Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, whisk together the ginger, garlic, curry powder, cornstarch, salt, sesame oil, and 1 of the eggs. In a large bowl, combine the beef, bell pepper, and scallions, then stir in the ginger mixture until well combined. Cover and refrigerate for 1 hour. | 2. In a clean small bowl, whisk the remaining egg with the water. Lightly brush a thin layer of the egg wash on a wonton wrapper. Use a measuring tablespoon to scoop 1 tablespoon of the beef filling into the center of the wrapper. Hold the filled wrapper in the palm of one hand and pull the sides of the wrapper up around beef with the other hand while slowly spinning the dumpling in your palm. You should be gently squeezing the wrapper around the beef and pushing the beef up so that it’s flush with the top of the wrapper; you’re not really pressing the filling, just gently shaping it. The beef should be exposed on top and the whole dumpling should be in the shape of a wide cylinder. | 3. Place wrapped dumplings on a wax paper- or plastic wrap- lined half sheet pan. Repeat with the remaining wrappers, egg wash, and beef filling. If you don’t want to cook them immediately, cover tightly with plastic wrap and freeze for up to 1 month. | 4. Heat a large nonstick skillet over medium heat. Add just enough dumplings so that you can space them 1 inch apart in a single layer. Cook until the bottoms are lightly browned, about 2 minutes. | 5. Add enough water to come 1/4 inch up the sides of the pan. Cover and cook until the water evaporates, about 2 minutes. Again add enough water to come 1/4 inch up the sides of the pan. Cover and cook until the beef is cooked through, about 2 minutes more. You can tell when the beef is done when the dumpling feels very firm. If you want to be sure, cut one in half to check. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	1	tablespoon	minced peeled	4.8	1.0662	0.1092	0.045
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
kosher salt	1	teaspoon		-	-	-	-
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
egg	2			143.0	0.72	12.56	9.51
sirloin	3/4	lb	ground lean	384.2009	0.0	77.7922	5.814
red bell pepper	1		stemmed seeded diced	-	-	-	-
scallion	1/4	cup	sliced	8.0	1.835	0.4575	0.0475
water	1	tablespoon		0.0	0.0	0.0	0.0
wonton wrapper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.