Homemade dumplings soup filled with juicy ground beef and mushrooms that taste like soup dumplings! The dumplings have a crisp golden outside, but tender inside – you will really love the umami taste! These take a little work, but they’re worth it in the end! If you have any leftovers, I also provide freezing instructions.
Beef and Mushroom Dumpling Soup
You guys. You guys. YOU GUYS. Sorry, I’m screaming because this soup is SOOOOO GOOD. If you love soup dumplings, then you’re going to be in beef and mushroom dumpling soup heaven after you taste this.
The dumplings are filled with juicy beef and mushrooms. The homemade beef broth is so good you’ll be sipping it with a spoon. They’ve got this magical combo of a crispy, golden exterior because we’re going to lightly brown them in a skillet first, and then steam them to soften. I’m telling you, this recipe is going to wow you!
We love when we’re able to make our favorite takeout meals at home, like Chickpea Curry, Homemade Wonton soup and Chinese Chicken and Broccoli so I’m so excited we can make dumpling soup now too!
Making these dumplings takes a bit of effort, but let me tell you, it’s like a mini-adventure in your kitchen. Picture you and your partner, dumpling-making duo, creating these bites of bliss together. It’s not just a meal; it’s a bonding experience. And, let’s be real, what’s more romantic than making dumplings together on a date night?
Get ready to fall in love with this beef and mushroom dumpling soup!
Ingredients
- wonton wrappers
- cremini mushrooms, you can also use sliced baby button mushrooms if you have them instead.
- ground beef
- beef broth – you can also use vegetable or chicken broth if that’s what you have, but I absolutely recommend beef broth first!
- minced garlic
- fresh grated ginger – freeze your leftover ginger, we always have some in our freezer!
- soy sauce – go with low sodium
- chopped green onions
- pantry basics – olive oil, black pepper
Tips for Folding Dumplings
- You can use dumplings or wonton wrappers. I always think square wrappers are easiest to fold together.
- Be careful not to overfill them, or they will burst open when cooking.
- I found this $5 dumpling press at my local kitchen store and it’s lasted me for years. It makes things so much easier!
- Dip your finger into a bowl of water and moisten the edges of the dumpling wrapper. This helps the edges seal together.
Remember, practice makes perfect, and you’ll likely improve with each dumpling you make. But every dumpling is delicious – so don’t worry about perfection!
How to Make Beef Dumpling Soup
Cook Mushrooms: Heat olive oil in a big skillet. Add mushrooms and cook until most of the juicy liquid is gone. Add minced garlic and cook for another minute. Set aside to cool.
Dumpling Filling: In a big bowl, mix ground beef, ginger, soy sauce, black pepper, green onions, and the cooled mushroom mixture. Stir and set aside.
Make Broth: In a medium sized pot, heat olive oil. Cook green onions, ginger and garlic together. Pour in beef broth and soy sauce, bringing to a boil. Reduce heat and let it simmer for at least 10 minutes while you are preparing the dumplings.
Fill Dumplings: Place filling in the middle of each dumpling wrapper. Wet the edges, fold over to make a dumpling, and press to seal. Repeat until all dumplings are filled. You can do this by hand, or with a simple dumpling press!
Brown Dumplings: Cooking the dumplings is a 2 step process, first we brown and then we steam! Heat olive oil in a large pan. Add dumplings and cook until the bottoms are lightly browned.
Steaming Dumplings: Reduce heat, add water, and cover. Let dumplings steam until softened and the filling is fully cooked.
Repeat until all dumplings are cooked.
Serve dumpling soup: Put dumplings in a bowl, pour some broth over them, and enjoy!
How to Freeze Dumplings
- Make the dumplings as instructed, adding the ingredients to the wrapper and sealing them.
- Place on a cookie sheet lined with parchment paper and place in freezer until they’re frozen, this takes about an hour.
- Place dumplings in freezer bags.
- When ready to use, just add them frozen to boiling broth, or you can defrost and then cook according to the skillet/boil method in recipe.
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5 from 5 reviews
Beef and Mushroom Dumplings Soup (taste like soup dumplings!)
Homemade dumplings filled with juicy ground beef and mushrooms that taste like soup dumplings! The dumplings have a crisp golden outside, but tender inside – you will really love the umami taste! These take a little work, but they’re worth it in the end! These are super fun for a date night dinner to make with your partner! If you have any leftovers, I also provide freezing instructions.
By: Pamela Reed
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time 1 hour hour
serves 6
Ingredients
For the dumplings:
- 2 tablespoons olive oil
- 8 ounces cremini or button mushrooms finely minced
- 3 garlic cloves minced
- 1 pound ground beef
- 2 tablespoons grated fresh ginger
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon black pepper
- 3 green onions chopped
- 36 wonton wrappers or more as needed
For the broth:
- 2 tablespoons olive oil
- 2 green onions chopped
- 1 tablespoon grated fresh ginger
- 2 cloves garlic minced
- 4 cups beef broth
- 1/4 cup soy sauce
Instructions
Cook Mushrooms: Put 2 tablespoons of olive oil in a pan on medium heat. Add the mushrooms and cook them until most of the mushroom liquid is gone, and they turn a little golden (around 8 to 10 minutes). Add minced garlic and cook for another minute.
Dumpling Filling: In a large bowl, mix the ground beef, ginger, soy sauce, black pepper, green onions, and the mushroom mixture. Stir it all together and set it aside.
Make Broth: In a medium-sized pot, heat 2 tablespoons of olive oil on medium heat. Add green onions and cook them until they become softened, about 3-4 minutes. Add ginger and garlic and cook for 1 more minute. Pour in the beef broth and soy sauce, bringing to a boil, while stirring to combine everything. Lower the heat and let it simmer for at least 10 minutes while you prepare the dumplings.
Fill Dumplings: Put 2 teaspoons of the filling in the middle of each dumpling wrapper. Wet the edges of the wrapper with water and fold it over to make a dumpling. Press the edges to seal them, so nothing leaks out. Keep doing this until all the dumplings are filled. This will make approximately 36 dumplings.
Cook Dumplings: In a large pan, heat 2 tablespoons of olive oil on medium heat. Add dumplings in a single layer and cook until the bottoms turn golden brown, about 2-3 minutes. Lower the heat, add 1/4 cup of water, and cover the pan. Let the dumplings steam until they are golden on the bottom and the filling is cooked, about 6-7 minutes. Tip: Add more oil if the dumplings stick to the pan. Repeat this to cook all the dumplings – this will take about 3-4 times depending on your pan size.
Serve: Put some dumplings in a bowl and pour some of the broth over them. Serve with a drizzle of sesame oil and chopped green onions on top of each bowl if desired. Enjoy!
Course: Main Course, Soup
Cuisine: Asian
Keyword: Beef and Mushroom Dumplings Soup
Fall, Winter
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.
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