You often see dumplings made with pork, but with beef being such a popular protein choice in Australia, I was very keen to create a batch of flavourful dumplings with beef that could rival even the most juicy, delicious pork version. These Chinese Beef Dumplings are made with a tender, flavour-packed beef filling wrapped in soft store-bought dumpling wrappers. They’re surprisingly simple to make, as are most dumplings, and perfect for sharing with family and friends or stocking your freezer for easy meals later on.
These Chinese beef dumplings are filled with beef mince, fresh ginger, spring onion and fragrant Sichuan peppercorns for a delicious balance of savoury, aromatic flavours. You can boil them, or my preference is to pan fry until the base is golden and crispy, and the tops are soft. Serve with chilli oil, spring onion, and a combination of soy sauce and black vinegar for the most satisfying bite. My recipe shows you how to make juicy, restaurant-quality beef dumplings at home, so follow along.
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Why You’ll Love This Recipe
I don’t know anyone that would say no to a freshly cooked batch of homemade dumplings, but if you really need convincing, here are a few reasons why I think you’ll love this recipe:
- Easy to make at home – You don’t need any special equipment or years of dumpling-folding experience. Once you’ve made a few, you’ll quickly get into a rhythm. See my images below on how to fold the dumpling wrappers. Then, practice makes perfect!
- Packed with flavour – A combination of beef mince, fresh ginger, spring onion, soy sauce and fragrant Sichuan pepper creates a filling that’s savoury, aromatic and incredibly satisfying.
- Cook them your way – These Chinese beef dumplings are delicious boiled for a classic, tender bite or pan-fried until crispy on the bottom.
- Perfect for meal prep – Make a double batch and freeze the uncooked dumplings so you’ve always got a quick lunch or dinner ready to go.
- Better than takeaway – Homemade dumplings are fresher, more generously filled and surprisingly affordable to make, especially when cooking for a crowd.
Ingredients & Substitutions
- Beef mince – I recommend regular beef mince rather than extra lean, as the higher fat content creates a more tender, juicy filling.
- Spring onions – Could you substitute with finely chopped chives or brown onion in a pinch.
- Ginger – Freshly grated is best.
- Light soy sauce
- Shaoxing cooking wine – Also known as Chinese Cooking Wine. Purchase from the Asian section of your local supermarket, or Asian grocer.
- Sesame oil
- Ground Sichuan pepper – You can leave this out if you can’t find it, but I highly recommend for that fragrant, slightly numbing flavour. Purchase already ground, or the whole peppercorns and grind yourself for a fresher, more prominent flavour.
- White pepper – Black pepper can be used if needed but white pepper is more traditional.
- Chicken bouillon powder – A good quality brand gives an added boost of flavour.
- Cornflour – Also known as corn starch.
- Water – The combination of the bouillon powder, cornflour and water guarantees a juicy dumpling filling.
- Gow gee wrappers – These are round dumpling wrappers that are white/cream in colour. Different from the yellow, square wonton wrappers. They are commonly available in the refrigerated section of most Asian supermarkets and many major supermarkets. Keep them covered with a damp tea towel while you work so they don’t dry out.
- Neutral oil – for pan frying
Equipment You’ll Need
You don’t need any fancy equipment to make homemade Chinese beef dumplings. Here’s a few items that are useful to make this recipe:
- Large mixing bowl – For combining the filling until it’s well mixed and slightly sticky.
- Microplane or fine grater – Makes quick work of grating the ginger into a smooth paste.
- Measuring jug and spoons
- Small bowl of water – Used to moisten the edges of the dumpling wrappers before sealing.
- Large non-stick frying pan – If you’d prefer crispy potsticker-style dumplings, you’ll need a frying pan with a lid for pan-frying and steaming.
I find that these items come in handy for a range of different recipes in the kitchen, so you’ll definitely get additional use out of them. See my kitchen tools and essentials list here.
How to Make Chinese Beef Dumplings
Step 1: In a large mixing bowl, combine the beef mince, spring onion, ginger, soy sauce, Shaoxing cooking wine, sesame oil, ground Sichuan pepper, white pepper, chicken bouillon powder, cornflour and water. Using chopsticks or gloved hands, mix thoroughly in one direction until the filling becomes sticky and slightly paste-like. This helps the meat absorb the liquid, resulting in juicy, tender dumplings.
Step 2: Place a gow gee wrapper in the palm of your hand and spoon about 1 to 1½ teaspoons of filling into the centre. Lightly wet the edge of the wrapper with water, then fold it in half over the filling, pressing firmly to seal. You can simply crimp the edges or pleat one side of the wrapper for a more traditional look. Continue until all of the filling has been used, keeping the wrappers covered with a damp tea towel as you work to prevent them from drying out.
Step 3: Heat about 1 tablespoon of neutral oil in a large non-stick frying pan over medium heat. Arrange 10-12 dumplings in a single layer (they can be cooked straight from frozen) and cook for 5-6 minutes, or until the bases are golden brown and crisp.
Step 4: Add 2-3 tablespoons of water to the pan and immediately cover with a lid. Reduce the heat slightly and allow the dumplings to steam for 5-7 minutes, or until the wrappers are soft and the filling is cooked through.
Step 5: Remove the lid and continue cooking for another 1-2 minutes, allowing any remaining water to evaporate while the bases crisp up again. Serve immediately with sliced spring onion, chilli oil, soy sauce and Chinese black vinegar for dipping.
How to Fold Dumplings
Don’t worry about making every dumpling look perfect. As long as the wrapper is sealed well, they’ll taste just as delicious. Practice makes perfect when folding dumplings! The more you fold, the easier and more natural it will become.
Option 1: Simple half-moon (easiest)
Place the filling in the centre of the wrapper, wet the edge with water, fold it in half and firmly press the edges together to seal.
Option 2: Pleated dumpling (my favourite, for the more traditional look)
After folding the wrapper in half, create 2-3 small pleats along one side of the wrapper, folding inwards pressing each pleat firmly onto the opposite side until the dumpling is completely sealed. Then repeat on the other side for that beautiful, traditional ingot shape.
A little tip: Don’t overfill the wrappers! Using about 1 to 1½ teaspoons of filling makes them much easier to seal and helps prevent them from bursting while cooking.
Tips for Perfect Chinese Beef Dumplings
- Mix the filling until sticky – Don’t just stir everything together. Mixing the filling thoroughly in one direction helps the beef absorb the liquid, creating a juicy, tender filling that holds together well.
- Keep the wrappers covered – Dumpling wrappers dry out quickly once exposed to the air. Cover the stack with a damp tea towel while you work to keep them soft and pliable.
- Don’t overfill the dumplings – Around 1 to 1½ teaspoons of filling is plenty. Overfilling makes the dumplings difficult to seal and increases the chance they’ll split during cooking.
- Seal them well – Press the edges together firmly and remove as much air as possible before sealing. This helps prevent the dumplings from opening while cooking.
- Cook straight from frozen – There’s no need to thaw frozen dumplings before cooking. Simply add an extra minute or two to the steaming time if needed.
- Serve them fresh – Chinese beef dumplings are best enjoyed straight from the pan while the bottoms are crispy and the wrappers are soft and chewy.
Storage & Freezing
One of the best things about these Chinese beef dumplings is that they’re perfect for making ahead. Whether you’re prepping a batch for an easy weeknight dinner or freezing leftovers, they store and reheat beautifully.
- Fridge: Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat in a frying pan over medium heat with a splash of water and a lid until heated through.
- Freezer: Arrange the uncooked dumplings in a single layer on a baking tray lined with baking paper and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months.
- Cooking from frozen: There’s no need to thaw the dumplings first. Simply cook them straight from frozen, adding an extra minute or two to the boiling or steaming time if needed to ensure the filling is cooked through.
Frequently Asked Questions
Can I freeze homemade beef dumplings?
Yes! These dumplings freeze exceptionally well. Freeze them uncooked in a single layer until firm, then transfer them to a freezer-safe bag or container for up to 3 months. Cook them straight from frozen when you’re ready to eat.
Can I boil these dumplings instead?
Absolutely. While I love pan-frying them for a crispy base, you can also boil them in gently simmering water for 6-8 minutes, or until the filling is cooked through and the wrappers are tender.
What’s the best dipping sauce for Chinese beef dumplings?
My favourite combination is soy sauce, Chinese black vinegar and chilli oil, finished with a sprinkle of sliced spring onion. You can also add a little grated garlic or sesame oil if you like.
Can I make these dumplings ahead of time?
Yes. You can prepare and fold the dumplings a day in advance and store them covered in the fridge, or freeze them for a quick meal whenever you need one.
Why is my dumpling filling dry?
The key is to mix the filling thoroughly until it becomes sticky. This helps the beef absorb the added water, resulting in a much juicier filling once cooked.
Looking for more dumpling recipes?
If you’re keen to expand your dumpling repertoire, here are a few more of my favourite homemade recipes that are perfect for sharing, meal prep or stocking the freezer.
- Pork & Chive Dumplings – A classic homemade dumpling recipe with a juicy pork and chive filling that’s perfect for boiling, pan-frying or freezing.
- Pork & Prawn Siu Mai – Open-faced dumplings packed with pork and prawns, then steamed until tender. They’re surprisingly easy to make at home and taste just like your favourite yum cha. A great option if you’re a bit unsure of dumpling folding techniques!
- Pork & Prawn Wontons with Spicy Sesame Sauce – Delicate homemade wontons filled with pork and prawns, served in a creamy, spicy sesame sauce that’s perfect as an appetiser, light meal or impressive dish for entertaining.
📖 Recipe
Chinese Beef Dumplings
Ingredients
- 500 g beef mince
- 2 spring onions finely chopped
- 1 tablespoon grated ginger
- 2 teaspoon ground Sichuan peppercorns
- 1 tablespoon light soy sauce
- ½ tablespoon Shaoxing cooking wine
- ½ teaspoon white pepper
- 1 teaspoon sesame oil
- 3 tablespoon water
- 1 teaspoon chicken bouillon powder
- 2 teaspoon cornflour
- 60 gow gee wrappers
For Cooking
- 1 tablespoon Neutral oil per batch
- 2-3 tablespoon water per batch
To Serve (optional)
- Spring onion sliced
- Chilli oil
- Light soy sauce
- Chinese black vinegar
Instructions
- In a large mixing bowl, combine the beef mince, spring onion, ginger, ground Sichuan peppercorns, light soy sauce, Shaoxing cooking wine, white pepper, sesame oil, water, chicken bouillon powder and cornflour. Using chopsticks or gloved hands, mix thoroughly in one direction until the filling becomes sticky and slightly paste-like.
- Place a gow gee wrapper in the palm of your hand and spoon about 1 to 1½ teaspoons of filling into the centre. Lightly wet the edge of the wrapper with water, then fold and seal. Continue until all of the filling has been used.
- Heat 1 tablespoon of neutral oil in a large non-stick frying pan over medium heat. Arrange 10-12 dumplings in a single layer (they can be cooked straight from frozen) and cook for 5-6 minutes, or until the bases are golden brown.
- Add 2-3 tablespoons of water to the pan and immediately cover with a lid. Reduce the heat slightly and steam for 5-7 minutes, or until the wrappers are soft and the filling is cooked through.
- Remove the lid and cook for a further 1-2 minutes until most of the remaining water has evaporated and the bases are crisp again. Serve immediately with sliced spring onion, chilli oil, soy sauce and Chinese black vinegar.
Notes
- Mix the filling thoroughly until sticky to help the beef absorb the liquid and create juicy dumplings.
- Keep the gow gee wrappers covered with a damp tea towel while assembling to prevent them from drying out.
- Freeze uncooked dumplings in a single layer before transferring to a freezer-safe bag for up to 3 months.
- Cook dumplings straight from frozen; simply add an extra minute or two to the steaming time if needed.
- Serve with soy sauce, Chinese black vinegar and chilli oil for a simple, flavour-packed dipping sauce.
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