FeasTO Pho Dumplings

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
30 to 35 dumplings
Level:
Intermediate

Ingredients
  • 1 pound ground beef
  • 1 cup finely chopped Napa cabbage
  • 1/2 cup finely chopped cooked glass noodles (see Cook's Notes)
  • 1/4 cup finely chopped scallions
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1 large egg
  • 2 tablespoons packaged pho spices (see Cook's Notes)
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon sugar
  • Salt and ground black pepper
  • 30 to 35 round dumpling wrappers (about 10 ounces wrappers)
  • Canola or vegetable oil for frying
  • Soy sauce, for dipping, optional
Directions
  • 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.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

Cook Notes: 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 dont 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.


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    Recipe courtesy of Food Network Kitchen