Beefydumplings1 Recipes

BEEFY CHINESE DUMPLINGS

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.

BEEF STEW WITH DUMPLINGS

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.

BEEF AND DUMPLINGS

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.

BEEF CHEEK DUMPLINGS

Steps:

• For the dumpling filling: Blend beef cheeks, garlic, ginger, scallion, wine, chile paste, cumin, sesame oil and 1 tablespoon water in a food processor until smooth and set aside.
• For the Alabama white BBQ sauce: Whisk together mayo, vinegar, horseradish, cayenne, salt and pepper in a bowl and set aside.
• For the dumplings: Fold beef cheek mixture into dumpling wrappers. Heat a pan over medium-high heat with some with vegetable oil. Add dumplings and brown for 1 minute, then add 1/8 cup water and cover. Cook until water evaporates and bottoms of dumplings are crispy, about 5 minutes more. Serve immediately with white BBQ sauce, soy sauce and Chinese chile oil.

FRIED BEEF DUMPLINGS

Steps:

• In a large bowl, place ground beef, scallions, 3 tablespoons water and soy sauce together. Mix ingredients until combined. Place small spoonfuls of the filling onto the dumpling wrappers. Using your fingers, wet the edges of the wrappers with beaten egg and "pinch and press" the edges to seal.
• Preheat a large nonstick frying pan.
• Once skillet is hot, carefully place the dumplings into the hot frying pan; cook undisturbed for 3 minutes. Add 3 tablespoons of water and cover pan. Reduce heat to medium and cook until water evaporates, about 5 minutes
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

EASY FRIED BEEF DUMPLINGS (GYOZA) RECIPE BY TASTY

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!

BEEF DUMPLINGS

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.

BEEF AND DUMPLING SOUP

Steps:

• Bring all ingredients except dumplings and coriander to the boil and simmer for 10 minutes.
• Strain the soup and keep hot.
• Boil dumplings in water until they float to the top and are cooked through, about five minutes.
• Place dumplings in the bottom of bowls and pour over strained soup.
• Garnish with coriander leaves.

HOMEMADE DUMPLINGS RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
• Roll out dough on a floured surface and knead until smooth.
• Divide the dough into 4 equal parts.
• Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
• Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
• Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
• Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
• For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
• Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.
• In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
• Enjoy!

BEEF CASSEROLE AND DUMPLINGS

Steps:

• Heat 2 tbspoons of oil in a large pan.
• Add potatoes, carrots, onion, leek and celery and heat gently without browning for 5-10 miNs
• Add mushrooms, stir for 2 mins then add to casserole pot or crock pot.
• Heat the remaing 2 tb spoons of oil and brown the beef - in batches if necessary.
• Add the flour and mix
• Add the beef stock, tomatoes, red wine and Worcester sauce.
• Season with salt and pepper, bring to the boil, reduce heat and add to pot.
• Add bouquet garni and whole garlic bulb to pot. Stir well.
• Oven - 160c for 2.5 - 3 hours
• Slow cooker - high for 4-5 hours or low for 8-10hrs (depending on your slow cooker!)
• When cooked remove bouquet garni and garlic bulb.
• For the dumpling -
• Turn oven up to oven to 190degrees C or gas 5
• Put your flour into a mixing bowl
• Using a coarse grater, grate very cold butter into the flour
• Add herbs and a pinch of salt and pepper
• Using your fingers, gently rub the butter into the flour until it resembles breadcrumbs
• Add a some cold water to help bind it
• Divide the dough into 12 balls. The dumplings will suck up quite a bit of moisture so if your stew looks dry - add a cup of boiling water and give it a good stir.
• brush dumplings with beaten egg to glaze
• Place the dumplings on top of your fully cooked stew.
• Cook in the oven for 30 minutes until golden brown.