Beef Cheek Dumplings Recipes

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FRIED BEEF DUMPLINGS



Fried Beef Dumplings image

Provided by Food Network

Categories     appetizer

Time 30m

Yield about 20 dumplings

Number Of Ingredients 6

1/2 pound ground chuck
4 scallions, thinly sliced
3 tablespoons low-sodium soy sauce (recommended: Kikkoman)
3 tablespoons water, plus 3 tablespoons
1 beaten egg
1 package pot sticker wraps (recommended: Dynasty, Gyoza/Potsticker wrappers)

Steps:

  • In a large bowl, place ground beef, scallions, 3 tablespoons water and soy sauce together. Mix ingredients until combined. Place small spoonfuls of the filling onto the dumpling wrappers. Using your fingers, wet the edges of the wrappers with beaten egg and "pinch and press" the edges to seal.
  • Preheat a large nonstick frying pan.
  • Once skillet is hot, carefully place the dumplings into the hot frying pan; cook undisturbed for 3 minutes. Add 3 tablespoons of water and cover pan. Reduce heat to medium and cook until water evaporates, about 5 minutes
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

BEEF STEW WITH CHEDDAR DUMPLINGS



Beef Stew with Cheddar Dumplings image

My family asks for this rich stew just about every week. Perfect for company, it's easy and everyone comments on the cheddar cheese in the dumplings. -Jackie Riley, Garrettsville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 8 servings.

Number Of Ingredients 17

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons canola oil
5 cups water
5 teaspoons beef bouillon granules
1 tablespoon browning sauce, optional
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
4 medium carrots, sliced
1 medium onion, cut into wedges
1 can (14-1/2 ounces) cut green beans, drained
DUMPLINGS:
2 cups biscuit/baking mix
1 cup shredded cheddar cheese
2/3 cup whole milk

Steps:

  • In a large bowl or dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and toss to coat. In a Dutch oven, brown beef in oil in batches., Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Add carrots and onion. Cover and simmer 10-15 minutes longer or until vegetables are tender. Stir in green beans., For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10-12 minutes (do not lift cover) or until a toothpick inserted in a dumpling comes out clean. Serve immediately.

Nutrition Facts : Calories 441 calories, Fat 21g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 1627mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.

BRAISED BEEF CHEEKS



Braised Beef Cheeks image

This has been a hit with everyone that has tried it.

Provided by Robert Smith

Categories     100+ Everyday Cooking Recipes

Time 5h50m

Yield 10

Number Of Ingredients 11

2 tablespoons olive oil
5 pounds trimmed beef cheeks
1 large onion, diced small
1 carrot, diced small
4 cloves garlic, minced
4 cups beef stock
1 cup red wine
⅓ cup dried porcini mushrooms
2 cubes beef bouillon
1 teaspoon dried thyme
2 bay leaves

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
  • Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
  • Bake in the preheated oven until beef is very tender, 5 to 6 hours.
  • Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

Nutrition Facts : Calories 684.8 calories, Carbohydrate 6.3 g, Cholesterol 160 mg, Fat 53.3 g, Fiber 1.3 g, Protein 39.1 g, SaturatedFat 20.5 g, Sodium 365.9 mg, Sugar 2.5 g

SLOW COOKED BEEF CHEEKS



Slow Cooked Beef Cheeks image

Recipe video above. These slow cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you'll want to drink it out of a cup! This recipe makes enough to serve 6 people, made with 6 small beef cheeks (or share 4 large ones). Leftovers are brilliant to freeze, or turn into a quick Ragu to toss through pasta or making a Pie!

Provided by Nagi | RecipeTin Eats

Categories     Slow Cooker

Time 3h45m

Number Of Ingredients 12

3 tbsp olive oil (, separated)
1.5 kg/3lb beef cheeks (, (4 large or 6 small beef cheeks))
1 onion ((white, brown or yellow), roughly diced (about 1 cup))
1 celery stalk (, roughly diced (about 1 cup))
1 carrot (, roughly diced (about 3/4 cup))
4 garlic cloves (, minced)
6 stems of fresh thyme ( or 1 1/2 tsp dried thyme leaves)
4 dried bay leaves ((or 3 fresh bay leaves))
1 cup (250 ml) beef stock ((broth))
2 cups (500 ml) red wine ((full bodied eg. cabernet sauvignon or merlot))
2 - 3 tsp salt (, separated)
Black pepper

Steps:

  • Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
  • Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
  • Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
  • Add the celery and carrot,s sauté for a further 3 minutes.
  • Follow directions for your chosen cooking method below.

Nutrition Facts : ServingSize 389 g, Calories 586 kcal, Carbohydrate 6 g, Protein 49 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 148 mg, Sodium 2195 mg, Fiber 1 g, Sugar 2 g

BEEF STEW WITH DUMPLINGS



Beef Stew with Dumplings image

I was given this recipe when my husband and I were first married. I've been making this wonderful beef stew recipe for 35 years and have never found a better one.

Provided by carolj

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h20m

Yield 5

Number Of Ingredients 18

1 ½ pounds cubed beef stew meat
¼ cup all-purpose flour
¼ cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
¼ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon pepper
1 bay leaf
2 cups cubed potatoes
1 ½ cups diced carrots
1 cup sliced celery
½ cup chopped green pepper
1 cup sliced fresh mushrooms
1 ½ cups biscuit baking mix
½ cup milk
3 tablespoons butter, melted

Steps:

  • In a bowl, toss cubed beef with flour to coat.
  • Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
  • Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
  • In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

Nutrition Facts : Calories 829.8 calories, Carbohydrate 48.3 g, Cholesterol 164.4 mg, Fat 51.8 g, Fiber 4.7 g, Protein 42.5 g, SaturatedFat 23.7 g, Sodium 1181 mg, Sugar 6.6 g

SLOW COOKER BEEF STEW AND DUMPLINGS



Slow Cooker Beef Stew and Dumplings image

Slow Cooker Beef Stew and Dumplings - this hearty stew packed with vegetables and topped with fluffy dumplings is the perfect comfort food. This easy crockpot beef casserole requires no browning - simply sit back and let your slow cooker do all the work.

Provided by Lucy Parissi | Supergolden Bakes

Categories     Main Course

Time 6h15m

Number Of Ingredients 33

900 g (2 lbs) braising steak/ chuck steak (, cubed)
2 tbsp flour (seasoned with pinch salt and pepper)
480 ml (2 cups) hot beef stock ((broth))
80 ml (⅓ cup) red wine or dark ale (or more beef stock)
3 tbsp tomato paste
2 tbsp balsamic vinegar (or Worcestershire sauce)
3 tbsp dark soy sauce
2 garlic cloves (minced)
1 tsp salt
½ tsp black pepper
2 large onions (, finely diced)
2 leeks (, white parts only, sliced)
5 carrots (, sliced)
4 parsnips (, sliced)
2 bay leaves
1 sprig rosemary
Fresh parsley (, chopped, to garnish)
Salt and pepper (, as needed)
125 g (1 cup) self raising flour
125 g ( ½ cup) fat free yogurt
1 tbsp chopped parsley or chives
2 tbsp grated Parmesan
1 tsp garlic granules
½ tsp salt
water (, as needed, to bind)
125 g (1 cup) self raising flour
125 g (1 cup) shredded suet ( or vegetable shortening)
1 tbsp chopped parsley or chives
2 tbsp grated Parmesan
1 tbsp horseradish or mustard
1 tsp garlic granules
½ tsp salt
cold water (, as needed, to bind)

Steps:

  • Toss the beef cubes with the seasoned flour to lightly coat.
  • Preheat the slow cooker on "HIGH". Add the hot beef stock, red wine, soy sauce, balsamic vinegar (or Worcestershire sauce), garlic, tomato paste, salt and pepper. Give everything a good stir.
  • Add the onions, leeks, parsnips and carrots. Stir to combine.
  • Stir in the beef, add the bay leaves and rosemary and cook on HIGH for 5 hours (or on LOW for 8 hours).
  • Meanwhile prepare the dumplings: combine flour, herbs, Parmesan, salt and garlic granules in a bowl.
  • Stir in the yoghurt and then use your hands to briefly knead in the bowl until the dough comes together. Add a little water if it's too dry and crumbly.
  • Divide the dough into 6-8 portions and roll into balls.
  • Mix the flour, suet, salt, garlic granules, herbs and parmesan together in a bowl.
  • Slowly drizzle in cold water, a little at a time, mixing with your hands until the dough comes together and leaves the side of the bowl easily. Don't overmix the dough, handle with a light touch for light and fluffy dumplings.
  • Divide the dough into 6-8 portions and roll into balls.
  • Give the stew a good stir. Remove and discard the bay leaves and rosemary.
  • Add the dumplings to the slow cooker, spaced slightly apart. Cover and cook for an additional hour with the lid on.
  • Taste and adjust the seasoning if needed. Garnish with the parsley and serve.

Nutrition Facts : Calories 667 kcal, Carbohydrate 69 g, Protein 40 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 103 mg, Sodium 2448 mg, Fiber 9 g, Sugar 14 g, ServingSize 1 serving

BEEF CHEEK DUMPLINGS



Beef Cheek Dumplings image

Provided by Food Network

Time 30m

Yield 12 dumplings

Number Of Ingredients 16

1 pound smoked beef cheeks
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon chopped scallion
1 tablespoon cooking wine
1 teaspoon chile paste
1 teaspoon ground cumin
1 teaspoon sesame oil
1 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon horseradish
Pinch cayenne
Salt and black pepper
12 Chinese dumpling wrappers
Vegetable oil, for cooking
Soy sauce and Chinese chile oil, for serving

Steps:

  • For the dumpling filling: Blend beef cheeks, garlic, ginger, scallion, wine, chile paste, cumin, sesame oil and 1 tablespoon water in a food processor until smooth and set aside.
  • For the Alabama white BBQ sauce: Whisk together mayo, vinegar, horseradish, cayenne, salt and pepper in a bowl and set aside.
  • For the dumplings: Fold beef cheek mixture into dumpling wrappers. Heat a pan over medium-high heat with some with vegetable oil. Add dumplings and brown for 1 minute, then add 1/8 cup water and cover. Cook until water evaporates and bottoms of dumplings are crispy, about 5 minutes more. Serve immediately with white BBQ sauce, soy sauce and Chinese chile oil.

SLOW COOKED BEEF CHEEK



Slow cooked beef cheek image

The beef is so tender you can cut it with a spoon! Serve with potato fondant and Roasted beetroot.

Provided by inorman1987

Time 7h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Take the beef cheeks and trim the large fatty membrane off (or ask you butcher to do this). If the cheeks are whole, cut in half so you have four pieces of meat. Place the beef cheeks in a container and add the wine, garlic and thyme. Season with salt and pepper and place in the refrigerator for up to 24 hours but a minimum of 3.
  • Preheat the oven to 1460C/ Fan 140C/ gas 3. Remove the meat and reserve the marinade. Heat the oil in a frying pan and brown the cheeks, one at a time and then place in a casserole dish. Finely chop the onion and fry in the meat juices and then add to the casserole. Add the marinade and balsamic vinegar to the pan use to deglaze. Bring the mixture to the boil and simmer for 2 minutes to burn off the alcohol. Add to the casserole with the pint of stock and bay leaves. Season with salt and pepper. Cover the casserole dish and place in the oven for 4 hours. Turn the meat every hour.
  • Trim the tops off the beetroot so only an inch remains. Leave the roots on. Place in a roasting tray with the oil, garlic and thyme and roast for 2 hours at 160C/ fan 140C/ gas 3. Remove once beetroot feels tender to the touch.
  • After 4 hours remove the lid to the casserole and cook for the remaining 2 hours uncovered. Baste the meat regularly. Once the beetroot is tender to the touch it is ready. Remove and allow to cool slightly.
  • For the fondant potatoes peel the potatoes one at a time and cut down into rectangular shapes. Make the potatoes even in size and halve them. Melt the butter over a medium heat in a saucepan. Stand the potatoes in the butter once it is bubbling, leave them to brown for 5-6 minutes without moving them. Then turnover and leave for another 5-6 minutes. Then add the stock (CAUTION: the butter will spit when it comes into contact with the stock), garlic and thyme. Reduce the heat so the stock is simmering. Cover the pan and leave the stock to reduce. The potatoes are cooked when a knife can easily be inserted into the side of them (around 10 minutes). Remove from the heat but leave in the pan to stay warm.
  • Turn off the oven. Peel the beetroot, being careful not to burn your fingers. Slice thinly and place on an oven tray and place in the oven to stay warm.
  • Remove the beef. Place 10 ladles of the liquid into a frying pan. Cover the meat so it keeps warm. Bring the liquid to the boil and allow to reduce until it is syrupy. Stir regularly.
  • Remove the potato fondant from the saucepan and discard the stock. Plate up with the beef, beetroot and sauce.

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