Homemade Chinese beef potstickers (dumplings) are crispy on the outside and tender and juicy inside packed with a delicious beef filling.
- 1 lb. ground beef
- 1/2 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
- 1/2 tablespoon salt
- 1/4 cup carrots, shredded
- 1/4 cup corn, frozen
- 1/4 cup peas, frozen
- 1 (50-piece) package round dumpling wrappers
- 2 tablespoons vegetable oil
- 1/2 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
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 1/2-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 (1/2-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.
- 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.
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.
- Category: Dim Sum
- Method: Stovetop
- Cuisine: Chinese
Keywords: beef potstickers (dumplings), beef potstickers, beef dumplings, beef gyoza, chinese dumplings, chinese beef dumplings