Summary:
Whether you call them dumplings or potstickers, they're stuffed with ground beef and scallions, then lightly pan-fried. You can make these dumplings ahead of time, and cook them directly from fresh or frozen. Enjoy them with a savory tangy sauce.
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INGREDIENTS
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
sesame oil - 1 teaspoon table salt
- 30 round dumpling wrappers
Pan Frying:
- 2 tablespoons
canola oil - 2 tablespoons water
Dipping Sauce:
- 3 tablespoons
soy sauce - 1 tablespoon
rice vinegar dash of sesame oil
INSTRUCTIONS
- 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.
NUTRITION
| Makes 5 Servings |
| Amount Per Serving (6 dumplings): |
| Calories 520 (45% from fat) | |
| Total Fat 26g | 39% |
| Saturated Fat 6g | 31% |
| Cholesterol 80mg | 27% |
| Sodium 1260mg | 53% |
| Net Carb 38g | |
| Total Carb 39g | 13% |
| Dietary Fiber 1g | 5% |
| Sugars 0.5g | |
| Protein 31g |
❗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.
Are you supposed to cook the meat mixture or mix it raw with the rest and it cooks while frying?
The meat mixture goes in raw and it cooks during pan frying.
This was delicious!
Can you make your own dumpling wrappers?
Can you add cabbage and carrots to the recipe?
Yes, make sure they’re cooked before using them in the dumpling wrappers.
So you fry them and add the water where? Into th oil?
Yes. First you brown them in the oil, then you add water (over the dumplings and any remaining oil) and cover with a lid to steam them until cooked through.
Awesome recipe! SO excited to finally make my own dumplings!
These look incredible! I’m making an Asian dinner for friends soon and these would be perfect.
Is there maybe a low carb version of this?
Not yet 🙂
What would you suggest for a chicken or veggie filling?
For a chicken filling, just replace the ground beef with ground chicken. For a veggie filling, I recommend replacing with shredded cabbage and carrots.
Can I use wonton wrappers to make dumplings?
Every time I make dumplings, I always use wonton wrappers. In my experience, they work great. I’ve used them to make these exact dumplings (just ground pork instead of beef) for my husband about 3 times in the past few months.
I agree I also used wonton wrappers because that’s all I had and they worked just as well. Just the shape was different and I trimmed the corners a bit and used pork.
This was a fun recipe! How do I keep my filling from being so greasy? Once they were cooked, it was super greasy from my meat mixture.
Thanks! You can decrease the sesame oil and/or use a leaner ground beef.
Is there a good wrap recipe?
Hi Chuck, I don’t have a wrap recipe. I usually just buy them at a local Asian grocery store. Making your own wraps is a lot of work!
Question: The round wrappers . . . are they rice papers wrappers? That’s the only kind I can find.
Unfortunately no, they are not rice paper wrappers — those will not work here. You’ll need ones that say dumpling wrappers on them. You can find them at Asian stores like Hmart.
So does the 2 tablespoons of canola oil and 2 tablespoons of water last for all 30 dumplings? I don’t have a pan big enough to cook all of them at once. Would I cook in batches and add more oil and water for each batch? They look yummy!
Hi Vicki! I would still use 2 tablespoons canola oil and 2 tablespoons water even if you cook them in batches. After the first batch, add more oil if the pan gets dry.
Hello! If I make them ahead of time, do I just let them sit in the refrigerator with a wet paper towel over them? Or freeze them? Then, if frozen, do I let them thaw first and cook following the directions listed?
I suggest freezing them. Once frozen, you do not need to thaw first. Just follow the directions in the recipe and expect to cook for longer since they are frozen.
Your folding is SO pretty… definitely a skill that takes some time to get and you have mastered it!