Pan-Seared Beef Dumplings with Soy-Miso Dipping Sauce

Pan-Seared Beef Dumplings

with Soy-Miso Dipping Sauce

Group Created with Sketch. 20 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 780 Cals/serving
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Fully cooked and ready for just a sear in the pan, our new beef dumplings are the star of this easy dish. They’re rounded out with a tender bed of rice and an easy salad of crisp, lightly dressed cucumbers and bok choy.

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Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Make the salad:
2 Make the salad:

While the rice cooks, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice. Combine in a large bowl. Add the vinegar, sesame oil, and sesame seeds. Drizzle with olive oil and season with salt and pepper. Toss to coat.

Cook the dumplings:
3 Cook the dumplings:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a dumpling sizzles immediately when added, working in batches, add the dumplings in an even layer. Cook, without stirring, 3 to 4 minutes, or until golden brown. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with aluminum foil and cook 1 to 2 minutes, or until the dumplings are heated through and the water has cooked off. Transfer to a paper towel-lined plate. Loosely cover with aluminum foil to keep warm.

Make the dipping sauce & serve your dish:
4 Make the dipping sauce & serve your dish:

While the dumplings cook, in a bowl, combine the soy-miso sauce and 2 tablespoons of water. Serve the cooked dumplings with the cooked rice, salad, and dipping sauce on the side. Enjoy!

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Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Make the salad:

While the rice cooks, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice. Combine in a large bowl. Add the vinegar, sesame oil, and sesame seeds. Drizzle with olive oil and season with salt and pepper. Toss to coat.

Make the salad:
Cook the dumplings:
3 Cook the dumplings:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a dumpling sizzles immediately when added, working in batches, add the dumplings in an even layer. Cook, without stirring, 3 to 4 minutes, or until golden brown. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with aluminum foil and cook 1 to 2 minutes, or until the dumplings are heated through and the water has cooked off. Transfer to a paper towel-lined plate. Loosely cover with aluminum foil to keep warm.

4 Make the dipping sauce & serve your dish:

While the dumplings cook, in a bowl, combine the soy-miso sauce and 2 tablespoons of water. Serve the cooked dumplings with the cooked rice, salad, and dipping sauce on the side. Enjoy!

Make the dipping sauce & serve your dish: