BEEF DUMPLINGS RECIPE RECIPES

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.

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.