Homemade Chinese beef potstickers (dumplings) are crispy on the outside and tender and juicy on the inside, stuffed with a flavorful beef filling.
- 1 pound beef burgers
- 12 cup finely chopped green onions
- 1 tablespoon grated fresh ginger
- 1 tablespoon cooking wine (rice)
- 2 tbsp of soy sauce
- 1 tbsp sesame oil
- 1 teaspoon ground white pepper
- 2 tablespoons sugar
- 12 teaspoon salt
- 14 cup shredded carrots
- 14 cup frozen corn
- 14 cup frozen peas
- 1 package (50 pieces) round dumpling wrappers
- two tbsp vegetable oil
- 12 cup ice cold water (more or less depending on size of pan)
- 1 tsp. black sesame seeds (for garnish)
- 1 tablespoon finely chopped green onions (for garnish)
Vinegar Dipping Sauce:
- 2 tbsp black vinegar
- 1 teaspoon soy sauce
- 1 tbsp sesame oil
- 1 teaspoon sliced green onions
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 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.
Wrap the Dumplings:
- Prepare a small bowl of water for dipping your fingers into. Take one dumpling wrapper at a time and place it in your palm. 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.
- Repeat with the remaining dumplings. To keep the wrappers from drying out, cover with a tea towel.
- In a large nonstick frying pan, 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.
- 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.
To make steamed dumplings rather than potstickers, simply place the uncooked dumplings in a steamer basket over a pot of boiling water. Steam for 15-20 minutes, or until the vegetables are tender.
- Category: Dim Sum
- Method: Beef
- Cuisine: Chinese
- Serving Size: 10 servings
- Calories: 218kcal
- Sugar: 1.8g
- Sodium: 746mg
- Fat: 5g
- Carbohydrates: 28g
- Protein: 15g
- Cholesterol: 31mg
Keywords: Beef dumplings recipe, homemade beef dumplings recipe, beef dumplings, beef recipe