I was recently asked by www.thinkbeef.ca to help them show our fellow Canadians how deliciously different, yet uniquely Canadian, our nation’s kitchens are. What makes Canada one of the greatest countries in the world? Besides giving the world hockey and poutine, it’s our multiculturalism and ethnic diversity! It’s in the kitchen, where stories from generations past come alive. Going from all cultural backgrounds, it’s where we create and recreate dishes using a harmonious blend of memories and flavours that connect us with family past and present.
I was challenged to take part in their #RethinkBeef Global Recipe Swap Campaign. Bloggers from across the country swapped original recipes featuring beef to showcase its versatility as well as each blogger’s motivation and inspiration that makes our recipes uniquely Canadian. It needed to reflect our cultural background, or a culinary adventure. A family favourite or a dish that we sampled while traveling that we just couldn’t forget. But it had to hit home. Here’s my recipe Beef and Coriander Dumplings served with Spicy Chili oil!
When we were tasked with coming up with an original recipe for this campaign, it was natural for me to think dumplings. Dumplings is something that I love eating and making! I’m always trying to come up with new and unique recipes. Making dumplings is not only fun to do, but it holds a special place in my heart. Memories of weekend afternoons spent making copious amounts of dumplings with my grandmothers. I would “help” with the first dozen or so, and those would go directly into the pot to be cooked up. They were be all mine. Who knew that this family tradition would lead me to actually teach a dumpling making class? This particular recipe was in fact inspired by a chili oil recipe that I have been experimenting with. I was trying to recreate a Szechuan chili oil/paste that I love.
I kept the filling clean and simple. I wanted the filling to be accentuated by the chili oil and not be over powered by it. I know that beef is robust enough and inherently flavourful that it would stand up to the other ingredients.
Opposed to the single seamed folding method with pleats (which is good for pan frying or steaming), I used the lotus or “crown” style folding.
This technique gives the dumpling more ridges, nooks and crannies that is ideal for the application of sauce.
Obviously, amount of chili oil/paste will be up to you. If you’re able to handle heat adjust to your taste. This dumpling has recently become an excuse to eat my favourite chili paste… or has my favourite chili paste become an excuse to eat these dumplings?
This was the recipe I submitted to be swapped with a fellow food blogger. Stay tuned next week to find out what recipe I was given!
Beef and Coriander Dumplings, With Spicy Chilli Oil
1 package dumpling wrappers – Square, wheat wrappers (approx. 40)
1 pound ground beef
1/2 cup finely chopped green onion
3/4 cup chopped coriander
2 tablespoons minced ginger
1 tablespoon minced garlic
1 teaspoons salt
1 teaspoon white pepper
1 teaspoon Sichuan peppecorns, toasted and ground
3 tablespoon water
3 tablespoon crushed peanuts
3 tablespoon chopped coriander
3 tablespoon chilli oil
1 teaspoon ground szechuan peppercorn
Sesame seeds (optional)
1. Add all filling ingredients into a large clean bowl and thoroughly mix until everything is combined.
2. Spoon about 1 tablespoon of filling into wrapped and fold/pleat into dumpling.
3. Boil dumplings in a large pot in batches – about 10 at a time – for 5 minutes. Drain and transfer to serving bowls.
4. Spoon chilli oil over dumplings, sprinkle peanuts, coriander and ground szechuan peppercorn.
5. Remain sexy.