Name: Beef Cheek Dumplings
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 12 dumplings
Ingredients: 1 pound smoked beef cheeks; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1 tablespoon chopped scallion; 1 tablespoon cooking wine; 1 teaspoon chile paste; 1 teaspoon ground cumin; 1 teaspoon sesame oil; 1 cup mayonnaise; 1 tablespoon apple cider vinegar; 1 teaspoon horseradish; Pinch cayenne; Salt and black pepper; 12 Chinese dumpling wrappers; Vegetable oil, for cooking; Soy sauce and Chinese chile oil, for serving

Directions

For the dumpling filling: Blend beef cheeks, garlic, ginger, scallion, wine, chile paste, cumin, sesame oil and 1 tablespoon water in a food processor until smooth and set aside.
For the Alabama white BBQ sauce: Whisk together mayo, vinegar, horseradish, cayenne, salt and pepper in a bowl and set aside.
For the dumplings: Fold beef cheek mixture into dumpling wrappers. Heat a pan over medium-high heat with some with vegetable oil. Add dumplings and brown for 1 minute, then add 1/8 cup water and cover. Cook until water evaporates and bottoms of dumplings are crispy, about 5 minutes more. Serve immediately with white BBQ sauce, soy sauce and Chinese chile oil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Blackbrick, Miami, FL

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Beef Cheek Dumplings

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