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Homemade Chinese beef potstickers (dumplings) are crispy on the outside and tender and juicy inside packed with a delicious beef filling. | aheadofthyme.com

Beef Potstickers (Dumplings)


  • Author: Sam Hu | Ahead of Thyme
  • Prep Time: 45 minutes (+1 hour to marinate)
  • Cook Time: 12 minutes (each batch)
  • Total Time: 1 hour 57 minutes
  • Yield: 50 dumplings 1x

Description

Homemade Chinese beef potstickers (dumplings) are crispy on the outside and tender and juicy inside packed with a delicious beef filling. 


Ingredients

Scale
  • 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 

For Pan-Frying:

  • 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

Instructions

Make the Filling:

  1. 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.
  2. 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:

  1. 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.
  2. 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.
  3. Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.

Pan-Fry the Dumplings:

  1. 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).
  2. 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.
  3. 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.
  4. Repeat the same steps for another batch of 12-15 dumplings.

Serve:

  1. 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.
  2. 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.

  • Category: Dim Sum
  • Method: Stovetop
  • Cuisine: Chinese

Keywords: beef potstickers (dumplings), beef potstickers, beef dumplings, beef gyoza, chinese dumplings, chinese beef dumplings