by LAUREN SEPHTON@BRIGHTMOMENTCO
Welcome back to the Fancy Fork! Your seasonal produce insight and farm-style recipes that are made to satisfy.
The month of October is an exciting time because all of fall’s beautiful colors and flavors have officially arrived! You’ll start noticing more hearty vegetables like broccoli, artichokes, beets, cauliflower, pumpkins, potatoes, winter squash, mushrooms, onions, eggplant, collard greens, celery, cabbage and rutabagas. And, while our vibrant summer berries won’t be seen as much, you’ll find great abundance in the apple department to create those cozy fall desserts. Additionally, pears, grapes, kiwis, pomegranates, bananas, dates and good ole cranberries are back in season!
This month’s recipe will be highlighting green cabbage that acts as a powerful anti-inflammatory agent. It takes care of your eyes, may help in weight loss as it’s filling without being heavy in calories, helps with digestion, helps regulate blood pressure, helps to fight cancer, takes care of your bones, protects against radiation, helps improves brain health and is excellent for glowing skin. And, when you add them to the dumplings’ filling in the recipe here, green cabbage will now become addicting!
Ginger Chili Crisp Beef Dumplings
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes
For the Dumplings:
- 1 lb. Ground Beef
- 2 T Olive Oil
- 1 1/2 cups Shredded Cabbage
- 2″ Fresh Ginger, minced
- 2-3 Garlic Cloves, minced
- 1/3 cup Green Scallions, chopped
- 1/4 cup Soy Sauce
- 1/4 tsp. Salt
- 1/2 tsp. Black Pepper
- 24 Square or Round Wonton Wrappers
For the Sauce:
- 1/3 cup Olive Oil
- 1″ Fresh Ginger
- 1 T Chili Crisp Oil
- 1 T Sesame Seeds
- 1 T Honey
For the Dumplings:
- In a large pan over medium high heat, add the olive oil. After heating up for 1 minute, add the ground beef. Break up into large chunks to brown, about 3-4 minutes. Once browned, use a spatula or wooden spoon to break up into tiny pieces.
- Add the shredded cabbage, as well as the minced ginger and garlic to sauce for 2-3 minutes, until fragrant.
- Add the chopped scallions, soy sauce, salt and black pepper. Stir all ingredients together. Cook until the beef is fully cooked, then remove from heat to cool.
- Brush the edges of the wonton wrappers with water.
- Fill the centers of the wrappers with 1-2 tablespoons of the beef-cabbage mixture.
- If using round wrappers, fold the edges of the wrappers up to meet each other. Pinch the edges together to seal in the filling. Working at one end, create ribbon-like folds along the edge by pinching back the dough as you move forward (see video for visual instructions).
- If using square wontons, fold two opposite diagonal ends together to create a triangle. Pinch the edges together to seal in the filling. Pinch the two outer ends together to seal into a wonton-like shape.
- Place the dumplings in a steam basket or in a nonstick pan that has been heated over medium heat. Add 1-2 tablespoon water in the pan, quickly cover with the lid, and let steam on LOW heat for 3-4 minutes, until the dumplings are tender.
- Remove from the heat and plate with the Ginger Chili Crisp Sauce (recipe below) to enjoy!
For the Sauce:
Combine all ingredients in a small saucepan over medium high heat. Stir continuously for 2-3 minutes, until warmed. Serve over the dumplings to enjoy!