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Beef Dumplings

 
Serves:
Serving Size:
1 Serve
Prep Time:
Cooking Time:
 

Cooking Methods:
Cuts of Meat:
 
This savoury, red-hot dumpling starts with authentic ground beef, herbs, spices, and condiments and delivers a fresh, beefy aroma. Keep the ground beef cooking to get a bold flavour.

Ingredients

  • 230 g. ground beef
  • 1/4 cup chicken broth
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons grated ginger
  • 1 teaspoon salt, rock or iodized only
  • 1/4 teaspoon ground, toasted Sichuan peppercorn
  • 4 green onions, coarsely chopped
  • 1 large carrot, coarsely chopped
  • 1/2 cup frozen corn, thawed
  • 1/2 cup frozen green peas, thawed
  • 1 tablespoon sesame oil
  • 20 packaged dumpling wrappers
  • 1 - 2 tablespoons vegetable oil

Method

  • To make the dumpling filling, add ground beef into a big bowl. Add chicken stock, light soy sauce, Shaoxing wine, ginger, salt, and the toasted Sichuan peppercorns.
  • Mix by using a pair of chopsticks until the liquid is fully absorbed.
  • Cover with plastic wrap, and let marinate in the fridge while you prepare other ingredients.
  • Add carrot into the food processor. Mix until finely chopped.
  • Add green onions. Mix until the green onions are finely cut. Transfer to a bowl.
  • When youíre ready to make the dumplings, add minced green onion, carrot, corn, green peas and sesame oil into the ground beef mixture. Stir to mix well.
  • Scoop about 1 to 1 Ĺ tablespoon dumpling filling and place it in the center of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand.
  • After folding, press the edges again to seal well. You can use any way to fold the dumplings as long as youíre comfortable with it.
  • Now you can freeze these dumplings if you donít cook them immediately. Place them onto a baking tray and seal with a plastic wrapper.
  • You can store the dumplings in the freezer for up to 1 month. Once the dumplings are completely frozen, after about a day, you can transport them to a gallon bag to save freezer space.
  • Cook the dumplings in batches. Heat 1 tablespoon oil in a nonstick skillet over medium heat until hot.
  • Add dumplings. Cook until the bottom side turns golden.
  • Add 2 tablespoons water, and cover. Cook until the other side also turns golden and the dumplings are cooked through, 2 to 3 minutes.
  • Serve warm and plain with the dumpling dipping sauce and/or over white rice.

Cheek


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Cheek RECIPES

Blade / Chuck


Cooking Methods
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Blade / Chuck RECIPES

Cube Roll / Ribs


Chuck Short Ribs are removed from the Chuck and include the ribs, intercostal muscles and a major portion of the muscle overlying the ribs. Slow cooked, beef chuck ribs are both tender and flavoursome. Grilling chuck ribs prior to consumption assists with the caramelisation of marinades and fat.

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Cube Roll / Ribs RECIPES

Striploin / Shortloin


Cooking Methods
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Striploin / Shortloin RECIPES

Rump


The Rump is prepared from the Hindquarter and is removed by separating the Rump from the Shortloin. The rump consists of a number of hindquarter muscles. Compared to some of the muscles making up the other hindquarter primal cuts the rump muscles do less work on the animal and are therefore reasonably tender. A boneless cut, the Rump is very flavoursome and well suited to roasting.

Cooking Methods
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Rump RECIPES

Silverside / Topside


Cooking Methods
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Silverside / Topside RECIPES

Tenderloin


The Tenderloin is located in the hindquarter of the animal and does very little work. As a result the tenderloin is very lean and tender, and should be cooked using very hot temperatures to sear and retain moisture. A denuded tenderloin has been trimmed of the silverskin and can be roasted whole.

Cooking Methods
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Tenderloin RECIPES

Skirt


Cooking Methods
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Skirt RECIPES

Brisket


Brisket consists of well exercised muscles located in chest and underside regions of the carcass. It is removed from the forequarter between the 1st rib to the 13th rib. This cut is best slow cooked and braised as it contains connective tissue that needs softening. Brisket is flavoursome and is perfect for shredding.

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Brisket RECIPES

Shin


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Shin RECIPES

Plate


Cooking Methods
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Plate RECIPES

Flank


Cooking Methods
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Flank RECIPES

Knuckle


Cooking Methods
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Knuckle RECIPES

Other


Cooking Methods
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Other RECIPES

Bone in Blade Steak (Y-Bone Steak)


Y-bone steak comes from the shoulder blade and is a very under rated steak. If your on a budget this steak ticks all the boxes, its tasty, its tender and best of all its great price.

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Bone in Blade Steak (Y-Bone Steak) RECIPES

Blade Roast


The Blade roast is a flavoursome cut of meat that is best cooked by moist heat methods such as braising or roasting in liquid. Slow cooking helps to soften the connective tissue located between the muscles of this cut.

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Blade Roast RECIPES

Boneless Blade Steak


Blade steak is from the shoulder region and is made up of several muscles with layers of fat and connective tissue within them. Blade steak is a versatile cut with a great flavour which can be cooked as is, cut into strips for stir-fries or diced for slow-cooking.

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Boneless Blade Steak RECIPES

Oyster Blade Steak


The oyster blade is the muscle that sits below the shoulder blade, bisected by a long line of thin connective tissue. When separated from the shoulder, it's cut into steaks. When cooking oyster blade steak it is important to score or remove the centre gristle to prevent curling when cooking. Cut into thin strips, oyster blade steaks are also suited to stir-fries.

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Oyster Blade Steak RECIPES

Chuck


The chuck contains a mix of meat, fat and connective tissue that when braised or stewed is flavoursome and tender.

Cooking Methods
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Chuck RECIPES

Diced Chuck


Chuck Diced is used in casseroles or slow moist cooking methods such as braising. The connective tissue gently melts allowing the meat to become very tender as well as adding to the flavour.

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Diced Chuck RECIPES

Porterhouse (Sirloin Steak Bone-in)


Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven.

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Porterhouse (Sirloin Steak Bone-in) RECIPES

Sirloin Roast


The Striploin is also known as the Sirloin and runs near the spine on the hindquarter of an animal. As a larger portion this cut can produce a tender, flavoursome roast.

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Sirloin Roast RECIPES

T-Bone Steak


The T-bone steak consists of two primals, the Tenderloin and Striploin. Named for its T-shaped bone this steak is best grilled or barbecued.

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T-Bone Steak RECIPES

Rump Steak


Rump steaks are cut from a whole D-Rump and are generally known as 'full face' rump steaks. The fat layer from the rump cap is usually retained. Rump steaks are best grilled or barbequed and offer a strong meaty flavour.

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Rump Steak RECIPES

Rump Roast


Rump roast is a boneless piece of beef, cut from the hindquarter that covers the hip bone. Itís made up of three of the five rump muscles that do little work resulting in a mix of textures and levels of tenderness. Full of flavour, rump roast is succulent and tender when roasted or diced for casseroles.

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Rump Roast RECIPES

Rump Medallion


Beef Rump medallions are cut from the Eye of Rump where the Rostbiff has been trimmed of the 'undercut' muscles and connective tissue and portioned length-ways into logs. Portions cut from these logs are known as Beef Rump medallions. The medallions are perfect for pan-frying, grilling or the barbecue.

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Rump Medallion RECIPES

Tenderloin Steak


Tenderloin Steaks are suited to grilling or pan frying and preferably served medium rare. Centre cut tenderloin portions are taken from the middle section of the tenderloin that consists of one muscle. The butt end of the tenderloin contains two other muscles that are not included when cutting centre cut steaks.

Cooking Methods
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Tenderloin Steak RECIPES

Eye Fillet - Centre Cut


The eye fillet centre cut is tender and juicy with a delicate flavour. Cut from the centre of one of only two tenderloins, it comes from the muscle that does the least amount of work. With little or no fat or connective tissue, this cut is very lean. It can be oven-roasted, cut into steaks, or sliced into strips for stir-fries.

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Eye Fillet - Centre Cut RECIPES

Butt Fillet


The butt fillet comes from the larger end of the tenderloin and is a tender cut of beef due to the little amount of work it undertakes. Butt fillet can be roasted whole or prepared further into steaks. Because itís so lean and tender, it is best suited to fast, hot cooking methods ensure it retains moisture, flavour and tenderness.

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Butt Fillet RECIPES

Outside Skirt


Opposite the Inside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.

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Outside Skirt RECIPES

Topside Roast


The topside roast is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silverside. As a well-used muscle, itís extremely lean with a lot of connective tissue. Topside roast also performs well diced and cooked low and slow in a casserole or braise.

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Topside Roast RECIPES

Topside Steak


After removal of the Topside Cap, the Topside is trimmed and then portioned for schnitzels or sandwich steaks. These steaks need to be thin when cooked at high temperatures due to the high connective tissue content. Steaks can be further sliced and diced for stir fry and casseroling respectively.

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Topside Steak RECIPES

Silverside Steak


Silverside comes from the outside of the rear leg and sits between the knuckle and the topside. Itís named after the silver wall of connective tissue that sits on the side of the cut, removed before cooking. Because this cut comes from well-exercised muscles, it needs the gentle moist cooking method of corning. The resulting texture melts off the fork. Carve it fat side up, across the grain to ensure maximum tenderness.

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Silverside Steak RECIPES

Eye of Round (Girello)


Eye Round is a single muscle that is removed from the Outside and can be used for a small roast or slow, low moist heating methods.

Cooking Methods
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Eye of Round (Girello) RECIPES

Gravy Beef (Boneless Shin)


Beef Shin Meat is derived from the muscles removed from the fore and hind shank bones. Shin meat contains a lot of connective tissue and therefore needs to be cooked using a long, low moist cooking methods.

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Gravy Beef (Boneless Shin) RECIPES

Osso Bucco (Shin Bone-In)


Shin slices are derived from the shank and can be deboned if required. Osso bucco is usually cut from the Hind Shank due to the consistent circular shape of the bone. Osso bucco cut from the Hind shank is ideally cooked by moist cooking methods such as stewing and braising. The bone can be removed from the shanks to create 'gravy' steaks.

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Osso Bucco (Shin Bone-In) RECIPES

Rolled Brisket


Filled with flavor, Rolled Brisket is a Beef cut that is preferred by many due to its low price. The cut has a significant amount of fat, which adds to its richness and tenderness. The Rolled Brisket comes from the Brisket (breast) section and is cut from the rear portion of lean meat and fat closest to the plate layers. The breast and rib bones are removed.

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Rolled Brisket RECIPES

Round Steak


A round steak is a beef steak from the \"round\", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.

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Round Steak RECIPES

Knuckle Medallion


Knuckle steaks are also known as 'Round steaks', 'Minute steaks' or 'Medallions'. They are best suited to moist, slow cooking methods however they can be roasted if sealed by pan frying first to prevent them from drying out. Knuckle steaks can also be used for schnitzel.

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Knuckle Medallion RECIPES

New York Cut (Striploin Steak Boneless)


Prepared from the Shortloin by removal of the Tenderloin and all bones. Also known as Porterhouse, Sirloin or New York Cut. Excellent for grilling and barbecuing.

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New York Cut (Striploin Steak Boneless) RECIPES

Inside Skirt


Inside skirt found opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry. This cut comes from the short primal plate section right under the rib primal with a higher fat content. Skirt Steak is a thin, flavorful cut that's best when marinated and seared over high heat.

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Inside Skirt RECIPES

Chuck Neck Roast


Chuck neck roast is rich in flavor and tender after slow-cooking.

Cooking Methods
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Chuck Neck Roast RECIPES

Point End Brisket


Point End Brisket is part of the brisket closest to the head of the animal. Usually this is sold as 'deckle off', where the connective tissue holding the muscles to the rib cage is removed. Slow cook this cut to render down the fat and connective tissue.

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Point End Brisket RECIPES

Navel End Brisket


Navel End Brisket is part of the brisket closest to the navel of the animal. The Navel End Brisket usually contains more fat than the Point End Brisket. Slow cook this cut to render down the fat and connective tissue.

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Navel End Brisket RECIPES

Bolar Blade


Bolar Blade is prepared from a whole Blade by removal of the Oyster Blade along the natural seam.

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Bolar Blade RECIPES

Oyster Blade


Oyster Blade Steak is removed from the Bolar Blade by separation along the natural seam. Roasting assists with the breakdown of the connective tissue in this cut.

Cooking Methods
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Oyster Blade RECIPES

Chuck Tender


The chuck tender gets its name from its shape - long and narrow with a pointed tip, similar to a Tenderloinórather than its tenderness. The muscle is very lean and should be slow-cooked rather than roasted or grilled.

Cooking Methods
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Chuck Tender RECIPES

Flank Steak


Taken from the muscle beneath the loin in the abdominal area. The flank steak is incredibly lean, and practically free of connective tissue so very little trimming is required. Flank steaks are incredibly flavoursome and easy to cook. Due to the coarse grain that runs along the length, Flank Steaks are ideal when prepared with rubs & marinades.

Cooking Methods
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Flank Steak RECIPES

Flap Meat


A boneless cut with a hearty texture that's a good source for fajita meat. Marinate and grill or broil.

Cooking Methods
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Flap Meat RECIPES

Rostbiff


The Rostbiff is prepared from the Rump by removal of the Rump Cap along the natural seam. The Rostbiff contains very little subcutaneous fat. The flavours of this cut come to life when roasted.

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Rostbiff RECIPES

Tri Tip


The Tri-tip is a flavoursome triangular and flat shaped cut removed from the Rump. It can be roasted whole or cut into small steaks for grilling or barbecuing.

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Tri Tip RECIPES

Topside


Also known as Beef Inside. The muscles of the Topside are well exercised and therefore are quite lean and contain connective tissue. Best cooking methods for this cut as a whole portion are braising and casseroling.

Cooking Methods
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Topside RECIPES

Outside


Largest section of the full Bottom Round that is separated from the Heel and can be cut into Bottom Round Roasts or Steaks. Lean and benefits from tenderization.

Cooking Methods
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Outside RECIPES

Outside Flat


The Outside Flat is derived from the Outside after the Eye Round has been removed. It is commonly used for corned beef or cooked using slow moist cooking methods as its dense lean muscle structure means its prone to drying out.

Cooking Methods
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Outside Flat RECIPES

Knuckle


The beef Knuckle is derived from the Thick flank by removal of the Knuckle cap. The Eye of Knuckle is the centre muscle that contains less connective tissue than the other thick flank muscles and is well suited to moist slow cook methods.

Cooking Methods
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Knuckle RECIPES

Heel Muscle


The heel muscle is seam cut and two tender muscles are removed to use this pavť. A section of coarse grain meat is removed.

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Heel Muscle RECIPES

Plate Short Ribs


The section right under the rib primal with a higher fat content. The Short Plate is a source of Short Ribs, exhibiting good beef flavour the plate short ribs are good braised or on the grill with your favourite rub.

Cooking Methods
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Plate Short Ribs RECIPES

Ribeye (scotch Fillet) Steak


A Rib Eye steak is portioned from an OP Rib and contains a Rib bone. The standing rib muscles are not required to do much work on an animal and therefore are very tender. These steaks are best grilled or barbecued.

Cooking Methods
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Ribeye (scotch Fillet) Steak RECIPES

Ribeye Roll


This exceptionally tender and flavorful boneless roast consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak.

Cooking Methods
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Ribeye Roll RECIPES

Chuck Ribs (Back Ribs)


Back Ribs are the rib bones after removal of the rib set from the prepared rib. The meat is contained between the ribs and is very flavoursome. Back ribs are best slow cooked or braised to soften the connective tissue that holds the meat to the ribs.

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Chuck Ribs (Back Ribs) RECIPES

Short Ribs


Short Ribs contain rib bones left after the removal of the Prepared Ribs, Chuck and Brisket from the Forequarter. Beef Short Ribs contain good layers of muscle and fat and are ideally slow cooked initially to soften the connective tissue prior to barbecuing or grilling.

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Short Ribs RECIPES

Tomahawk Steak


Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast. Tender bone-in steak from the Rib with a long bone and marbling that adds flavor. Simply season and grill.

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Tomahawk Steak RECIPES

Rib Cutlet - Cowboy Steak


Tender, bone-in steak with a frenched rib presentation that is great for the grill.

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Rib Cutlet - Cowboy Steak RECIPES

Cube Roll Roast (Scotch Fillet / Ribeye)


The Cube Roll Roast is also known as the Scotch Fillet or Boneless Rib Eye. It is best cooked as a roast and served medium rare.

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Cube Roll Roast (Scotch Fillet / Ribeye) RECIPES

Hanger Steak


The Hanger Steak comes from the upper (lumbar) portion of the diaphragm. Not usually known as a tender cut, the Hanger needs to be cooked quickly over a high heat. For maximum tenderness slice against the grain before serving.

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Hanger Steak RECIPES

Cheek


Cheek is the hard-working, lean facial cheek muscle, housing an abundance of connective tissue, known as collagen. This cut responds well to moist, slow extended cooking methods. As the collagen breaks down, it produces a tender and flavoursome result. Cheek is perfect diced in curries, braises and stews, but also holds its shape well when cooked whole.

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Cheek RECIPES