Beef Cheek Dumplings Recipe

Prepare the Beef Cheek Filling

In a large pot, heat some oil over medium heat. Add the diced onion, carrot, and minced garlic. Sauté until the vegetables are soft.

Cook the Beef Cheeks

Add the beef cheeks to the pot. Brown on all sides, then add the beef broth, soy sauce, and ginger. Season with salt and black pepper. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 2-3 hours until the beef is tender.

Shred the Beef

Once the beef cheeks are tender, remove them from the pot and let them cool slightly. Shred the meat using two forks and mix it back into the pot with the remaining sauce. Adjust seasoning if necessary.

Prepare Dumpling Dough

In a mixing bowl, combine 2 cups of all-purpose flour, 1/2 tsp of salt, and enough water to form a soft dough. Knead for a few minutes until smooth. Let it rest for 30 minutes.

Assemble Dumplings

Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles (about 3 inches in diameter). Place a spoonful of the beef filling in the center of each circle, fold in half, and seal the edges by pressing them together.

Cook the Dumplings

Bring a large pot of salted water to a boil. Drop in the dumplings in batches and cook for about 5-7 minutes or until they float to the surface. Remove with a slotted spoon and drain.

Serve

Serve the dumplings warm, optionally with a dipping sauce on the side.