Asian Steamed Dumplings

Steamed dumplings oh how I love thee. I used to make these many years ago and decided to dust off my old recipe to share. You know how you just get a craving for something.

Many moons ago I would go over to visit my friend Becki when her son Nathan was just a little guy. Without fail he would ask his Mom if Debra was bringing the dumplings. So I mastered this recipe many times over for the little guy. To this day I can not make or eat a dumpling without thinking of that little guy Nathan that stole my heart so many years ago (he's a young man now). My they grow up so fast. Enjoy!

Asian Steamed Dumplings

• 1/2 lb lean ground beef or ground turkey (93% lean)
• 1 tsp. garlic (chopped in jar)
• 1 tsp. freshly peeled and grated ginger root
• 1/4 tsp. salt
• 1 green onion sliced thin (green top too)
• 1 Tbsp. finely chopped fresh cilantro
• 1 1/2 Tbsp. Teriyaki Sauce (Kikoman) and extra for dipping
• 1 ten count pack Pillsbury buttermilk biscuits 7.5 oz. can

Mix above ingredients together well, except for biscuits and flour, set aside. Meanwhile roll out one pack of the biscuits on a lightly floured surface into 4 inch rounds.

Add 1 heaping Tbsp. of meat mixture to center of biscuit round. Moisten 1/2 of biscuit edge with water and fold in half then press down and seal edges with a fork. Now you will have a half circle. Refrigerate up to 4 hours in advance or you may steam immediately.

Place dumplings in a steamer basket sprayed with cooking spray above boiling water, cover and steam them for 20 minutes. Do not open lid. I like to use a stackable steamer, be careful not to let the dumplings touch or they will stick together.

After they are done remove immediately to a serving plate and use more Teriyaki sauce for dipping. Enjoy!

Fresh ginger is easier to grate if you keep it frozen. This makes 10 dumplings.