What is in the beef filling for Chinese beef dumplings?

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.

How do you freeze Chinese dumplings?

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!

What's the best way to cook Chinese beef dumplings?

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.

Chinese Beef Dumplings with Celery

Name: Chinese Beef Dumplings
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 1 lb. ground beef; 1 1/2 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); 1/2 tablespoon salt; 1 teaspoon granulated sugar; 100 round dumpling wrappers

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 1/2 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)
1/2 tablespoon salt
1 teaspoon granulated sugar
100 round dumpling wrappers

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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 2/3 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 1/4 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