Dumplings are one of my favorite foods of all time, so I always try to fine some fun ways to make them! Traditionally pork is used as the meat, but this time I had some ground beef in the freezer. These steamed beef dumplings are so delicious and easy to make!
The best part about these beef dumplings is that you can get all the ingredients at any grocery store and there are not too many to buy! There is one ingredient that may seem weird and that is celery! I know it may be weird to cook celery, but it is actually so good!
There are two ways to wrap these dumplings: the traditional way and in a bao bun shape. The traditional way is definitely easier and better for beginners. The bao bun way takes a little more practice, but they are so cute!
Key ingredients for these steamed beef dumplings:
- Ground beef
- This is the star of the show! I think ground beef makes a great filling and it is super easy to work with!
- Celery
- Yes! This may seem a little weird, but it is so delicious! I recommend blanching them in some boiling water then finely dice using a food processor.
- Chicken broth
- I used this to keep the filling moist. If you don’t add in some additional liquid the filling will be dry and tough.
- Ginger and green onion
- These two ingredients are essential in Chinese cooking. You them for sauces, stir fry’s, dumplings, and more!
- Soy sauce
- A lot of the flavor comes from soy sauce! I love the umami and salty flavor it brings.
- White pepperI
- LOVE WHITE PEPPER. It is by far my favorite seasoning to flavor any of my Asian dishes.
- Sesame oil and olive oilI
- added two types of oil here: olive oil and sesame oil. I added olive oil because a large amount of sesame oil will over power the flavor! This keeps the filling nice and juicy.
Steamed Beef Dumplings
Dumplings are one of my favorite foods of all time, so I always try to fine some fun ways to make them! Traditionally pork is used as the meat, but this time I had some ground beef in the freezer. These beef dumplings are so delicious and easy to make!
Ingredients
- 20 oz ground beef
- ½ cup chicken stock
- 3 tbsp soy sauce
- 1 tsp salt
- ½ tsp white pepper
- 1 tbsp grated ginger
- 2 stalks green onion
- 1 small yellow onion pulsed in a food processor
- 8-10 stalks celery blanched and pulsed in a food processor
- 1 tbsp olive oil
- 1 tbsp sesame oil
Dough
- 2 cups all purpose flour
- 1 cup warm water
- ½ tsp salt
Instructions
- Start by making the dumpling filling by mixing together the ground beef, chicken stock, soy sauce, salt, white pepper, ginger, green onion, and onion. Let the mixture marinate for at least 30 minutes.
- Right before making the dumplings blanch the celery in some boiling water for 1-2 minutes. Remove the celery from the water then place it in a food processor. Pulse the celery into small dices.
- Add the celery, olive oil, and sesame oil to the beef filling. Set aside.
- Make the dough by combing the flour, water, and salt. Mix together with a wooden spoon or chopsticks. Then kneed the dough with your hands for 1-2 minutes until a smooth dough forms. Let it rest for at least 30 minutes.
- Once the dough has rested split the dough in half. Form each half into a long log shape about 1 inch in diameter. Cut the log into individual wrappers (about 1 inch long). Roll each piece into a circular shape.
- Place the filling in the center of the wrapper and fold wrapper over the filling and pressing the two sides seams in
- You can also make a bao bun shape. Pinch the seams together in a circular pattern around the filling. Make sure that the filling is completely sealed inside.
- Start boiling water in a wide pot or pan. Make sure it is the right size for your steamer basket. Line your steamer basket with a wet coffee filter.
- Place your dumplings on the wet coffee filters. Steam for 12-15 minutes.
- Let the dumplings cool then enjoy!
