Description
This Authentic Chinese Beef Dumplings Recipe (Homemade Jiaozi) offers a delicious and traditional way to enjoy juicy beef and napa cabbage dumplings with a savory filling. Perfect for family gatherings or casual meals, these dumplings are pan-fried to golden perfection and steamed to ensure a tender, flavorful bite every time.
Ingredients
Scale
Filling
- 1 lb ground beef
- 2 cups napa cabbage, finely chopped
- 4 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
Dumplings
- 1 package round dumpling wrappers
- 2 tablespoons vegetable oil
- 1/2 cup water
Instructions
- Prepare the cabbage: Finely chop the napa cabbage, sprinkle with 1/2 teaspoon salt, and let it sit for 10 minutes. Then squeeze out as much liquid as possible using a clean kitchen towel to prevent soggy dumplings.
- Mix the filling: In a large mixing bowl, combine the ground beef, prepared cabbage, green onions, garlic, and ginger. Mix gently to distribute the vegetables evenly.
- Season the filling: Add soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, salt, and a beaten egg to the beef mixture. Mix in one direction for about 2 minutes until the filling becomes slightly sticky and well combined to create a juicy texture.
- Chill the filling: Cover the filling and refrigerate for at least 30 minutes to allow flavors to meld and make it easier to work with.
- Set up the dumpling station: Have a small bowl of water ready, keep dumpling wrappers covered with a damp towel, and prepare a parchment-lined baking sheet for placing assembled dumplings.
- Fill the wrappers: Take one wrapper and place about 1 tablespoon of filling in the center. Moisten the edges of the wrapper with water using your finger.
- Fold and pleat: Fold the wrapper in half forming a half-moon shape. Starting at one end, create 3-4 pleats on one side, pressing firmly after each pleat to seal and avoid air pockets.
- Place assembled dumplings: Arrange dumplings on the prepared baking sheet and cover with a damp towel to prevent drying out.
- Pan-fry and steam: Heat vegetable oil in a non-stick skillet over medium-high heat. Place dumplings in a single layer and cook for 2 minutes until bottoms are golden. Add 1/2 cup water, cover immediately, and steam for 8-10 minutes until the water evaporates and the filling is fully cooked.
- Serve: Serve hot with a dipping sauce made from soy sauce, rice vinegar, and chili oil for a flavorful complement.
Notes
- Make sure to squeeze excess water out of the cabbage thoroughly to avoid soggy dumplings.
- Mixing the filling in one direction helps develop a juicy texture.
- Refrigerating the filling prior to wrapping makes it easier to handle and enhances flavors.
- If you don’t have Shaoxing wine, dry sherry or mirin can be used as substitutes.
- Use a non-stick skillet for easy frying and steaming without sticking.
- Serve immediately for the best taste and texture; leftovers can be refrigerated and reheated by steaming or pan-frying.
