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Beef and Green Onion Stuffed Dumplings are a classic comfort food that combines savory minced beef, fresh green onions, and aromatic garlic encased in a soft, homemade dough. These dumplings are delicious, versatile, and can be steamed, pan-fried, or boiled depending on your preference. The addition of soy sauce gives the filling a rich umami flavor, while the dough is soft and chewy. These dumplings can be served as a main course, snack, or appetizer and are perfect for meal prep or family dinners. Whether you are a fan of Asian-style dumplings or want to try something new, this recipe will guide you through the steps of making delicious dumplings from scratch.
Full Recipe:
Ingredients:
For the Filling:
Minced beef – 400g
Green onions – 100g, finely chopped
Garlic – 2 cloves, minced
Salt – 2 tsp
Black pepper – a pinch
Soy sauce – 1 tbsp
For the Dough:
Flour – 400g
Water – 220ml
Olive oil – for frying (if pan-frying)
Butter – 20g (optional, for extra flavor when pan-frying)
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Steps:
1. Prepare the Dough:
Mix the Ingredients: In a large mixing bowl, combine 400g of flour with 220ml of water. Stir the mixture until a dough begins to form. The dough should be soft but not too sticky.
Knead the Dough: Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour as needed.
Rest the Dough: Place the dough in a bowl, cover it with a damp cloth or plastic wrap, and let it rest for 30 minutes. This resting period allows the gluten in the dough to relax, making it easier to roll out later.
2. Prepare the Filling:
Chop the Green Onions and Garlic: While the dough is resting, finely chop the green onions and mince the garlic cloves.
Mix the Filling: In a large mixing bowl, combine the minced beef with the chopped green onions and minced garlic. Add 2 teaspoons of salt, a pinch of black pepper, and 1 tablespoon of soy sauce. Mix the ingredients thoroughly until well-combined. The soy sauce will add a rich, savory flavor to the beef.
Optional Step: If you prefer a smoother filling, you can pulse the mixture briefly in a food processor to further combine the ingredients.
3. Shape the Dumplings:
Divide the Dough: Once the dough has rested, divide it into small equal portions, about the size of a golf ball. You should have enough dough to make approximately 20-24 dumplings.
Roll the Dough: Using a rolling pin, roll each portion of dough into a thin circle about 8-10 cm in diameter. Try to keep the edges slightly thinner than the center, as this will help when sealing the dumplings.
Add the Filling: Place about 1 tablespoon of the beef filling in the center of each dough circle. Be careful not to overfill, as it can make sealing the dumplings difficult.
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