This savory, red-hot dumpling starts with authentic ground beef, herbs, spices, and condiments and delivers a fresh, beefy aroma. Keep the ground beef cooking to get a bold flavor.
- 230 g. ground beef
- ¼ cup chicken broth
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoons grated ginger
- 1 teaspoon salt, rock or iodized only
- ¼ teaspoon ground, toasted Sichuan peppercorn
- 4 green onions, coarsely chopped
- 1 large carrot, coarsely chopped
- ½ cup frozen corn, thawed
- ½ cup frozen green peas, thawed
- 1 tablespoon sesame oil
- 20 packaged dumpling wrappers
- 1 - 2 tablespoons vegetable oil
- To make the dumpling filling, add ground beef into a big bowl. Add chicken stock, light soy sauce, Shaoxing wine, ginger, salt, and the toasted Sichuan peppercorns.
- Mix by using a pair of chopsticks until the liquid is fully absorbed.
- Cover with plastic wrap, and let marinate in the fridge while you prepare other ingredients.
- Add carrot into the food processor. Mix until finely chopped.
- Add green onions. Mix until the green onions are finely cut. Transfer to a bowl.
- When you’re ready to make the dumplings, add minced green onion, carrot, corn, green peas and sesame oil into the ground beef mixture. Stir to mix well.
- Scoop about 1 to 1 ½ tablespoon dumpling filling and place it in the center of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand.
- After folding, press the edges again to seal well. You can use any way to fold the dumplings as long as you’re comfortable with it.
- Now you can freeze these dumplings if you don’t cook them immediately. Place them onto a baking tray and seal with a plastic wrapper.
- You can store the dumplings in the freezer for up to 1 month. Once the dumplings are completely frozen, after about a day, you can transport them to a gallon bag to save freezer space.
- Cook the dumplings in batches. Heat 1 tablespoon oil in a nonstick skillet over medium heat until hot.
- Add dumplings. Cook until the bottom side turns golden.
- Add 2 tablespoons water, and cover. Cook until the other side also turns golden and the dumplings are cooked through, 2 to 3 minutes.
- Serve warm and plain with the dumpling dipping sauce and/or over white rice.