Beef Dumplings With An Apricot Surprise Food

JAMAICAN BEEF DUMPLINGS

Steps:

• Cook scallion, onion, curry powder, and thyme in 1 1/2 tablespoons oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 10-inch skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in beef and bread crumbs and cook until meat is just cooked through, about 3 minutes. Season with hot sauce. Cool.
• Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.
• Heat 1 inch oil to 350°F in a 12-inch skillet. Fry dumplings in 3 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

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.

APRICOT DUMPLINGS RECIPE BY TASTY

Steps:

• Grate 4 potatoes
• Take a bowl add 1 egg, 1 tsp salt, 2 tbsp butter, grated potatoes and I cup of flour. Mix all the ingredients well and create a dough-like consistency. Create small, equally-sized balls with the dough.
• Start by rolling a dough ball into a circle. Add half the apricot on top of the ball and sprinkle 1 tsp sugar. Finally, add the remaining half of the apricot on below.
• Wrap the dough around to the apricot to form a perfect dumpling.
• Steam the dumpling in hot water for 10 minutes, or till it's cooked.
• Add 1 stick of butter onto a pan and wait for it to melt. Add ½ a cup of sugar with 1 tsp cinnamon and 1 cup of bread crumbs to this mix. Stir thoroughly.
• Gently place the dumpling onto the pan and coat completely.
• Serve hot!
• Enjoy!

WACHAUER APRIKOSENKNODEL (APRICOT DUMPLINGS)

Steps:

• Grate potatoes. Measure and sift flour. Measure butter. Soak sugar lumps in brandy. Remove stone of whole apricots. Measure bread crumbs, sugar and brandy. Measure ingredients for sauce. Mix flour with grated potato, add salt and egg yolk. Rub in butter and then turn dough out onto a floured board and knead. Press out dough to 1/4-inch thick. Place a lump of brandied sugar in each half apricot, cover with another apricot half. Cut dough into 4-inch squares. Place apricot in the center and wrap dough around, squeezing edges of dough together. Trim off outside. Roll dumpling between palms of hands. Drop dumplings into a large saucepan of salted boiling water. Boil gently for 12 minutes. Remove with slotted spoon and drain. Fry the bread crumbs with the sugar and 3 tablespoons fresh butter until crisp. Roll the dumplings in the bread crumbs and sprinkle with cinnamon. Place onto a heated serving dish. Coat with apricot sauce. Serve remaining sauce separately. Sauce: Place apricot halves with brandy and apricot juice into a blender and puree. Heat gently in a saucepan.

AUSTRIAN APRICOT DUMPLINGS: MARILLENKNODEL

Steps:

• Place the cheese in some cheesecloth or several layers of paper towels and let it drain for 5 to 10 minutes, pressing gently, to remove excess moisture.
• With a mixer, beat the cheese until smooth. Add the egg and continue to beat until incorporated. Sprinkle in the sugar and salt, and then gradually add the flour; continue to mix until a dough begins to form. Add the melted butter and mix just until the dough holds together when patted with your hands, it will look pretty wet. Wrap the dough in plastic and refrigerate for several hours or up to overnight, the dough will stiffen as it chills.
• Using a knife, make a slit down the seam of the apricot and carefully pull out the pit, keeping the fruit in tact. Stick a sugar cube inside the apricot where the pit was and squeeze the apricot back together to close it up tightly. The sugar cube melts inside the apricot when you cook it.
• Bring a large pot of water to a boil. Lightly flour a rolling pin and work surface. Roll the dough out into a thin circle and cut out 12 circles with a 4-inch ring cutter. Place an apricot in the center of the dough and carefully bring the edges together to completely enclose the fruit and form a dumpling; make sure there are not any tears or holes in the dough. Working in batches, gently lower the dumplings into the simmering water; they should not be touching or crowded. Cook for about 10 to 15 minutes; the dumplings will sink to the bottom of the pot and then rise to the surface. Carefully remove the dumplings from the water with a strainer.
• In a large nonstick skillet, melt the butter over medium heat. Add the bread crumbs, sugar, and cinnamon, cook and stir for a couple of minutes until the bread crumbs are toasty and golden. Lay the bread crumbs out on a sheet pan or plate and roll the apricot dumplings in the browned crumbs to coat evenly.
• In a small bowl, mix the sour cream, brown sugar, and lemon juice together. Serve the apricot dumplings with the sweet-sour cream sauce on the side and a dusting of confectioners' sugar if desired.

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.

CROCK POT ( OR OVEN ) APRICOT BEEF

Steps:

• Cut the beef into 2cm (1 3/4 inch) cubes and toss in seasoned flour to coat.
• Place in crockpot or slowcooker with the remaining ingredients.
• Cover and cook on low for 7 to 8 hours, or high for 4-5 hours until the meat is very tender.
• Serve with boiled rice and a green salad.
• TO COOK IN THE OVEN;- Place the flour coated beef in a casserole dish with the remaining ingredients, cover and cook in a moderately low oven, (160c/325f/gas 3) for 2 to 2 1/2 hours until tender.

BEEF DUMPLINGS WITH AN APRICOT SURPRISE

Steps:

• Mix the ground beef with the pepper, salt, garlic, coriander and onion.
• Add the egg and mix well until a smooth"dough" is formed.
• Wet your hands with some water or oil.
• Form small balls with the meat.
• Insert one small apricot into each ball and make sure the meat envelopes the apricot entirely, so it is hidden in the center.
• Toss the balls into the boiling broth and cook for 15 minutes.
• Serve in your favorite soup or in a stew.

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.