The Best Beef Dumpling With Chicken Recipe
Pillowybeef dumplings with a blend of textures and aromas that will blow your mind away
“A perfect dough with a juicy filling.”
Karmit Dahan
Original Recipe Author
Biting down on a pillowy dumpling with hearty stuffing is, hands down, one of the most heartwarming culinary experiences there is.
While beef dumpling recipes can be hard to master, this guide will walk you through the process step-by-step
Frequently Asked Questions:
The Best Orange Muffins Recipe
Can I skip stir-frying and just cook the dumplings?
Yes! This method works well if you want to add the dumplings to a soup.
The Best Beef Dumpling With Chicken Recipe
Pillowybeef dumplings with a blend of textures and aromas that will blow your mind away
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Ingredients
For the Filling:
- 1 big onion (finely chopped)
- 2 garlic cloves (crushed)
- 5 oz g ground beef (150g)
- 3.5 oz g ground chicken breast (100g)
- 3 tablespoons oil
For the Dough:
- 1 lbs flour (500g)
- 3 eggs
- 1 teaspoon salt
- 2 tablespoons oil
- ¾ – 1 cup lukewarm water
For the Topping:
- A drop of oil and some margarine
- Onions
- Salt
- Black pepper
Instructions
Preparing the Stuffing:
- In a pan, fry the onion and garlic until they turn golden.
- Add the ground beef and chicken to the pan.
- Sprinkle salt and pepper.
- Cook till the meat and chicken change their color.
- Grind the mixture in a food processor until it’s crumbly, then let it cool.
Mixing the Dough:
- Mix all the dough ingredients in a bowl.
- Knead until you get a soft and slightly sticky consistency.
- Wrap the bowl with plastic wrap and refrigerate it for an hour.
Shaping and Cooking the Dumplings:
- Sprinkle some flour on your work surface to prevent sticking.
- Take the dough out and split it into four portions.
- Roll each portion separately into a rectangle on the floured surface.
- Cut the rectangles into small circles.
- Place a spoonful of the stuffing mix in the middle of each circle.
- Bend the circles to a half-moon shape and press the edges tightly.
- Stick two half-moons together to form a whole circle.
- Scald the dumplings in a pot of boiling water and a teaspoon of salt.
- Once the dumplings float in the water (due to density changes), you can cook them for 5 more minutes before scooping them out.
Topping and Finishing Up:
- Slice the onions into thin strips.
- In a pan, heat some oil and margarine.
- Add the onions with sprinkles of salt and black pepper.
- Keep frying till the onions turn golden.
- Add the scalded dumplings to the pan and stir-fry for a couple of minutes.
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