These beef and ginger dumplings can be time consuming to make. But with this recipe, they’re oh so worth it.
By Jess Lacey
Beef and Ginger Jiaozi Dumplings
A delicious beef and ginger dumpling recipe with a japanese twist.
Author: Jess Lacey
Recipe Type: Side
- 30 round dumpling wrappers
- 250g minced beef
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 1 tablespoon freshly chopped coriander
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine
- 25g sugar
- 1oo ml vinegar
- 25ml soy sauce
- 2 peeled slices of ginger
- 1 clove garlic, sliced
- 2 slices of fresh red chili
- Mix all the ingredients (except the wrappers obviously) in a large bowl together and season well.
- Leave to sit for a few minutes to allow the flavours to mingle, or refrigerate if not using soon.
- To assemble spoon a small amount of mixture onto one side of the dumpling wrapping circle.
- Dip your finger in water and run it around the edge of the wrapper.
- Fold the other side of the wrapper that does not have filling over the side that does, to create a semi-circular package.
- To cook, heat oil in a large skillet or frying pan with a lid over a medium-high heat.
- Add as many dumplings as you can without it becoming too crowded.
- After 1-2 minutes when the side facing down is golden brown, add about 50-100 ml of water to the pan, keeping the dumplings crispy browned side down.
- BE CAREFUL, the oil will spit at you like an angry cat.
- Put the lid on quickly, and leave the dumplings to steam for about 7-8 minutes.
- Remove from the pan and keep warm while you start on the next batch.
- Melt the sugar until liquid in a saucepan over a medium heat until it is lightly golden and caramelised.
- Add the ginger, garlic, soy and chili and stir.
- Add the vinegar and bring to the boil.
- Reduce by half.
- Strain out the ginger, chilli and garlic and leave to cool completely before serving.