Skip to main content New this month
Get the Allrecipes magazine

Beefy Chinese Dumplings

Rated as 4.45 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 356 cals
Original recipe yields 10 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
  2. Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
  3. Boil the dumplings in water until they float to the top, about 5 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 356 calories; 20.6 g fat; 25.4 g carbohydrates; 16.2 g protein; 80 mg cholesterol; 606 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 72
  1. 91 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 O...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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 O...

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 call...

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. Make sure you seal the wonton ...

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 ...

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...

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...

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...

substituted chicken for the beef & added some garlic, simply gorgeous. Thanks