Leftover brisket dumplings with a dipping sauce
Simple potsticker dumplings
4 (24 dumplings)
Serves
10 mins
Prep Time
5 mins
Cook Time
Recipe author
Matt Melville
Looking for a meaty twist on dumplings? Matt Melville cooked up these delicious dumplings using leftover brisket (lamb shoulder works well here too), a handful of fresh and frozen veggies, and some chili. Comfort food at its best - and a great recipe to get the kids involved with! Feel free to experiment with this recipe. At various times we've added vermicelli noodles, water chestnuts, prawns, scallops, and calamari.
Rate this recipe
Share
Ingredients
Brisket Dumplings
450g Quality Mark beef brisket
2 Tbsp sweet soy sauce
3 cloves garlic cloves
i
finely chopped
1 Tbsp water chestnuts
chopped
2 spring onions
thinly sliced
8-10 raw prawns
finely chopped
1 large shallot
coarsely chopped
1 package dumpling wrappers
i
half a package will make around 24 dumplings
Dipping Sauce
2 Tbsp sweet soy sauce
2 Tbsp soy sauce
2 Tbsp malt vinegar
1 spring onion
chopped
5cm piece fresh ginger
i
grated or chopped finely
1 small red chilli
deseeded and chopped
1 Tbsp fresh coriander leaves
Method
For the brisket dumplings
For the sauce
To serve
1
This method makes around 24 dumplings.
2
In a wok or large pan fry off the garlic cloves, chilli, and spring onion over a medium heat until fragrant.
3
Add the brisket and prawns to the wok.
4
Add 2 tablespoons of sweet soy to the wok.
5
Cook until everything is warmed through (around 2-3 minutes).
Start Timer
6
Remove from the wok and place the mixture in a bowl.
7
Fill each dumpling wrapper with a small amount of the brisket mixture. Seal the edges with water or a beaten egg.
8
If you have a small dumpling press, use that instead as this will make the job much easier.
9
Use a steaming bamboo basket to cook the dumplings over boiling water. It should only take a few minutes; the dumplings will go see through when done.
Start Timer
10
If you do not have a bamboo basket, bring a medium size pot of water to boil. Place the dumplings in the boiling water and cook for approximately 2-3 minutes.
Start Timer
11
Once the dumplings are cooked, transfer them to a paper towel-lined plate to drain.
Nutrition Information per Serving (39.3g)
Per dumpling
Energy
413.1kJ (98. kCal kcal)
Protein
5.5g
Total Fat
7.2g
Saturated Fat
3.0g
Carbs
2.7g
Dietary Fibre
0.2g
Sodium
218mg
Iron
0.5mg
Zinc
0.8mg
Vitamin B12
0.1µg
