(upbeat music)
- You have delicious ground beef filling
in a crispy wonton wrapper,
and then a sweet and sour dipping sauce
that really compliments it well.
So I'm gonna preheat my pan
to a medium-high heat,
and add a little bit of canola oil.
Now that the pan's hot,
I'll add the ground beef.
(sizzling)
So I'm allowing this to get a deep brown on it,
'cause I really wanna develop the flavor
of the ground beef.
I wanna chop it up finely,
'cause eventually we'll be putting it into
an egg roll wrapper and rolling it up,
and if it's really chunky
it's a little harder to roll into these two dart shapes.
Now we'll season with a little salt,
some pepper, we'll go in with some yellow onion,
and about two cloves worth of garlic.
I'm leaving all that fat in the pan
because I wanna use that to help saute all these vegetables
that I'm adding.
I like using 80/20 and I don't wanna drain it
because we've got more things adding to it,
and if you don't have a little bit of that fat in the pan,
they won't saute properly.
This will cook for an additional two minutes.
Next we'll be adding in the 'slaw mix,
and soy sauce.
(sizzling)
The reason I really like using 'slaw mix for this
is 'cause it has two ingredients
that I'd be putting in anyways,
which are cabbage and carrots,
but it saves me the trouble of cutting them all up.
And be aware, this is undressed coleslaw mix,
not coleslaw, so it is just shredded cabbage and carrots.
This is done cooking now,
the cabbage has wilted a little bit,
we've got a little bit of cook
on the onions and the carrots,
and that's all we're looking for here,
we just want everything nice and pliable,
so that when we put it in that wrapper, it's easy to manage.
I wanna let this cool down
because it's gonna go into an egg roll wrapper,
and we want it to cool down so it's cool enough to handle.
Doesn't have to be cold, doesn't have to be quite room temp,
you just wanna make it manageable to handle
and not too hot
because it'll make the egg roll wrapper sticky.
While that cools, we'll go on
to make the dipping sauce for the stogies.
It's really simple.
We take two teaspoons of cornstarch,
and add it to our remaining two teaspoons of soy sauce.
I'm using this as the base for my slurry,
which is the thickening agent in the sauce.
(metal clinking)
So now to our saucepan,
we will add a half cup of water,
white vinegar,
sugar,
and sambal.
Sambal is a fermented chili paste,
that is one of my favorite things to use
for a little bit of spice and a ton of flavor.
Stir this while we bring it to a quick boil.
(metal scraping)
We wanna make sure the sugar fully dissolves,
and everything's kinda incorporated.
It's always important to remember,
when you're making a cornstarch slurry,
you wanna use water or, in this case,
I used soy sauce,
that's no warmer than room temperature.
Cold is also good.
You don't want it to be warm, or else it clumps.
That's coming to a rolling boil.
(metal scraping)
Give this one more quick stir
to make sure all the cornstarch is off the bottom.
We'll add that in.
Again, whisk it.
Let it boil, and cornstarch works really fast.
So it only takes about 30 seconds and the sauce is done.
All right, it's good to go,
we'll remove that from the heat.
We'll let that cool a little bit
while we make our beef stogies.
Now that the filling has cooled down enough to work with,
I'll start assembling the stogies.
What I have here are just some egg roll wrappers
that I bought at the grocery store.
I'll take about a quarter cup of the filling,
I'll put it on one side of the egg roll wrapper,
and then on the opposite side,
I'll brush with just a little bit of water,
that'll act as my glue.
Then I'll just take it, roll it,
and here's the important step.
You wanna kinda pull back to get these tight.
And I'll even do it a couple times,
just to ensure that I get a nice, even cylinder.
It's okay if a little bit of the filling sneaks out,
it'll still be on the inside,
and then just start rolling.
You just wanna keep it nice and tight,
then roll right across that watered edge,
maybe push in from the sides
if any of the filling starts to come out,
and then put 'em on your baking sheet.
And now just repeat that until I've used up all the filling.
Now that these are all assembled,
I'll just take some butter
and lightly brush the tops of each one.
These will help them to become very crisp and delicious.
Now I'll put these into a preheated 425 degree oven
for ten minutes.
After that, I'll rotate the pan 180 degrees
and put them in for another 5,
or until they're golden brown and delicious.
Just get these on the platter here.
And then you see we've got our dipping sauce
all ready to go, which is nice and sweet and spicy.
So remember to like and comment below
on what you thought about these recipes,
and we'll see you next time in the Test Kitchen.
(light upbeat music)