Spicy Beef Dumplings

Ingredients

300g beef mince (around 10% fat)

2 spring onions, finely chopped

2 garlic cloves, finely minced

1 tablespoon ginger, finely minced

20-24 dumpling wrappers

Vegetable oil

Water (for steaming)

The Dumpling Seasoning

1 teaspoon light soy sauce

½ teaspoon sesame oil

Generous pinch white pepper

½ teaspoon crushed Sichuan peppercorns

The Dipping Sauce

2 tablespoons light soy sauce

1 tablespoon rice vinegar

½ teaspoon sesame oil

1 tablespoon chilli oil

PREPARATION

Method

1. Place the beef mince into a mixing bowl and add the chopped spring onions, garlic and ginger.

2. Season the mixture with light soy sauce, sesame oil, white pepper and crushed Sichuan peppercorns.

3. Mix thoroughly using your hands, squeezing the mixture together until it becomes sticky and evenly combined.

4. Place about a heaped teaspoon of filling in the centre of a dumpling wrapper and lightly dab water around the edge.

5. Fold the wrapper in half and pinch along the edge, pleating the dough to seal the dumpling into a purse shape.

COOKING

6. Heat a non-stick frying pan with a generous amount of oil over medium-high heat.

7. Arrange the dumplings in the pan and fry for a few minutes until the bottoms turn golden and crispy.

8. Carefully pour a small splash of water into the pan and immediately cover with a lid.

9. Steam the dumplings for 4-5 minutes until the filling is cooked through and the wrappers become slightly translucent.

10. Remove the lid and allow any remaining water to evaporate so the bases crisp up again.

11. Meanwhile mix together soy sauce, rice vinegar, sesame oil and chilli oil to create the dipping sauce.

12. Serve the dumplings hot with the dipping sauce and garnish with extra spring onions if desired.

School of Wok Tips

• Use mince with at least 10% fat to keep the dumplings juicy.

• Mixing the filling with your hands helps bind the ingredients together evenly.

• Frying first and then steaming creates crispy bottoms with tender wrappers.

• Do not overcrowd the pan or the dumplings may stick together.

FAQs

Can I steam the dumplings instead of frying them?

Yes. You can steam them directly for about 6-8 minutes if you prefer softer dumplings.

Can I freeze dumplings?

Yes. Freeze them uncooked on a tray first, then transfer to a bag and cook directly from frozen.

What other fillings work well?

You can substitute the beef with pork, chicken or lamb using the same seasoning base.