beef dumplings

One dish- three meals from different cultures. Delicious, filling and versatile!

Beef Dumplings

(625 grams) all-purpose flour

salt

milk ((Note 1))

water ((Note 2))

lbs (1kg) ground beef ((Note 3))

onion

garlic

water

coarse kosher salt

garlic powder

coriander seed (optional)

cilantro (finely chopped, optional)

butter

Sour cream

olive oil

soy sauce (low sodium is the best)

rice vinegar

sesame oil

To make the dough wrap, in a mixing bowl with dough hook attachment, mix together flour, salt, egg, and milk on low speed. Once the mixture is mostly combined, add half of the water.

Knead the dough until elastic ball forms for about 5-7 minutes, add remaining water as needed. (TIP: You want the dough to be nice and soft.)

Cover the dough with plastic wrap and let it rest while you prepare the filling, or for up to 1 hour.

To make the beef filling, in a medium mixing bowl, add beef, garlic and onion.

Stir in salt, garlic powder and coriander seed, if using, in water. And add it to the meat mixture. Mix everything well.

To shape the dumplings, knead the dough and cut a piece of of it. Roll it into a thin circle on a floured surface. Using a 2.5-inch round cookie cutter, cut out round dough wraps. If the dough is sticky, don&#039;t hesitate to use flour. (But the dough should be excessively sticky.)

Place about 1/2 tablespoon of beef filling on each round. (TIP: I use a medium cookie scoop to portion out the beef. About 1/2 scoop per 2.5-inch wrap.)

Pinch the edges together to create the desired shape. (Watch the video above for demonstration.)

Place the dumplings on a baking sheet lined with floured wax/parchment paper or silicone mat.

Continue making dumplings until you run out of beef filling and dough. When the baking sheet is filled, place it in a freezer for at least 3 hours, or until dumplings are frozen completely. Once the dumplings are frozen, transfer them into freezer bags and immediately put it back into freezer.

In a large pot, add a quart of water, couple of bay leaves, a few black peppercorns, and salt. Bring water to a rolling boil. (Alternatively, you can use beef or chicken stock.)

Add dumplings and cook for 10-15 minutes, stirring occasionally, or until dumpling float to the top and cooked through. Serve with butter and sour cream.

1. Boiled Russian pelmeni:

In a large steamer pot, bring about 3-inch deep water to a boil.

Lightly spray non-stick spray on steamer baskets and arrange dumplings in one layer. Place the filled steamers over boiling water.

Cover and cook for 15 minutes. Once cooked, transfer the steamer to a counter, uncover and fan the dumplings with a plate. Serve steamed dumplings with a side of vegetables or salad of your choice.

2. Steamed Mongolian buuz:

Heat a nonstick skillet over medium high heat and add olive oil.

Once the oil is hot, add dumplings in one layer. Sear the dumplings for about 2 minutes, or until the bottoms are golden brown.

Add ¼ cup of water into the skillet and reduce the heat to medium low. Cover the skillet and cook for about 10 minutes, or until the dumplings are cooked through.

To make the dipping sauce, mix together soy sauce, rice vinegar and sesame oil. And serve with pan-fried beef dumplings.

3. Pan-Fried Chinese Potstickers

Comforting beef and dumplings made in the Instant Pot with stew meat, potatoes, celery, and carrots.

Instant Pot Beef & Dumplings

lbs stew meat, cubed

carrots, diced

celery, sliced

russet potatoes, cubed

Worcestershire sauce

yellow onion, diced

garlic,

½ tsp black pepper

beef broth

biscuits,

parsley,

Add the cubed stew meat, minced garlic, diced...

Add the cubed stew meat, minced garlic, diced carrots, celery, and cubed potatoes to the pressure cooker.

Top with diced onions, salt, and pepper.

Pour in the beef broth and Worchestershire sauce,...

Pour in the beef broth and Worchestershire sauce, and close the lid.

Pressure cook for 30 minutes and allow the...

Pressure cook for 30 minutes and allow the pot to naturally release pressure for 10 minutes.

Release remaining pressure and carefully remove the lid.

Set the pressure cooker to SAUTE and add...

Set the pressure cooker to SAUTE and add in the cut biscuits.

Using a large spoon, coat the biscuits in...

Using a large spoon, coat the biscuits in broth, occasionally turn, and cook for about 10 minutes.

Homemade Chinese beef potstickers (dumplings) are crispy on the outside and tender and juicy inside packed with a delicious beef filling. 

Beef Potstickers (Dumplings) 

beef

green onions, finely chopped

ginger,

rice cooking wine

soy sauce

white pepper

teaspoons sugar

carrots, shredded

corn, frozen

peas, frozen

dumpling wrappers (one 50-piece package)

vegetable oil

water (more

black sesame seeds (for garnish)

green onions, finely chopped (for garnish)

black vinegar

green onions, sliced

In a large mixing bowl, add ground beef, green onions, ginger, cooking wine, soy sauce, sesame oil, white pepper, sugar and salt. Stir with a spatula until evenly combined. Add carrots, corn and peas until evenly mixed.

Cover the bowl with plastic cling wrap and marinate for at least one hour in the refrigerator to soak in all the flavours.

Make the Filling:

Prepare a small bowl of water for dipping your fingers into. Take one dumpling wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.

Transfer a tablespoon of filling into the centre. Fold the wrapper over into a half-moon shape, and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the dumpling on a parchment-lined baking tray.

Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.

Wrap the Dumplings:

Heat vegetable oil over medium-high heat in a large non-stick frying pan until hot, about 3 minutes. Place a batch of 12-15 dumplings on the pan and place them approximately 1/2-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown. (To get all sides crispy rather than just the bottom like we did, then cook on both sides until golden and crispy).

Add water into the pan to cover half of the dumplings' height (1/2-inch deep). The water should start sizzling and boiling immediately. Cover with the lid and cook for 7-8 minutes until almost all the water has evaporated.

Remove the lid and lower the temperature to medium heat. Cook for another 2 minutes until all water has been absorbed. The bottom of the dumplings should be crispy.

Repeat the same steps for another batch of 12-15 dumplings.

Pan-Fry the Dumplings:

In a small bowl, make the vinegar dipping sauce by combining black vinegar, soy sauce, sesame oil and green onions. You can also add some Sriracha for a spicy kick.

Transfer the crispy dumplings onto a plate and sprinkle some black sesame seeds and green onions on top. Serve with a side of homemade vinegar dipping sauce or spicy chili oil.

Serve:

Yum! These were so delicious, perfect for a pre dinner appetizer :)

Potstickers are my fav takeout treat! I had never been able to recreate the restaurant taste before now. This recipe solved that problem, so delish!

I'm very new to cooking and this recipe was really great, I made 2 batches. One thing that I think you should stress for idiots like myself is to go lightly with the oil that you fry them in, because adding water to it makes it sizzle like crazy, and oil burns are NOT fun.

https://www.youtube.com/watch?v=bKQWweR3P0w

Better than take-out, flavourful and authentic Shanghai fried noodles with chicken, mushrooms, and bok choy is made in under 15 minutes. It takes 5 minutes prep and 10 minutes to cook. It is literally the easiest dinner any night of the week!

FULL RECIPE: https://www.aheadofthyme.com/pork-and-sardine-dumplings-potstickers/

PIN for later: https://www.pinterest.ca/pin/150870656256938908/

C O N N E C T 

Instagram: https://www.instagram.com/aheadofthyme/
Facebook: https://www.facebook.com/aheadofthyme/
Twitter: https://twitter.com/aheadofthyme
Pinterest: https://www.pinterest.com/aheadofthyme/

#potstickers #dumplings #sardines #dimsum

Pork and Sardine Dumplings (Potstickers)

These Northern Chinese style beef dumplings with scallions are particularly good when boiled—so you can appreciate how juicy they are!

Chinese Beef Dumplings

all-purpose flour

Sichuan peppercorns

oyster sauce

Shaoxing wine

sugar

five spice powder

ginger ((finely minced))

neutral oil

scallion ((finely chopped))

Put the flour in a large mixing bowl or in the bowl of a stand mixer. Gradually add the water to the flour and knead into a smooth dough (either by hand or with the dough hook attachment on low speed). This process should take about 5 minutes. If using a stand mixer, you may need to stop the mixer and bring the dough together with your hands. Knead by hand into a ball, and cover the dough in the bowl with an overturned plate. Allow to rest for 1 hour.

Make the dumpling dough:

Add the Sichuan peppercorns to a bowl along with the hot water, and allow to stand for 15 minutes. Strain the Sichuan peppercorn water into a measuring cup or bowl, and cool completely.

Now, to the filling. Chop the meat according to our article on how to hand-chop your own ground meat, until the beef resembles sausage meat in texture. This may take up to 30 minutes, so be patient! If using ground beef, skip this step.

Add the meat to a large mixing bowl or the bowl of a stand mixer, along with the oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, white pepper, five spice powder, and minced ginger. Stir vigorously with a pair of chopsticks for 5 minutes, or on low speed for 2 minutes.

Gradually add the cooled Sichuan peppercorn water to the filling in several batches, making sure the meat absorbs all the liquid before adding the next batch. Mix well, until the meat resembles a paste, about 3-5 minutes. Finally, add the neutral oil, sesame oil, and salt. Mix, and then stir in the scallions.

Make the filling:

Divide the rested dough into quarters, and work with one 	quarter at a time, leaving the remaining dough pieces covered so they don’t dry out. Cut the dough into small pieces (about the size of half a marshmallow); more precisely, the piece of dough for each wrapper should weigh about 15g. Roll the dough out into a 3.5 inch (9cm) circle. Add about 1 tablespoon of filling to the center, and squeeze the dumpling closed or pleat according to our instructions on how to fold dumplings. Just make sure that the wrapper isn’t too thin in any spots, or it might break during cooking.

At this point, it’s a good idea to taste a few dumplings. Boil them for 5 minutes, and taste for seasoning. Adjust seasoning according to your own tastes (add more wine, sesame oil, etc. to taste). Once you’re happy with the filling, assemble the remaining dumplings until you’ve used all the filling/dough. Place the dumplings on a parchment-lined sheet pan, spacing them apart so they aren’t touching each other.

Assemble the dumplings:

Bring a large pot of water to a boil. Boil the dumplings for 5 minutes, and remove them with a strainer to a plate. Serve with our dumpling dipping sauce or a combination of black vinegar and minced raw garlic!

Cook &amp; Enjoy!

OMG..... I've died and gone to heaven. These cuties tastes 1000% better than store bought ones, and they taste almost exactly to a previous coworker's home-made dumplings! Thank you sooo much for posting this recipe. This is my one and only go-to dumpling recipe from now on. Two thumbs wayyyy up!!

Just made these for CNY, used premade wrappers and OMG, they were amazing! My husband and I don’t eat pork and have a hard time finding good beef dumplings. Once a year we visit my family in LA and get frozen beef dumplings from a restaurant in Monterey park and these were way better! Thanks!!!!

These were nice but the seasonings were a bit too subtle for me so I doubled them and then really loved the flavour. Good with black vinegar, garlic, and chilli oil. Liked them both boiled and steamed.
Don't make the same mistake as me and think you can make them in advance and store raw in the fridge as they melded themselves to the parchment paper! I had to cut around big clusters of dumplings and with difficulty put them into the steamer and then dump them out upside down onto a plate at which point the paper was (luckily) easy to peel off! Tossing in a little oil helps keep them separated when cooked.

Can these be steamed instead of boiled? And if so, how long to steam it? Thanks!

Can you have better veg like finally diced carrot in these?

My son wanted beef wontons. I basically made up a recipe. Funny thing is it is very close to this recipe except I chopped up some spinach in them. They turned out great.

Top 4 beef dumplings recipes from across the web

The most viewed beef dumplings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef Dumplings

Instant Pot Beef & Dumplings

Beef Potstickers (Dumplings)

Chinese Beef Dumplings

Top 4 beef dumplings recipes from across the web

The most viewed beef dumplings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Dumplings

Instant Pot Beef & Dumplings

Beef Potstickers (Dumplings)

Chinese Beef Dumplings

The most viewed beef dumplings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine