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A dumplings recipe filled with birria meat and consommé broth, served with cilantro lime sriracha.

Birria Dumplings Recipe

  • Difficulty Level: 3
  • Serves Serves: 6
  • Preparation

    35 mins

  • Cooking

    210 mins

Chinese (Dumpling/Noodles/Congee) Asian Fusion Recipe Video Fusion Asian Food Beef Bread Vegetable Appetizer Over 60 mins

Stuffed with spicy, savory birria and consommé broth instead of a standard filling, this dumpling recipe brings the heat!

 

Birria and dumplings has become a viral combination online, and honestly, the two just make perfect sense together. The rich, savory birria meat and the warm, spicy consommé broth can fit into a dumpling wrapper and create a compact experience full of flavor. This version adds chilled consommé for a burst of broth, but keeps the folding technique simple for those craving the flavors at home. Of course, that doesn't mean you can't turn these into the iconic xiaolongbao shape if you don't want to! Just make sure to keep a bottle of Lee Kum Kee Cilantro Lime Flavored Sriracha Sauce on the side - it's spicy, citrusy, and zingy flavor makes it the perfect dipping sauce for these dumplings!

What You Will Need

Ingredients

  • 2 lbs. beef chuck roast
  • 1 Tbsp. neutral oil
  • 4 cups beef broth
  • 30 dumpling wrappers
  • ½ cup chilled birria broth or consommé (reserve while cooking in this recipe)
  • 2 stalks green onions, thinly sliced

Seasoning

  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 dried guajillo chiles, stemmed and seeded
  • 1 dried ancho chile, stemmed and seeded
  • 2 Tbsp. Lee Kum Kee Chili Garlic Sauce
  • 1 Tbsp. tomato paste
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • ½ tsp. dried oregano

Dipping

  • ½ cup Lee Kum Kee Cilantro Lime Sriracha, for serving

Made with
Lee Kum Kee products

cilantro Lime Sriracha

Chili Sauces, Sriracha Sauces

Cilantro Lime Flavored Sriracha Sauce
Lee Kum Kee Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce

How to make it

  1. Season the beef chuck roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat and sear the beef on all sides until browned. Meanwhile, soak the guajillo and ancho chiles in hot water for 10 minutes until softened.

  2. Blend the softened chiles with Lee Kum Kee Chili Garlic Sauce, tomato paste, smoked paprika, cumin, oregano, and ½ cup beef broth until smooth.

  3. Pour the chile mixture into the pot with the beef and add the remaining beef broth. Bring to a simmer, cover, and cook at 325°F for 3 hours, or until the beef is very tender and easily shreds. Transfer the beef to a bowl and shred using two forks.

  4. Pour the chile mixture into the pot with the beef and add the remaining beef broth. Bring to a simmer, cover, and cook at 325°F for 3 hours, or until the beef is very tender and easily shreds. Transfer the beef to a bowl and shred using two forks.

  5. Arrange the dumplings in a steamer basket lined with parchment paper. Steam for 8 to 10 minutes, until the wrappers are tender and the broth inside is hot and soupy. Garnish with green onions and serve with Lee Kum Kee Cilantro Lime Sriracha Sauce on the side.

     

    Find more homemade dumpling recipe ideas on our recipes page! 

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