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Beef and Ginger Jiaozi Dumplings

Beef and Ginger Jiaozi Dumplings

Beef Ginger Dumplings

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 Ginger Dumplings


Beef and Ginger Jiaozi Dumplings

A delicious beef and ginger dumpling recipe with a japanese twist.

  • Author: Jess Lacey
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 2 1x



Jiaozi dumplings:

  • 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

Dipping sauce:

  • 25g sugar
  • 1oo ml vinegar
  • 25ml soy sauce
  • 2 peeled slices of ginger
  • 1 clove garlic, sliced
  • 2 slices of fresh red chili


Jiaozi dumplings:

  1. Mix all the ingredients (except the wrappers obviously) in a large bowl together and season well.
  2. Leave to sit for a few minutes to allow the flavours to mingle, or refrigerate if not using soon.
  3. To assemble spoon a small amount of mixture onto one side of the dumpling wrapping circle.
  4. Dip your finger in water and run it around the edge of the wrapper.
  5. Fold the other side of the wrapper that does not have filling over the side that does, to create a semi-circular package.
  6. To cook, heat oil in a large skillet or frying pan with a lid over a medium-high heat.
  7. Add as many dumplings as you can without it becoming too crowded.
  8. 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.
  9. BE CAREFUL, the oil will spit at you like an angry cat.
  10. Put the lid on quickly, and leave the dumplings to steam for about 7-8 minutes.
  11. Remove from the pan and keep warm while you start on the next batch.

Dipping sauce:

  1. Melt the sugar until liquid in a saucepan over a medium heat until it is lightly golden and caramelised.
  2. Add the ginger, garlic, soy and chili and stir.
  3. Add the vinegar and bring to the boil.
  4. Reduce by half.
  5. Strain out the ginger, chilli and garlic and leave to cool completely before serving.

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