Get the FREE recipe for Kay Chun’s Beef Dumplings With Zucchini, Tofu and Chives:
It’s Dumpling Week on NYT Cooking! Five of our staff writers and frequent recipe developers share the dumpling recipes they love as a celebration of Lunar New Year.
Today, Kay Chun shows us how to make her Beef Dumplings With Zucchini, Tofu and Chives. The ground meat is lightly marinated before mixing it with plenty of buchu, an allium with long flat leaves and a mild garlic flavor. (You can find the fragrant Korean chives in any Korean market). There’s a hidden surprise here, too: Buttery pine nuts get tucked into each dumpling before you close them.
See all the Dumpling Week recipes here:
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