Beef Dumplings
Delicious, filling and versatile, this one dish can be prepared into three meals from 3 different cultures. Check out my step-by-step photo directions.
Have you heard of pelmeni before? It’s popular Russian cuisine, small meatballs wrapped in thin unleavened dough and mostly served with butter and sour cream.
Well, truth to be told, it’s not just Russian meal. It’s originated in Siberia, but there are so many varieties of this dish from all around the world. It’s also very popular in Mongolia. When I was a kid, I used to make many, many dumplings for my dad, who loved them so much.
Today, I’ll show you how to make them and three different ways of cooking these delicious beef dumplings.
Several times a year, I make ton of these dumplings and freeze them for later use. Although making these dumplings might seem to be time-consuming, it really pays off when you don’t want to cook. Whenever I’m in rush, or busy, I can just grab a few of the dumplings and cook without any effort. It’s one of my freezer staples for sure!
Never made dumplings before? No worries, I have very detailed, step-by-step photo instructions for you below.
Feel free to use any spices you like. The moist common ones are salt, pepper, garlic and onion.
You can also use any meat, chicken, pork, or mixture of beef/pork, you got the idea.
Aren’t they just cute? Now, let me show you how to prepare these dumplings three different ways.
1. Russian Pelmeni- boiled dumplings with sour cream and butter.
2. Asian Style- fried dumplings with a dipping sauce.
3. Mongolian Style- steamed dumplings served with your choice of side dish/salad.
I hope you liked my recipe today. Make sure to share your pictures if you make these yourself.
Russian Pelmeni
Fried Dumplings with Asian dipping sauce
Mongolian Steamed Dumplings
Beef Dumplings
One dish- three meals from different cultures. Delicious, filling and versatile!
Yield: 15 servings
Ingredients:
- 5 cups flour
- 1 teaspoon salt
- 1 egg
- 1 cup milk
- 1 cup water
- 2 lbs ground beef
- 5-6 garlic cloves
- 2 teaspoons salt
- 1 ½ teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- ½ teaspoon dried thyme
- 1 handful fresh cilantro
- 2 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1-2 tablespoons butter
- Sour cream
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons soy sauce (low sodium is the best)
- 1 tablespoon rice vinegar
- ½ tablespoon sesame oil
Directions:
- In a mixing bowl with the dough hook attachment, mix flour, salt, egg, milk and water. Knead until elastic ball forms for about 5-7 minutes. Cover and let it rest while you prepare the filling.
- Add all dry spices into ½ cup of water.
- Finely chop cilantro and mince the garlic.
- In a medium bowl, put the ground beef and add water with spices, chopped cilantro, minced garlic, soy sauce and Worcestershire sauce. Mix everything together. Mix really well.
- Cut a piece of dough and roll it into a thin round on floured surface. Using a 2-inch cookie cutter, or a wine glass, like me, cut small rounds.
- Place about 1 teaspoon of beef filling on each round.
- Pinch the edges together creating a half moon, as pictured. Now, pinch together the two ends to create a full moon.
- Place the dumplings on a baking sheet lined with wax paper or silicone mat. Continue making the dumplings until you run out of beef filling and dough. Once the baking sheet is filled, place it in the freezer for at least 3 hours, or until dumplings are frozen completely.
- Once the dumplings are frozen, transfer them into zip lock bags, or vacuum seal into individual portions.
- In a large pot, add a quart of water, couple bay leaves, a few black peppercorns, and salt. Bring water to a rolling boil.
- Add dumplings and cook for 10-15 minutes, stirring occasionally. Serve with butter and sour cream.
- In a frying pan, melt butter and olive oil over medium high heat.
- Once the oil is hot, add dumplings in one layer.
- When the bottoms are golden brown, add ¼ cup of water and reduce the heat to medium low.
- Cook covered for 10 minutes.
- For sauce: Mix together soy sauce, rice vinegar and sesame oil.
- Put dumplings on oiled steamer in one layer. Place the steamer over boiling water.
- Cover and cook for 15 minutes. Once cooked, transfer the steamer to a counter, uncover and fan the dumplings with a plate.
- Serve with a side of vegetables or salad.
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How long will they stay good frozen for? 🙂
Hi, Michelle. They can last in the freezer for a few months. 3-4 months in ziplock bag, or more if you vacuum seal them.
Thank you so much!! <3
Sain bn uu? Ingeed Mongol emegtein hutuldug site ruu orchino gj tusuulsungui yamar goyo-n. Bi oroi hoolondoo buuz yumuu bansh hiiyedee, tegd mgl argaas uur yaj hiivel zugeer ve gd search hiij bgaad site ruu chini orchood unshij bsan chini Mongol gd l garaad irlee . Goyo goyo recipe-dtei goyo site bn, tegj bgaad recipe-dees ni hiij uzee :).
Sain, sain bn uu, Onon? Mash ih bayarlalaa, jornuud maani taalagdana gej naidaj bn. 😉
Thank you!!! I’ll try alpine touch is a seasoning salt from here in montana sooooo goood on every thing!
Sounds great. Let me know how they turn out. Hope you’ll love them!
And the seasoned salt? Like garlic or onion salt?
Oops, sorry. Seasoned salt is like pre-seasoned salt that has different blend of seasonings. You can substitute with just 1/2 teaspoon salt though and add your favorite seasonings.
What is seasoned salt? and if I were to incorporate some veggies what would you suggest? I’m trying to stick more veggies in every where I can. Im not a big fan of cabbage but I think in this instance it’d work a bit.
Hi, Brooke. Veggies are great idea. I don’t think I’d like cabbage in this. But I think shredded carrots, broccoli, spinach would be good.
Which way of cooking them tastes best?
Hey, Sarah. That’s a tough question. I love all of the cooking method. It just depends what I’m craving at the moment, and how much time I have. But boiling method is the quickest, so I mostly boil mine.
You don’t start cooking them from frozen do you? You let them thaw first?
Hi, Tessa. You can cook them straight from the freezer. No need to thaw them. Hope you’ll enjoy!
A couple of questions:
How many do you consider a serving size?
How well do these freeze for later?
Thanks!
Hi, Chloe. I would say about 10 dumplings per serving. These dumplings freeze beautifully. My recipe makes a big batch, and I always freeze them, as we don’t eat them all. And you don’t need thaw them before cooking.
These look amazing! How long did this whole process take?
Thank you, Camille! It usually takes me about 2 hours to actually make the dumplings, and about 15-20to prep the dough and filling. I usually prepare everything and sit down in front of a TV and watch a movie while doing it. 🙂
ene harin meddeg hool bn kkk. cilantro hiiheer amt ni hurts bolohgui yu? bi ihevchlen baitsaa, luuvan, broccoli, spinach zereg nogoonuud hiidgiin.
Hehe harin tehh, banshind ih durtai bolohoor bas huvaaltsii gej bodood. Cilantro hiiheer estoi goe bolj bn lee. Nuhur bid 2t ih taalagdsan. 🙂