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Chinese Beef Dumplings Recipe

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4.2 from 32 reviews

Chinese Beef Dumplings are a delicious, tender treat featuring a savory ground beef filling mixed with fresh Chinese celery and corn kernels, wrapped in delicate dumpling wrappers. These versatile dumplings can be pan-fried, steamed, or boiled, providing a satisfying meal or appetizer loved by all.

  • Total Time: 1 hour 10 minutes
  • Yield: 100 dumplings

Ingredients

Filling Ingredients

  • 1 lb. ground beef
  • 1 1/2 pounds Chinese celery, finely chopped
  • 1 cup corn kernels, fresh or frozen
  • 1 egg
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese cooking wine
  • 1 tablespoon sesame oil (optional)
  • 1/2 tablespoon salt
  • 1 teaspoon granulated sugar

Dumpling Wrappers

  • 100 round dumpling wrappers

Instructions

  1. Prepare the Filling: In a large mixing bowl, combine the ground beef, finely chopped Chinese celery, corn kernels, egg, soy sauce, Chinese cooking wine, sesame oil (if using), salt, and granulated sugar. Mix all ingredients thoroughly until well combined to ensure even flavor distribution.
  2. Fill and Fold Dumplings: Place a dumpling wrapper on a clean surface or your palm. Scoop a spoonful of the filling onto the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over into a half-moon shape, enclosing the filling. Press and pleat the edges together with your fingers or seal by pinching with a fork to ensure the dumpling is tightly sealed. Repeat this process until all filling and wrappers are used.
  3. Pan-Fry Method: Heat vegetable oil in a large skillet over medium heat. Arrange a batch of dumplings in the skillet without crowding. Cook for 2-3 minutes until the bottom turns crisp and golden brown. Carefully pour enough water into the skillet to cover the dumplings halfway. Immediately cover with a lid and steam the dumplings for about 5 minutes, until water evaporates and dumplings are cooked through.
  4. Steam Method: Bring water to a boil in a pot. Place dumplings in a steamer basket or tray positioned over the boiling water. Cover and steam the dumplings for 15 to 20 minutes until tender and fully cooked.
  5. Boil Method: Fill a large pot with two-thirds water and bring it to a rolling boil. Add dumplings in batches, stirring gently. Cook until dumplings float to the surface, then continue cooking for another 2-3 minutes to ensure the filling is fully cooked. Remove with a slotted spoon.
  6. Storage: If not cooking immediately, store uncooked dumplings in the refrigerator for up to 2 days or freeze them for up to 3 months. When frozen, cook directly without thawing for best texture.

Notes

  • You can choose any cooking method—pan-frying, steaming, or boiling—according to your preference.
  • Adding sesame oil is optional but adds a nice aroma and flavor to the filling.
  • If fresh Chinese celery is unavailable, substituting with regular celery is acceptable but may alter flavor slightly.
  • Ensure dumplings are sealed tightly to prevent filling from leaking during cooking.
  • Serve dumplings with soy sauce, chili oil, or your favorite dipping sauces for enhanced flavor.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://ellarecipe.com/chinese-beef-dumplings-recipe/