Beefy Chinese Dumplings Recipes

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

Ingredients

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

CHINESE DUMPLINGS

Chinese Dumplings image

This is an authentic recipe given to me from a friend from Malaysia. It is her Grandfather's recipe who had a store. You'll probably want to double (or triple) the recipe; they are that good. The first four ingredients are for the dough. You can use wonton wrappers instead, just roll them out a little thinner.

Provided by B-B-Q Man

Categories Pork

Time 1h35m

Yield 30-36 dumplings

Number Of Ingredients 13

Ingredients

2 cups flour
2 eggs, large
2 tablespoons vegetable oil
1/2 cup cold water, divided
3/4 cup chinese chives (find these in an asian market, you could substitute regular chives or scallions, but it won't be qui)
1 lb ground pork
1 teaspoon soy sauce
1 tablespoon cornstarch
1 teaspoon ginger juice (I grate some ginger and press it in a garlic press)
1/2 teaspoon chicken bouillon powder
1 teaspoon sesame oil
1/2 teaspoon finely minced garlic
salt & pepper

Steps:

For Dough:.
Place flour in a bowl and make a well.
Crack eggs in a separate bowl and lightly whisk.
Add eggs, oil, and half the water and mix together to make a dough.
Add more water as needed. The dough should not be sticky (similar to pasta dough).
Knead dough on a floured surface for about 10 minutes.
Cover and set dough aside to rest for 1/2 hour.
For filling:.
Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
To assemble:.
Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
Do the rest of the rounds.
To cook:.
Steam the dumplings for 12 minutes.
You can serve them as is or you can then:.
Stir-fry them in a little peanut oil just until they get a little crispy.
Serve them with your favorite dipping sauces.
Enjoy.
If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.

Nutrition Facts : Calories 85.6, Fat 4.7, SaturatedFat 1.4, Cholesterol 25, Sodium 30.8, Carbohydrate 6.7, Fiber 0.2, Sugar 0.1, Protein 3.9

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