Like tamales, filled dumplings will become one of your favorite foods once you become proficient at making them. Whip up an extra batch to store in the freezer.
2 tsp. vegetable oil
3/4 cup peeled cubed potato (1 medium)
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 serrano chile, seeded and minced
1/4 cup red wine
1/2 pound lean ground beef
1/2 tsp. red chile powder
1/2 tsp. ground cumin
1/2 tsp. salt
40 round dumpling wraps (about 8 oz.)
2 1/2 tsp. sesame oil
2 tsp. sesame oil
2 tsp. red chile oil
1/4 cup minced cilantro
1. In a nonstick skillet, heat oil over medium-high heat. Add potato and cook until almost browned. Add onion, bell pepper, and serrano. Continue to cook until vegetables are tender. Transfer vegetables to a bowl.
2. In same skillet, cook wine and beef, stirring, until meat browns. Drain off fat and excess wine. Add meat to bowl with vegetables, along with chile powder, cumin, and salt. Mix well.
3. Place a heaping teaspoon of meat mixture in the center of each wrap. Moisten one edge of wrap with water. Fold over and press to seal. Overlap left and right corners above filled pocket. Seal corners together with water.
4. Brush a steamer basket with 1/2 teaspoon of the sesame oil. Arrange dumplings in the steamer basket and place over boiling water. Cover and cook for about 10 minutes.
5. Transfer dumplings to a serving dish. Drizzle with the remaining 2 teaspoons sesame oil and the red chile oil. Sprinkle with cilantro.