Homemade Chinese beef potstickers (dumplings) are crisp on the outside and tender and juicy on the inside, packed with a delicious and flavorful savoury beef filling.
This popular Chinese dim sum snack is simpler to prepare at home than you might think.
Plus, because these dumplings freeze well, you can make a large batch and freeze the extras for a quick meal another day.
WHAT ARE POTSTICKERS?
Potstickers are Chinese dumplings made with round dumpling wrappers filled with a juicy filling of various types of meat and vegetables such as beef and celery, chicken and shrimp, or completely vegetarian as in egg and chive dumplings.
They can be pleated to seal in the filling, as in these pork potstickers, or simply folded in half and crimped on the edges (like we do here).
Potstickers get their name from the method in which they are cooked.
They are first fried in oil to get their iconic golden crispy bottoms, and then steamed in water until the filling inside is cooked and soft.
INGREDIENTS IN BEEF POTSTICKERS
You’ll need the following ingredients to make these beef potstickers:
- Beef burgers
- Green onions, carrots, corn, and peas are among the vegetables. Feel free to substitute cabbage, green beans, bok choy, or chives for the vegetables listed.
- Fresh ginger, rice cooking wine, soy sauce, sesame oil, white pepper, sugar, and salt are the seasonings.
- wrappers for round dumplings
- For “steam-frying,” combine vegetable oil and water.
- For garnish, use black sesame seeds.
- For garnish, use green onions.
- dipping sauce with vinegar – black vinegar, soy sauce, sesame oil, and green onions
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HOW TO MAKE THE BEST BEEF POTSTICKERS (DUMPLINGS)
You must first prepare the filling. Combine ground beef, green onions, ginger, cooking wine, soy sauce, sesame oil, white pepper, sugar, and salt in a large mixing bowl.
Stir with a silicone spatula until everything is evenly combined. Mix in the carrots, corn, and peas until evenly distributed.
Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour to soak up all of the flavors.
HOW TO WRAP POTSTICKERS
- Make a small bowl of water in which to dip your fingers.
- Place one dumpling wrapper in your palm at a time. Smear your finger along the edge of the wrapper with water.
- Fill the center with a tablespoon of the filling.
- Fold the wrapper in half to form a half-moon shape, then enclose the filling inside.
- To seal, press the edges together or pleat the edges together with your finger. Place the dumpling on a baking sheet lined with parchment paper. To keep the wrappers from drying out, cover with a tea towel.
- Repeat with the remaining dumplings.
HOW TO COOK POTSTICKERS
- In a large nonstick skillet, heat vegetable oil over medium-high heat until hot, about 3 minutes. Place a batch of 12-15 dumplings on the pan, spacing them about 12 inches apart to prevent them from sticking together. Cook for 3 minutes, or until the bottom begins to turn golden brown. (To get all sides crispy instead of just the bottom, cook on both sides until golden and crispy.)
- Pour enough water into the pan to cover half of the height of the dumplings (12-inch deep). The water should immediately begin to sizzle and boil. Cook, covered, for 7-8 minutes, or until almost all of the water has evaporated.
- Remove the lid and reduce the heat to medium. Cook for 2 minutes more, or until all of the water has been absorbed. The dumplings’ bottoms should be crispy.
- Repeat the process for a second batch of 12-15 dumplings.
HOW TO SERVE BEEF POTSTICKERS
Make the vinegar dipping sauce in a small bowl by combining black vinegar, soy sauce, sesame oil, and green onions. For a spicy kick, mix in some Sriracha.
Place the crispy dumplings on a plate and top with black sesame seeds and green onions. Serve with a homemade vinegar dipping sauce or spicy chili oil on the side.
MAKE AHEAD DUMPLINGS:
Dumplings are an excellent freezer meal! I make a large batch of dumplings and freeze them every few months.
Whenever I’m in a hurry or busy, I can just grab a few dumplings and cook them without much effort. It’s definitely one of my freezer staples! And they’re a big hit with my kids!
It may appear to be a time-consuming and tedious process, but I assure you that it is enjoyable to make and that you will have delicious on-demand dumplings stashed in the freezer!
DIFFERENT DUMPLINGS FROM AROUND THE WORLD:
- Mongolians eat buuz and bansh (mini versions), which are steamed dumplings filled with mutton.
- Pelmeni, boiled dumplings filled with chicken or beef, are popular in Russia.
- Potstickers, pan-fried dumplings filled with a meat and vegetable mixture, are popular in China.
- Gyoza, pan-fried dumplings filled with a meat and vegetable mixture, are popular in Japan.
- Mandu, which are pan-fried dumplings filled with a meat and vegetable mixture, are popular in Korea.
- Nepal has momo, for example.
- Make a dumpling party with your friends! You’ll not only have a good time, but you’ll also end up with a lot of dumplings for the future!
- Dough: Do not pour in all of the water at once. You might not need everything. Instead, add a little at a time, stirring constantly, until the dough is soft and not too sticky.
- Adding water softens and moistens the filling! Feel free to include any vegetables you want in the meat mixture. My favorites include napa cabbage, carrots, and spinach.
Frequently Asked Questions
Do you cook the meat before making dumplings?
If the filling is wet (i.e., watery) rather than sticky (as with cooked meat), it will pull away from the wrapper during steaming or frying. … When the meat has become gelatinous, it is possible to mince it and use it as a dumpling filling after cooking.
What is the difference between dumplings and potstickers?
Dumplings are doughs on the outside with a vegetable or meat filling on the inside. Potstickers are just a slight variation on dumplings in that they’re crispy on the outside due to how they’re cooked.
What’s inside of a Chinese dumpling?
The dumplings you’re most likely familiar with come from your neighborhood Asian take-out joint. Jiaozi are Chinese steamed or fried wheat dumplings filled with ground pork, ginger, and scallions or chives.
What is the best way to cook dumplings?
Fill a large pot two-thirds of the way with water to boil dumplings. Bring to a boil, covered, over high heat. Cook until the dumplings float, adding as many as will fit comfortably in a single layer in the pot. Allow them to cook for another two to three minutes.