Beef and Mushroom Dumplings in Savory Broth

The Best Blend Has Been Decided! See the Winner!

Dinogo has teamed up with The Mushroom Council for an exciting contest featuring a variety of mushrooms and our talented Dinogo Allstars! Five of our Allstar chefs created unique dishes using “The Blend” — a rich umami mix of finely chopped mushrooms and ground meat — elevating flavor, boosting veggie content, and offering cost savings.

These Beef and Mushroom Dumplings in Broth faced off against four other recipes in our Mix It Up With Mushrooms contest, and the winning recipe was chosen by YOU. Click here to see if your top pick took the crown.

Beef and Mushroom Dumplings in Broth: A Deep Umami Delight

Recipe creator and Dinogo Allstar Jessica Vogl set out to craft a dish that was both nutritious and layered with complexity.

“Incorporating mushrooms into a meat-based recipe is a fantastic way to enhance both the nutritional value and the depth of flavor (even for those who think they aren’t fans of mushrooms!),” she explains. “The broth and toppings bring everything together, elevating the flavor to new heights.”

Chef's Notes

"[This recipe] is not only enjoyable to prepare, but it’s visually stunning and absolutely delicious,” says Jessica. Here are a few of her favorite tips for prepping and serving it: 

• Make it a group effort! Mix up the filling, then set up stations for family members or dinner guests to assemble their own dumplings. 
• “This recipe is perfect to make for a date night at home, or to serve with friends and family coming over,” Jessica says. 
• Seriously, don’t underestimate the power of working together: “It's fun and easier when you're helping each other, and then everyone has been a part of the cooking, which makes for a better meal,” according to Jessica. 

Editorial input by Corey Williams

Ingredients

For the Dumplings:

• 2 tablespoons olive oil

• 8 ounces crimini mushrooms, minced

• 2 garlic cloves, minced

• 1 pound ground beef

• 2 tablespoons grated fresh ginger

• 1 tablespoon low-sodium soy sauce

• 1/2 teaspoon freshly ground black pepper

• 4 green onions, chopped

• 36 wonton wrappers, or more as needed

For the Broth:

• 2 tablespoons olive oil, or more as needed

• 2 shallots, sliced

• 2 garlic cloves, minced

• 1 tablespoon grated fresh ginger

• 4 cups vegetable broth

• 1/4 cup soy sauce

• 1/4 teaspoon red pepper flakes (optional)

For Serving:

• 2 teaspoons sesame oil, or as needed

• 2 green onions, chopped, or as needed

• 1 teaspoon sesame seeds, or as needed

Directions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the mushrooms and sauté until most of their moisture has evaporated and they turn slightly golden, about 8 to 10 minutes. Stir in the garlic and cook for an additional minute. Set the mixture aside to cool.

2. For the dumpling filling, combine the ground beef, ginger, soy sauce, black pepper, green onions, and the cooled mushroom mixture in a large bowl. Mix well and set aside.

3. To prepare the broth, heat 2 tablespoons of olive oil in a pot over medium heat. Add the shallots and cook until softened and lightly browned, about 3 to 4 minutes. Stir in the ginger and garlic and cook for another minute. Add the vegetable broth, soy sauce, and red pepper flakes. Bring to a boil, scraping the bottom of the pan while stirring. Lower the heat and simmer uncovered for at least 10 minutes while you shape the dumplings.

4. To form the dumplings, place 1 tablespoon of filling in the center of each wrapper. Lightly brush the edges of the wrapper with water (or use a spray bottle), then fold and seal the edges tightly, ensuring there are no openings. Repeat the process until all the dumplings are filled.

5. Heat 2 tablespoons of olive oil in a large skillet over medium heat. In batches, add the dumplings to the pan in a single layer and cook uncovered until the bottoms are golden, about 2 to 3 minutes. Lower the heat to medium-low. Carefully pour in ¼ cup of water and immediately cover. Let the dumplings steam for 5 to 7 minutes, until the bottom is golden brown and the filling is fully cooked (internal temperature should reach at least 160°F / 70°C). If the dumplings stick to the pan, add more olive oil as needed.

6. Transfer the cooked dumplings to a plate and keep warm. Repeat the cooking process with the remaining dumplings.

7. To serve, place several dumplings in a shallow bowl, pour over a spoonful of broth, and top with chopped green onions, sesame seeds, and a drizzle of sesame oil.

Chef's Tip:

There are various ways to shape dumplings, and you can use either dumpling wrappers or wonton wrappers. Be careful not to overstuff them, as this could cause the dumplings to burst while cooking. You can brush the edges of the wrapper with water, or use a spray bottle to lightly mist the edges for better sealing. For this recipe, I opted for square wonton wrappers, folding all four corners toward the center and sealing the edges to create a simple and effective shape.

Nutrition Information (per serving)