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Recipe: beef shiitake dumpling with orange ponzu dipping sauce

beef shiitake dumpling with orange ponzu dipping sauce recipe image
Beef shiitake dumpling with orange ponzu dipping sauce serving suggestion

beef shiitake dumpling with orange ponzu dipping sauce

Try this expertly tested recipe at your next party. Ground Beef and vegetables are wrapped in a dumpling and served with an Asian-citrus sauce.


  • 1 pound Ground Beef (93% lean or leaner)
  • 1 tablespoon sesame oil
  • 4 ounces shiitake mushrooms, chopped
  • 1 cup shredded carrots, roughly chopped
  • 1 tablespoon minced garlic
  • 1/4 cup chopped green onions
  • 1 tablespoon fresh minced ginger
  • 48 wonton wrappers (3 1/4 to 3 1/2 inch squares
  • Green onions (optional)
  • 1/4 cup fresh orange juice
  • 1/2 teaspoon fresh lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 1/2 teaspoon fresh minced ginger
  • 2 teaspoons chopped green onions
  • 1 teaspoon sesame seeds
  • 1 teaspoon freshly grated orange peel
  • 2 teaspoons chopped fresh cilantro leaves
  • 2 teaspoons honey


  1. Combine Dipping Sauce ingredients in small bowl. Set aside.
  2. Heat sesame oil in large saucepan over medium heat until hot. Add mushrooms, carrots, and garlic; cook and stir 5 minutes. Remove from heat; add green onions and ginger. Transfer to large bowl; cool to room temperature. Meanwhile, place ground beef in food processor bowl. Pulse on and off for 10 to 15 seconds until smooth. Add ground beef to vegetable mixture; mix lightly but thoroughly.
  3. Spoon 2 teaspoons beef filling in center of 1 won ton wrapper. (Keep remaining won ton wrappers covered to prevent them from drying out.) Moisten edges of won ton wrapper with fingertip dipped in water. Bring 4 corners of wrapper up and over filling, forming pyramid shape and pinching edges together to seal. Place on metal baking sheet lined with parchment or waxed paper. Repeat with remaining won ton wrappers and filling to form 48 dumplings.

    Cook's Tip: Dumplings can be made ahead of time, cover and store in refrigerator.

  4. Spray steamer basket with nonstick cooking spray. Place as many dumplings into steamer basket that will fit without touching each other. Place basket over 1 inch boiling water (water should not touch bottom of basket). Cover tightly; reduce heat. Steam 6 to 7 minutes or until beef is no longer pink in center. Carefully remove dumplings to serving plate; keep warm. Repeat with remaining dumplings.
  5. Garnish platter with green onion strips, if desired. Serve with dipping sauce.

Nutrition information per serving: 147 Calories; 3.6 Calories from fat; 3.6g Total Fat (1.1 g Saturated Fat; 0 g Trans Fat; 0.6 g Polyunsaturated Fat; 1.3 g Monounsaturated Fat;) 25 mg Cholesterol; 247 mg Sodium; 18.2 g Total Carbohydrate; 0.4 g Dietary Fiber; 10 g Protein; 1.8 mg Iron; 170 mg Potassium; 3.4 mg Niacin; 0.2 mg Vitamin B6; 0.8 mcg Vitamin B12; 2 mg Zinc; 13.3 mcg Selenium; 26.3 mg Choline.

This recipe is an excellent source of Protein, and Selenium; and a good source of Iron, Niacin, Vitamin B6, Vitamin B12, and Zinc.