Pan-Seared Beef Dumplings with Soy-Miso Dipping Sauce

Pan-Seared Beef Dumplings

with Soy-Miso Dipping Sauce

20 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Pan-Seared Beef Dumplings with Soy-Miso Dipping Sauce
Title
time-saving
tips & techniques
Jasmine Rice
Persian Cucumber
How To: Hold a Chef's Knife
Baby Bok Choy
Rice Vinegar
Sesame Oil
Sesame Seeds
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

Tips from Home Chefs

Pan-Seared Beef Dumplings

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:
Browse Steps
1 of 4