Shreeya's Easy Bison & Beef Dumpling Soup, by Shreeya Shrestha

Shreeya's Easy Bison & Beef Dumpling Soup, by Shreeya Shrestha

Posted by Boulder Broth Orders on

Dumpling soup is a fall and winter classic. It is just the right combination of healthy and hearty that boosts all the nutrients your body needs in colder months. It is also my go-to anytime I feel like my immune system needs a boost, to recover from sickness, or really any time I crave a meal that I know is good for both my body and my cravings. Boulder Broth’s Bison Bone Broth, made from slow-simmering Bison bones with local veggies and spices, makes this recipe rich in collagen and amino acids. These fresh, seasonal ingredients make this whole dish truly gut-healthy! Boulder Broth’s Bison Broth has quickly become integral to making my favorite recipe.    

I first created this recipe because I wanted to combine my two favorite family recipes: bone broth and dumplings. When I’m sick or tired, which is when I need broth the most, I do not have the time or effort to make my own batch of bone broth. That is where Boulder Broth comes in and makes nourishment that much more accessible—it elevates a simple recipe to a truly healing meal.

Want to see a video of how I made this recipe?

 

I hope you enjoy this dumpling soup recipe as much as I love making it!

 

Shreeya's Easy Bison & Beef Dumpling Soup

Ingredients

  • 3 cloves of garlic
  • 1 knob of ginger
  • 4-5 scallions, cut on the bias
  • 2 tablespoons sesame oil
  • 4 tablespoons soy sauce
  • Ground black pepper, to taste
  • 1 lb. 80/20 ground beef
  • 1 packet of dumpling wrappers (available in local Asian stores)
  • 1 tablespoon olive oil
  • 1 (32 oz) bag of Boulder Broth Bison Bone Broth
  • 1 teaspoon chili oil

Instructions

  1. Finely chop or grind garlic and ginger.
  2. Cut and separate the white and green parts of the scallions. Cut both portions on the bias.
  3. In a large bowl, combine the ginger, garlic, sesame oil, soy sauce, ground black pepper, and ground beef. Mix until well combined. This is your filling.
  4. Take a dumpling wrapper, wet just the outer rim, and place a tablespoon of the ground beef filling in the middle.
  5. Gently pleat the dumpling, or just fold and press into a half-circle.
  6. Heat a pan with a tablespoon of olive oil.
  7. Fry the dumplings till the bottom is brown and crispy, (about 5 mins.) then remove the dumplings from the pan.
  8. Add Boulder Broth’s Bison Bone Broth into the pan, add the white parts of the scallion and let it come to a boil.
  9. Once the broth is boiling, add back the dumplings, and let them finish cooking in the broth for around another 5 mins. Or till the inside temperature reaches 160°F. Turn off heat.
  10. Plate the dumplings into your bowl, then garnish with green scallions and some chili oil. Enjoy!

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