STEAMED BEEF DUMPLINGS
Bisquick® mix provides a simple addition to these beef dumplings that's ready in 45 minutes - perfect for appetizers.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 30
Number Of Ingredients 13
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, Carbohydrate 6 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetize, Sodium 310 mg, Sugar 0 g, TransFat 0 g
HEALTHY STEAMED DUMPLINGS
My family loves Chinese food, but it's hard to find healthy choices in restaurants or at the grocery store. So instead, I make these healthy dumplings into a great family activity. With many hands helping out, filling the dumplings goes by fast. When we are done, we have lots of dumplings to put in the freezer for months to come. -Melody Crain, Houston, Texas
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 50 dumplings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly. , Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., Line a steamer basket with six cabbage leaves. In batches, arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; steam, covered, 6-8 minutes or until cooked through. Discard cabbage. If desired, serve with chili sauce. Freeze option: Cover and freeze cooled dumplings on waxed paper-lined baking sheets until firm. Transfer to a large freezer container. To use, microwave dumplings, covered, for 30-45 seconds or until heated through.
Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 79mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
BEEFY CHINESE DUMPLINGS
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
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
STEAMED BEEF DUMPLINGS
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
Provided by mickeydownunder
Categories Healthy
Time 36m
Yield 30 wontons, 6 serving(s)
Number Of Ingredients 12
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, Fat 6.3, SaturatedFat 2.4, Cholesterol 37, Sodium 1100.5, Carbohydrate 36.6, Fiber 1.8, Sugar 2.4, Protein 17.4
BEEF STEW WITH DUMPLINGS
I was given this recipe when my husband and I were first married. I've been making this wonderful beef stew recipe for 35 years and have never found a better one.
Provided by carolj
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h20m
Yield 5
Number Of Ingredients 18
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.
Nutrition Facts : Calories 829.8 calories, Carbohydrate 48.3 g, Cholesterol 164.4 mg, Fat 51.8 g, Fiber 4.7 g, Protein 42.5 g, SaturatedFat 23.7 g, Sodium 1181 mg, Sugar 6.6 g
VEGETARIAN STEAMED DUMPLINGS
Make and share this Vegetarian Steamed Dumplings recipe from Food.com.
Provided by spatchcock
Categories Lunch/Snacks
Time 1h2m
Yield 35-40 dumplings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F.
- Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes.
- After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl.
- Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
- To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth.
- Brush the edges of the wrapper lightly with water.
- Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired.
- Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
- Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat.
- Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking.
- Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat.
- Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm.
- Repeat until all dumplings are cooked.
Nutrition Facts : Calories 35.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 6, Sodium 135.9, Carbohydrate 5.5, Fiber 0.4, Sugar 0.5, Protein 1.6
STEAMED BEEF & GINGER POT STICKERS
These dumplings have a hearty filling that's easy to make and a dipping sauce that's too irresistible to pass up. I prepare them in advance and freeze them. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Place a scant 1 tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a 6-qt. stockpot, place a greased steamer basket over 3/4 in. of water. In batches, place dumplings in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until cooked through., Meanwhile, in a small bowl, combine sauce ingredients. Serve with dumplings.
Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 115mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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