Beef and Zucchini Rice Paper Dumplings

Instructions

1. 1

   Preheat the oven to 100°C/210°F for holding the cooked batches warm. Set a wire rack over a baking tray. While the oven heats, coarsely grate the zucchini, squeeze it firmly in a kitchen towel and chop any long strands. Finely slice the green onion and mince the garlic.

2. 2

   In a large bowl, combine the raw ground beef, squeezed zucchini, green onion, garlic, oyster sauce, cornstarch, black pepper and salt. Use beef with about 10% fat. Mix thoroughly and divide into 12 equal portions.

3. 3

   Pour the room-temperature water into a shallow dish at least 24 cm wide. Use 12 round rice-paper sheets approximately 22 cm across, weighing about 120 g altogether. Dip one sheet in the water for 2–3 seconds, then lay it on a board; it will continue softening.

4. 4

   Place one portion of filling just below the centre of the sheet and flatten it into a rectangle about 9 × 7 cm and no thicker than 1.2 cm. Fold the bottom over the filling, fold in the sides, then roll into a snug parcel. Repeat, keeping the parcels separated on baking paper so they do not stick together.

5. 5

   Heat a 30 cm nonstick frying pan over medium-low heat for 2 minutes. Have the prepared rack ready for the cooked dumplings.

6. 6

   Add 1 tablespoon of oil and place four dumplings seam-side down in the pan without touching. Fry for 5–6 minutes, turn carefully and fry for another 5–6 minutes. Check the centre of each dumpling with an instant-read thermometer: the beef must reach 71°C/160°F. Reduce the heat if the wrappers brown before the filling is cooked, and continue cooking as needed.

7. 7

   Transfer the cooked dumplings to the rack and keep them in the oven. Repeat with the remaining dumplings in two more batches, using 1 tablespoon of oil for each batch.

8. 8

   Serve immediately after the final batch, dividing the dumplings into four portions of three.