These plump Chinese Beef Dumplings are filled with juicy ground beef, finely chopped celery, and a blend of aromatic seasonings that pack every bite with savory, umami goodness. They are bursting with flavor and make the perfect appetizer, snack, or main dish. One batch makes enough for a small army, so you'll have leftovers for days!

We love making homemade dumplings, whether they're for special occasions or just because, and I have a collection of dumpling recipes to prove it! These beef and celery dumplings are one of our all-time family favorites! The filling comes together in just moments, and you can cook the dumplings using three methods including steamed, boiled, or pan-fried — and they’re just as delicious steamed as they are pan-fried. Everyone loves them, from kids to seasoned dumpling enthusiasts!
Why You'll Love These Chinese Beef Dumplings
- Super simple recipe. Since the meat will be cooked in the steaming process, you don't have to spend any time cooking it before hand. This means you can simply add all of the filling ingredients together and start shaping!
- Great for special occasions. We often make dumplings for Chinese New Year as they symbolize abundance and prosperity. They're also a nice touch when we have friends or family over, especially on those cold winter days!
- Freeze extras for later. Did you know you can freeze your uncooked dumplings and cook them from frozen? Game changer! Since one batch makes one hundred dumplings, this is a great way to put them all to use!
Ingredient Notes
To make this delicious Chinese Beef Dumplings, you will need the following ingredients (full measurements in recipe card below):
- ground beef - make sure it is fully thawed for even mixing.
- Chinese celery - Chinese celery is more aromatic than regular celery and is commonly available at Asian grocery stores.
- corn - use either fresh or frozen kernels.
- egg - to bind the filling together.
- soy sauce - for a savory flavor. Light soy sauce works great.
- Chinese cooking wine - this will add a sweet, tangy flavor after it cooks down.
- sesame oil - this is optional but adds a great flavor.
- salt
- sugar - a little sweetness to balance out the flavors
- dumpling wrappers - I usually buy store-bought wrappers for convenience, but homemade dumpling dough is a nice touch for special occasions.
You will also need a large bowl, spoon, a small dish of water, fork, sheet pan or plates, and cooking equipment (large skillet, steamer pot, or large pot).
How to Make the Best Chinese Beef Dumplings
First, combine the ingredients.
In a large mixing bowl, combine all ingredients including ground beef, celery, corn, egg, soy sauce, Chinese cooking wine, sesame oil, salt, and sugar. Mix well until fully combined.
Next, let's learn 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 simple steps:
- Add filling. Scoop a spoonful of the mixture into the centre of a dumpling wrapper.
- Wet edges. Dip your finger in water and smear along the edges of the dumpling wrapper.
- Fold. Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside.
- Seal. Seal the filling inside by pleating the edges together with your finger or pinch the edges together with a fork.
- Repeat. Repeat until all the mixture and dumpling wrappers are used up.
Lastly, let's cook the dumplings.
There are three main ways to cook these dumplings: fry them in a pan (to create potstickers), steam them, or boil them.
- Pan-fry: In a large skillet, heat vegetable oil over medium heat. Add some dumplings and cook 2-3 minutes until the 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.
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.
Recipe Variations
- Change the protein. Instead of ground beef, use ground pork, turkey, or your preferred ground meat. Really lean meats can be too low in fat and cause the filling to dry out, so bear that in mind.
- Add more veggies. Feel free to thinly slice Napa cabbage and green onions to bulk up these dumplings even more.
- Make a dipping sauce. I like to use the dipping sauce from these pork dumplings, which is spicy and savory in all the right ways. You can also drizzle some chili oil on top for a pop of heat.
How to Serve
These Chinese Beef Dumplings are delicious served on its own with soy sauce, chili oil, or vinegar for dipping, or as part of a larger dim sum appetizer spread along with other favorites such as:
- Crispy Bottom Shanghai Pan-Fried Pork Buns
- Spicy Chili Oil Wontons
- Vegetarian Spring Rolls
- Steamed Scallion Buns
- Savoury Chive Pancakes with Sourdough Starter
- Shanghai Style Vegetarian Steamed Buns
For more recipes, see our 25 Best Dim Sum Recipes.
Recipe Tips and Tricks
- Make homemade dumpling wrappers. Homemade is always best! This dumpling dough recipe makes enough for 60 dumplings and is a great choice for special occasions.
- Source the right ingredients. It might be tricky to find Chinese celery or cooking wine in a regular grocery store, but it's worth the effort to source the ingredients listed in the recipe instead of making substitutions.
- Get comfy. Find yourself a comfortable spot and watch TV while you prep the dumplings. It makes the time pass quickly, and you won't ache the next day.
Storing and Freezing Instructions
How to Store
Store leftover uncooked dumplings in an airtight container in the fridge for 2 days. If cooked, they can last for 3-4 days.
How to Reheat
Cooked dumplings can be microwaved or steamed in a covered skillet with a splash of water.
How to Freeze
You can freeze uncooked dumplings and cook on another day. To freeze, place the uncooked dumplings on a baking sheet lined with parchment paper and freeze for 1-2 hours until hard. Then, transfer the dumplings into airtight ziploc bags or a freezer-safe container and freeze for up to 3 months.
Frozen dumplings can be cooked directly from frozen following the instructions above. If pan-frying, add an extra ¼ cup of water after the water evaporates and steam for an additional 5 minutes.
FAQ
For the dumpling filling, I like to use a mixture of ground beef with corn, Chinese celery, Chinese cooking wine, egg, soy sauce, and a little sugar, salt and pepper. It's savory, hearty, and comforting with a little tanginess and sweetness to offset all the meaty flavors. It's really a perfect balance.
The easiest method is to line a sheet pan with parchment paper and arrange the dumplings in a single layer. Freeze for several hours until frozen solid, then transfer to a freezer-safe bag or airtight container. Freeze for up to 3 months!
That's a personal preference. You can cook these dumplings by pan-frying, steaming, or boiling, each of which gives the dumpling wrapper a slightly different texture. I'm partial to pan-frying because you get that crispy, crunchy bottom that contrasts the juicy filling. Steaming is great but takes about 20 minutes while boiling only takes 2-3 minutes (once you get the water boiling). Each method has its advantages and disadvantages, and I encourage you to try them all to find your favorite method.
More Dumpling Recipes
- Beef Potstickers (Dumplings)
- Egg and Chive Vegetarian Dumplings
- Chicken Potstickers
- Pork Dumplings
- Vegetable Dumplings
- Kimchi Dumplings
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Recipe
Chinese Beef Dumplings
- Total Time: 1 hour 10 minutes
- Yield: 100 dumplings
Description
These plump Chinese Beef Dumplings are filled with juicy ground beef, finely chopped celery, and a blend of aromatic seasonings that pack every bite with savory, umami goodness. They are bursting with flavor and make the perfect appetizer, snack, or main dish. One batch makes enough for a small army, so you'll have leftovers for days! Enjoy these steamed, boiled or pan-fried!
Ingredients
- 1 lb. ground beef
- 1 ½ pounds 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 mixing 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
How to store: Store leftover uncooked dumplings in an airtight container in the fridge for 2 days. If cooked, they can last for 3-4 days.
How to reheat: Cooked dumplings can be microwaved or steamed in a covered skillet with a splash of water.
How to freeze: You can freeze uncooked dumplings and cook on another day. To freeze, place the uncooked dumplings on a baking sheet lined with parchment paper and freeze for 1-2 hours until hard. Then, transfer the dumplings into airtight ziploc bags or a freezer-safe container and freeze for up to 3 months. Frozen dumplings can be cooked directly from frozen following the instructions above. If pan-frying, add an extra ¼ cup of water after the water evaporates and steam for an additional 5 minutes.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Assemble
- Cuisine: Chinese
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 🙂