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Pan Fried Beef Dumpling Recipe

Name: Panda Cuisines Pan Fried Beef Dumpling Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb ground beef (80/20); 2 cups green cabbage, finely shredded; 3 scallions, thinly sliced; 3 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp Shaoxing wine (or dry sherry); 1 tsp cornstarch; 3 tsp salt; 1 tsp black pepper, ground; 40 pieces round dumpling wrappers (about 3-4 inch / 7-10 cm); 1 cup water (for sealing wrappers); 2 tbsp all-purpose flour (for dusting surface); 3 tbsp neutral oil (vegetable, canola, or peanut); 1 cup water (for steaming in pan); 1 tsp toasted sesame oil (finish, optional); 1 cup soy dipping sauce (see below); 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp sugar; 1 tsp chili flakes or chili oil (optional); 1 scallion, thinly sliced (for sauce)

Inspired by Panda Cuisine

Time1h 15m

Serves4

Make Pan Fried Beef Dumpling Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dumpling Filling

1 lb ground beef (80/20)

2 cups green cabbage, finely shredded

3 scallions, thinly sliced

3 cloves Garlic, minced

1 tsp Fresh ginger, grated

2 tbsp Aged soy sauce

1 tsp Toasted sesame oil

1 tbsp Shaoxing wine (or dry sherry)

1 tsp Cornstarch

3 tsp Celtic sea salt

1 tsp black pepper, ground

Wrappers & Assembly

40 pieces round dumpling wrappers (about 3-4 inch / 7-10 cm)

1 cup water (for sealing wrappers)

2 tbsp all-purpose flour (for dusting surface)

Pan Frying & Serving

3 tbsp neutral oil (vegetable, canola, or peanut)

1 cup water (for steaming in pan)

1 tsp toasted sesame oil (finish, optional)

1 cup soy dipping sauce (see below)

Dipping Sauce (makes ~1 cup)

3 tbsp Aged soy sauce

1 tbsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp sugar

1 tsp chili flakes or chili oil (optional)

1 scallion, thinly sliced (for sauce)

Method

Dumpling Filling

Prepare cabbage

Place shredded cabbage in a large bowl, sprinkle with 1/2 teaspoon salt, toss and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage tightly in a clean kitchen towel or between your hands to remove as much liquid as possible. Discard the liquid.

Mix filling

In a mixing bowl combine ground beef, squeezed cabbage, sliced scallions, minced garlic, grated ginger, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with a spoon or your hands until everything is evenly distributed and slightly tacky (about 1–2 minutes). Refrigerate for 10 minutes to let flavors meld and to firm up the filling for easier wrapping.

Wrappers & Assembly

Set up assembly station

Lightly dust a work surface with 1–2 tablespoons flour to prevent sticking. Place wrappers in a single stack covered with a damp cloth so they don't dry out. Pour 1 cup water into a small bowl for sealing.

Fill and fold dumplings

Working with one wrapper at a time, place about 1 teaspoon (approximately 12–15 g) of filling into the center of the wrapper. Dip your finger into the water and run along the edge of the wrapper to moisten. Fold wrapper in half to form a semicircle or bring edges together and pleat to make a crescent; press firmly to seal, ensuring no air pockets remain. Repeat until all filling is used (should make ~35–40 dumplings depending on size). Keep finished dumplings covered with a damp towel.

Pan Frying & Serving

Heat pan

Choose a large nonstick or cast-iron skillet (12-inch works well). Heat the skillet over medium-high heat until hot, about 1–2 minutes. Add 2 tablespoons neutral oil and swirl to coat the cooking surface.

Arrange dumplings

Place dumplings in the skillet in a single layer, flat side down, with a little space between each (work in batches if needed). Lower heat to medium.

Pan-fry then steam

Fry dumplings without moving for 2–3 minutes until bottoms are golden brown. Carefully add 1/4 cup water to the pan (per batch — total 1 cup listed in ingredients is for multiple batches), then immediately cover with a tight-fitting lid to trap steam. Let steam for 5–6 minutes until wrapper becomes translucent and filling is cooked through (internal temperature for beef should reach 160°F/71°C).

Crisp finish

Remove lid and drizzle remaining 1 tablespoon neutral oil around the pan; let any excess water evaporate and fry for another 1–2 minutes to re-crisp the bottoms. Optionally brush with 1 teaspoon toasted sesame oil for flavor. Transfer dumplings to a serving plate.

Make dipping sauce

While dumplings cook, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar and optional chili flakes in a small bowl. Stir in sliced scallion. Adjust seasoning to taste.

Serve

Serve dumplings hot with dipping sauce alongside. Leftover cooked dumplings can be refrigerated for up to 3 days or frozen on a tray then stored in a freezer bag for up to 2 months.