Brothy Beef-and-Mushroom Dumplings

Name: Brothy Beef-and-Mushroom Dumplings
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Cuisine: Chinese, Fusion
Ingredients: 0.5 tsp Black Pepper; 2 tbsp Fresh Ginger; 2 cloves Garlic; 4 whole Green Onion; 1 lb Ground Beef; 1 tbsp Light Soy Sauce; 8 oz Mushrooms; 2 tbsp Olive Oil; 0.25 tsp Red Pepper Flakes; 2 tsp Sesame Oil; 1 tsp Sesame Seeds; 2 whole Shallot; 0.25 cup Soy Sauce; 4 cups Vegetable Broth; 36 whole Wonton Wrapper

Appetizer 🧄Dinner 🍽️Lunch 🥪Soup 🍲 Chinese 🇨🇳Fusion High-Protein 💪Low-Carb Sugar-Free Comfort-Food

Brothy Beef-and-Mushroom Dumplings feature juicy, pan-seared then steam-finished parcels packed with ground beef, cremini mushrooms, ginger, and garlic. They’re nestled in a soy-ginger vegetable broth with a hint of heat, finished with sesame oil, green onions, and sesame seeds. Serve for a cozy dinner or a light, comforting lunch when you’re craving rich umami and soothing warmth.

Prep45 mins
Cook10 mins
Serves4
DifficultyMedium

1

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring, until most of their liquid has evaporated and they are lightly golden, 8 to 10 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Set aside to cool.
2

To make the dumpling filling, mix the ground beef, ginger, soy sauce, black pepper, green onions, and the cooled mushroom mixture in a large mixing bowl. Stir to combine; set aside.
3

To make the broth, heat 2 tablespoons olive oil in a pot over medium heat. Add the shallots and cook until softened and starting to brown, about 3 to 4 minutes. Add the ginger and garlic and cook, stirring frequently, for 1 minute. Add the vegetable broth, soy sauce, and red pepper flakes, and bring to a boil, scraping up the bottom of the pan as you stir. Reduce the heat to low and simmer uncovered for at least 10 minutes while you shape the dumplings.
4

To assemble the dumplings, place 1 tablespoon of filling in the center of each wrapper. Brush the wrapper edges with water (a spray bottle also works well) and fold to shape. Seal each dumpling completely, leaving no openings. Repeat until all wrappers are filled.
5

Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches, arrange the dumplings in a single layer and cook uncovered until the bottoms are golden, 2 to 3 minutes. Reduce the heat to medium-low. Carefully add 1/4 cup water, immediately cover, and steam until the bottoms are golden brown and the filling is no longer pink in the center, 5 to 7 minutes. An instant-read thermometer inserted near the center should register at least 160 degrees F (70 degrees C). Add more olive oil if the dumplings stick to the pan.
6

Transfer the cooked dumplings to a plate and keep warm. Repeat to cook the remaining dumplings.
7

To serve, place several dumplings in a shallow bowl and spoon the broth over them. Top with chopped green onions, sesame seeds, and a drizzle of sesame oil.