Beef Dumplings Recipes

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BEEFY CHINESE DUMPLINGS



Beefy Chinese Dumplings image

This is a delicious meat and veggie dumpling recipe that my mom has been making ever since I can remember. It may take some time and practice when it comes to making these, but it's well worth it. Just boil them in water, and serve hot with soy sauce, or add them to a soup.

Provided by SCGOATS

Categories     Main Dish Recipes     Dumpling Recipes

Time 35m

Yield 10

Number Of Ingredients 10

1 ½ pounds ground beef
2 cups shredded Chinese cabbage
1 carrot, shredded
1 onion, minced
1 egg
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 (14 ounce) package wonton wrappers

Steps:

  • In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
  • Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
  • Boil the dumplings in water until they float to the top, about 5 minutes.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 25.4 g, Cholesterol 80 mg, Fat 20.6 g, Fiber 1.3 g, Protein 16.2 g, SaturatedFat 7.8 g, Sodium 606.3 mg, Sugar 1.5 g

BEEF DUMPLINGS



Beef Dumplings image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h10m

Yield about 24 dumplings

Number Of Ingredients 9

1/2 cup flour
Salt to taste if desired
1/4 teaspoon peanut, vegetable or corn oil
3 tablespoons cold water, approximately
1/8 pound ground beef
1 teaspoon grated onion
1/4 teaspoon toasted sesame seeds
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Put the flour into a mixing bowl. Add the salt and peanut oil, and start blending while gradually adding the water. Blend well to make a stiff but pliable dough. If necessary, add a bit more water. Knead well about 5 minutes. Wrap in plastic wrap and refrigerate 30 minutes or longer.
  • Combine the ingredients for the filling and blend well.
  • To make dumplings, cut the dough in half. Roll it out on a lightly floured surface into a a very thin circle of the largest diameter possible.
  • Using a round cutter such as a small biscuit cutter about 1 1/2 inches in diameter, cut out about 24 circles.
  • Rub the outer rim of one circle of dough with a little water. Fill the center of the round of dough with about 1/2 teaspoon or less of the filling. Fold the circle of dough over to enclose the filling. Pinch around the edges to seal in the filling.
  • Bring together the pointed outer ends of each half circle of dough and seal together with a drop of water, pressing lightly.
  • These dumplings are ready to cook although they may be frozen and may be cooked frozen. Drop them into boiling salted water and cook about 2 minutes. Do not overcook. Drain and set aside to use in sin-sul-lo.

Nutrition Facts : @context http, Calories 16, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 0 grams, TransFat 0 grams

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

STEAMED BEEF DUMPLINGS



Steamed Beef Dumplings image

This is not my original recipe, TRUE! Was asked to post this as had "success" making this today too! Economical, easy to do, LOVE the versatility and look forward to the first review! :) http://www.grouprecipes.com/5490/steamed-beef-dumplings.html What I will add is recipe is FANTASTIC as can be! Next time, might add some ginger and chilli! UPDATE: Have substituted tamari for soy sauce from the original as will GREATLY lower the salt content

Provided by mickeydownunder

Categories     Healthy

Time 36m

Yield 30 wontons, 6 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons hoisin sauce
1 teaspoon cornstarch
1 cup bok choy
1 medium carrot, shredded
2 tablespoons green onions
2 tablespoons cilantro
1/4 teaspoon salt
3/4 lb lean ground beef
1/4 cup rice vinegar
1/4 cup tamari

Steps:

  • For dough, combine flour, the 1/2 teaspoon salt, and 2/3 cup boiling water in a medium mixing bowl, stirring constantly with a fork. Add 1/4 cup cold water; mix with your hands until dough forms a ball. (The dough will be sticky.) Cover; set aside.
  • NOTE: I had to add a little bit more water than posted; go by the look and feel.
  • For filling, stir together hoisin and cornstrach in a medium mixing bowl. Stir in finely diced bok choy, carrot, finely sliced green onion, cilantro and salt. Add ground beef; mix well. Using about 1 tablespoon of the filling for each, shape filling into 30 balls. Set aside.
  • NOTE: I used an egg ring to form the wraps; made it easier for filling.
  • Divide dough in half. Return one portion to the bowl; cover and set aside. Divide the other portion into 15 balls. On a well-floured surface, roll each dough ball into a 3-inch circle. Place a meatball in the center of each circle. Fold the dough up and around all but the top of the meatball, pleating dough firmly. Gently flatten the bottom of each dumpling. Repeat with remaining dough and meatballs to make 30 dumplings total.
  • NOTE: Keep a moistened towel over the wontons so they do not dry out while you continue to make the batch.
  • Bring water to boiling in a steamer or Dutch oven. Place dumplings, open sides up, on a greased steamer rack; make sure the dumplings don't touch one another. (If all the dumplings won't fit on a steamer rack, refrigerate remainder until ready to steam.) Place rack over, but not touching, boiling water. Cover and steam dumplings for 16 to 18 minutes or until internal temperature reaches 160 degrees F. Meanwhile, combine rice vinegar and soy sauce. Sprinkle with 1 teaspoon thinly sliced green onion. Serve with dumplings.
  • NOTE: Used a rice steamer and oil sprayed the top insert each time.

Nutrition Facts : Calories 278.5, Fat 6.3, SaturatedFat 2.4, Cholesterol 37, Sodium 1100.5, Carbohydrate 36.6, Fiber 1.8, Sugar 2.4, Protein 17.4

EASY FRIED BEEF DUMPLINGS (GYOZA) RECIPE BY TASTY



Easy Fried Beef Dumplings (Gyoza) Recipe by Tasty image

Here's what you need: ground beef, onion, scallion, soy sauce, garlic, grated ginger, sesame oil, white pepper, egg wash, gyoza wrapper, sriracha sauce, scallion

Provided by Tasty

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 12

1 lb ground beef
½ cup onion
½ cup scallion
2 tablespoons soy sauce
2 cloves garlic
½ tablespoon grated ginger
1 tablespoon sesame oil
1 teaspoon white pepper
egg wash
gyoza wrapper
sriracha sauce, carnish
scallion, chopped, for garnish

Steps:

  • Mix together the ground beef, onions, scallions, soy sauce, garlic cloves, grated ginger, sesame oil, and white pepper.
  • Place a spoonful of the ground beef mix into the center of the gyoza wrapper, brush the edges with egg wash, fold over, and press to seal.
  • Fry the dumplings in oil until golden brown and crispy.
  • Garnish with Sriracha and chopped scallions.
  • Enjoy!

Nutrition Facts : Calories 238 calories, Carbohydrate 3 grams, Fat 15 grams, Fiber 0 grams, Protein 21 grams, Sugar 1 gram

BEEF CASSEROLE AND DUMPLINGS



Beef Casserole and Dumplings image

Good for those cold winter nights. This is one of our favourite old time comfort food recipes adapted from a book "Classic Kiwi Recipes". It reminds me of the dishes my Grandmother and Mother made when I was young.

Provided by Jen T

Categories     Meat

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

800 g lean casserole steak (I use topside)
1 large onion
3 carrots
1 medium parsnip
1 tablespoon flour
salt and pepper
1 tablespoon oil
2 cups beef stock or 2 cups beef stock cube, prepared with water
2 teaspoons vinegar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons butter
1 tablespoon chopped parsley or 1 teaspoon dried parsley
milk, to mix

Steps:

  • Preheat oven to 180deg C.
  • Cut steak into 2 1/2 cm cubes.
  • Peel and slice onion, carrots and parsnip.
  • Mix flour, salt and pepper and toss beef in this.
  • Heat oil in frying pan, add beef and brown lightly.
  • Add onion and any remaining flour, stir 2 minutes.
  • Add carrots, parsnip, stock and vinegar.
  • Stir until boiling, then transfer to a casserole dish.
  • Cover and bake for 1-1 1/2 hours.
  • Increase oven heat to 200degC to ensure casserole is boiling.
  • Sift flour, baking powder and salt.
  • Rub in butter, add parsley and mix in enough milk to make a soft dough.
  • Divide into 8 pieces and form into balls.
  • Drop into the bubbling casserole, cover and reduce heat to 180degC again.
  • Cook for 20-25 minutes without lifting the lid.

BEEF AND DUMPLINGS



Beef and Dumplings image

I never know what to do with leftover pot roast but I had a friend that was taking chemo and wouldn't eat. We had pot roast the night before and I had some left. I fixed this for him and really enjoyed it. Wonderful comfort food.

Provided by Country Cook in Okl

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

5 cups boiling water
2 tablespoons beef bouillon granules
0.5 (12 ounce) package of dry pasta dumplings
1 (10 ounce) can cream of mushroom soup
1 (7 ounce) can mushrooms
1/4 cup butter
1 (1 ounce) package onion soup
1/2 cup half-and-half cream
1/2 teaspoon ground pepper
1/2 cup sour cream (optional)

Steps:

  • Combine water and beef broth granuals and bring to a boil. Add dry dumplings and brink to a boil. Cook just enough to tender. Noodles will finish cooking after added to meat. Drain pasta and save broth.
  • I use recipe #rz.50337 for my roast.
  • Slice leftover roast into strips or chunks.
  • Saute meat in wok or large pan with butter using leftover onion slices and spice mixture that were on top of roast.
  • Combine mushroom soup,dry onion soup, mushrooms,half & half,pepper and 1 cup of broth from dumplings with meat. Cook on top of stove on medium heat for about 10 minutes.
  • Add cooked dumplings and let simmer on low for 10 to 15 minutes.
  • You may add sour cream if you prefer but my family doesn't care for sour cream so I don't use it. I usually don't have to add salt because the roast and broth have enough.

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