One of most popular recipes is the amazingly delicious marinated skirt steak, a creation of our dear friend Wesley Maloney. There is that rare occasion when we have some left overs and one left-over recipe is to add even more flavor to it and make blow your mind kind of fried dumplings.
- 3 cups of grilled skirt steak, rough chopped then put through a food processor fitted with a metal blade until fully shredded
- 3 drizzles of sriracha
- 1/3 cup soy sauce plus extra for dipping
- 2 tablespoons of hoisin sauce
- 1 tablespoon sesame oil
- 1/4 cup shredded carrots
- 1/4 cup green onions
- 1 large shallot, peeled
- 1/4 cup cilantro leaves
- 3 cups flour
- 1 cup boiling water
- 1/4 cup ice cold water
- Put the shredded meat in a mixing bowl, add the sriracha, soy, hoisin, sesame and mix together, set aside.
- In the same food processor fitted with the metal blade add the carrots, onions, shallot, cilantro and chop to a fairly fine consistency and add to the meat mixture and combine with a fork. Refrigerate for an hour.
- Add the flour to a stand mixer fitted with a dough hook, start on medium and add the boiling water, let mix for a minute the slowly pour in the cold water until the dough starts to form. Weather and other variables might require you to add more water, but add slowly.
- Wrap the dough in plastic wrap and let sit for 30 minutes. You can do by hand, a dumpling press or a ravioli maker. The dumpling press is the way to go, roll out to a very think 3 inch round (you might need flour) then put in the press, add the meat and pinch closed.
- Heat canola oil to medium heat and the sear the dumplings for 2-3 minutes a side, until golden brown.
- Serve with soy or store bough oyster sauce.