As steam rises from the bowl carrying whispers of ginger and star anise, you’ll discover why these tender dumplings floating in fragrant broth have become my family’s cold-weather obsession. The earthy mushrooms and rich beef filling create a satisfying textural dance, while the golden broth begs to be sipped straight from the spoon.
Fresh Ingredients
🥘 Ingredients
• For Dumplings:
1 lb ground beef
8 oz cremini mushrooms (finely chopped)
3 garlic cloves (minced)
1 tbsp fresh ginger (grated)
2 green onions (sliced)
24 wonton wrappers
For Broth:
6 cups beef stock
1 star anise
3 slices fresh ginger
1 tbsp soy sauce
1 tsp sesame oil
👨🍳 Instructions
Step 1. 1. Combine beef, mushrooms, garlic, ginger and green onions. Place 1 tbsp filling in each wrapper, sealing edges with water.
2. Simmer broth ingredients 10 mins. Remove star anise.
3. Cook dumplings in broth 5-7 mins until wrapper translucent.
4. Ladle broth into bowls, add 6 dumplings each. Garnish with chili oil and cilantro.
🍽️ Final Result
👨🍳 Chef’s Note
Double the filling and freeze uncooked dumplings between parchment layers – perfect for quick weeknight meals. The broth gains depth if made a day ahead!
