Happy Year of the Pig! We are getting busy preparing for Chinese New Year, or Lunar New Year, in our house, so to get one less thing off my plate on the big celebration, I am making a big batch of Chinese beef dumplings with celery, eating some now (because obviously I can't help it!) and freezing the rest for later. I know, genius right?
This year is a very special year for us, because if you don't already know, we are getting ready to bring a new little piglet into our home, our first baby who is expected to arrive next month!
How to Fold Dumplings
Folding a dumpling for the first time, may seem pretty intimating. But once you try a few and get the hang of it, you will find that it is actually super easy. You just need to follow these 3 simple steps:
- Scoop a spoonful of the mixture into the centre of a dumpling wrapper. Dip your finger in water and smear along the edges of the dumpling wrapper.
- Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside.
- Seal the filling inside by pleating the edges together with your finger or pinch the edges together with a fork.
How to Cook Dumplings
There are three main ways to cook these dumplings: pan-fried, steamed and boiled.
- Pan-Fry: In a large skillet, heat vegetable oil over medium heat. Add dumplings and cook 2-3 minutes until bottom is crisp and golden. Add water (enough to cover the dumplings halfway up), cover, and steam the dumplings for about 5 minutes until the liquid is absorbed.
- Steam: In a pot, bring water to boil . Place dumplings in steamer on top and steam for 15 to 20 minutes until tender.
- Boil: Fill a large pot with ⅔ water and bring to a boil. Add dumplings and cook until they float and continue to cook for 2-3 minutes.
Recipe
Chinese Beef Dumplings with Celery
- Total Time: 1 hour 10 minutes
- Yield: 100 dumplings
Description
Easy-to-make Chinese beef dumplings with celery can be made in advance for a stress-free meal. Enjoy these steamed, boiled or pan-fried!
Ingredients
- 1 lb. ground beef
- 1 + ½ lb. Chinese celery, finely chopped
- 1 cup corn kernels (fresh or frozen)
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon sesame oil (optional)
- ½ tablespoon salt
- 1 teaspoon granulated sugar
- 100 round dumpling wrappers
Instructions
- Add all ingredients (except the dumpling wrappers) into a large bowl and mix together until fully combined.
- Scoop a spoonful of the mixture into the centre of a dumpling wrapper. Dip your finger in water and smear along the edges of the dumpling wrapper. Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside. Seal the filling inside by pleating the edges together with your finger or pinch the edges together with a fork. Repeat until all the mixture and dumpling wrappers are used up.
- Cook by pan-frying, steaming or boiling.
- To Pan-Fry: In a large skillet, heat vegetable oil over medium heat. Add some dumplings and cook 2-3 minutes until bottom is crisp and golden. Add water (enough to cover the dumplings halfway up), cover, and steam the dumplings for about 5 minutes until the liquid is absorbed.
- To Steam: In a pot, bring water to boil . Place some dumplings in steamer on top and steam for 15 to 20 minutes until tender.
- To Boil: Fill a large pot with ⅔ water and bring to a boil. Add some dumplings and cook until they float and continue to cook for 2-3 minutes.
- Repeat with remaining dumplings or store uncooked dumplings in the fridge for up to 2 days or in the freezer for up to 3 months.
Notes
To store in the freezer, place dumplings on a baking tray lined with parchment paper and freeze for an hour. Then transfer dumplings into airtight ziploc bags or tupperware and use as desired.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dim Sum
- Cuisine: Chinese
Keywords: dumplings, beef dumplings, potstickers, beef potstickers, dim sum
Saima says
these dumplings look amazing! Thanks for the step by step pictures. Makes the whole process of doing it so easy!
★★★★★
Sam | Ahead of Thyme says
Thanks, Saima! Glad I could make it easier 🙂
Elizabeth Leaver says
Ohh I absolutely adore dumplings, but I've never tried making them myself. You make these look so simple though, I'm going to have to try! Plus I love the combo of beef, celery and sweetcorn. Pinning for later!
★★★★★
Sam | Ahead of Thyme says
Yes, you have to try!!
Tammy says
Your dumplings are perfect! I love your pictures too...this recipe is a must-try! Can't wait to make dumplings now 😀
★★★★★
Sam | Ahead of Thyme says
Thanks, Tammy! Let me know if you try making them 🙂
Jessica (Swanky Recipes) says
I've been meaning to make Chinese dumplings all month, but I'm glad I waited because this is the best version I've come across yet. I can't wait to make this next week for the hubs!
Sam | Ahead of Thyme says
Awesome! Let me know how it goes 🙂
Jennifer says
These dumplings are soooo good!! Super easy to make and my family always loves them when I make it for dinner!!!
★★★★★
Sam | Ahead of Thyme says
Thanks, Jennifer! So glad you liked the recipe 🙂