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Chinese Beef Dumplings Recipe

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These Chinese Beef Dumplings combine savory ground beef, fresh Chinese celery, and corn kernels, wrapped in delicate dumpling wrappers. Versatile cooking options include pan-frying for a crispy bottom, steaming for a tender bite, or boiling for a light texture, making them a perfect appetizer or main dish for gatherings or family meals.

Ingredients

Main 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 rice vinegar
  • 1 tablespoon sesame oil (optional)
  • 1/2 tablespoon salt
  • 1 teaspoon granulated sugar
  • 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, rice vinegar, sesame oil (if using), salt, and sugar. Mix thoroughly until all ingredients are well incorporated.
  2. Assemble the dumplings: Take a dumpling wrapper and place a spoonful of filling in the center. Dip your finger in water and wet the edges of the wrapper. Fold the wrapper over to form a half-moon shape and seal the edges by pleating with your finger or pressing with a fork. Repeat for all wrappers and filling.
  3. Pan-fry the dumplings: Heat vegetable oil in a large skillet over medium heat. Add a batch of dumplings and cook for 2-3 minutes until the bottoms are crisp and golden brown. Add enough water to cover the dumplings halfway, cover with a lid, and steam for about 5 minutes until the water evaporates and dumplings are cooked through.
  4. Steam the dumplings: Bring a pot of water to a boil. Place dumplings in a steamer basket over the boiling water, cover, and steam for 15 to 20 minutes until tender and fully cooked.
  5. Boil the dumplings: Fill a large pot with two-thirds water and bring to a boil. Add dumplings and cook until they float to the top, then continue boiling for another 2-3 minutes to ensure they are cooked through.
  6. Storage: Use any remaining dumplings immediately by cooking as above, or store uncooked dumplings in the refrigerator for up to 2 days or freeze for up to 3 months.

Notes

  • For best results, use fresh Chinese celery for crisp texture and authentic flavor.
  • Add sesame oil for a nutty aroma, but it is optional.
  • Do not overfill the dumpling wrappers to avoid tearing during cooking.
  • Can be cooked by pan-frying, steaming, or boiling depending on your preference.
  • Leftover cooked dumplings can be refrigerated for up to 2 days or frozen for longer storage.
  • Use vegetable oil or any neutral oil for frying to avoid overpowering the flavor.

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