Lao Yi's Boiled Beef And Leek Dumpling Filling

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Los Angeles Times


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Recipe adapted from Wang Ming Jun. Ground pork may be substituted for the beef in this recipe. Fatty ground meat makes for juicier dumplings. Chinese rice wine is available at Chinese and most Asian markets.

6 ounces fatty ground beef (about 20% fat)

2 1/4 teaspoons soy sauce

4 1/2 teaspoons Chinese rice wine or dry sherry

3/8 teaspoon sugar

Small pinch salt

1/4 cup water or cold broth

1 1/2 teaspoons vegetable oil

3/4 cup finely chopped Asian leek (also called Japanese leeks or negi;), or white scallion bottoms

1 1/2 tablespoons minced, peeled fresh ginger

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