Leftover Recipe

I made that for dinner!  It is amazing.  The recipe is from "Gourmet Today" by Ruth Reichl.  I picked this cookbook up from the Tuesday Morning store about a month ago now.  There have been a few recipes I tried that didn't work.  For instance, the grilled ceasar salad that only I liked.  But this, this was amazing!

Everything is from scratch except the yogurt because I have yet to try making my own dairy products.  The wonton wrappers follow the recipe at about.com.  I made the wrappers the night before and used wax paper to keep them separate.  Apparently the beef sauce, the yogurt sauce and the dumpling filling can all be made the day before so all you have to do is fill the dumplings and boil them.  I made a couple tweaks to the original recipe to fit my kitchen style and allergies.

For Meat Sauce:
3 Tbsp canola oil
1 medium onion chopped
0.5lb ground beef
1 garlic clove minced
1 teaspoon ground coriander
0.5 tsp minced fresh ginger
0.5 cup water
2Tbsp tomato paste
0.5 tsp salt
black pepper to taste

For Yogurt Sauce:
2 large garlic cloves
0.5 tsp salt
1 cup cream on top plain yogurt

For Dumpling Filling:
1.25 cups roughly chopped scallions
1 tsp red pepper flakes
1 tsp minced garlic
1.4 tsp canola oil

Make meat sauce:
Heat oil add onions and garlic cook till onions begin to brown.
Add beef, coriander and ginger cook until meat is no longer pink and break into small chunks
Stir in water and tomato paste cook until liquid is reduced to half
Remove from heat add salt and pepper to taste
Cover and keep warm

Make yogurt sauce:
Mince garlic and mash to a paste with salt
Mix into yogurt

Make the dumplings:
Stir filling ingredients in bowl
Fill wonton wrappers
Bring several quarts of salted water to boil
Add dumplings
Boil for 5minutes

Serving directions:
Spread 0.25cup of yogurt on serving platter
Put dumplings on top
Cover with remaining yogurt
Spoon beef sauce around dumplings
Sprinkle with mint
Serve immediately