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Beefy Chinese Dumplings

Beefy Chinese Dumplings

  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    35 m
SCGOATS

SCGOATS

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
  2. 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.
  3. Boil the dumplings in water until they float to the top, about 5 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LINDSTROM
124

LINDSTROM

3/6/2006

My husband said this was one of the best things I've ever made! Warning though, it makes a LOT. I was only cooking for the 2 of us, and using half the filling made a ton. I recommend this with Oriental Dipping Sauce from this site. YUM!

liesh
101

liesh

9/30/2008

These are fabulous. I had so many compliments. People were surprised that I had made them, and that they tasted like a restraunts dumplings. I had a few as regular dumplings like the recipe calls for, but I premade these for later in the evening. After boiling them, I put them on a cookie sheet lined with reynolds non stick foil and popped them in the fridge. When we were about 15 minutes from dinner being served I put a tsp of sesame oil in a non stick frying pan and cooked them about a minute or so on each side. This warmed them up and voila instant potsticker. The other thing I did that made this so easy was to use a small bag of coleslaw mix instead of messing with so much grating. This also had the purple cabbage bits in it and made it very colorful. I did also add a bit more soy sauce and a little dribble of balsamic vinegar. Then just let it all steam until soggy. Beware this makes a ton. I used a package of wrappers that had 60 in it and still had a heaping cereal bowl of filling. People went nuts for them though and nothing was left after about an hour, as some came back for seconds and thirds. I will definately be making this again.

Shar
70

Shar

8/23/2014

These were awesome!!! One thing I noticed was, you should wait till the water is boiling to drop the dumplings in, so they take a solid shape and don't fall apart. The first half of my batch of dumplings broke apart because I put them in before the water had boiled. This dish was delish!!

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