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    The Charming Detroiter

    Asian•Beef•Soup

    Beef Brisket Dumplings in Bone Broth

    January 20, 2020

    I’m keeping y’all warm this winter with these comforting and tasty beef brisket dumplings, served with sautéed carrots and a rich Asian-inspired bone broth!

    I'm keeping y'all warm this winter with these comforting and tasty beef brisket dumplings, served with sautéed carrots and a rich Asian-inspired bone broth!
    This post may contain affiliate links. Please click here to read my full disclosure policy.

    Hi, friends! I’ve been super under-the-weather lately, since Wednesday/Thursday-ish, and it’s really put a damper on all aspects of life right now. Especially with our little nugget because I’m trying to stay away as much as I can because the last thing I want is for her to get sick too!

    I did want to pop on here really quick though to share a recipe I’d been saving for when we finally had enough snow on the ground to necessitate a super cozy stew. So here it is: my beef brisket dumplings in bone broth! I loved doing an Asian spin on these classic stew flavors, and I hope you guys enjoy it too! Let me know in the comments below what you think when you make it, and share your photos on Instagram and tag me @thecharmingdetroiter!

    Now back to my hot tea and Dayquil. . . here’s hoping we can resume our regularly scheduled programming around here later this week 😀

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    I'm keeping y'all warm this winter with these comforting and tasty beef brisket dumplings, served with sautéed carrots and a rich Asian-inspired bone broth!
    I'm keeping y'all warm this winter with these comforting and tasty beef brisket dumplings, served with sautéed carrots and a rich Asian-inspired bone broth!
    I'm keeping y'all warm this winter with these comforting and tasty beef brisket dumplings, served with sautéed carrots and a rich Asian-inspired bone broth!
    I'm keeping y'all warm this winter with these comforting and tasty beef brisket dumplings, served with sautéed carrots and a rich Asian-inspired bone broth!
    I'm keeping y'all warm this winter with these comforting and tasty beef brisket dumplings, served with sautéed carrots and a rich Asian-inspired bone broth!
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    Beef Brisket Dumplings in Bone Broth

    I'm keeping y'all warm this winter with these comforting and tasty beef brisket dumplings, served with sautéed carrots and a rich Asian-inspired bone broth!

    Prep Time 1 hour
    Cook Time 2 hours 45 minutes
    Total Time 3 hours 45 minutes
    Servings 6 servings

    Ingredients

    For brisket dumpings:

    • 1 1/2 pounds beef brisket cut into 1″ cubes
    • Kosher salt
    • Ground black pepper
    • 4 tablespoons olive oil
    • 1 onion chopped
    • 1 large carrot chopped
    • 1 celery stick chopped
    • 3 cups bone broth
    • 2 tablespoons hoisin sauce
    • 16 ounces dumpling wrappers

    For broth:

    • Strain bone broth and add
    • 1 tablespoon hoisin sauce
    • 1 teaspoon soy sauce more or less to taste depending on salt content
    • 1 teaspoon mirin
    • 1/2 teaspoon sesame oil

    For carrots:

    • 2 tablespoons unsalted butter
    • 1 bunch multicolor carrots scrubbed and cut on diagonal into 1/2″ slices
    • Kosher salt

    To finish:

    • Parsley minced

    Instructions

    For brisket dumplings:

    1. Season the beef on all sides with salt and pepper. Heat 2 tablespoons olive oil in a large heavy-bottomed pot (like a Dutch oven) over medium high heat. Sear meat on all sides until browned, about 3-5 minutes per side. Remove to plate and set aside.
    2. Wipe any excess liquid from the pot and turn heat to medium. Heat remaining 2 tablespoons olive oil and add onion, carrot and celery. Saute, stirring occasionally, until starting to soften and onion is becoming translucent, about 8-10 minutes. Add beef and bone broth and bring to a boil before reducing heat to low and simmering covered for two hours.
    3. When brisket is tender, remove meat from pot and set aside for 10-15 minutes to cool before shredding. Add hoisin and stir to combine. Strain remaining carrot, onion and celery mixture from the broth and discard, setting broth aside in a clean pot on the stove.
    4. To create dumplings, lay out dumpling wrappers and add about 1-2 teaspoon of brisket filling to the middle of each. Use a little water on your finger to moisten two edges of the dumpling, then fold in half and press to seal. Wrap the triangle around your finger and seal to create a dumpling. Repeat until you run out of wrappers or filling (or both!).

    For broth:

    1. Heat strained bone broth over medium heat with hoisin, soy, sesame oil and mirin. Bring to a boil and then simmer over low heat, covered, until ready to serve.

    For carrots:

    1. Melt butter over medium heat in a skillet. Add carrots and cook, undisturbed, for about 5-6 minutes until they start to brown and caramelize. Stir to turn the carrots, then cook for another 5-6 minutes, stirring occasionally. Don’t stir too much though – the idea is to let them brown on all sides and you have to let them sit to accomplish this!

    To finish:

    1. Place steamer over a pan filled with 1-2 inches of water and bring to a boil. Place a sheet of parchment paper in the bottom of each steamer tray. Add dumplings (I usually do about 7-8 per tray) and cover; steam for 10 minutes. To serve, spoon a couple of ladles of broth into a bowl and add carrots and dumplings. Garnish with a bit of minced parsley.

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    3 Comments
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    Reader Interactions

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    1. ina cookies depok says:
      March 16, 2023 at 4:40 pm

      ina cookies depok

      blog topic

      Reply
    2. Brisket Rub Recipe (Simple, Easy, and Delicious) - Simply Meat Smoking says:
      September 9, 2021 at 4:41 pm

      […] some leftover brisket?! Here are some of my favorite ways to use brisket;Brisket DumplingsBrisket Pot PieLoaded Brisket NachosBrisket […]

      Reply
    3. Did Your Brisket Come Out Tough? (Learn How to Save It) - Simply Meat Smoking says:
      July 16, 2021 at 2:10 pm

      […] This is a delicious recipe in which you add hoisin to the brisket and shred it. It then popped in some dumplings pastry. Just boil up your dumplings and your ready to eat! See the recipe here. […]

      Reply

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    Welcome to The Charming Detroiter! I’m Sarah, a suburban mother and wife who loves to share all things style, food, travel and home decor with y’all!

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