Description

An easy and delicious beef bulgogi dumpling recipe that allows you to say “no” to frozen store-bought dumplings forever! Dumplings are filled with Big Batch Beef, scallion, fresh napa cabbage, sweet carrots, ginger, onions and garlic. Recipe developed by Christina Chow

Ingredients

Scale

Dumplings

2½ cups (625 mL) thawed Big Batch Beef, made with Extra-Lean Ground Beef (click link)

5 garlic cloves, minced

4 scallions (green onions), finely chopped

Half onion, finely chopped

1 cup (250 mL) finely chopped napa cabbage

1 medium carrot, grated

1-inch (2.5 cm) piece gingerroot, peeled and finely chopped

1 egg

2 tbsp (30 mL) soy sauce

1 tbsp (15 mL) fish sauce

1 tbsp (15 mL) sesame oil

3 tbsp (45 mL) packed brown sugar

2 tbsp (30 mL) cornstarch

½ tsp (2 mL) salt

¼ tsp (1 mL) pepper

1 package approx. (12 oz/340 g) round wonton/dumpling wrappers

1 egg, beaten

Dumpling Dipping Sauce (optional)

1 tbsp (15 mL) soy sauce

1 tbsp (15 mL) Chinese black vinegar

1 tbsp (15 mL) sugar

To Pan-fry Dumplings

Vegetable oil

Instructions

Dumplings: Combine Big Batch Beef, garlic, scallions, onion, napa cabbage, carrot, ginger, egg, soy sauce, fish sauce, sesame oil, brown sugar, cornstarch, salt and pepper in a large bowl.

Place 1 heaping teaspoonful (5 mL) of filling into the centre of a dumpling wrapper. Dip your finger into the egg mixture and wet the surrounding border of the dumpling wrapper with your finger. Carefully fold the dumpling into a half-moon shape and pinch the edges to seal both sides firmly together. Make sure that there are no gaps in the edges. Repeat the process until all the filling mixture is gone. This should make about 30 to 40 dumplings.

Dumpling Dipping Sauce (if using): Combine soy sauce, vinegar, sugar and 1 tbsp (15 mL) water in a small bowl, stirring until sugar is dissolved. Set aside.

To Cook Dumplings

To Steam: Heat 3 cups (750 mL) water in a shallow pan with; bring just to a boil. Reduce heat to keep water just simmering. Carefully arrange the dumplings onto a steamer basket and steam for 7 to 8 minutes or until dumplings are tender and filling is hot. Serve with dipping sauce.

To Pan-fry: Heat 1 tbsp (15 mL) oil in a medium nonstick skillet over medium-high heat. Carefully place your dumplings in the pan, spacing them apart, in batches as necessary. Fry until slightly browned; pour ⅓ cup (75 mL) water. Cover, reduce heat to low and cook for 8 minutes or until dumplings are tender and filling is hot. Remove lid, increase heat to medium and boil until the remaining water has evaporated before flipping. *Important: only flip the dumplings once all the water has evaporated to prevent the dumplings from sticking to the pan! * Flip and fry to taste. Repeat with remaining dumplings, adding more oil, as necessary. Serve with dipping sauce.

To Make Dumpling Soup (single serving): Heat 1 tbsp (15 mL) oil in a saucepan. Add 3 cloves garlic (minced) and 2 tbsp (30 mL) thinly sliced yellow onion; cook, stirring, for 3 minutes until fragrant. Add 1 cup (250 mL) beef broth and bring to a boil. Add 5 to 6 dumplings and boil for about 4 minutes or until the dumplings float. Gradually add 1 beaten egg to soup and carefully swirling it around. Top with 1 green onion (sliced).

Notes

For the egg mixture when wrapping the dumplings, you can replace the egg with 1 tbsp (15 mL) cornstarch mixed with 2 tbsp (30 mL) warm water.

Freezing Dumplings: To freeze dumplings, place the dumplings on a baking sheet lined with parchment paper, spacing them apart and freeze until solid. Once frozen, you can package up the dumplings into a sealable freezer bag and store for up to 3 months. Cook from frozen for about 6 to 10 minutes.