Recipe courtesy of Blackbrick Chinese
Recipe courtesy of Blackbrick Chinese
Episode:
Takeout: Cross-Country Delivery
Beef Cheek Dumplings
- Level: Intermediate
- Total: 30 min
- Active: 25 min
- Yield: 12 dumplings
Share This Recipe
- Level: Intermediate
- Total: 30 min
- Active: 25 min
- Yield: 12 dumplings
Ingredients
Dumpling Filling:
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
Alabama White BBQ Sauce:
1 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon horseradish
Pinch cayenne
Salt and black pepper
Dumplings:
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.
