Easiest Way to Make Perfect Beef Chinese Dumplings

Beef Chinese Dumplings. I know how it feels to miss food from home, having lived abroad for years! But I think you're doing a pretty good job of finding your own alternatives. Chinese dumplings or jiaozi is a national staple food.

As with most styles of Chinese dumplings, variations on siu mai abound throughout China as well as other regions of Asia. But the traditional Cantonese siu mai are made with a filling of ground pork and shrimp, along with other ingredients such as mushroom, ginger, and green. Fat little Chinese stuffed dumplings, filled with a savory beef and shrimp filling, are browned in a skillet, then steamed until hot and tender. You can cook Beef Chinese Dumplings using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Beef Chinese Dumplings

1. You need 1.5 lbs of Ground Beef.
2. Prepare 2 cups of Shredded Chinese Cabbage.
3. Prepare 1 of Carrot, shredded.
4. You need 1 of Onion, Minced.
5. It's 1 of Egg.
6. You need 1 tsp of Sugar.
7. You need 1 tsp of Salt.
8. You need 1 tbs of Soy Sauce.
9. It's 1 tbs of Vegetable Oil.
10. Prepare 14 oz of package Wonton Wrappers.

Continue making the dumplings until you run out of beef filling and dough. Once the dumplings are frozen, transfer them into zip lock bags, or vacuum seal into individual portions. Place small spoonfuls of the filling onto the dumpling wrappers. Beef dumplings in hot & sour soup.

Beef Chinese Dumplings step by step

1. In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil..
2. Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings..
3. Boil the dumplings in water until they float to the top, about 5 minutes..

Chinese dumplings (Jiaozi, 饺子) can be cooked in several ways: water-boiled, pan-fried, steamed or deep-fried. Although they are all tasty in their own ways, my personal favourite has to be the boiled ones. To make the dumpling filling, add salt and pepper, mix well. Stir the beef after adding liquid content until all the liquid is well absorbed. Then crack in eggs and then sesame oil.