Okay, so you want the easy to make Bisquick Dumplings. Bisquick is great because it saves all of the hassle of creating the actual dumpling dough and you can get straight to cooking your dish. Bisquick can be used to create a number of different types of dumplings, so I’m going to give you one type of recipe to go with them. This is a recipe for Bisquick steamed beef dumplings. If you want to add chicken or anything else, feel free, or if you want to create potstickers or fry them, go ahead.
This recipe should make around 20 dumplings. If you want more filling, just add more carrots and a little more beef. The Bisquick should go a long way.
- Soy sauce (2 tbs)
- 1 Green or Red onion. Cut it up really fine. You don’t want big chunks in your dumplings.
- 2 cloves of garlic. Again, cut very finely or crushed.
- Half a medium sized carrot. Grate (shred) the carrot.
- Around a teaspoon of cornstarch.
- 2 cups of Bisquick. Make it the original version.
- A few pinches of salt
- ¼ cup of boiling water
- 300 grams of ground beef (mince)
- Any spices or herbs you want to add. I personally like a pinch or 2 of cumin and a little pepper.
- A few drops of cold water. Around 2 teaspoons.
You will want to prepare your filling first. Mix all the salt, pepper, cornstarch, spices, beef, garlic, carrot, onion and soy sauce into a bowl. This is your filling and it should all be mixed up really nicely together. Once it’s all stirred up nicely, you can roll the mixture into even balls.
Mix the Bisquick and boiling water into a bowl until the mixture becomes dough like. You can judge how much water you need. If it is not soft enough, use a little more boiling water. Once soft, stir in the cold water and it should begin to take shape. knead the mixture into a ball. Bing bang boom, you’re done.
Putting it all together
Take the dough out and break off small sections of it. You will want to create the individual dumplings. To do this. get a rolling pin and a board, lightly dusted with either flour or Bisquick to ensure the dough doesn’t stick. Roll each piece out into roughly 2.5 – 3 inch circular pieces. Pop one of your filling balls into the middle and close the top up around it, pinching it to take the air out. Alternatively, you can leave the top open, leaving the filling uncovered.
Steaming the Dumplings
Coat the bottom of the dumplings in a little vegetable or sesame oil to ensure they don’t stick to the tray during the steaming process.
You’ll need a steaming tray. Place the dumplings on a steaming tray and bring a small amount of water to the boil in a pot. Place the steaming tray into the pot. Make sure the water doesn’t reach the steaming tray, as you want to steam the dumplings, not boil them. Make sure you place a lid over the pot to keep the steam in.
Cook the dumplings until the meat is no longer raw. This will depend on a number of factors, such the heat of your pot and how well the lid keeps the steam in. Leave at least one of the dumplings uncovered so you can easily test the meat.
Once cooked you can serve straight away with your dumpling sauce and there you are. Ridiculously easy Biquick Dumplings.
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