Chinese Beef Dumplings
These homemade Chinese Beef Dumplings are filled with a flavour-packed mixture of beef, ginger, spring onion and fragrant Sichuan pepper, then pan-fried until crispy on the bottom and steamed until perfectly tender. They're freezer-friendly, great for meal prep and even better served with chilli oil, soy sauce and Chinese black vinegar.
Servings: 60 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.