Beef and Ginger Jiaozi Dumplings
- Total Time: 80 minutes
- Yield: 30 dumplings
Description
These beef and ginger dumplings are a flavorful and satisfying dish, combining tender minced beef with aromatic ginger and fresh coriander, all encased in a crispy, golden wrapper.
Ingredients
For the Dumplings
- 30 round dumpling wrappers
- 250g minced beef
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 2 tsp (10 ml) finely chopped fresh ginger
- 1 tbsp (15 ml) freshly chopped coriander
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) rice wine
- Vegetable oil, for frying
For the Dipping Sauce
- 25g sugar
- 100 ml vinegar
- 25ml soy sauce
- 2 peeled slices of ginger
- 1 clove garlic, sliced
- 2 slices of fresh red chili
Instructions
Dumplings
- In a large bowl, combine the minced beef, shallot, garlic, ginger, and coriander. Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Place a dumpling wrapper on a clean surface. Spoon about 1 tsp of the beef mixture into the center of the wrapper.
- Dip your finger in water and run it along the edge of the wrapper. Fold the wrapper over the filling to create a half-moon shape, pressing the edges to seal. Repeat with the remaining wrappers and filling.
- Heat the vegetable oil in a large non-stick skillet over medium heat. Add the dumplings in a single layer, seam side up, and cook for 2-3 minutes until the bottoms are golden brown.
- Add 1/4 cup of water to the skillet and cover with a lid. Allow the dumplings to steam for 5-7 minutes, or until the water has evaporated and the dumplings are cooked through.
- Remove the lid and continue to cook for an additional 1-2 minutes to re-crisp the bottoms. Serve hot with the dipping sauce (recipe below).
Dipping Sauce
- Melt the sugar in a small saucepan over medium heat until lightly golden and caramelized.
- Add the ginger, garlic, soy sauce, and chili; stir to combine.
- Add the vinegar and bring to a boil, then reduce until the liquid has reduced by half.
- Strain out the ginger, chili, and garlic, and let the sauce cool completely before serving.
Notes
- For best results, ensure the dumpling wrappers are sealed tightly to prevent filling from leaking during cooking.
- Dumplings can be frozen before cooking; lay them on a baking sheet and freeze until solid, then transfer to a freezer bag.
- Cook from frozen, adding a few extra minutes to the steaming time.
- Serve with soy sauce, vinegar, or chili oil for dipping.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Chinese
Nutrition
- Serving Size: 1 dumpling
- Calories: 70
- Sugar: 0
- Sodium: 150
- Fat: 3
- Carbohydrates: 8
- Fiber: 1
- Protein: 4
- Cholesterol: 10
If You Liked This Recipe, You’ll Love These
- Ginger Soba Beef Bowls
- Pork Dumplings and Chili Oil Sauce
- Stir-Fried Hoisin Beef Bowl
- Grilled Sesame-Ginger Eggplant with Fried Rice
Frequently Asked Questions
Why are the dumplings first pan-fried, then steamed, then crisped again?
This three-stage method (2–3 minutes to brown the bottom, then 5–7 minutes of covered steaming with 1/4 cup of water, then 1–2 minutes uncovered to re-crisp) is the classic potsticker technique. The first fry creates a golden crust; the steam cooks the filling and the top of the wrapper through; the final uncovered minute restores the crisp bottom that the steam softened.
Can these dumplings be frozen, and how do I cook them from frozen?
Yes — lay the assembled, uncooked dumplings on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook them directly from frozen using the same pan-fry-and-steam method, just add a few extra minutes to the steaming step.
How do I seal the dumpling wrappers so the filling doesn’t leak?
Dip your finger in water and run it along the edge of the round wrapper before folding it into a half-moon shape and pressing the edges firmly to seal. Tight sealing is essential to prevent the filling from leaking during cooking.
