DUMPLING HOT POT RECIPES

Name: Beef Hot Pot With Herb Dumplings
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 4 serving(s)
Ingredients: 30 g butter; 2 tablespoons olive oil; 8 onions (eshalots or baby onions peeled); 200 g mushrooms (sliced); 4 slices bacon (sliced); 800 g beef eye round (chuck steak trimmed and cubed); 1/4 cup plain flour; 2 cups beer; 1 1/2 cups beef stock; 2 bay leaves; 1 tablespoon fresh thyme (chopped); salt and pepper; 4 sprigs fresh thyme (to garnish); 1 cup self raising flour; 1/2 teaspoon salt; 1 teaspoon mustard powder; 50 g butter (cold, chopped); 1 tablespoon fresh parsley (chopped); 1 tablespoon fresh thyme (chopped); 1 egg yolk; 1/4 cup milk

BEEF HOT POT WITH HERB DUMPLINGS RECIPE - FOOD.COM

Beef Hot Pot With Herb Dumplings Recipe - Food.com image

Got this from a magazine about 4 years ago but don't know which one. Beef Hot Pot can be made up to 2 days ahead, covered and kept in refridgerator. To finish cooking, reheat hot pot base until simmering, place Herb Dumplings on top and cook as directed. Recipe could be doubled and you could freeze half for later (follow suggestions for cooking ahead), continue cooking other half for that night. For a pot luck I've cooked it without the dumplings and transferred it to a slow cooker (crockpot) and taken it in that as I can plug in to keep warm.

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

30 g butter
2 tablespoons olive oil
8 onions (eshalots or baby onions peeled)
200 g mushrooms (sliced)
4 slices bacon (sliced)
800 g beef eye round (chuck steak trimmed and cubed)
1/4 cup plain flour
2 cups beer
1 1/2 cups beef stock
2 bay leaves
1 tablespoon fresh thyme (chopped)
salt and pepper
4 sprigs fresh thyme (to garnish)
1 cup self raising flour
1/2 teaspoon salt
1 teaspoon mustard powder
50 g butter (cold, chopped)
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh thyme (chopped)
1 egg yolk
1/4 cup milk

Steps:

HOT POT.
Heat half the butter and oil in a large flameproof casserole dish, add onions (eshalots) and mushrooms, cook stirring until onions (eshalots) are golden brown. Remove from dish.
Add bacon to dish, cook, stirring until browned all over. Remove and drain on absorbent paper.
Heat remaining butter and oil in same dish, add beef in batches, stir until browned all over.
Return beef to dish with flour. Stir in beer, stock and bay leaves, cook stirring until mixture thickens slightly. Season with salt and pepper.
Cook in moderate oven (180 degree celsius) for 1 hour. Add mushrooms, eschalots, bacon and thyme. Cook covered for a further 30 minutes.
Time to add Herb Dumplings - have step 9 ready and go to 10.
HERB DUMPLINGS.
Sift flour, salt and mustard in a bowl; rub in butter until mixture resembles coarse breadcrums (can do in a food processor). Stir in herbs, add egg yolk and enough milk to form a sticky dough.
Drop tablespoons of Herb Dumpling mixture into Beef Hot Pot. Cook covered, for a further 30 minutes, or until dumplings are cooked through.
Serve Hot Pot garnished with extra fresh thyme. Mashed potatoe and steamed vegetables to complete for hearty meal and crusty bread to mop up the gravy.

Nutrition Facts : Calories 808.4, FatContent 35.2, SaturatedFatContent 15.4, CholesterolContent 209.8, SodiumContent 980.3, CarbohydrateContent 57.2, FiberContent 5.4, SugarContent 10.2, ProteinContent 56.7

SPICY KOREAN DUMPLING HOT POT - MANDU JEONGOL - FUTUREDISH

Spicy Korean Dumpling Hot Pot - Mandu Jeongol - FutureDish image

Provided by Daniel Oh

Number Of Ingredients 19

Ingredients

10-12 Dried Anchovies
iPhone sized-piece of Dried Kelp
5 cups Water
2 Tablespoons of Gochugaru
1 Tablespoon of Fish Sauce
2 Tablespoons of Soup Soy Sauce
2 Tablespoons of Mirim
1 Tablespoon of Minced Garlic
1 Tablespoon of Spicy Chili Oil
Handful of Dumplings (Use a mix of two varieties)
1/2 a whole Baby Napa Cabbage
A handful of Oyster Mushrooms
4-5 Shiitake Mushroom
2-3 Bok Choy
1 stalk Spring Onion
1 Cheongyang chili pepper ((Optional))
1 Red Chili Pepper ((Optional))
Small bundle of Crown Daisy ((Optional))
1 package of Silken Tofu ((Optional, okay to use firm tofu too))

Steps:

Make Anchovy-Kelp Broth
Make Spicy Marinade
Prep Veggies
Make Hot Pot

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