Homemade beef dumplings swimming in a delicious, flavor-packed vegetable broth. Use rice paper to wrap your dumplings to keep this beautiful dish 100% gluten-free.
Good morning beautiful people!! Happy Monday <3
I recently made this soup and was SO happy with how it turned out. The broth base is packed full of flavor from aromatics, tamari, fish sauce, and lime. The little dumplings are incredibly tender and I genuinely think I could eat 50 of them in one go- so good!!
I used brown rice paper for these dumplings to keep them 100% gluten free! Now, the process of rolling the dumplings can be a bit tricky, my best tip is to do a couple practice rounds and make sure your rice paper has been dipped in water long enough to be pliable so it doesn’t crack. If your dumplings break open at any point- don’t worry! It still tastes just as delicious and once it’s covered in broth you can’t even tell.
Another tip: make sure when pan-frying your dumplings that your pan has enough sesame oil so that the rice paper doesn’t stick!
Nevertheless, this dish is incredibly fun to make and experiment with. You could even use pork or chicken in place of beef, + choose your favorite veggies!! Choose your own adventure!
I hope you love this one! Full recipe below.
For the Broth:
2 bunches green onions, white parts only, finely chopped*
Vegetables of choice: I used bok choy, mushrooms, and shredded carrots
4 cloves garlic, minced
2 tbsp grated ginger
1/4 cup tamari
2 tbsp fish sauce
1 quart vegetable broth/stock
Juice of one lime
Optional: sriracha/sambal to taste, if you like a little heat
To make the broth: heat 1 tbsp sesame or avocado oil in a large pot over medium high heat. Once hot, add in chopped green onions. Sauté until softened, then add any vegetables of choice. Saute vegetables for one minute then add garlic. Sauté until fragrant. Add ginger, stir again until fragrant. Add remaining ingredients, taste, and adjust based off preference. Simmer for a few minutes until vegetables are tender.
Dumpling filling:
1 shallot, minced
Green parts of 1 bunch of green onions, very finely chopped*
1lb ground beef (sub pork or chicken)
1 cup minced green cabbage
2 tbsp minced ginger
2 cloves minced garlic
2 tbsp tamari
2 tbsp sesame oil for cooking
1 egg, whisked
Brown rice or rice paper for gluten-free, you can also use potsticker wrappers
*Reserve remaining green parts of green onions for garnishing
Make the filling:
first, combine all dumpling filling ingredients: 1 shallot, green onions, beef, ginger, garlic, cabbage, and tamari.
Use scissors to cut brown rice paper in half. Dip in water until softened, then transfer to a plate. Add about 1/2-1 tbsp filling in the center of the rice paper. Brush egg wash around the edges. Fold it over on all sides to seal it. Allow the rice paper to dry out before cooking it. Repeat process for remaining meat filling.
To cook the dumplings, heat 2 tbsp sesame oil in a large frying pan over medium-high heat. Add dumplings, in a single layer (you may need to do this in batches- don’t overcrowd the pan too much!)
Once one side is browned, flip dumplings over and fry the other side. Once browned on both sides, add all dumplings back to pan. Add 1/3-1/2 cup water to the pan and immediately cover with a lid, reduce heat to low. Simmer for about 4-5 minutes or until filling is cooked through.
Add dumplings to a bowl and cover in broth. Serve warm with optional herbs, green onions, and/or lime wedges. Enjoy!!
I hope you love this recipe!! Give it a try and let me know what you think.
Check out my Instagram @abigailsapron to see me make this! Enjoy <3
With love,
Abigail