Description
Learn how to make delicious and savory dumplings at home with this easy-to-follow recipe. These juicy dumplings are filled with a flavorful mixture of ground beef, scallions, and ginger, wrapped in thin dumpling wrappers, and pan-fried to crispy perfection. Serve with a simple and tasty soy dipping sauce for a delightful appetizer or meal.
Ingredients
Filling and Wrapping:
- 1 pound ground beef
- 8 scallions, thinly sliced
- 1 tablespoon minced fresh ginger
- 2 tablespoons toasted sesame oil
- 1 teaspoon table salt
- 30 round dumpling wrappers
Pan Frying:
- 2 tablespoons cooking oil
- 2 tablespoons water
Dipping Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- dash of toasted sesame oil
Instructions
- Soften Wrappers: Remove dumpling wraps from refrigerator. Let stand at room temperature to soften while proceeding to the next step.
- Make Filling: Stir together raw beef, ginger, sesame oil, and salt in a large mixing bowl until combined into a smooth and sticky mixture. Stir in scallions.
- Wrap Dumplings: Set aside a small dish of water. Scoop about 1 tablespoon of beef filling onto a single wrapper. Dip a finger into water and run it along the round edges of the wrapper to moisten. Fold the wrapper in half and pinch along the edges to seal, using more water if needed. Repeat until the beef filling is used up. Drape a damp paper towel over assembled dumplings to avoid drying out. Freeze if making ahead of time.
- Pan Fry: Heat oil in a nonstick pan over medium heat for a few minutes until hot. Add dumplings to the pan in a single layer and cook until browned on the bottom, about 5 minutes. Pour about 2 tablespoons of water over the dumplings and cover with a lid until cooked through, about 5 minutes. Work in batches if the pan cannot fit all simultaneously.
- Serve: Uncover and transfer cooked dumplings to serving plates. Combine sauce ingredients in a dip bowl and serve with dumplings.
Notes
- Dumpling Wrappers: Making your own dumpling wrappers from scratch is a huge pain, so it’s recommended to use store-bought commercial wrappers. Dumpling wrappers are round and fit into the palm of your hand, and can be found in the refrigerated sections of major U.S. supermarkets as well as Asian specialty grocers like H-Mart. They can be substituted with wonton wrappers, which don’t pleat as well and are square shaped. Do not use egg roll wrappers or rice paper wrappers.
- Dumpling Filling: Avoid using more than 1 tablespoon of beef filling, or it will be difficult to wrap and you might end up with broken wrappers.
- Making Ahead: Freshly assembled dumplings can be cooked right away or stored in the freezer for several months. Cook them directly from frozen (no thawing) by pan-frying or boiling. To pan fry, follow the instructions in the recipe but plan to cook longer since they’re frozen. To boil, add dumplings to boiling water and they are done when they float to the surface.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 6 dumplings
- Calories: 520
- Sugar: 0.5g
- Sodium: 1260mg
- Fat: 26g
- Saturated Fat: 6g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 80mg
