Filling and Wrapping:
- 1 pound ground beef (I use 85% lean)
- 8 scallions (also known as green onions), thinly sliced
- 1 tablespoon minced fresh ginger
- 2 tablespoons
- 1 teaspoon table salt
- 30 round dumpling wrappers
- 2 tablespoons
- 2 tablespoons water
- Remove dumpling wraps from the refrigerator. Let sit at room temperature to soften while you work on the next step.
- In a large mixing bowl, add beef, ginger, sesame oil, and salt. Stir until they combine into a smooth and sticky mixture. Add scallions and stir them into the mixture.
- Prepare a surface for wrapping dumplings and a small dish of water. Scoop about 1 tablespoon of beef mixture onto a wrapper. Dip your finger in the water and run it along the round edges of the wrapper to moisten. Fold in half and pinch along the edges to seal, using more water if needed. Repeat until beef mixture is used up, using a damp paper towel to cover the assembled dumplings so they don't dry out.
- Proceed to the next step to cook freshly-made dumplings, or store them in the freezer up to several months. Dumplings can be cooked directly from frozen by pan-frying or boiling.
- Heat canola oil in a nonstick pan over medium heat for a few minutes until hot. Working in batches, add dumplings to the pan in a single layer. Let them cook until browned on the bottom, about 5 minutes.
- Pour about 2 tablespoons of water over dumplings and cover with a lid. Let them steam until cooked through, about 5 minutes. Remove the lid. Transfer dumplings to a serving plate.
- Combine dipping sauce ingredients in a dip bowl. Serve with dumplings.
|Makes 5 Servings|
|Amount Per Serving (6 dumplings):|
|Calories 520 (45% from fat)|
|Total Fat 26g||39%|
|Saturated Fat 6g||31%|
|Net Carb 38g|
|Total Carb 39g||13%|
|Dietary Fiber 1g||5%|
❗Tips For Success: Wrapping Dumplings
- Chinese dumpling wrappers are different from egg roll wrappers or wonton wrappers, which are both square shaped. Dumpling wrappers are round and fit into the palm of your hand. You can find them in the refrigerated sections of major supermarkets as well as Asian specialty grocers like H-Mart.
- Take the package of dumpling wrappers out of the fridge to let them soften at room temperature before wrapping. Ideally, let them sit out for 1-2 hours. This will make the wrappers more flexible and easier to handle.
- Keep the dumpling wrappers covered when not in use, so that they don’t get too dry. Once wrapped with filling, drape a wet paper towel over them.
- Don’t overstuff the dumplings, otherwise they will be difficult to wrap and you might end up with broken wrappers. Keep the stuffing to about 1 tablespoon of beef mixture.
🔆 Try This Variation: Boiling Method
Boiling is a great cooking alternative, if you prefer not to pan fry. Bring a large pot of water to a boil, and add dumplings directly to the water. They’re done when they float to the surface — no guesswork involved. This method works for both fresh and frozen dumplings.
🔧 Behind The Scenes: Recipe Development
This pan-fried Chinese dumplings recipe is a family favorite handed down from my Mom. She’s been making dumplings for decades, often making hundreds at a time and freezing them.
Dumplings can have a wide variety of fillings; most commonly, they are filled with ground pork with cabbage, chicken with onions, beef with scallions, or shrimp with celery. One of my favorites is the classic beef dumpling — which has a simple filling with ground beef, scallions, fresh ginger, and sesame oil — which is what this recipe is about.