Beef And Dumpling Soup Food

POTSTICKER (DUMPLING) SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add cabbage and onion; saute until lightly browned and translucent, 6 to 8 minutes. Add carrots, mushrooms, and garlic; saute until tender, about 3 minutes. Add broth, potsticker sauce, sherry, ham, ginger, orange peel, and pepper. Increase heat to high; bring soup to a boil.
• Reduce heat to medium; cook until flavors meld, about 15 minutes. Remove and discard orange peel. Add potstickers; cook, covered, until tender, about 10 minutes. Stir in cilantro.

DUMPLING SOUP

Steps:

• In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
• Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
• Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
• When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

BEEF AND DUMPLINGS

Steps:

• Heat a large pot over medium-high heat.
• Add the canola oil and the stew meat. Let the meat cook until nicely browned. The meat should release easily from the bottom of the pot when it is ready to turn.
• Stir the stew meat and add the onion along with the salt and pepper. Continue to cook until all sides of the meat have browned and all of the moisture has evaporated from the bottom of the pot.
• Add the Worcestershire Sauce and the *red wine to deglaze the pan. Use a wooden spoon and scrape up all that good stuff on the bottom of the pan.
• Add the beef broth and the fresh herbs. (Tie the herbs together with butcher string for easy removal later). Bring the broth to a boil, cover, and reduce heat. Simmer the stew meat for anywhere from 1 - 2 hours until the meat is fork-tender.
• Mix the Bisquick with the milk and fresh parsley. Stir only until combined. Drop by tablespoons full into the boiling broth. I usually get about 9 dumplings.
• Cook the dumplings for 10 minutes, then cover and cook another 10 minutes. And that is it, dinner is done!

KOREAN DUMPLING SOUP

Steps:

• Split the dried anchovies in half and throw out out the black innards and heads. Place them in a large pot.
• Put the pot on a high heat and roast the anchovies (without oil) for 20-30 seconds. Make sure to stir them around so they don't burn.
• Then pour the water into the pot. Place your kombu pieces into the water. Once the water comes to a boil, reduce the heat to a medium and let the broth simmer for 5 minutes.
• Take out the kombu pieces after 5 minutes.
• Let the broth cook for another 10 minutes with the anchovies. After the 10 minutes, strain the liquid.
• Also, I forgot to mention in the video, but after straining, you can add 1 tablespoon of Mirin to the broth. This will neutralize any remaining fishy smell in the broth. Set the broth aside.
• Cut onion and spring onion into thin strips.
• Cut beef into small bite-sized pieces.
• Crack egg and mix the yolk together.
• Pour broth into a smaller pot (pot should be deep enough that dumplings are fully submerged). Bring broth up to a boil.
• Place beef pieces in and cook for 30 seconds. Then reduce heat to a medium so your broth doesn't reduce too quickly. Put your dumplings into the broth.
• Then mix in soup soy sauce to the broth. Let the dumplings cook in the broth for 2-3 minutes (or until they turn slightly translucent).
• Then place in the sliced onions, minced garlic and spring onions.
• Turn off the heat and gently pour in your egg mixture.
• Season the broth with a few shakes of salt and pepper. Serve in a bowl. Remember to share!

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.

BEEF STEW WITH DUMPLINGS

Steps:

• Mix flour, salt and pepper together in a bowl. Dredge beef cubes in flour and remove, shaking off excess flour.
• Over medium high heat, melt one tablespoon of butter and one tablespoon of oil in 6-quart heavy bottomed stock pot or Dutch oven until slightly brown and frothy. Place half of the beef in the hot fat making sure that meat pieces do not touch each other. Sear two minutes per side. Remove from pan and heat another tablespoon of butter and oil then cook the second half of the meat. Remove meat from pan when done and set aside. Total time to sear all the meat is 15 minutes.
• Turn heat to medium and add the remaining butter and olive oil to the pan. Add in chopped onions and cook three minutes. Add chopped garlic and cook for one more minute. Add tomato paste and cook for an additional minute.
• Add in red wine to deglaze pan, scraping up any brown bits from bottom.
• Add browned beef cubes, stock, water, bay leaf, thyme, paprika, Worcestershire sauce and sugar. Bring to a boil then turn heat down to a simmer and cover pot with lid slightly ajar. Simmer for 2 ½ hours or until beef is tender, adjusting water as needed. If all of the liquid does not fit, set some aside and add later as the liquid in the pan evaporates. Either way, check at the two hour mark and if needed, add more liquid. We used exactly four quarts of liquid (Three quarts beef stock and one quart of water).
• After 2 1/2 hours, add in carrots, potatoes, green beans, pearl onions and parsley and simmer for 15 minutes or until vegetables are tender.
• While vegetables are cooking, prepare dumpling batter as follows: Sift flour, baking powder and sugar together. Add salt and thyme into the bowl and then cut in butter with a fork until pieces are rice size. Add milk and stir with spoon until mixed.
• Add green peas to stew, adjust seasoning and turn heat to low. Remove and discard bay leaves.
• Drop heaping tablespoons of dumpling batter into stew until all batter is used. (Do NOT just pour the dumpling batter in all at once.) Cover and cook 15 minutes without lifting the lid. Check and if they are not puffed up enough, cook for another minute or two covered. Ours took exactly 15 minutes .
• Serve bowls of stew with dumplings on top.

BEEF PEPPERPOT STEW WITH SPILLERS' DUMPLINGS

Steps:

• For the pepperpot: Wash the stewing beef and pat it dry with paper towels. Cut the meat into cubes around 5/8-inch thick and transfer to a large ovenproof casserole or heavy-bottomed saucepan. Combine the beef with the liquid, thyme, ginger, onion, garlic, bay leaf, and allspice berries, then adjust the seasonings with salt, and pepper. Bring the ingredients to a boil, skim the froth from the top of the liquid, cover with a lid, reduce the heat, and simmer for 30 minutes.
• Peel the yams, sweet potatoes, and pumpkin. Cut the yam into pieces the size of large potato wedges. Cut the sweet potato and pumpkin into 1 1/2-inch chunks. Discard the pumpkin seeds. Bash the green onions with a heavy knife to release their flavor. Dice the chiles (wear gloves), and add with the vegetables to the pot along with the coconut milk and lima beans. Stir the ingredients, and simmer gently, covered, for another 25 to 35 minutes, or until the meat and vegetables are tender, and cooked through. Add the greens around 13 minutes before the cooking time is up.
• For the dumplings: Mix the flour and salt together in a mixing bowl, and then gradually stir in the water to form a dough. Pull off 24 small pieces from the dough 1 piece at a time, and roll them into rounds or long pointy-ended ovals. Cook's Note: If you want bigger dumplings, use a double-sized piece of dough, and roll it into a round, pressing a small indentation into the top of it with your thumb.
• Drop the dumplings into the hot pot immediately after rolling, around 8 minutes before the cooking time is up. Taste the dumpling, and add extra salt, and pepper, if necessary.

BEEF AND WINE SOUP WITH DUMPLINGS

Steps:

• In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
• In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.

MANDUGUK (KOREAN DUMPLING SOUP)

Steps:

• In a medium size pot, add 5 cups of chicken broth (or broth of your choice). (See note below.) Bring it to a boil over medium high heat.
• Stir in the garlic, soy sauce, and salt and pepper to taste. Add the mandu pieces, stirring gently so they don't stick to the bottom of the pot. Boil until all of them float, and reduce the heat to medium and boil for an additional minute or two.
• Slice the scallion into thin strips. Cut the thin egg omelette (see below) into strips and then into diamond shapes or roll it and slice into thin strips.
• Ladle the steaming soup into bowls and garnish with the scallion and optional egg jidan and/or gim.

BEEF PAPRIKA SOUP AND DUMPLINGS

Steps:

• Using a large soup kettle: Sauté onion and garlic in oil over low heat until soft.
• Add paprika. meat, and hot water.
• Add Worcestershire sauce, salt, and pepper.
• Cover and simmer 2 1/2 to 3 hours.
• About 1/2 hour before serving, mix dumpling ingredients together until smooth.
• Drop dumplings by spoonful into soup (dip spoon in hot broth occasionally to make it easier to drop dough).
• Continue cooking 1/2 hour.

KOREAN DUMPLING (MANDU)

Steps:

• Gather the ingredients.
• In a large mixing bowl , gently combine the ground beef or ground pork, onion, cabbage, tofu, and noodles.
• In a separate small bowl, combine the garlic, soy sauce, sesame oil, salt, and pepper.
• Pour seasoning mixture over meat and vegetables and mix with hands to combine.
• Place about 1 tablespoon of filling in the center of a dumpling wrapper.
• Dip your finger in water and wet the perimeter of half of the wrapper.
• Fold the wrapper in half, pressing to seal and then crimp the edges. Repeat until the filling is gone.
• You can steam, boil, fry, or sauté the dumplings as you wish.
• Serve with a basic dipping sauce or a spicy sauce .

SPEEDY DUMPLING SOUP

Steps:

• Combine the broth, slaw mix, soy sauce, ginger, scallion whites, garlic and red pepper slices in a large saucepan, then bring to a simmer. Add the dumplings and return to a simmer. Simmer until the veggies are tender and the dumplings are cooked, about 10 minutes. Garnish with the scallion greens.

FINNISH BEEF AND DUMPLING SOUP (KLIMPPISOPPA FROM FINLAND)

Steps:

• Place meat in pot with cold water. Bring to a boil. Skim off froth as it rises to the surface. Add salt, onion, carrot, allspice, marjoram, bay leaf and rutabaga. Cover and simmer 1.5 hours.
• Add the whole peeled potatoes. Simmer until they can be easily pierced with a fork. Remove them from the broth with a slotted spon to a small bowl. Let them cool.
• Mash the potatoes with a fork. Add 1/4 of the cooking broth, egg, flour and salt. Mix well.
• When the meat is tender, remove it from the broth and let it cool.
• With a soup spoon dipped in the broth, take a rounded tablespoon of the dough and release it into the broth. If it breaks up, add some more flour to the dough. When the dumpling remains in one piece, drop them all into the broth, dipping the spoon in the broth between dropping each dumpling. Simmer for 5 - 10 minutes.
• Remove the fat and bones from the meat. Cut it into bite-sized pieces. Add to the soup. Salt to taste.
• Add some chopped parsley for color. Serve hot in deep soup bowls with bread.

MANDU GUK (KOREAN DUMPLING SOUP)

Steps:

• Season the beef: In a medium bowl, combine the brisket, garlic, and soy sauce. Set it aside.
• Add the green onions and sesame oil: Turn off the heat, and add the green onions and sesame oil. Season with salt and black pepper, adding more to taste.

CROCK POT BEEF DUMPLING SOUP

Steps:

• In crock pot, sprinkle beef with dry onion soup mix.
• Pour hot water over meat.
• Stir in carrots, celery and tomato.
• Cover and cook on low 4-6 hours or until meat is tender.
• Turn control to high.
• In a small bowl, combine biscuit mix with parsley.
• Stir in milk with fork until mixture is moistened.
• Drop dumpling mixture into crock pot with a teaspoon.
• Cover and cook on high for 30 minutes.

BEEF LIVER DUMPLING SOUP II (LEBERKLOSSE)

Steps:

• Shape mixture into 1 inch meatballs.
• Drop into gently simmering stock.
• Simmer 5-6 minutes.
• Add parsley for garnish.