Allergy Kitchen

Beef and Vegetable Dumplings

main course, recipes | January 6, 2015 | By

Beef and Vegetable Dumplings
In the past year or so, our daughter (now 5 years old) outgrew her wheat allergy, which we think is a small miracle. Based on her allergy test results, she has about a 30% to 60% chance of outgrowing some of her other less severe allergies, such as soy, but that has not happened yet. Fingers crossed. These Asian-style dumplings were one of my favorite meals growing up, but the wrappers are made of wheat and we were not able to have them up until recently. I am super-excited and feel very fortunate to be able to add these dumplings to our life. This recipe is a lot of work, so it's reserved as a weekend activity in our family, and we make enough to freeze for a few more future meals.
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For the Wrappers
  1. 8 cups high gluten flour
  2. About 4 cups boiling water
  3. 1/2 teaspoon salt
For the Filling
  1. 3 tablespoons olive oil
  2. Several tablespoons garlic, minced
  3. Fresh ginger, minced
  4. 8 ounces mushrooms (regular and/or shiitake) chopped finely
  5. About 6-8 cups Napa cabbage, chopped finely (works out to about one small or half large cabbage)
  6. A bunch (About 2-4 cups) Mustard greens, chopped finely
  7. Small bundle (about six) green onions, chopped finely
  8. 1 1/4 pound organic ground beef
  9. Salt to taste ( I use about 3 to 4 teaspoons)
  10. 1-2 teaspoons powdered ginger (optional)
  1. To make wrappers, place flour and salt in stand mixer, or mix by hand. Slowly add boiling water until dough forms. (I like to do this in small batches, usually about 2 cups of flour per batch.) Place in large bowl or pot and cover so dough does not dry out. When ready, roll out dough to a 1-inch tube, and cut into about 1/2 inch slices. Roll into 3-inch circular wrappers.
  2. To make the filling, sauté garlic and ginger and olive oil for a few minutes until fragrant. Add mushrooms and sauté for a few more minutes. Combine in a large bowl with remaining ingredients and stir until well combined.
  3. Use about 1 tablespoon filling per dumpling.
  4. For potstickers, arrange dumplings in a nonstick pan and add one cup of water. cover and cook 20-30 minutes until all of the water is absorbed and bottoms are browned.
  1. Uncooked dumplings freeze well. Arrange in a single layer on a pan and place in freezer. When frozen, combine in a large ziploc bag.
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