Add the tomatoes, tomato purée, beef stock, red wine ... hands to roll into 12 small balls. Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over ...

Reader discretion is advised. Potstickers are Chinese dumplings made from ground beef and shrimp instead of the usual pork. This recipe calls for raw shrimp, ground beef, minced fresh ginger root ...

Food Stylist: Monica Pierini. These beef dumplings from Kay Chun are packed with zucchini and tofu, which keep the filling tender and juicy. The ground meat is lightly marinated before mixing with ...

Place 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a medium bowl and whisk to combine.

Drain and transfer to a cutting board; finely mince and set aside ... Grip a single edge of the wrapper near one side of the dumpling, fold it inward, and pinch to form a pleat; repeat to create ...

The ever-popular steamed soup dumpling consists of a delicate wrapper filled with broth and minced pork ... bao was created by Huang Mingxian, a food vendor who wanted to update the classic ...

All the good feelings rush in with dumplings: excitement at the wisps of steam that rise from them; happiness at first bite through the dough; a thrill at hitting the ...

Season with salt and freshly ground black pepper. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender. For the dumplings, sift the flour, baking powder ...