STEAMED BEEF DUMPLINGS RECIPES

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STEAMED BEEF DUMPLINGS RECIPE - FOOD.COM



Steamed Beef Dumplings Recipe - Food.com 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

Total Time 36 minutes

Prep Time 20 minutes

Cook Time 16 minutes

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, FatContent 6.3, SaturatedFatContent 2.4, CholesterolContent 37, SodiumContent 1100.5, CarbohydrateContent 36.6, FiberContent 1.8, SugarContent 2.4, ProteinContent 17.4

STEAMED BEEF DUMPLINGS RECIPE - BETTYCROCKER.COM



Steamed Beef Dumplings Recipe - BettyCrocker.com image

Bisquick® mix provides a simple addition to these beef dumplings that’s ready in 45 minutes - perfect for appetizers.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 25 minutes

Yield 30

Number Of Ingredients 13

2 tablespoons soy sauce
1 teaspoon cornstarch
2 medium carrots, shredded (1 cup)
2 medium green onions, thinly sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
3/4 pound ground beef
2 cups Original Bisquick™ mix
1/4 cup boiling water
2 tablespoons cold water
1/4 cup rice vinegar
1/4 cup soy sauce
1 medium green onion (1 tablespoon), thinly sliced

Steps:

  • To make beef dumplings, mix soy sauce and cornstarch in large bowl. Stir in carrots, onions, cilantro and salt. Add beef; mix well. Shape mixture into 30 meatballs, using about 1 tablespoon for each; set aside.
  • Stir Bisquick and boiling water in medium bowl until soft dough forms. Stir in cold water until dough forms a ball (dough will be sticky). Divide dough in half. Return one half of dough to bowl; cover and set aside. Divide other half of dough into 15 balls. Roll each ball into 3-inch circle on surface sprinkled with Bisquick. Place 1 meatball in center of each dough circle. Fold dough up and around meatball, allowing meatball to show at the top. Press dough firmly around meatball, pleating to fit. Gently flatten bottom of each dumpling. Repeat with remaining dough and meatballs.
  • Place steamer basket in 1/2 inch water in 3-quart saucepan (water should not touch bottom of basket). Place dumplings, open side up, in basket so edges don't touch. (If all dumplings won't fit in basket, refrigerate remainder until ready to steam.) Cover tightly and heat to boiling; reduce heat to low. Cover and steam dumplings 16 to 18 minutes or until beef is no longer pink in center.
  • Meanwhile, make Soy Dipping Sauce. In small bowl, stir together vinegar and soy sauce. Sprinkle with onion.
  • Remove dumplings from steamer. Press dough firmly around meatballs. Serve warm with sauce.

Nutrition Facts : Calories 60 , CarbohydrateContent 6 g, CholesterolContent 5 mg, FatContent 0 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Appetize, SodiumContent 310 mg, SugarContent 0 g, TransFatContent 0 g

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