Gourmet Made Deliciously Simple

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.

One dish- three meals from 3 different cultures. Delicious, filling and versatile! Learn three ways to cook these delicious beef dumplings.

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.

One dish- three meals from 3 different cultures. Delicious, filling and versatile! Learn three ways to cook 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.

Ingredients

Dumplings- Step 1

Dumplings- Step 2

Dumplings- Step 3Feel free to use any spices you like. The moist common ones are salt, pepper, garlic and onion.

Dumplings- Step 4

Dumplings- Step 5You can also use any meat, chicken, pork, or mixture of beef/pork, you got the idea. 

Dumplings- Step 6

Dumplings- Step 7

Dumplings-  Step 8

Dumplings- Step 9

Dumplings- Step 10

Dumplings- Step 11

Dumplings- Step 12

Dumplings- Step 13

One dish- three meals from 3 different cultures. Delicious, filling and versatile! Learn three ways to cook these delicious beef dumplings.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.

Beef Dumplings- Russian Style

2. Asian Style- fried dumplings with a dipping sauce.

Beef Dumplings- Asian Style

3. Mongolian Style- steamed dumplings served with your choice of side dish/salad.

Beef Dumplings- Mongolian Style

I hope you liked my recipe today. Make sure to share your pictures if you make these yourself.

One dish- three meals from different cultures. Delicious, filling and versatile! Learn three ways to cook these delicious beef dumplings.Russian Pelmeni

One dish- three meals from different cultures. Delicious, filling and versatile! Learn three ways to cook these delicious beef dumplings.Fried Dumplings with Asian dipping sauce

One dish- three meals from different cultures. Delicious, filling and versatile! Learn three ways to cook these delicious beef dumplings.Mongolian Steamed Dumplings

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Beef Dumplings

One dish- three meals from different cultures. Delicious, filling and versatile!

Yield: 15 servings

Ingredients:

For dough
  • 5 cups flour
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1 cup water
For filling
  • 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
For Russian Pelmeni
  • 1-2 tablespoons butter
  • Sour cream
For Asian Fried Dumplings
  • 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:

  1. 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.
  2. Add all dry spices into ½ cup of water.
  3. Finely chop cilantro and mince the garlic.
  4. 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.
  5. 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.
  6. Place about 1 teaspoon of beef filling on each round.
  7. Pinch the edges together creating a half moon, as pictured. Now, pinch together the two ends to create a full moon.
  8. 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.
  9. Once the dumplings are frozen, transfer them into zip lock bags, or vacuum seal into individual portions.
To boil the dumplings
  1. In a large pot, add a quart of water, couple bay leaves, a few black peppercorns, and salt. Bring water to a rolling boil.
  2. Add dumplings and cook for 10-15 minutes, stirring occasionally. Serve with butter and sour cream.
To fry the dumplings
  1. In a frying pan, melt butter and olive oil over medium high heat.
  2. Once the oil is hot, add dumplings in one layer.
  3. When the bottoms are golden brown, add ¼ cup of water and reduce the heat to medium low.
  4. Cook covered for 10 minutes.
  5. For sauce: Mix together soy sauce, rice vinegar and sesame oil.
To steam the dumplings
  1. Put dumplings on oiled steamer in one layer. Place the steamer over boiling water.
  2. Cover and cook for 15 minutes. Once cooked, transfer the steamer to a counter, uncover and fan the dumplings with a plate.
  3. Serve with a side of vegetables or salad.
All images and text ©Shinee D. for Sweet & Savory by Shinee

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18 comments

  1. 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 :).

  2. Thank you!!! I’ll try alpine touch is a seasoning salt from here in montana sooooo goood on every thing!

  3. 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.

  4. 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.

  5. 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.

  6. You don’t start cooking them from frozen do you? You let them thaw first?

  7. 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.

  8. 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. 🙂

  9. ene harin meddeg hool bn kkk. cilantro hiiheer amt ni hurts bolohgui yu? bi ihevchlen baitsaa, luuvan, broccoli, spinach zereg nogoonuud hiidgiin.

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