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Beef Sirloin, Agaricus & Farmers Cheese Dumplings



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1 oz. garlic, chopped finely
1/4 cup strained bacon fat or canola oil
1 oz. shallots, chopped finely
3 oz. leek, white part only, chopped finely
8 oz. beef sirloin, grilled rare and cut in 1/2” diced
8 oz. white mushrooms, grilled & cut in 1/2" diced
3 oz. sweet peas, blanched
1 tsp. chopped fresh parsley
1/2 tsp. chopped fresh marjoram and thyme
5 oz. farmer's cheese, grated
3 tbsp. lemon juice
2 tsp. coarse salt, divided
1 1/2 tsp. coarsely ground pepper
1 cup all-purpose flour
1 cup semolina flour
1/8 tsp. baking powder
2 eggs, divided
3/4 cup milk


  1. 1
    For Filling: Sauté garlic in hot fat until lightly browned. Stir in shallot and leek; sauté until soft. Stir in beef and mushrooms; gently fold in peas. Cool to room temperature. Thoroughly mix in remaining ingredients such as parsley, marjoram, thyme, cheese, lemon juice, 1 1/2 tsp. salt and pepper; cool. Reserve.
  2. 2
    For Dough: Mix dry ingredients; make a well in the center. Add 1 egg and about 1/2 the milk to the well; work flour mixture into liquids. Add more milk as necessary to make a stiff dough. Mix remaining egg and milk; reserve. Knead the dough for a few minutes; roll out 1/8" thick. Cut in 16 squares (4"). Fill each with heaping spoonful of reserved filling; seal into triangles with egg wash. Poach in boiling water until dumplings float, about 3 minutes; remove.
  3. 3
    Per order: Brown dumplings in a lightly oiled skillet until golden brown on both sides; serve immediately.


George W. Brown, Jr.; Executive Chef – Seventeen Seventeen; Dallas, Texas

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preparation methods
cuisines European, Other European
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