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.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.

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  • 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.

  • Boil the dumplings in water until they float to the top, about 5 minutes.

Partner Tip

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

Nutrition Facts

356.2 calories; 16.2 g protein; 25.4 g carbohydrates; 80 mg cholesterol; 606.3 mg sodium. Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/06/2006
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 Oriental Dipping Sauce from this site. YUM! Read More
(129)

Most helpful critical review

Rating: 3 stars
10/01/2012
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 ginger soak with black vinegar. 3. Use 1 potion flour and 0.4 potion water to make dumpling skin. (knee until combine look bit dry don't add any more water wrap with plastic stand for 1 hour the dough will come soft and moist enough.) This is traditional North China style (Shanghai Beijing) dumpling skin. Read More
(27)
91 Ratings
  • 5 star values: 55
  • 4 star values: 27
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
03/06/2006
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 Oriental Dipping Sauce from this site. YUM! Read More
(129)
Rating: 5 stars
03/06/2006
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 Oriental Dipping Sauce from this site. YUM! Read More
(129)
Rating: 5 stars
09/30/2008
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 calls for but I premade these for later in the evening. After boiling them I put them on a cookie sheet lined with reynolds non stick foil and popped them in the fridge. When we were about 15 minutes from dinner being served I put a tsp of sesame oil in a non stick frying pan and cooked them about a minute or so on each side. This warmed them up and voila instant potsticker. The other thing I did that made this so easy was to use a small bag of coleslaw mix instead of messing with so much grating. This also had the purple cabbage bits in it and made it very colorful. I did also add a bit more soy sauce and a little dribble of balsamic vinegar. Then just let it all steam until soggy. Beware this makes a ton. I used a package of wrappers that had 60 in it and still had a heaping cereal bowl of filling. People went nuts for them though and nothing was left after about an hour as some came back for seconds and thirds. I will definately be making this again. Read More
(103)
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Rating: 5 stars
12/11/2017
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 wrapper otherwise it takes on too much water falls apart and becomes flavorless. We added fresh minced ginger and garlic and they were irresistible! Read More
(70)
Rating: 5 stars
06/30/2006
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 use 1/2 ground pork next time or add some extra seasoning. I also thought the actual wonton paper tasted bland so I will salt the water when cooking next time. Despite these personal changes I would make I will definitely add this recipe to my regular rotation for meals! Read More
(36)
Rating: 5 stars
12/07/2007
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! Read More
(35)
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Rating: 4 stars
01/14/2006
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 them; the fried ones were a bit bland and the wrappers were chewy. Read More
(34)
Rating: 5 stars
03/03/2009
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 and soy sauce to moisten the wrappers before fillings -- the tops stick together better. I also make a teriyaki sauce, submitted by LINDSXLT4X4, to dip these in. "A great homemade teriyaki for this dish is 1 T. cornstarch, 1 T. cold water, 1/2 c. sugar, 1/2 c. soy sauce, 1/4 c. cider vingar, 1 clove minced garlic, a dash each of ground ginger and ground black pepper (according to taste). Simmer all together, stirring regularly til thickened." I'm telling you -- AWESOME! Read More
(33)
Rating: 3 stars
10/01/2012
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 ginger soak with black vinegar. 3. Use 1 potion flour and 0.4 potion water to make dumpling skin. (knee until combine look bit dry don't add any more water wrap with plastic stand for 1 hour the dough will come soft and moist enough.) This is traditional North China style (Shanghai Beijing) dumpling skin. Read More
(27)
Rating: 4 stars
11/02/2005
substituted chicken for the beef & added some garlic simply gorgeous. Thanks Read More
(23)