Beef and chive dumplings
Chinese beef dumplings made easy
Serves
4 - 6
Prep Time
45 mins
Cook Time
10 mins
Tender Chinese beef dumplings are packed with flavour that the whole family will love. The combination of savoury broth, soft rice noodles and crunchy vibrant vegetables is a well balanced dish that everyone will happily tuck into.
If you have any leftover filling, you can easily use it in another meal – a quick mince on toast would work well or tossed through leftover rice for the ultimate beef fried rice.
Pro tip: dumplings freeze really well for easy future meals. Make a double batch, line a baking tray with non stick paper and place the second batch on. Freeze for an hour or so and then put into a free-flow freezer bag.
These Chinese beef dumplings are a firm family favourite that are also freezer friendly.
Print
ShareIngredients
1 Tbsp vegetable oil
2 onions
roughly chopped6cm piece fresh ginger
peeled and roughly chopped2 star-anise
whole3 cloves
3 coriander seeds
6 cups reduced-salt beef stock
2 carrots
cut in half lengthways and sliced1 Tbsp salt-reduced soy sauce
1 Tbsp fish sauce
500g lean Quality Mark beef mince
1 packet (300g) dumpling wrappers
1 bunch (150g) garlic chivesi
3 garlic cloves
grated1 Tbsp salt-reduced soy sauce
1 tsp ground white pepper
125g rice noodles
1 cup mung bean sprouts
2 bok choyi
washed and separated1 cup edamame beans
shelled3 spring onions
green parts only, roughly chopped
Method
Roughly chop the onion and ginger, set aside.
Cut the carrots in half lengthways, slice and set aside.
Heat the oil in a large saucepan on a medium heat. Add the onion and ginger. Cook for 1-2 minutes.
Add the star anise, cloves and coriander seeds and cook for a further 1-2 minutes, stirring occasionally to toast all the spices.
Add the stock, carrots, soy and fish sauces, bring to the boil and then reduce to a simmer for 30 minutes. Then strain the simmered broth and return it to the stove on a low heat to keep it hot.
While the broth simmers, assemble the dumplings.
Finely chop the garlic chives, place into a large mixing bowl.
Grate the ginger and garlic, add to the bowl.
Add the beef mince, soy sauce and white pepper to the bowl.
Combine all ingredients in the bowl and mix well.
Lay out the dumpling wrappers on a clean board or bench.
Place 1 Tbsp filling in the centre of each wrapper.
For each dumpling, brush some water along the outside of the wrapper, then pinch opposite sides together. Ensure the wrapper is fully sealed to prevent the contents leaking while cooking.
Add dumplings to the broth, stir well and cook for 10 minutes. Dumplings will float when cooked.
Whilst dumplings are cooking, prepare the noodles according to the packet instructions and drain.
Divide the noodles between bowls. Top each bowl with bok choy, edamame beans and dumplings (or, if preferred, steam the bok choy and edamame beans before serving).
Ladle the hot broth over the dumplings, vegetables and noodles, top with mung beans and spring onions and serve.
Heat a non-stick pan with oil and add dumplings.
Cook for 1 minute until bottoms are golden and crispy, then add ¼ cup water.
Cover and let steam for 2 minutes. Remove from heat.
Serve with rice and steamed seasonal vegetables.
Nutrition Information per Serving (647g)
This nutrition analysis is based on 6 serves. Note the ingredients in the broth will be contributing to the recipe's high sodium content.
