Better than takeout, homemade Chinese beef potstickers (dumplings) are crispy on the outside and tender and juicy inside packed with a delicious and flavourful savoury beef filling. This popular Chinese dim sum snack is easier to make at home than you think. Plus, these dumplings are freezer-friendly so you can wrap a big batch and freeze the extras for a quick meal on another day.
What are Potstickers?
Potstickers are Chinese dumplings made with round dumpling wrappers that are filled with a juicy filling consisting of different types of meat and vegetables such as beef and celery, chicken and shrimp, or completely vegetarian as in egg and chive dumplings. They can be traditionally pleated to seal in the filling as in these pork potstickers, or simply folded in half with the edges crimped (like we do here).
Potstickers are given their name because of the way that they are cooked. First, they are fried in oil to get their iconic golden crispy bottoms, and then water is added to steam them until filling inside is cooked and soft.
Ingredients in Beef Potstickers
To make these beef potstickers, you will need the following ingredients:
- ground beef
- vegetables - green onions, carrots, corn, and peas. Feel free to substitute with different vegetables such as cabbage, green beans, bok choy or chives.
- seasonings - fresh ginger, rice cooking wine, soy sauce, sesame oil, white pepper, sugar, and salt.
- round dumpling wrappers - we love making our own Homemade Dumpling Wrappers, but feel free to use store-bought for convenience.
- vegetable oil and water - for "steam-frying".
- black sesame seeds - for garnish.
- green onions - for garnish.
- vinegar dipping sauce - black vinegar, soy sauce, sesame oil, and green onions.
You will also need measuring cups and spoons, mixing bowl, and a non-stick skillet.
How to Make the Best Beef Potstickers (Dumplings)
First, you will need to make the filling. In a large mixing bowl, add ground beef, green onions, ginger, cooking wine, soy sauce, sesame oil, white pepper, sugar and salt. Stir with a silicone spatula until evenly combined. Add carrots, corn and peas until evenly mixed. Cover the bowl with plastic cling wrap and marinate for at least one hour in the refrigerator to soak in all the flavours.
How to Wrap Potstickers
- Prepare a small bowl of water for dipping your fingers into.
- Take one dumpling wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.
- Transfer a tablespoon of filling into the centre.
- Fold the wrapper over into a half-moon shape, and enclose the filling inside.
- Press the edges together to seal, or pleat the edges together with your finger. Place the dumpling on a parchment-lined baking tray. Cover with a tea towel to prevent the wrappers from drying out.
- Repeat with all dumplings.
How to Cook Potstickers
- Heat vegetable oil over medium-high heat in a large non-stick skillet until hot, about 3 minutes. Place a batch of 12-15 dumplings on the pan and place them approximately ½-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown. (To get all sides crispy rather than just the bottom like we did, then cook on both sides until golden and crispy).
- Add water into the pan to cover half of the dumplings' height (½-inch deep). The water should start sizzling and boiling immediately. Cover with the lid and cook for 7-8 minutes until almost all the water has evaporated.
- Remove the lid and lower the temperature to medium heat. Cook for another 2 minutes until all water has been absorbed. The bottom of the dumplings should be crispy.
- Repeat the same steps for another batch of 12-15 dumplings.
PRO TIP: To make steamed dumplings instead of potstickers, simply place the uncooked dumplings on a steamer basket over a pot of boiling water. Steam for 15-20 minutes until tender.
Video on How to Make Potstickers
How to Serve Beef Potstickers
In a small bowl, make the vinegar dipping sauce by combining black vinegar, soy sauce, sesame oil and green onions. You can also add some Sriracha for a spicy kick.
Transfer the crispy dumplings onto a plate and sprinkle some black sesame seeds and green onions on top. Serve with a side of homemade vinegar dipping sauce or spicy chili oil.
Freezing Instructions
- How to freeze dumplings: Place the dumplings in a single layer on large half sheet baking pan lined with parchment paper. Freeze for one hour and then transfer them to a freezer bag or airtight container and use as desired.
- How to cook from frozen: You can cook these dumplings straight from the freezer. Follow the same steps in this recipe, but when you cover and cook until the water has evaporated, then add another ¼ cup of water and cover. Keep cooking until water almost evaporates, about 5 more minutes.
More Chinese Dim Sum Recipes
- Crispy Bottom Pan-Fried Pork Buns
- Shrimp Egg Rolls
- Sardine and Pork Potstickers
- Spicy Chili Oil Wontons
- Egg and Chive Vegetarian Dumplings
- Crispy Bottom Pan-Fried Vegetable Buns
- Chicken and Cilantro Wontons
- Chicken and Shrimp Dumplings
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Recipe
Beef Potstickers (Dumplings)
- Total Time: 1 hour 57 minutes
- Yield: 50 dumplings
Description
Homemade Chinese beef potstickers (dumplings) are crispy on the outside and tender and juicy inside packed with a delicious beef filling.
Ingredients
- 1 pound ground beef
- ½ cup green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice cooking wine
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon white pepper
- 2 teaspoons sugar
- ½ tablespoon salt
- ¼ cup carrots, shredded
- ¼ cup corn, frozen
- ¼ cup peas, frozen
- 50 round dumpling wrappers (one 50-piece package)
For Pan-Frying:
- 2 tablespoons vegetable oil
- ½ cup cold water (more or less depending on size of pan)
- 1 tablespoon black sesame seeds (for garnish)
- 1 tablespoon green onions, finely chopped (for garnish)
For the Vinegar Dipping Sauce:
- 2 tablespoons black vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon green onions, sliced
Instructions
Make the Filling:
- In a large mixing bowl, add ground beef, green onions, ginger, cooking wine, soy sauce, sesame oil, white pepper, sugar and salt. Stir with a spatula until evenly combined. Add carrots, corn and peas until evenly mixed.
- Cover the bowl with plastic cling wrap and marinate for at least one hour in the refrigerator to soak in all the flavours.
Wrap the Dumplings:
- Prepare a small bowl of water for dipping your fingers into. Take one dumpling wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.
- Transfer a tablespoon of filling into the centre. Fold the wrapper over into a half-moon shape, and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the dumpling on a parchment-lined baking tray.
- Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.
Pan-Fry the Dumplings:
- Heat vegetable oil over medium-high heat in a large non-stick frying pan until hot, about 3 minutes. Place a batch of 12-15 dumplings on the pan and place them approximately ½-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown. (To get all sides crispy rather than just the bottom like we did, then cook on both sides until golden and crispy).
- Add water into the pan to cover half of the dumplings' height (½-inch deep). The water should start sizzling and boiling immediately. Cover with the lid and cook for 7-8 minutes until almost all the water has evaporated.
- Remove the lid and lower the temperature to medium heat. Cook for another 2 minutes until all water has been absorbed. The bottom of the dumplings should be crispy.
- Repeat the same steps for another batch of 12-15 dumplings.
Serve:
- In a small bowl, make the vinegar dipping sauce by combining black vinegar, soy sauce, sesame oil and green onions. You can also add some Sriracha for a spicy kick.
- Transfer the crispy dumplings onto a plate and sprinkle some black sesame seeds and green onions on top. Serve with a side of homemade vinegar dipping sauce or spicy chili oil.
Notes
How to make steamed dumplings: To make steamed dumplings instead of potstickers, simply place the uncooked dumplings on a steamer basket over a pot of boiling water. Steam for 15-20 minutes until tender.
- Prep Time: 45 minutes (+1 hour to marinate)
- Cook Time: 12 minutes (each batch)
- Category: Dim Sum
- Method: Stovetop
- Cuisine: Chinese
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Skytiger says
I'm very new to cooking and this recipe was really great, I made 2 batches. One thing that I think you should stress for idiots like myself is to go lightly with the oil that you fry them in, because adding water to it makes it sizzle like crazy, and oil burns are NOT fun.
Christy says
Hello, I am just wondering if I make these can I keep them warm in the oven until our guests are ready to eat them?
Sam Hu | Ahead of Thyme says
Yes you can keep them warm in the oven on low heat and for not too long, otherwise the dumpling wrappers might start to get a little dry.
wilhelmina says
Potstickers are my fav takeout treat! I had never been able to recreate the restaurant taste before now. This recipe solved that problem, so delish!
Sam Hu | Ahead of Thyme says
Thank you Wilhelmina! That makes me so happy to hear!
Noelle Simpson says
Yum! These were so delicious, perfect for a pre dinner appetizer 🙂
Sam Hu | Ahead of Thyme says
Thank you so much Noelle! So happy you liked the recipe.