Beef and Mushroom Dumplings in Broth Recipe

Name: Beef and Mushroom Dumplings in Broth
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 2 tablespoons olive oil; 8 ounces cremini mushrooms, finely diced; 2 garlic cloves, minced; 1 pound ground beef; 2 tablespoons fresh ginger, grated; 1 tablespoon low-sodium soy sauce; 1/2 teaspoon ground black pepper; 4 green onions, chopped; 36-40 dumpling or wonton wrappers; 2 tablespoons olive oil; 2 shallots, sliced; 2 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 4 cups vegetable broth; 1/4 cup soy sauce; 1/4 teaspoon red pepper flakes (optional); 2 teaspoons Sesame oil; 2 Green onions, chopped; 1 teaspoon Sesame seeds

Cook Time: 10 minutes

Allrecipes partnered with The Mushroom Council for an exciting contest featuring a blend of mushrooms and ground meat. Five Allrecipes Allstars showcased original recipes using "The Blend," a combination of finely chopped mushrooms and meat, enhancing flavor, veggies, and savings. One recipe stood out, and Beef and Mushroom Dumplings in Broth was crowned the winner. Let's dive into the recipe!

Beef and Mushroom Dumplings in Broth: An Umami-Rich Flavor Sensation

Jessica Vogl, the creator of this recipe, wanted to craft a dish that was both healthy and full of depth. She explains, "Adding mushrooms to meat-based dishes brings extra nutrients and an unexpected depth of flavor, even for those who think they might not like mushrooms!" The broth and toppings bring the dish to life, delivering an explosion of flavor in every bite.

Notes from the Chef: Jessica suggests making this recipe a group effort. Mix up the filling, and let family or guests assemble their dumplings. Its perfect for a date night or for a fun evening with friends and family, she says. Working together makes the meal even more enjoyable, with everyone contributing to the cooking process.

Ingredients
(1X yields 4 servings)

For the Dumplings:

2 tablespoons olive oil
8 ounces crimini mushrooms, minced
2 garlic cloves, minced
1 pound ground beef
2 tablespoons grated fresh ginger
1 tablespoon low-sodium soy sauce
1/2 teaspoon freshly ground black pepper
4 green onions, chopped
36 wonton wrappers (or more as needed)

For the Broth:

2 tablespoons olive oil (or more as needed)
2 shallots, sliced
1 tablespoon grated fresh ginger
4 cups vegetable broth
1/4 cup soy sauce
1/4 teaspoon red pepper flakes (optional)

For Serving:

2 teaspoons sesame oil (or as needed)
2 green onions, chopped (or as needed)
1 teaspoon sesame seeds (or as needed)

Directions:

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced mushrooms and saut until the moisture evaporates and mushrooms turn golden, about 8 to 10 minutes. Add garlic and cook for 1 minute. Remove from heat and let cool.

Step 2: To make the dumpling filling, combine ground beef, grated ginger, soy sauce, black pepper, green onions, and the cooled mushroom mixture in a large mixing bowl. Stir to combine and set aside.

Step 3: For the broth, heat 2 tablespoons olive oil in a pot over medium heat. Add sliced shallots and cook for 3-4 minutes until softened. Add ginger and garlic, cooking for an additional minute. Add vegetable broth, soy sauce, and red pepper flakes. Bring to a boil, scraping the bottom of the pan as you stir. Reduce heat to low and simmer for at least 10 minutes while shaping the dumplings.

Step 4: To assemble the dumplings, place 1 tablespoon of filling in the center of each wonton wrapper. Lightly brush the edges with water (a spray bottle works well) and fold the wrapper over to seal the dumpling. Ensure there are no open gaps. Repeat the process until all dumplings are filled.

Step 5: Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches, add the dumplings in a single layer and cook uncovered for 2 to 3 minutes until the bottoms are golden. Reduce heat to medium-low. Add 1/4 cup of water, cover immediately, and steam the dumplings for 5 to 7 minutes. The filling should be fully cooked and the internal temperature should reach 160F (70C). Add more olive oil if needed to prevent sticking. Keep the cooked dumplings warm.

Step 6: To serve, place several dumplings in a shallow bowl. Spoon the broth over the dumplings and garnish with chopped green onions, sesame seeds, and a drizzle of sesame oil.

Cook's Note: Dumpling shapes can vary. You can use wonton or dumpling wrappers, and be sure not to overfill them to avoid bursting during cooking. For this recipe, square wonton wrappers were used, with all four corners pinched together in the center.

Nutrition Facts (per serving):

Calories: 888
Total Fat: 45g (57% DV)
Saturated Fat: 12g (62% DV)
Cholesterol: 181mg (60% DV)
Sodium: 2899mg (126% DV)
Total Carbohydrate: 63g (23% DV)
Dietary Fiber: 4g (14% DV)
Total Sugars: 7g
Protein: 55g (110% DV)
Vitamin C: 11mg (13% DV)
Calcium: 161mg (12% DV)
Iron: 8mg (44% DV)
Potassium: 1116mg (24% DV)

Beef and Mushroom Dumplings in Broth Recipe

The Story Behind Beef and Mushroom Dumplings in Broth

Dumplings have a long and storied history in Asian cuisine, dating back thousands of years to Chinas Han dynasty. Originally crafted as a practical way to stretch ingredients and preserve food, dumplings often featured simple fillings like meat, vegetables, and herbs wrapped in thin dough. The combination of beef and mushrooms likely emerged as cooks sought richer, umami-packed fillings, marrying tender ground beef with earthy, nutrient-dense mushrooms. Over time, the practice of serving these dumplings in a savory broth evolved, transforming a humble snack into a comforting, full-flavored dish suitable for meals and gatherings.

Regional Variations and Distinctive Features

Although dumplings are ubiquitous across Asia, regional differences shape the texture, flavor, and preparation of each variety. In Northern China, dumplings are often boiled or steamed and served in clear broths seasoned with ginger, scallions, and soy saucesimilar to this recipe. Meanwhile, Japanese gyoza are pan-fried with thinner wrappers, and Korean mandu may incorporate kimchi or tofu in the filling. The use of cremini mushrooms with beef adds a modern, globally inspired twist, introducing deeper umami notes that complement the savory broth while retaining the traditional hand-folded charm.

What Sets It Apart from Similar Dishes

Unlike classic potstickers or soup dumplings where soup may be enclosed within the dumpling, these beef and mushroom dumplings are gently poached or lightly pan-fried before being served in a poured-over broth. This method ensures the filling remains juicy and flavorful while allowing the broth to infuse the dish with additional complexity. The careful balance of beef, mushrooms, ginger, and soy sauce creates layers of taste that distinguish it from simpler meat or vegetable dumplings, offering a satisfying interplay between rich umami and aromatic freshness.

Where Youll Typically Find This Dish

Beef and mushroom dumplings in broth are versatile, appearing both in casual and festive settings. In Asian households, they might be served during family dinners or Lunar New Year celebrations. In restaurants, they appear as appetizers or main courses, often presented in shallow bowls with garnishes like sesame seeds, green onions, and a drizzle of sesame oil. Modern fusion restaurants may even pair these dumplings with artisanal broths or creative toppings, elevating the dish while maintaining its comforting essence.

Interesting Facts and Culinary Tips

The addition of mushrooms is not just for flavorthey increase the nutritional value of the dumplings by providing fiber, antioxidants, and minerals.
Using a mix of beef and mushrooms stretches the meat, making the dish more economical without sacrificing taste.
Shaping dumplings can be an engaging communal activity; many families and friends enjoy assembling dumplings together as a social tradition.
Steaming or lightly pan-frying before serving in broth prevents the dumplings from breaking apart, a technique that enhances both texture and presentation.
While commonly served in Asian cuisine, these dumplings have inspired global variations, including vegetarian adaptations and gourmet fillings, highlighting their universal appeal.

Overall, beef and mushroom dumplings in broth combine centuries of culinary tradition with modern flavor innovation, offering a dish that is hearty, comforting, and rich in history and regional significance.

FAQ about Beef and Mushroom Dumplings in Broth Recipe

Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days. If you want to store them for a longer period, you can freeze them. Place uncooked dumplings on a baking sheet in a single layer, freeze until solid, then transfer them to a freezer-safe bag or container. They can be kept frozen for up to 3 months.

Yes, you can make the broth ahead of time. Simply store it in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage. When ready to use, reheat the broth on the stove until warmed through.

To prevent the dumplings from sticking to the pan, make sure to use enough oil when cooking. If you're still having issues, consider using a non-stick pan. Also, make sure to cook the dumplings in batches, giving each dumpling enough space in the pan to avoid overcrowding.

Yes, you can substitute beef with other meats like ground pork, chicken, or even venison. The flavor will change, but the recipe will still work well with these alternatives. Make sure to adjust the cooking times as necessary based on the meat you choose.

You can use either dumpling or wonton wrappers. The key is to choose a wrapper that will hold the filling well and not tear during cooking. Wonton wrappers are a good option, but dumpling wrappers will give a more traditional texture.

Yes, you can make these dumplings vegetarian by replacing the ground beef with a plant-based alternative, like mushrooms, tofu, or even a vegetable mixture. Adjust the seasonings accordingly to suit the substitution.

To make the broth more flavorful, you can add extra ingredients like miso paste, soy sauce, hoisin sauce, or a splash of rice vinegar. Some people also add a bit of chili oil or sesame oil for extra depth.

The total time to prepare Beef and Mushroom Dumplings in Broth is about 55 minutes. This includes 45 minutes of prep time and 10 minutes for cooking. Keep in mind that the dumpling assembly can take some time, especially if you're making a large batch.

Yes, you can use store-bought broth for convenience. However, making your own broth will give the dish a fresher, more complex flavor. If you're using pre-made broth, choose a low-sodium option to avoid making the dish too salty.

To serve the dumplings, place several in a shallow bowl and pour over a spoonful of the hot broth. Top with chopped green onions, sesame seeds, and a drizzle of sesame oil. This adds extra flavor and a nice visual touch.

Comments

Kim's Cooking Now

10/06/2025 01:52:54 PM

Other than only making half of the recipe (it's just me and the hubby), I followed the recipe to a "T". The flavors are spot on, and the broth is absolutely delicious! We served these appetizer style, on a shallow plate with the broth being more of a dipping sauce than a soup broth. They remind me a lot of the soup dumplings that we get at a local ramen restaurant, except that the soup is poured over rather than inside the dumpling. These are a little work, but well worth the effort. Will definitely make these again!.

Kim

04/20/2023 02:57:58 PM

I thought these were delightful little dumplings! Sure, they take time to make--but put on some music, grab a cup o' tea, and make an evening of it! My only substitution was to use ground venison, since I don't eat beef. I really enjoyed the use of mushrooms in combo with the meat as a filling--it seemed to make it go further, and give it more depth of flavor. I did find myself wanting a bit more out of the the broth, though--so I added some hoisin and Sambal Oelek, and that really brightened it up. I also got 43 dumplings out of this recipe. This was a fun, new recipe for me to try--thanks so much for sharing it!

Soup Loving Nicole

04/29/2023 11:05:57 PM

Made as written except that I could nowhere fit 1 tablespoon of the mixture in the dumplings and get them to seal shut. 1 1/2-2 teaspoons at best. No problem because that just gave me more dumplings. Flavor is good and I loved how the mushrooms extended the protein and added extra flavor. The broth was good but mine was not near as dark as the one pictured. I'd use beef broth instead next time because why not? Overall good flavor and one I would make again.

lovestohost

04/16/2023 08:24:37 PM

Big fan! I’d intended to make this on a lazy Saturday, but, I’m me, so I put it off and it became a Sunday pre-run “brunch”. I followed the recipe fairly spot on, though I’m always increasing garlic because, who doesn’t?!, and I can’t not salt as I go. These are a bit labor intensive, so I was thankful for a sous chef today! Despite having a sous chef, we still elected to save 1/2 the dumpling filing mix for further meatballs as we were running out of time (and broth). I did half the dumplings traditional and 1/2 beggar’s purse style and so no difference, so dumple whatever way is easiest for you. The broth was super flavorful and I want it every time I’m sick from now til eternity. Sesame seeds and scallops at plating (bowling) are clutch (skipped the sesame oil inadvertently, so can’t speak to that). Thanks for a great recipe!

TameTimer3361

06/29/2023 02:40:51 PM

These dumpling were amazing! The mushrooms were the star of the dish. I recommend cooking the leftover dumpling mixture with fried chili oil and adding to the side. Definitely making again!

Yoly

04/25/2023 04:48:40 AM

Absolutely delicious! First time using wontons wrappers and hubby had to help me seal the dumplings. It was a bit time consuming but so good. I used chicken broth in place of the vegetable broth and I’m glad I did because it was delectable. I used a small cookie scoop for the filling and I wound up with 36 won tons. I was able to cook 20 in my skillet and froze the rest. Thank you so much for a great recipe!

Candice Walker

04/23/2023 10:06:21 PM

Great recipe! We love making dumplings, and the mushroom-to-meat ratio was perfect along with all the flavors in both the filling and the broth. One review mentioned the broth was one-note. We all disagreed but did use homemade veggie stock which could have made the difference. Overall great recipe.

Spenser

10/25/2023 07:10:51 PM

Excellent recipe, the whole family enjoyed these. The broth really pulls everything together and keeps the dumplings juicy and flavorful. We will be making this one again soon.

Jack Perez

10/23/2023 11:36:39 AM

Absolutely nailed the flavors.

Grace

07/21/2023 02:47:07 PM

My family loved it easy to make. A little time consuming making the dumplings. I am sure in time making the dumplings will get a little easier and faster.

LovingGrape8320

07/14/2023 03:40:23 PM

Great flavor, filling but light. Reminds me of fried potstickers, but more flavor from the broth. I could see using the meat/mushroom blend in a potsticker application. Thumbs up.

CopperIce6050

07/14/2023 12:29:23 AM

Very tasty recipe and not too hard to make other than the dumpling assembly being meticulous! Will freeze the extras and eat again later!

Mitzi Cikra

06/03/2023 12:27:47 AM

Perfect as written. I was skeptical using ground beef but we loved it! The broth is a knock out flavor bomb! Update: 2 hours later husband still raving!

Cristie

05/11/2023 03:13:23 AM

This was a fun weeknight cooking activity for two! This recipe is a celebration of umami, and the mushrooms made the dumpling filling extra tender and flavorful. We loved the crisp texture of the golden brown dumplings and the broth was super simple to make yet yielded complex flavor. Will definitely make again!

Jenny Aleman de Bolaos

04/28/2023 07:13:41 PM

We are a dumplings lover family and these ones didn’t disappoint . I had never made dumplings from scratch and even though it takes a little while it is very rewarding. I enjoyed the process very much and the recipe is super exact, I got 36 dumplings in total. The soup is delicious, the hint of ginger in it makes it wonderful. I wouldn’t change a thing from this recipe and definitely I will make it again.

fabeveryday

04/28/2023 12:46:14 AM

Delicious! As others have noted, there is a lot of prep for this one, but it's worth it if you have the time. I love the flavor of the broth and what it does to bring out the flavor of the beef and mushroom filling in the dumplings. The only thing I had trouble with was the dumplings sticking to the pan, but it may have been my pan, the heat, etc. This caused some of the filling to fall out of the bottom of the dumplings when removing them from the pan (the wrapper would stick and tear open), but even those dumplings were still edible and delicious!

Cook Time: 20 minutes

Beef and Mushroom Dumplings in Broth Recipe

The Story Behind Beef and Mushroom Dumplings in Broth

Regional Variations and Distinctive Features

What Sets It Apart from Similar Dishes

Where Youll Typically Find This Dish

Interesting Facts and Culinary Tips

FAQ about Beef and Mushroom Dumplings in Broth Recipe