Beef Bulgogi Dumplings (3 ways)

1. Dumplings: Pan-fry ground beef in large skillet over medium-high heat, with minced onion, and 1 clove garlic (minced), until browned and cooked thoroughly, about 8 to 10 minutes. Remove from heat; drain off liquid if necessary. Stir in remaining garlic, green onion, the half onion, napa cabbage, carrot, ginger, egg, soy sauce, fish sauce, sesame oil, brown sugar, cornstarch, salt and pepper. Cool until room temperature.
2. Place 1 heaping teaspoonful (5 mL) of filling into the centre of a dumpling wrapper. Dip your finger into the beaten egg and wet the surrounding border of the dumpling wrapper with your finger. Carefully fold the dumpling into a half-moon shape and pinch the edges to seal both sides firmly together. Make sure that there are no gaps in the edges. Repeat the process until all the filling mixture is gone. This should make about 30 to 40 dumplings.
3. Dumpling Dipping Sauce (if using): Combine soy sauce, vinegar, sugar and 1 tbsp (15 mL) water in a small bowl, stirring until sugar is dissolved. Set aside.
4. To Cook Dumplings

To Steam: Heat 3 cups (750 mL) water in a shallow pan with; bring just to a boil. Reduce heat to keep water just simmering. Carefully arrange the dumplings onto a steamer basket and steam for 7 to 8 minutes or until dumplings are tender and filling is hot. Serve with dipping sauce.

To Pan-fry: Heat 1 tbsp (15 mL) oil in a medium nonstick skillet over medium-high heat. Carefully place your dumplings in the pan, spacing them apart, in batches as necessary. Fry until slightly browned; pour ⅓ cup (75 mL) water and 1 tsp (3 g) of cornstarch mixed together. Cover, reduce heat to low and cook for 8 minutes or until dumplings are tender and filling is hot. The dumpling skirt will also be transparent. Remove lid, increase heat to medium and boil until the remaining water has evaporated before serving. Once the dumpling skirt is translucent with a browned bottom layer, carefully place a plate on top of the pan and using the other hand gently flip over the dumplings so that the dumpling skirt stays intact. *Important: serve the dumplings once all the water has evaporated to prevent the dumplings from sticking to the pan! * Repeat with remaining dumplings, adding more oil, as necessary. Serve with dipping sauce.

To Make Dumpling Soup (single serving): Heat 1 tbsp (15 mL) oil in a saucepan. Add 3 cloves garlic (minced) and 2 tbsp (30 mL) thinly sliced yellow onion; cook, stirring, for 3 minutes until fragrant. Add 1 cup (250 mL) beef broth and bring to a boil. Add 5 to 6 dumplings and boil for about 4 minutes or until the dumplings float. Gradually add 1 beaten egg to soup and carefully swirling it around. Top with 1 green onion (sliced).

Tip: For the egg mixture when wrapping the dumplings, you can replace the egg with 1 tbsp (15 mL) cornstarch mixed with 2 tbsp (30 mL) warm water.

Freezing Dumplings: To freeze dumplings, place the dumplings on a baking sheet lined with parchment paper, spacing them apart and freeze until solid. Once frozen, you can package up the dumplings into a sealable freezer bag and store for up to 3 months. Cook from frozen for about 6 to 10 minutes.