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Beef and Shiitake Dumplings with Orange Ponzu Dipping Sauce

Try this expertly tested recipe at your next party. Ground Beef and vegetables are wrapped in a dumpling and served with an Asian-citrus sauce.

Beef and Shiitake Dumplings with Orange Ponzu Dipping Sauce

Cook Time: 1 hrs 10 mins

Servings: 15

Ingredients: 19

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Ingredients

Garnish:

Orange Ponzu Dipping Sauce:

Preparation

  1. Step 1

    Combine Dipping Sauce ingredients in small bowl. Set aside.

  2. Step 2

    Heat sesame oil in large saucepan over medium heat until hot. Add mushrooms, carrots, and garlic; cook and stir 5 minutes. Remove from heat; add green onions and ginger. Transfer to large bowl; cool to room temperature. Meanwhile, place ground beef in food processor bowl. Pulse on and off for 10 to 15 seconds until smooth. Add ground beef to vegetable mixture; mix lightly but thoroughly.

  3. Step 3

    Spoon 2 teaspoons beef filling in center of 1 won ton wrapper. (Keep remaining won ton wrappers covered to prevent them from drying out.) Moisten edges of won ton wrapper with fingertip dipped in water. Bring 4 corners of wrapper up and over filling, forming pyramid shape and pinching edges together to seal. Place on metal baking sheet lined with parchment or waxed paper. Repeat with remaining won ton wrappers and filling to form 48 dumplings.

    Cooking Tip: Dumplings can be made ahead of time, cover and store in refrigerator.

  4. Step 4

    Spray steamer basket with nonstick cooking spray. Place as many dumplings into steamer basket that will fit without touching each other. Place basket over 1 inch boiling water (water should not touch bottom of basket). Cover tightly; reduce heat. Steam 6 to 7 minutes or until beef is no longer pink in center. Carefully remove dumplings to serving plate; keep warm. Repeat with remaining dumplings.

  5. Step 5

    Garnish platter with green onion strips, if desired. Serve with dipping sauce.

Nutrition Information

147 Calories

0 %*

1.1g SAT FAT

0 %DV**

10g PROTEIN

0 %DV

1.8 mg IRON

0 %DV

2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 147 Calories; 32.4 Calories from fat; 3.6g Total Fat (1.1 g Saturated Fat; 0 g Trans Fat; 0.6 g Polyunsaturated Fat; 1.3 g Monounsaturated Fat;) 25 mg Cholesterol; 247 mg Sodium; 18.2 g Total Carbohydrate; 0.4 g Dietary Fiber; 10 g Protein; 1.8 mg Iron; 170 mg Potassium; 3.4 mg NE Niacin; 0.2 mg Vitamin B6; 0.8 mcg Vitamin B12; 2 mg Zinc; 13.3 mcg Selenium; 26.3 mg Choline.

This recipe is an excellent source of Niacin, Vitamin B12, and Selenium; and a good source of Iron, Vitamin B6, and Zinc.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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