Spicy Beef Dumplings

• 90/10 ground beef
• 1 tofu
• 150 g diced mushrooms
• chives
• 5–6 Bird's eye chilies
• salt, to taste
• five spice, to taste
• MSG, to taste
• light soy sauce, to taste
• Chinese Shaoxing wine, to taste
• flour, to taste

Preparation

1. Step 1

   1:23
   Finely slice the chives, including the flowers, and add to the ground beef.
2. Step 2

   2:08
   Add the Bird's eye chilies (with seeds) and diced mushrooms to the beef mixture.
3. Step 3
   Add the block of tofu to the mixture.
4. Step 4

   3:01
   Season the mixture with salt, five spice, MSG, light soy sauce, and Chinese Shaoxing wine.
5. Step 5
   Mix the ingredients thoroughly until the filling becomes a paste.
6. Step 6
   Prepare dumpling wrappers from dough, keeping them covered to stay moist.
7. Step 7
   Roll out the wrappers on a floured surface.
8. Step 8

   6:22
   Place filling into the center of each wrapper, wet the edges, and fold to seal.
9. Step 9

   9:17
   Place dumplings on a sheet pan and freeze for 1 to 2 hours.
10. Step 10

    10:15
    For leftover filling, shape into meatballs or patties, dusting hands with flour if needed.
11. Step 11 · 400°F / 204°C
    Roast the meatballs in an oven at 400 F for 30 minutes.