Wednesday, November 2, 2011

How to Make Chinese Dumplings

Yield: About 48 dumplings

1 lb. Ground beef (grass-fed, if possible)

2 Tbs. Garlic, minced

1 Tbs. Ginger, minced

1 cup Scallions, minced (about 1 bunch)

3 Tbs. Soy sauce

2 Tbs. Rice vinegar

2 tsp. Toasted Asian sesame oil

To taste Hot sauce (i.e. Tabasco)

1 package Dumpling wrappers (about 40-48)

As needed Good-quality canola or other neutral oil

1. Combine all ingredients (except dumpling wrappers) in a bowl and mix well.

2. Drop a small amount (about 1 tsp.) of the mixture into the center of a wrapper. Moisten edges of wrapper with a little water, fold into a triangle, press and pleat to encase.

3. Heat ½ inch of canola or other neutral oil in a skillet over medium-high heat. Working in batches, and without crowding the pan, arrange dumplings and cook until bottoms are nicely browned. Turn and brown second side.

4. Let dumplings drain and cool on paper towels.


Jillian said...

This recipe seems yummy. Can you let me know the measurements for a smaller batch?

Chef Rob said...


They are really good. Just halve or third everything. But some extra garlic or ginger or soy sauce won't be the end of the world. You can also freeze these.