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, then cook them directly from fresh or frozen. Enjoy with a savory tangy sauce.
Filling and Wrapping:
- 1 pound ground beef (Note 1)
- 8 scallions, thinly sliced
- 1 tablespoon minced fresh ginger
- 2 tablespoons
toasted sesame oil
- 1 teaspoon table salt
- 30 round dumpling wrappers (Note 2)
- 2 tablespoons cooking oil
- 2 tablespoons water
- 3 tablespoons
- 1 tablespoon
- dash of
toasted sesame oil
- Soften Wrappers: Remove dumpling wraps from refrigerator. Let stand at room temperature to soften while proceeding to next step.
- Make Filling: Stir together raw beef, ginger, sesame oil, and salt in large mixing bowl until combined into smooth and sticky mixture. Stir in scallions.
- Wrap Dumplings: Set aside small dish of water. Scoop about 1 tablespoon of beef filling onto single wrapper (Note 3). Dip finger into water and run it along round edges of wrapper to moisten. Fold wrapper in half and pinch along edges to seal, using more water if needed. Repeat until beef filling is used up. Drape damp paper towel over assembled dumplings to avoid drying out. Freeze if making ahead of time (Note 4).
- Pan Fry: Heat oil in nonstick pan over medium heat for a few minutes until hot. Add dumplings to pan in single layer and cook until browned on bottom, about 5 minutes. Pour about 2 tablespoons of water over dumplings and cover with lid until cooked through, about 5 minutes. Work in batches if pan cannot fit all simultaneously.
- Serve: Uncover and transfer cooked dumplings to serving plates. Combine sauce ingredients in dip bowl, and 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%|
Can you add cabbage and carrots to the recipe?
Yes, make sure they’re cooked before using them in the dumpling wrappers.
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.
These look incredible! I’m making an Asian dinner for friends soon and these would be perfect.
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.
Yes they come out so perfectly l used shrimp an pork an vegies they come out so nicely
Can you use Italian sausage instead of ground beef?
This was delicious!
Can you make your own 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!
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!
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!