This recipe is really easy to change around depending on what you like and don't like in a dumpling.
There are 3 basic parts to the recipe: the filling, the wrapper, and the sauce. If you are on phase 1, the wrapper can be skipped and the filling can be made into meatballs. They taste just as good
Filling:
1 lb beef
1 lb turkey or pork (i used pork)
1 large portabello mushroom diced
3 T garlic
1 bunch scallions diced
2/3 c carrot chopped (P2), can substitute cabbage for P1 or just add some in too
3 fingers of ginger grated
2-3 t sesame oil
2T low sodium soy sauce
mince everything and combine with ground meats. combine thoroughly.
Wrappers (phase 2 only):
2 c whole wheat flour
1/2-3/4 c warm water
flour for work surface
measure flour and add water slowly, combine until sticky consistency.
divide into 25-30 segments and roll with rolling pin into circles.
take filling and place about 1T of filling into each wrapper, fold and press edges together. you may need to use just a little bit of water of hold the edges together. place in a pan ith a little oil and let them cook until the oil is gone. add 1/2 c. water (carefully!! it will spatter) and let it cook off completely. serve warm with duck sauce.
if you don't use the dumpling wrappers, form the filling into small meatballs and bake until cooked through. if you want the outsides to be cripy, broil on high for the last few minutes. serve warm with duck sauce.
Duck sauce:
Now this doesn't taste exactly like the duck sauce in those little packets, but it's sweet and when served chilled with the dumplings, is really good!
Duck Sauce
1 jar sugar free apricot jam
2 tablespoons sugar free grape jam
3 garlic cloves
5 tablespoons rice vinegar
1 teaspoon gingerroot, peeled and minced
1/2 teaspoon soy sauce
dashes of crushed red pepper flakes (to taste)
Asian Dumplings with Duck Sauce
