Delightful Asian Meatball Dumplings
Helen - New York, New York
1 pound lean ground beef
2 green onions, chopped
1 egg
1/2 cup bread crumbs
2 tablespoons Soy Vay Veri Veri Teriyaki or Island Teriyaki
1/4 cup each Soy Vay Hoisin Garlic Asian Glaze and Marinade, pineapple juice and tomato juice
2 tablespoons dry sherry
1/8 teaspoon each: garlic powder and powdered ginger
1 1/2 tablespoons vegetable oil (optional)
1 package pre-made won ton wrappers
In a medium bowl combine ground beef, onions, egg, bread crumbs, and 2 tablespoons Soy Vay Veri Veri Teriyaki or Island Teriyaki.
Mix well and form into balls.
Cook in a large skillet until browned on all sides and cooked through.
Cut won ton wrappers in half diagonally and place one meatball inside each triangle, then seal the edges of the wrapper with fork tines.
Either steam the dumplings in a bamboo steamer in batches, or pan-fry in vegetable oil until the won ton skins are golden and crispy.
Meanwhile, combine remaining ingredients in a small saucepan, bring to a boil, and reduce heat to simmer for five minutes to make your dipping sauce.
Please visit soyvay.com for more recipes and to purchase your Soy Vay products called for in this recipe.