"I've always had fun with dumplings and I think our . . . aged beef dumpling pot stickers are special," chef Dale Talde says. The dumplings in question are made of 30-day dry-aged beef and on the menu at Talde's recently opened Goosefeather in the Tarrytown House Estate in Tarrytown, New York. It's about an hour or so north of the Big Apple, making it a bit of a trek even for New Yorkers craving a taste of Talde's cuisine. Luckily, he's been gracious enough to share the recipe for his dry-aged beef dumplings so instead you only have to travel to your kitchen.
Dry-Aged Beef DumplingsRecipe courtesy of Dale Talde, chef/owner Goosefeather, Tarrytown, New York
For the Filling:
1 pound aged beef, such as 30-day dry-aged strip
8 ounces garlic chives, chopped
3 ounces soy sauce
1 ounce corn starch
4 ounces water
1 ounce kosher salt
1 ounce granulated sugar
For Assembly and Serving:
Shanghai-style dumpling wrappers
1. Grind the beef. Add the rest of the ingredients and mix thoroughly.
2. Portion the filling mixture onto thick Shanghai-style dumpling wrappers and seal.
3. Boil the dumplings in salted water for 4 minutes; remove.
4. Place pan on the stove and get hot with oil. Add the dumplings to sear on one side along with some butter, garlic and thyme. Serve with Chinese mustard.
Photo by Matt Mancuso.