Here’s a recipe for one of the most iconic Chinese dishes. If you’re yet to try handmade ones — they make all of the difference. It is a time-consuming recipe but one that brings everyone around the table, pulling their weight and sharing deliciousness. Dumplings skins are super accessible from the shops but if you have the time, hand-kneaded dough makes all the difference.
Most of my memories of dumpling nights start with a bowl of fillings. My mom will mix the meat and seasonings, and hand me a pair of chopsticks to do the rest. The longer you mix, the tastier the filling. I seriously believe that good Chinese food is rooted in time, effort, and acceptable forms of child labor. For me — the prep, the process, and the smell of sesame oil are fundamental to a good dumpling night.
If you’re new to dumpling-making, don’t be intimidated. Experiment and have fun. There are multiple ways to fold dumplings and they all work as long as the fillings stay tucked in. It all comes down to practice and you’re lucky enough — an experience dumpling master to guide you.
Beef Vegetable Dumplings
Serves 2, double this recipe to serve 4-5
INGREDIENTS
1/2 pound (230 grams) fatty ground beef
1 tbsp soy sauce
1 tbsp rice wine (or Shaoxing wine or dry sherry)
2 tsp ginger, grated
1 tsp salt
1/4 tsp white pepper
1 tbsp sesame oil
4 green onions, stems removed and chopped
1 large carrot, peeled and finely chopped
20 store-bought or homemade dumpling wrappers
INSTRUCTIONS
Making the Filling
Add ground beef to a large mixing bowl. Add the soy sauce, rice wine, ginger, salt, and sesame oil. Using a pair of chopsticks, mix thoroughly until the liquids are absorbed. Cover with a plastic wrap and let marinate while you prep other ingredients. The filling will last up to 2 days in the fridge.
(Optional) Start making dumpling dough now if you’re planning to use homemade dumpling wrappers.
Grate or chop the carrots and green onions in a food processor until finely chopped. Mix, cover, and set aside.
When you’re ready to make the dumplings, add the chopped green onion and carrot into the meat mixture. Stir until combined.
Folding the Dumplings
Prepare a small dish with water. Place a dumpling wrapper in one hand — scoop about 1 to 1.5 tablespoons of dumpling filling and place it in the center of the wrapper. Wet the upper rim of the dumpling wrapper and fold the wrapper in half. Pinch and seals the edges before folding, starting from one side to the other.
After folding, press the fold tight again to seal well. You can use any folding technique as long as the dumplings stay sealed.
Freeze the dumplings if you are not cooking them. Place them onto a baking tray and seal with a plastic wrapper. You can store the dumplings in the freezer for up to 1 month. Once the dumplings are completely frozen, you can transport them to an airtight bag to save freezer space.
Cooking the dumplings
Bring a large pot of water to a boil. Gently drop in 12-15 dumplings and bring to a boil again. The dumplings are ready when they puff and float to the surface. To check if they are done — scoop out a dumpling and cut it in half. The meat should no longer be pink.
Serve immediately with dumpling soy dipping sauce and pickled garlic cloves (optional). I like this soy, vinegar, and maple syrup sauce.
Cooking tips:
Double this recipe for gatherings of 4-5 people.
I like to prep my dumpling fillings ahead and let them chill in the fridge. This will make the meat filling easier to handle.
For those new to making dumplings — start with less filling in your wrapper for easy success.
Always assign a dumpling pincher/overseer for quality control. This will prevent the dumplings from opening during the cooking process. You don’t want a soggy dumpling.
This recipe is adapted from Xinshipu and Omnivore’s cookbook.
