Aged Beef Dumplings Recipe

Prepare cabbage: core and very finely shred the cabbage. Place in a bowl, sprinkle with a pinch (about 1/8 tsp) of salt, toss, let sit 5 minutes, then squeeze out as much liquid as possible using a towel or your hands. Measure out 1 cup packed for the filling.

In a large mixing bowl combine the minced aged beef, squeezed cabbage, chopped scallions (reserve a few tablespoons for garnish), minced garlic and ginger.

Add soy sauce, Shaoxing wine, sesame oil, neutral oil, salt and white pepper. Mix thoroughly but briefly — use a folding and pressing motion so the mixture becomes cohesive and slightly tacky (about 40–60 strokes). Overworking is unnecessary but a good bind improves filling texture.

Cover the filling and refrigerate at least 15 minutes (up to 1 hour) to let flavors meld and the mixture firm slightly for easier handling.

Set up an assembly station: dumpling wrappers on a lightly floured board, a small bowl of cold water, a spoon or small cookie scoop for filling, and a tray to hold assembled dumplings.

Work with one wrapper at a time: place wrapper in your palm, put about 1 tablespoon (approx. 15–18 g) of filling in the center (adjust as needed so wrapper can seal without overfilling).

Dip your finger in the cold water and moisten the wrapper edge. Fold in half and pleat or press to seal, removing any trapped air. Make 40 dumplings; keep them covered with a damp towel while you work to prevent drying.

If not cooking immediately, freeze assembled dumplings on a tray in a single layer until firm, then transfer to a sealed bag. Cook from frozen, adding a minute or two to steaming time.

Heat and Fry

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. When oil shimmers, arrange 10–12 dumplings in the pan flat-side down, leaving space between each.

Brown the bottoms

Fry undisturbed 2–3 minutes until the bottoms are golden-brown. Reduce heat to medium.

Steam to finish

Carefully pour 1/2 cup water into the pan (watch for splatter). Immediately cover with a tight-fitting lid. Let steam for 5–6 minutes, or until water has evaporated and dumpling wrappers look translucent and cooked through. If cooking from frozen, steam 7–8 minutes.

Crisp again (optional)

Remove lid and raise heat to medium-high for 30–60 seconds to re-crisp the bottoms. Transfer dumplings to a serving plate with a spatula, bottom side up.

Warm the RT Chili Crunch slightly if desired (microwave 10–15 seconds or stir in a small bowl). Place 1–2 teaspoons of RT Chili Crunch on each dumpling or serve family-style with a shallow dipping bowl of chili crunch.

Garnish with reserved scallion greens and toasted sesame seeds. Serve immediately while hot and crisp.

Suggested serving: offer small bowls of soy sauce or a simple dipping sauce (1 part soy sauce to 1 part rice vinegar, a few drops of sesame oil) alongside the RT Chili Crunch for guests who prefer milder heat.