Beefy Chinese Dumplings

Beefy Chinese Dumplings

71

"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."

Ingredients

35 m servings 356 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

71
  1. 89 Ratings

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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 O...

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 call...

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 ...