Description
Classic homemade Chinese beef dumplings (jiaozi) featuring a savory filling of ground beef, napa cabbage, and aromatics, wrapped in delicate dumpling wrappers and pan-fried to crispy perfection with a tender steamed finish.
Ingredients
Scale
Filling
- 1 lb ground beef
- 2 cups napa cabbage, finely chopped
- 4 green onions, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
Other
- 1 package round dumpling wrappers (about 40 wrappers)
- 2 tablespoons vegetable oil
- 1/2 cup water
- 1 beaten egg
Instructions
- Prepare the Cabbage: Finely chop the napa cabbage, sprinkle with 1/2 teaspoon salt, and let it sit for 10 minutes. Then squeeze out as much liquid as possible using a clean kitchen towel to prevent soggy dumplings.
- Combine Filling Ingredients: In a large mixing bowl, add ground beef, prepared cabbage, green onions, garlic, and ginger. Mix gently to distribute the ingredients evenly.
- Season the Filling: Add soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, salt, and the beaten egg to the meat mixture. Mix in one direction for about 2 minutes until slightly sticky, which helps make the filling juicier.
- Chill the Filling: Cover the bowl and refrigerate the filling for at least 30 minutes to meld flavors and firm up the mixture.
- Set Up Dumpling Station: Arrange a small bowl of water, keep dumpling wrappers covered with a damp towel, and prepare a parchment-lined baking sheet for placing the wrapped dumplings.
- Wrap the Dumplings: Place about 1 tablespoon of filling onto the center of a wrapper. Moisten the edges with water using your finger.
- Fold and Pleat: Fold the wrapper in half forming a half-moon shape. Create 3-4 pleats on the front side, pressing firmly to seal each pleat and ensuring no air pockets remain.
- Prepare Dumplings for Cooking: Place finished dumplings on the baking sheet and cover them with a damp towel to prevent drying.
- Pan-Fry and Steam: Heat vegetable oil in a non-stick skillet over medium-high heat. Arrange dumplings in a single layer and fry for 2 minutes until the bottoms are golden brown. Add 1/2 cup water, cover the pan immediately, and steam the dumplings for 8-10 minutes until the water evaporates and the filling is cooked through.
- Serve: Serve the hot dumplings with your favorite dipping sauce, such as a mixture of soy sauce, rice vinegar, and chili oil.
Notes
- Be sure to squeeze out the cabbage liquid thoroughly to avoid soggy dumplings.
- Mixing the filling in one direction helps to create a better texture.
- Chilling the filling makes it easier to wrap the dumplings.
- Dumplings can be frozen before cooking; place them on a tray to freeze individually, then store in a sealed bag and cook from frozen adding a couple of extra minutes to steaming time.
- You can substitute ground beef with ground pork or chicken as desired.
- For gluten-free diet, substitute dumpling wrappers with gluten-free versions if available.
