|Perfect circles every time!|
Once the wrapper was pressed, I removed it from the plastic and filled it with a teaspoon of filling. Then, I folded the wrapper in half and pressed the dough together to make a crescent shape.
|The seam, once the dumpling is pressed into a crescent.|
|Working on the pleats from right to left.|
I lined a cookie sheet with foil, sprayed it with nonstick spray and placed half of the dumplings on it and then in the freezer. The other half were laid out on a plate covered in foil sprayed with nonstick spray until they were fried up. This dough stuck to the plate...which is something I figured out after I transferred the dumpling in the picture above! I added some oil to the pan and fried the dumplings, turning them to each side as they browned on the other. A plate with paper towels laid on top was waiting for me to rest the finished dumplings on. After that, they were ready to be eaten! Mmmm.
Oh, and since I had a couple of extra dumplings left over after dinner, I made some bentos up for lunch the next day.
The filling was made with the following ingredients in the taste as you go method of cooking:
Ground beef 1lb
Finely chopped onion
Finely chopped garlic
Extra virgin olive oil (to saute in)
Sesame seed oil (added to the EVOO)