Tested till perfect Beef and Dill Dumpling Filling

Beef and Dill Dumpling Filling

Dill isn't usually associated with Chinese cooking, but here it is used by the handful to blend wonderfully with the beef.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2009

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 60 dumplings


  • 2 cups 2cupsfinely chopped napa cabbage, (5 oz/105 g)
  • 3/4 tsp 3/4tspsalt
  • 1 lb 1lbmedium or lean ground beef
  • 1-1/2 cups 1-1/2cupsfinely chopped fresh dill
  • 2/3 cup 2/3cupminced green oniongreen onions
  • 1 1eggeggs, beaten
  • 1 1hot pepper, seeded and minced
  • 1 tbsp 1tbspsoy sauce
  • 2 tsp 2tspsesame oil
  • 1 tsp 1tspgrated gingerroot
  • 1/4 tsp 1/4tspblack pepper


Toss cabbage with 1/2 tsp (2 mL) of the salt; let stand for 20 minutes. Squeeze out moisture. Transfer to large bowl.

Add beef, dill, onion, egg, hot pepper, soy sauce, sesame oil, ginger, pepper and remaining salt ; mix well.

Learn how to wrap a perfect batch of dumplings with our step-by-step photographed instructions.

Nutritional Information Per 2-1/2 tsp (12 mL) : about

cal 21 pro 2g total fat 1g sat. fat 0
carb 0 fibre 0g chol 8mg sodium 36mg

% RDI:

iron 1 vit A 1 folate 1
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