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Beef and Mushroom Dumplings in Broth

4

55 min

Beef and Mushroom Dumplings in Broth

Beef and Mushroom Dumplings in Broth Photo 1

Category

Beef Recipes

Time

55 min

Serving

4 persons

Calories

888

Rating

4.00★ (26)

Cuisine

Author: Victoria Buriak
This is a flavor-packed recipe of ground beef and mushroom-filled dumplings in a savory broth. Top with a drizzle of sesame oil, green onions, and sesame seeds for an extra burst of flavor!

Ingredients

  • olive oil: 2 Tbsp
  • ounces crimini mushrooms: 8 piece (minced)
  • garlic cloves: 2 piece (minced)
  • ground beef: 1 pound
  • fresh ginger: 2 Tbsp (grated)
  • low-sodium soy sauce: 1 Tbsp
  • black pepper: 0.5 tsp (freshly ground)
  • green onions: 4 piece (chopped)
  • wonton wrappers: 36 piece (or more if needed)
  • olive oil: 2 Tbsp (or more if needed)
  • shallots: 2 piece (sliced)
  • garlic cloves: 2 piece (minced)
  • fresh ginger: 1 Tbsp (grated)
  • vegetable broth: 4 cups
  • soy sauce: 0.25 cup
  • red pepper flakes: 0.25 tsp (optional)
  • sesame oil: 2 tsp (or as needed)
  • green onions: 2 piece (chopped, or as needed)
  • sesame seeds: 1 tsp (or as needed)

Metric Conversion

Stages of cooking

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  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add mushrooms and sauté until most of the water from the mushrooms has evaporated and mushrooms are slightly golden, 8 to 10 minutes. Add garlic and cook for 1 minute, stirring frequently. Set aside to cool.
    Beef and Mushroom Dumplings in Broth Photo 2
  2. To make the dumpling filling, combine ground beef, ginger, soy sauce, black pepper, green onions, and the cooled mushroom mixture in a large mixing bowl. Stir to combine; set aside.
    Beef and Mushroom Dumplings in Broth Photo 3
  3. To make the broth, heat 2 tablespoons olive oil in a pot over medium heat. Add shallots and cook until softened and beginning to brown, about 3-4 minutes. Add ginger and garlic and cook for 1 minute, stirring frequently. Add the vegetable broth, soy sauce, and red pepper flakes, and bring to a boil, scraping the bottom of the pan as you stir. Reduce heat to low and simmer uncovered for at least 10 minutes while you shape the dumplings.
    Beef and Mushroom Dumplings in Broth Photo 4
  4. To assemble dumplings, place 1 tablespoon filling in the center of each wrapper. Brush the edges of wrapper with water (a spray bottle also works well to spray the edges) and fold to shape. Seal each dumpling fully, leaving no open holes. Repeat until all dumplings are filled.
    Beef and Mushroom Dumplings in Broth Photo 5
  5. Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches, add dumplings to the pan in one even layer and cook uncovered until bottoms are golden, 2 to 3 minutes. Reduce heat to medium-low. Carefully add ¼ cup water and immediately cover, letting the dumplings steam until golden brown on the bottom and filling is no longer pink at the center, 5 to 7 minutes. An instant-read thermometer inserted near the center should read at least 160 degrees F (70 degrees C). Use more olive oil If the dumplings are sticking to the pan.
    Beef and Mushroom Dumplings in Broth Photo 6
  6. Transfer cooked dumplings to a plate; keep warm. Repeat to cook remaining dumplings.
    Beef and Mushroom Dumplings in Broth Photo 7
  7. To serve, place several dumplings in a shallow bowl, then pour over with a spoonful of broth. Top with chopped green onions, sesame seeds and a drizzle of sesame oil.
    Beef and Mushroom Dumplings in Broth Photo 8

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