CURRIED BEEF WITH DUMPLINGS
I like making this hearty pot roast in winter and serving leftovers the next day. It's not only easy to prepare, but the aroma is just wonderful while it's cooking.-Janell Schmidt Athelstane, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, brown roast in oil on all sides; drain. Combine the carrots, tomatoes, onion, curry powder, sugar, 1 teaspoon salt and Worcestershire sauce; pour over roast. Bring to a boil. Reduce heat to low; cover and cook for 2-1/2 hours or until meat and carrots are tender., Remove roast and carrots; keep warm. Add hot water to pan; bring to a boil. For dumplings, combine the flour, baking powder and remaining salt in a large bowl. Cut in butter until mixture resembles fine crumbs. Stir in the milk, parsley and pimientos just until moistened., Drop by tablespoonfuls onto simmering liquid. Cover and cook for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Remove dumplings. Strain cooking juices; serve with roast, dumplings and carrots.
Nutrition Facts : Calories 422 calories, Fat 15g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 925mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.
JAMAICAN BEEF DUMPLINGS
Provided by Maggie Ruggiero
Categories Appetizer Fry Quick & Easy Oscars Father's Day Dinner Ground Beef Poker/Game Night Party Potluck Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 30 dumplings
Number Of Ingredients 9
Steps:
- Cook scallion, onion, curry powder, and thyme in 1 1/2 tablespoons oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 10-inch skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in beef and bread crumbs and cook until meat is just cooked through, about 3 minutes. Season with hot sauce. Cool.
- Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.
- Heat 1 inch oil to 350°F in a 12-inch skillet. Fry dumplings in 3 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.
CURRIED BEEF DUMPLINGS
From Carla Hall's Cooking With Love. Be sure to buy thin wonton wrappers made with an egg-based dough, not the thicker dumpling wrappers made from an eggless flour-based dough.
Provided by Brookelynne26
Categories Peppers
Time 1h50m
Yield 40 dumplings
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the ginger, garlic, curry powder, cornstarch, salt, sesame oil, and 1 of the eggs. In a large bowl, combine the beef, bell pepper, and scallions, then stir in the ginger mixture until well combined. Cover and refrigerate for 1 hour.
- In a clean small bowl, whisk the remaining egg with the water. Lightly brush a thin layer of the egg wash on a wonton wrapper. Use a measuring tablespoon to scoop 1 tablespoon of the beef filling into the center of the wrapper. Hold the filled wrapper in the palm of one hand and pull the sides of the wrapper up around beef with the other hand while slowly spinning the dumpling in your palm. You should be gently squeezing the wrapper around the beef and pushing the beef up so that it's flush with the top of the wrapper; you're not really pressing the filling, just gently shaping it. The beef should be exposed on top and the whole dumpling should be in the shape of a wide cylinder.
- Place wrapped dumplings on a wax paper- or plastic wrap- lined half sheet pan. Repeat with the remaining wrappers, egg wash, and beef filling. If you don't want to cook them immediately, cover tightly with plastic wrap and freeze for up to 1 month.
- Heat a large nonstick skillet over medium heat. Add just enough dumplings so that you can space them 1 inch apart in a single layer. Cook until the bottoms are lightly browned, about 2 minutes.
- Add enough water to come 1/4 inch up the sides of the pan. Cover and cook until the water evaporates, about 2 minutes. Again add enough water to come 1/4 inch up the sides of the pan. Cover and cook until the beef is cooked through, about 2 minutes more. You can tell when the beef is done when the dumpling feels very firm. If you want to be sure, cut one in half to check.
STEAMED BEEF DUMPLINGS
This is not my original recipe, TRUE! Was asked to post this as had "success" making this today too! Economical, easy to do, LOVE the versatility and look forward to the first review! :) http://www.grouprecipes.com/5490/steamed-beef-dumplings.html What I will add is recipe is FANTASTIC as can be! Next time, might add some ginger and chilli! UPDATE: Have substituted tamari for soy sauce from the original as will GREATLY lower the salt content
Provided by mickeydownunder
Categories Healthy
Time 36m
Yield 30 wontons, 6 serving(s)
Number Of Ingredients 12
Steps:
- For dough, combine flour, the 1/2 teaspoon salt, and 2/3 cup boiling water in a medium mixing bowl, stirring constantly with a fork. Add 1/4 cup cold water; mix with your hands until dough forms a ball. (The dough will be sticky.) Cover; set aside.
- NOTE: I had to add a little bit more water than posted; go by the look and feel.
- For filling, stir together hoisin and cornstrach in a medium mixing bowl. Stir in finely diced bok choy, carrot, finely sliced green onion, cilantro and salt. Add ground beef; mix well. Using about 1 tablespoon of the filling for each, shape filling into 30 balls. Set aside.
- NOTE: I used an egg ring to form the wraps; made it easier for filling.
- Divide dough in half. Return one portion to the bowl; cover and set aside. Divide the other portion into 15 balls. On a well-floured surface, roll each dough ball into a 3-inch circle. Place a meatball in the center of each circle. Fold the dough up and around all but the top of the meatball, pleating dough firmly. Gently flatten the bottom of each dumpling. Repeat with remaining dough and meatballs to make 30 dumplings total.
- NOTE: Keep a moistened towel over the wontons so they do not dry out while you continue to make the batch.
- Bring water to boiling in a steamer or Dutch oven. Place dumplings, open sides up, on a greased steamer rack; make sure the dumplings don't touch one another. (If all the dumplings won't fit on a steamer rack, refrigerate remainder until ready to steam.) Place rack over, but not touching, boiling water. Cover and steam dumplings for 16 to 18 minutes or until internal temperature reaches 160 degrees F. Meanwhile, combine rice vinegar and soy sauce. Sprinkle with 1 teaspoon thinly sliced green onion. Serve with dumplings.
- NOTE: Used a rice steamer and oil sprayed the top insert each time.
Nutrition Facts : Calories 278.5, Fat 6.3, SaturatedFat 2.4, Cholesterol 37, Sodium 1100.5, Carbohydrate 36.6, Fiber 1.8, Sugar 2.4, Protein 17.4
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Reviews 31Estimated Reading Time 5 mins
- In a large bowl, combine: ground beef, ginger, garlic, curry powder, soy sauce cornstarch, salt, sesame oil, just ONE of the eggs, bell pepper and green onion. Mix thoroughly.
- In a small bowl, combine the final egg and 1 tablespoon water and whisk to make the egg wash.
- Place one wonton wrapper in your hand or flat on the table. Lightly brush a thin layer of the egg wash around the edges of the wrapper. Scoop 1 tablespoon of the beef mixture into the center of the wrapper. Pull the sides of the wrapper up and push together slightly to stick to the meat mixture. The bottom of the dumpling should be flat so it can stand up in the pan.
- Repeat until all the wrappers and filling are used up, making sure to cover any finished dumplings and the unused wrappers with plastic wrap or a barely damp towel to keep them from drying out.
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