Beef and Shiitake Dumplings with Orange Ponzu Dipping Sauce
Try this expertly tested recipe at your next party. Ground Beef and vegetables are wrapped in a dumpling and served with an Asian-citrus sauce.
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Prep Time: 45 min
Cook Time: 25 min
Total Time: 1 hr 10 min
Ingredients:
- 1 pound Ground Beef (93% lean or leaner)
- 1 tablespoon sesame oil
- 4 ounces shiitake mushrooms, chopped
- 1 cup shredded carrots, roughly chopped
- 1 tablespoon minced garlic
- 1/4 cup chopped green onions
- 1 tablespoon fresh minced ginger
- 48 wonton wrappers (3-1/4 to 3-1/2-inch squares)
Garnish:
- Green onions (optional)
Orange Ponzu Dipping Sauce:
- 1/4 cup fresh orange juice
- 1/2 teaspoon fresh lime juice
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1/2 teaspoon fresh minced ginger
- 2 teaspoons chopped green onions
- 1 teaspoon sesame seeds
- 1 teaspoon freshly grated orange peel
- 2 teaspoons chopped fresh cilantro leaves
- 2 teaspoons honey
Cooking:
- Combine Dipping Sauce ingredients in small bowl. Set aside.
- Heat sesame oil in large saucepan over medium heat until hot. Add mushrooms, carrots, and garlic; cook and stir 5 minutes. Remove from heat; add green onions and ginger. Transfer to large bowl; cool to room temperature. Meanwhile, place ground beef in food processor bowl. Pulse on and off for 10 to 15 seconds until smooth. Add ground beef to vegetable mixture; mix lightly but thoroughly.
- Spoon 2 teaspoons beef filling in center of 1 won ton wrapper. (Keep remaining won ton wrappers covered to prevent them from drying out.) Moisten edges of won ton wrapper with fingertip dipped in water. Bring 4 corners of wrapper up and over filling, forming pyramid shape and pinching edges together to seal. Place on metal baking sheet lined with parchment or waxed paper. Repeat with remaining won ton wrappers and filling to form 48 dumplings.
Spray steamer basket with nonstick cooking spray. Place as many dumplings into steamer basket that will fit without touching each other. Place basket over 1 inch boiling water (water should not touch bottom of basket). Cover tightly; reduce heat. Steam 6 to 7 minutes or until beef is no longer pink in center. Carefully remove dumplings to serving plate; keep warm. Repeat with remaining dumplings.
- Garnish platter with green onion strips, if desired. Serve with dipping sauce.
Cook's Tip: Dumplings can be made ahead of time, cover and store in refrigerator.
Bourbon Blueberry & Brie Bacon Cheeseburger
Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.
Ingredients
- 1 pound Kentucky Cattlemen’s Ground Beef
- 4 Slices Bacon, thick sliced
- 1/4 inch Sliced Brie Cheese, rind removed
- 1 pint Fresh Blueberries
- 1 Lemon, halved
- 1/8 cup White Sugar
- 2 tsp. Cornstarch
- 1 1/2 tsp. Bourbon
- 2 Brioche Buns
- 2 Tbsp. Salted Butter
- Arugula
- ¼ tsp. Kosher Salt
- ¼ tsp. Black Pepper
Recipe
1. Form Two Patties and Set Aside.
2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.
3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.
4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.
5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.
6. Enjoy!
Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!