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Steamed Beef Dumpling Recipe

Name: Panda Cuisines Steamed Beef Dumpling Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cups ground beef (80/20); 0.5 cups finely shredded napa cabbage; 0.25 cups finely chopped scallions (green parts); 1 tsp fresh ginger, grated; 1 tsp garlic, minced; 1 tbs light soy sauce; 1 tsp oyster sauce; 1 tsp sesame oil; 1 tsp Shaoxing wine (or dry sherry); 0.5 tsp salt; 0.25 tsp white pepper (or black), ground; 1 tbs cornstarch; 24 to taste round dumpling wrappers (3–3.5 inch / 7–9 cm); 0.25 cups water (for sealing wrappers); 1 tsp vegetable oil (for brushing steamer); 0.5 tsp sesame oil (optional finish); 4 cups water (for steamer pot); 1 tsp toasted sesame seeds (optional garnish); 0.5 cups soy dipping sauce (store-bought or homemade)

Inspired by Panda Cuisine

Time50m

Serves4

Make Steamed Beef Dumpling Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dumpling Filling

1 cups ground beef (80/20)

1/2 cups finely shredded napa cabbage

1/4 cups finely chopped scallions (green parts)

1 tsp Fresh ginger, grated

1 tsp Garlic, minced

1 tbs light soy sauce

1 tsp oyster sauce

1 tsp Toasted sesame oil

1 tsp Shaoxing wine (or dry sherry)

1/2 tsp Celtic sea salt

1/4 tsp white pepper (or black), ground

1 tbs Cornstarch

Dumpling Wrappers & Assembly

24 to taste round dumpling wrappers (3–3.5 inch / 7–9 cm)

1/4 cups water (for sealing wrappers)

1 tsp vegetable oil (for brushing steamer)

1/2 tsp sesame oil (optional finish)

Steaming & Serving

4 cups water (for steamer pot)

1 tsp toasted sesame seeds (optional garnish)

1/2 cups soy dipping sauce (store-bought or homemade)

Method

Dumpling Filling

Prepare cabbage

Place the shredded napa cabbage in a fine mesh sieve, sprinkle with 1/4 tsp salt, toss, and let sit 10 minutes to draw out moisture. Then squeeze firmly to remove excess liquid and discard liquid.

Combine filling

In a mixing bowl, add the ground beef, squeezed cabbage, chopped scallions, grated ginger, minced garlic, light soy sauce, oyster sauce, sesame oil, Shaoxing wine, 1/2 tsp salt, white pepper, and cornstarch. Mix thoroughly with a spatula or spoon until the mixture becomes slightly sticky and homogenous, about 1–2 minutes.

Chill filling

Cover the bowl and refrigerate the filling for 15–20 minutes to let flavors meld and make filling easier to handle.

Dumpling Wrappers & Assembly

Prep work surface

Set out wrappers on a clean work surface covered with a lightly damp towel to prevent drying. Keep a small bowl of water nearby for sealing.

Portion filling

Scoop about 1 tablespoon of filling (adjust to wrapper size) into the center of a wrapper. Do not overfill; leave a 1/2 inch border.

Seal dumplings

Dip a fingertip in water and moisten the wrapper edge all the way around. Fold the wrapper in half over the filling to form a half-moon and press to seal. For a pleated edge: starting at one end, make 3–4 small pleats on one side and press them into the opposite edge to create a tight seal. Ensure no air pockets remain.

Arrange for steaming

Line a bamboo or metal steamer basket with parchment paper with several 1-inch holes punched (or lightly oil the steamer surface). Place dumplings in the steamer with about 1/2 inch space between each to prevent sticking. Repeat until all dumplings are assembled (about 24).

Steaming & Serving

Heat steamer

Pour 4 cups of water into a wok or large pot used for steaming. Bring water to a rolling simmer over high heat.

Steam dumplings

Place the filled steamer over the simmering water, cover, and steam dumplings for 8–10 minutes, until the beef is cooked through (internal temperature 160°F / 71°C) and wrappers are tender and slightly translucent.

Finish and garnish

Carefully remove the steamer from the pot. Optionally brush the tops of dumplings with 1/2 tsp sesame oil and sprinkle toasted sesame seeds.

Serve

Transfer dumplings to a serving plate and serve immediately with soy dipping sauce.