We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Beef Dumplings & Jasmine Rice
with Sesame-Garlic Bok Choy Salad
20 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 750 Cals/serving
-
View All
DownloadPlease 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.
Filled with a savory combination of beef, cabbage, black bean sauce, and more, our new beef dumplings are the star of this quick-cooking dish. We’re serving them with a fragrant side of rice and a crisp cucumber and bok choy salad, for refreshing balance.
Get Cooking
fresh
ingredients
Title
- ½ cup Jasmine Rice
-
13 oz Beef Dumplings
- 1 Persian Cucumber
- 10 oz Baby Bok Choy
- 2 cloves Garlic
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
-
¼ cup Spicy Ponzu Sauce
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.
2
Prepare the salad ingredients:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. Halve the cucumber lengthwise, then thinly slice crosswise. If necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester).
3
Cook the dumplings:
While the rice continues to cook, in a medium 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, 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 foil and cook, without stirring, 1 to 2 minutes, or until the dumplings are heated through and the water has cooked off. Turn off the heat.
4
Make the salad & serve your dish:
While the dumplings cook, in a bowl, combine the vinegar, sesame oil, and as much of the garlic paste as you’d like. Add the chopped bok choy and sliced cucumber. Drizzle with olive oil and season with salt and pepper; stir to combine. Serve the cooked dumplings over the cooked rice. Serve with the salad and ponzu sauce on the side. Enjoy!
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.
2
Prepare the salad ingredients:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. Halve the cucumber lengthwise, then thinly slice crosswise. If necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester).
3
Cook the dumplings:
While the rice continues to cook, in a medium 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, 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 foil and cook, without stirring, 1 to 2 minutes, or until the dumplings are heated through and the water has cooked off. Turn off the heat.
4
Make the salad & serve your dish:
While the dumplings cook, in a bowl, combine the vinegar, sesame oil, and as much of the garlic paste as you’d like. Add the chopped bok choy and sliced cucumber. Drizzle with olive oil and season with salt and pepper; stir to combine. Serve the cooked dumplings over the cooked rice. Serve with the salad and ponzu sauce on the side. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered