| Ingredients:
1 pound ground beef (95% lean)
1 tablespoon dark sesame oil
3 cups broccoli slaw, coarsely chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 cup reduced sodium soy sauce
48 won ton wrappers (3-1/4 to 3-1/2-inch squares)
Favorite Asian dipping sauce (such as teriyaki,
peanut or sweet and sour)
Green onions, cut lengthwise into strips
(optional)
Directions:
1. Heat sesame oil in large nonstick skillet over medium heat until hot. Add broccoli slaw,
garlic and ginger; stir-fry 5 to 7 minutes or until slaw is crisp-tender. Transfer to large bowl;
cool to room temperature. Add ground beef and soy sauce; mix lightly but thoroughly.
2. Spoon 1 tablespoon beef mixture in center of 1 won ton wrapper. (Keep remaining won ton
wrappers covered with a clean, damp kitchen towel to prevent from drying out.) Moisten
edges of won ton wrapper with water. Bring 4 corners of wrapper up and over filling,
forming pyramid shape and pinching edges together to seal. Place on baking sheet lined with
parchment or waxed paper. Repeat with remaining won ton wrappers and filling to form 48
dumplings.
3. Spray steamer basket with nonstick cooking spray. Place as many dumplings into steamer
basket that will fit without touching each other, about 10 to 12. Place basket over 1 inch
boiling water (water should not touch bottom of basket.) Cover tightly; reduce heat. Steam 6
to 7 minutes or until beef is no longer pink in center. Carefully remove dumplings to serving
plate; keep warm. Repeat with remaining dumplings.
4. Serve with dipping sauce. Garnish with green onion strips, if desired.
Makes 48 dumplings.
Cook's Tip: For an easy dipping sauce, combine 1/4 cup reduced sodium soy sauce, 1 teaspoon
minced garlic and 1 teaspoon minced fresh ginger in small bowl.
Cook's Tip: Dumplings can also be shaped into triangles and rectangles by folding won ton
wrappers in half over beef mixture, sealing edges as directed above.
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