Leftover Brisket Dumplings

1 vote

Looking for a meaty twist on dumplings? Matt Melville cooked up these delicious dumplings using leftover brisket (lamb shoulder works well here too), a handful of fresh and frozen veggies, and some chili. Comfort food at its best - and a great recipe to get the kids involved with!

10 Minutes

Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.


Dumpling sauce

  • 2 tbsp sweet soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp malt vinegar
  • 1 spring onion, chopped
  • Thumb sized piece (about 5 centimeters) fresh ginger, grated or chopped finely
  • 1 small red chilli, use more if you like it hot!
  • 1 tbsp fresh coriander leaves


Brisket dumplings

  • 450g Quality Mark beef brisket
  • 3 cloves garlic bulbs, finely chopped
  • 1 tbsp water chestnuts, chopped
  • 2 spring onions, thinly sliced
  • A handful raw prawn, finely chopped
  • 1 large shallot, coarsely chopped
  • 1 package dumpling wrappers, half a package will make around 24 dumplings


For the brisket dumplings

  1. This method makes around 24 dumplings
  2. In a wok or large pan fry off the garlic cloves, chilli, and spring onion over a medium heat until fragrant.
  3. Add the brisket and prawns to the wok.
  4. Add 2 tablespoons of sweet soy to the wok
  5. Cook until everything is warmed through (around 2-3 minutes)
  6. Remove from the wok and place the mixture in a bowl.
  7. Fill each dumpling wrapper with a small amount of the brisket mixture. Seal the edges with water or a beaten egg.
  8. If you have a small dumpling press, use that instead as this will make the job much easier.
  9. Use a steaming bamboo basket to cook the dumplings over boiling water. It should only take a few minutes; the dumplings will go see through when done.
  10. If you do not have a bamboo basket, bring a medium size pot of water to boil. Place the dumplings in the boiling water and cook for approximately 2-3 minutes.
  11. Once the dumplings are cooked, transfer them to a paper towel-lined plate to drain.

For the sauce

  1. In a small dipping bowl, mix 2 tablespoons of light soy, sweet soy, and malt vinegar with grated ginger, chopped coriander and spring onion.
  2. The sauce can either be served in a dipping bowl or poured directly over the top of the dumplings.

To serve

  1. Carefully transfer the dumplings to a plate.
  2. Sprinkle with fried shallots.
Print This Recipe

You might also like...