Aged Beef Dumpling Recipe

Mince & combine

If your aged beef is not already finely minced, finely chop or briefly pulse in a food processor until it reaches a coarse mince (avoid turning into a paste). Place minced aged beef and ground pork in a large bowl.

Add grated ginger, minced garlic, and chopped scallions to the meats. Stir to combine.

Add soy sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, and kosher salt. Mix with a spatula or wooden spoon until ingredients are evenly distributed.

Gradually add the cold water while mixing (2 tablespoons). Continue to fold the mixture for 30–60 seconds until it becomes slightly sticky and cohesive — this improves filling texture.

Cover and refrigerate the filling for at least 20 minutes to hydrate flavors and firm up for easier wrapping. While chilling, prepare wrappers and sauce.

Lightly dust your work surface with the all-purpose flour. Lay out a dumpling wrapper and place about 1 heaping teaspoon (roughly 15–18 g) of filling in the center. Do not overfill.

Moisten the wrapper edge with a little water (use fingertip). Fold wrapper in half over filling and press to seal. You can make a simple half-moon seal or pleat the edge for a classic dumpling. Repeat until all wrappers are filled. You should get approximately 24 dumplings.

Place finished dumplings on a lightly floured tray so they do not stick; keep covered with a damp towel if not cooking immediately.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat.

Arrange dumplings in a single layer, flat-side down, leaving small gaps between them. Cook undisturbed for 2–3 minutes until bottoms are golden brown.

Carefully pour 1/2 cup water into the pan (it will splatter), then immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 5–6 minutes, or until wrappers are translucent and filling is cooked through (internal temperature of beef should reach 70–74°C / 158–165°F).

Remove lid and continue cooking about 1–2 minutes to evaporate remaining water and crisp the bottoms again. Transfer to a plate.

In a small bowl combine 3 tablespoons chili crunch, 1 tablespoon black vinegar, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, and 1/2 teaspoon honey or sugar. Stir until combined.

Fold in thinly sliced scallion and toasted sesame seeds (if using). Taste and adjust — add more chili crunch for heat, more vinegar for tang, or a pinch more sugar for balance.

Arrange warm dumplings on a serving plate. Serve with RT Chili Crunch sauce on the side for dipping. Garnish with cilantro leaves and crushed peanuts if desired.

Leftovers: store cooled dumplings in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying briefly with a splash of water and a lid or re-steaming.