Open Face Beef Dumplings and Scallion Pancakes

I have been craving Chinese food almost everyday for the past week and finally gave in and made these amazing open face dumplings! I love scallion pancakes (who doesn’t love fried dough?) and I am obsessed with Asian spiced beef.  The scallion pancakes have a soft texture on the sides and a crunch from being fried on the bottom.  The meat is spiced perfectly and the sweet and sour sauce just enhances everything about this dish.  Total winner and so excited to share this recipe with you!  

Open Face Beef Dumplings with Sweet and Sour Sauce
Serves 4; 2 Dumplings Each

Scallion Pancakes
2 1/2 Cups All-Purpose White Flour
1 Cup Warm Water
Salt
Oil
1 Bunch Scallions, Chopped

Combine the flour and the water and knead the dough until it becomes smooth and elastic.  This takes some time by hand, but the process can be done quicker and cleaner by using a stand mixer. Let rest for 30 minutes.  Meanwhile, make the beef filling.

Beef Filling
1 1/2 lbs. Ground Beef
1 Onion, Finely Diced
1 Egg
1 Tbs. Honey
1 Tbs. Soy Sauce
1 Tbs. Rice Vinegar
2 Tbs. Sesame Oil
2 Tsp. Ginger, minced
2 Tsp. Garlic, minced
1/4 Cup Water
Salt and Pepper

Mix all the ingredients together until thoroughly combined. Season with salt and pepper.

On a floured surface, cut the scallion pancake ball into 8 equal parts.   Roll each dough one at a time.  Starting with the first piece of dough and using a rolling pin, roll the dough into a 6 inch circle.  lighting brush the top with oil, 1 Tbs. of scallions and a sprinkle of salt.  Fold in half and press into a ball so no scallions can escape.  Roll the ball of dough again into a 6 inch circle and put to the side.  Repeat with remaining pieces of dough.

In a nonstick skillet, heat up 2 Tbs. of Oil.  Take a scallion pancake  and place 1/2 – 3/4 Cup of the meat mixture inside.  Pinch the sides of the pancake to cover the sides of the meat mixture, leaving the top exposed.  Put to the side and finish filling the rest of the dough.  Place the pancakes in the hot oil, not letting them touch, and fry for about 2 minutes, just until dough starts to turn brown and fried. 

Being VERY CAREFUL, place a lid or piece of foil securely on the top of the pan with the dumplings. Make sure the temperature on the stove is at low and very slowly pour in 1/4 cup of water lifting the lid up slightly so as not to get burned by the oil.  Cover immediately and turn to medium low.  Steam for  15-20 minutes until the meat is completely cooked through.  Drain the dumplings and serve warm with sweet and sour sauce.

Sweet and Sour Sauce
1/4 Cup Rice Vinegar
1/4 Cup Ponzu
3 Tbs. Honey

Combine all in a small pan over medium heat, stirring constantly until the sauce is reduced to 1/4 Cup.  Serve warm.