Steamed Beef Dumplings

Name: Steamed Beef Dumplings
Prep time: 25 min
Total time: 45 min
Yield: 30
Cuisine: Asian
Ingredients: 2 tablespoons soy sauce; 1 teaspoon cornstarch; 2 medium carrots, shredded (1 cup); 2 medium green onions, thinly sliced (2 tablespoons); 2 tablespoons chopped fresh cilantro; 1/4 teaspoon salt; 3/4 pound ground beef; 2 cups Original Bisquick™ mix; 1/4 cup boiling water; 2 tablespoons cold water; 1/4 cup rice vinegar; 1/4 cup soy sauce; 1 medium green onion (1 tablespoon), thinly sliced

1 Ratings

1 Reviews

Prep 25 min
Total 45 min
Servings 30

Bisquick® mix provides a simple addition to these beef dumplings that’s ready in 45 minutes - perfect for appetizers.

By Betty Crocker Kitchens

Updated September 21, 2010

Make With

Bisquick

Ingredients

Beef Dumplings

2 tablespoons soy sauce
1 teaspoon cornstarch
2 medium carrots, shredded (1 cup)
2 medium green onions, thinly sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
3/4 pound ground beef
2 cups Original Bisquick™ mix
1/4 cup boiling water
2 tablespoons cold water

Soy Dipping Sauce

1/4 cup rice vinegar
1/4 cup soy sauce
1 medium green onion (1 tablespoon), thinly sliced

Steps

1

To make beef dumplings, mix soy sauce and cornstarch in large bowl. Stir in carrots, onions, cilantro and salt. Add beef; mix well. Shape mixture into 30 meatballs, using about 1 tablespoon for each; set aside.
2

Stir Bisquick and boiling water in medium bowl until soft dough forms. Stir in cold water until dough forms a ball (dough will be sticky). Divide dough in half. Return one half of dough to bowl; cover and set aside. Divide other half of dough into 15 balls. Roll each ball into 3-inch circle on surface sprinkled with Bisquick. Place 1 meatball in center of each dough circle. Fold dough up and around meatball, allowing meatball to show at the top. Press dough firmly around meatball, pleating to fit. Gently flatten bottom of each dumpling. Repeat with remaining dough and meatballs.
3

Place steamer basket in 1/2 inch water in 3-quart saucepan (water should not touch bottom of basket). Place dumplings, open side up, in basket so edges don't touch. (If all dumplings won't fit in basket, refrigerate remainder until ready to steam.) Cover tightly and heat to boiling; reduce heat to low. Cover and steam dumplings 16 to 18 minutes or until beef is no longer pink in center.
4

Meanwhile, make Soy Dipping Sauce. In small bowl, stir together vinegar and soy sauce. Sprinkle with onion.
5

Remove dumplings from steamer. Press dough firmly around meatballs. Serve warm with sauce.