixture in the center of each wrapper. Dip your finger or a pastry brush in a bowl of cool water and use it to moisten the bottom edge of a wrapper. Fold the top of the wrapper over the filling to form a semicircle and press the edges firmly together to seal. Pinch the edges to make decorative pleats. Repeat with all the wrappers.

Heat the oil in a deep fryer until it reaches 350 degrees F. Working in batches so the pot doesn't get overcrowded, fry the dumplings until golden-brown, 3 to 4 minutes. Transfer the dumplings to a paper towel-lined plate to drain. Serve hot with soy sauce for dipping, if using.

Cook's Note

Follow the package instructions to boil the glass noodles. Drain the noodles and cool them under cold, running water, then finely chop. Pre-packaged pho spice blends can be found in Asian markets. Use the dried and ground spice blends and not canned pho spice paste. If you don't have a deep fryer, the dumplings can be boiled in heavily salted water until they float, drained on a paper towel, and then pan-fried in a large skillet and in 1 tablespoon of canola oil until golden-brown.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.


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