Recipe by SCGOATS
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
shredded Chinese cabbage
1 (14 ounce) package
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 Oriental Dipping Sauce from this site. YUM!
MUST TRY this way....u can be the master....
1. Double the cabbage, mix with some salt, stand for 10 min. squeeze dry.
this make your filling not too watery, and tastier.
2. Serve with shredded ginger soak with black vinegar.
3. Use 1 potion flour and 0.4 potion water to make dumpling skin. (knee until combine,look bit dry,don't add any more water, wrap with plastic, stand for 1 hour, the dough will come soft and moist enough.) This is traditional North China style (Shanghai, Beijing) dumpling skin.
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 calls for, but I premade these for later in the evening. After boiling them, I put them on a cookie sheet lined with reynolds non stick foil and popped them in the fridge. When we were about 15 minutes from dinner being served I put a tsp of sesame oil in a non stick frying pan and cooked them about a minute or so on each side. This warmed them up and voila instant potsticker. The other thing I did that made this so easy was to use a small bag of coleslaw mix instead of messing with so much grating. This also had the purple cabbage bits in it and made it very colorful. I did also add a bit more soy sauce and a little dribble of balsamic vinegar. Then just let it all steam until soggy. Beware this makes a ton. I used a package of wrappers that had 60 in it and still had a heaping cereal bowl of filling. People went nuts for them though and nothing was left after about an hour, as some came back for seconds and thirds. I will definately be making this again.
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 dumplings broke apart because I put them in before the water had boiled. This dish was delish!!
Awesome and surprisingly easy! Sure they took a little time to assemble, but the 5 minute cooking time makes up for the assembly time! I did think that the filling was a little bland, I might use 1/2 ground pork next time or add some extra seasoning. I also thought the actual wonton paper tasted bland so I will salt the water when cooking next time. Despite these personal changes I would make, I will definitely add this recipe to my regular rotation for meals!
Add shredded ginger and minced garlic. Could add heat of some sort too. Wait till water boils to put dumplings in. Could try frying in pan after boiling just until turning into pot-stickers!
Good recipe. Not hard to make, but wrapping the dumplings is labor and time intensive, so plan for it. My roommate and I also fried about half of them. That didn't turn out as well as boiling them; the fried ones were a bit bland and the wrappers were chewy.
AWESOME...my husband's fav. My only change: fry instead of boil in about 1 inch of olive oil -- come out crispy and yummy in just a few minutes. Tips for perfect wontons: Use mixture of water and soy sauce to moisten the wrappers before fillings -- the tops stick together better. I also make a teriyaki sauce, submitted by LINDSXLT4X4, to dip these in. "A great homemade teriyaki for this dish is 1 T. cornstarch, 1 T. cold water, 1/2 c. sugar, 1/2 c. soy sauce, 1/4 c. cider vingar, 1 clove minced garlic, a dash each of ground ginger and ground black pepper (according to taste). Simmer all together, stirring regularly til thickened." I'm telling you -- AWESOME!
* Percent Daily Values are based on a 2,000 calorie diet.
Beefy Chinese Dumplings
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 185
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make authentic Hong Kong-style pork dumplings.
See how to make Chinese dumplings filled with ground beef and shrimp.
Discover a 300-year-old family recipe for shredded pork egg rolls.