Steamed beef dumplings are a delightful combination of tender dough, flavorful filling, and a tangy dipping sauce. Perfect as an appetizer or a satisfying main course, these dumplings bring a touch of homemade charm to any meal.
Ingredients Overview
Every component of this dish contributes to its rich flavor and satisfying texture. The dumpling dough, made from simple ingredients like flour and boiling water, is soft and elastic, forming the perfect wrapper. The filling combines ground beef with finely chopped bok choy, shredded carrots, and hoisin sauce for a balanced mix of savory and slightly sweet flavors. Fresh cilantro and green onion add brightness, while a touch of cornstarch helps bind the ingredients.
The dipping sauce, a blend of soy sauce and rice vinegar, provides a tangy, salty contrast that enhances each bite. For customization, swap the beef for chicken or pork, or experiment with additional seasonings to suit your palate.
Step-by-Step Preparation
Start by preparing the dumpling dough. Mix the flour and salt in a medium bowl, then gradually pour in the boiling water while stirring continuously with a fork. Knead the mixture by hand until the dough is smooth and pliable. Flatten the dough slightly, drizzle with olive oil, and fold to incorporate it fully. Let the dough rest for an hour to develop elasticity. Roll the dough to 1/8-inch thickness and use a 3-inch cookie cutter to create uniform circles.
For the filling, mix hoisin sauce and cornstarch until smooth, then add finely chopped bok choy, shredded carrots, green onions, cilantro, and a pinch of salt. Incorporate the ground beef thoroughly, ensuring the flavors are evenly distributed. Shape the mixture into small meatballs for easy assembly.
To shape the dumplings, place a meatball in the center of each dough circle. Fold the edges of the dough up around the filling, crimping securely to seal. Flatten the bottom slightly for stability. Repeat with the remaining dough and filling.
Line a bamboo steamer with cabbage leaves to prevent sticking, and arrange the dumplings so they do not touch each other. Set the steamer over boiling water in a pot or Dutch oven, ensuring the dumplings remain above the water level. Steam for 16–18 minutes until cooked through. Serve warm with the soy dipping sauce.
Recipe Tips & Frequently Asked Questions
Perfecting the dough:
Use boiling water to make the dough elastic and prevent cracking.
Filling variations:
Substitute bok choy with napa cabbage or add finely chopped mushrooms for extra umami.
Avoiding sticky dumplings:
Space dumplings apart in the steamer to maintain their shape.
Can I use store-bought wrappers?
Yes, they work well for convenience.
How do I prevent a wet filling?
Squeeze out excess moisture from the vegetables before mixing.
What if I don’t have a bamboo steamer?
Use a metal or silicone steamer, ensuring dumplings don’t touch the water.
What to Serve With This Recipe
Pair these dumplings with complementary sauces like spicy chili oil or sesame sauce for a flavor boost. Serve alongside fried rice, stir-fried vegetables, or an Asian-inspired salad for a complete meal.
Storage and Reheating Tips
Store uncooked dumplings in a single layer in the freezer, then steam directly from frozen when ready to cook. For reheating cooked dumplings, use a steamer or microwave with a damp paper towel to retain their texture.
These steamed beef dumplings are a testament to the joy of homemade cooking, blending simplicity with versatility. Experiment with fillings and accompaniments to create a dish that suits any occasion. Perfect for sharing, they’re a guaranteed crowd-pleaser.
Ingredients
Dumpling Dough
2 cups flour
3/4 cup boiling water
1 tablespoon olive oil
1/2 tsp salt
Meat Filling
3/4-pound lean ground beef
1 cup finely chopped bok choy
1/2 cup shredded carrot
2 tablespoons hoisin sauce
1 tsp cornstarch
2 tablespoons thinly sliced green onion
2 tablespoons snipped fresh cilantro
1/4 tsp salt
Cabbage leaves for lining the steamer
Soy Dipping Sauce
1/4 cup soy sauce
1/4 cup rice vinegar
Instructions
Dumpling Dough
In a medium bowl, mix the flour and salt. Pour the boiling water in gradually, stirring continuously with a fork to combine.
Knead the mixture with your hands until a smooth dough forms. Flatten the dough slightly, drizzle olive oil over it, and press and fold the dough to incorporate the oil. Shape it back into a ball, cover the bowl with plastic wrap, and let the dough rest for 1 hour.
Once rested, roll the dough out on a clean, flat surface to a thickness of 1/8 inch. Use a 3-inch round cookie cutter to cut out circles for the dumplings.
Meat Filling
In a mixing bowl, stir together the hoisin sauce and cornstarch until smooth. Add the bok choy, shredded carrot, green onion, cilantro, and salt. Mix thoroughly to combine. Add the ground beef and blend well. Use a small ice cream scoop or your hands to shape the mixture into approximately 30 small meatballs.
Shaping the Dumplings
Place a meatball in the center of a dough circle. Fold the edges of the dough up around the filling, crimping them together on one side. Turn the dumpling and crimp the edges on the other side, ensuring the filling is sealed completely. Gently flatten the base of the dumpling for stability. Repeat with the remaining dough and filling.
Steaming the Dumplings
Line a bamboo steamer with cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, ensuring they do not touch each other.
In a large pot or Dutch oven, bring water to a boil. Place the bamboo steamer over the boiling water, ensuring the dumplings are not in contact with the water. Cover the steamer and let the dumplings cook for 16–18 minutes.
Serve the dumplings warm with the soy dipping sauce.
Soy Dipping Sauce
Combine the rice vinegar and soy sauce in a small bowl. Garnish with chopped green onions if desired, and serve alongside the dumplings in individual dipping bowls.
Steamed Beef Dumplings Recipe
Ingredients
Dumpling Dough
- 2 cups flour
- 3/4 cup boiling water
- 1 tablespoon olive oil
- 1/2 tsp salt
Meat Filling
- 3/4- pound lean ground beef
- 1 cup finely chopped bok choy
- 1/2 cup shredded carrot
- 2 tablespoons hoisin sauce
- 1 tsp cornstarch
- 2 tablespoons thinly sliced green onion
- 2 tablespoons snipped fresh cilantro
- 1/4 tsp salt
- Cabbage leaves for lining the steamer
Soy Dipping Sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
Instructions
Dumpling Dough
- In a medium bowl, mix the flour and salt. Pour the boiling water in gradually, stirring continuously with a fork to combine.
- Knead the mixture with your hands until a smooth dough forms. Flatten the dough slightly, drizzle olive oil over it, and press and fold the dough to incorporate the oil. Shape it back into a ball, cover the bowl with plastic wrap, and let the dough rest for 1 hour.
- Once rested, roll the dough out on a clean, flat surface to a thickness of 1/8 inch. Use a 3-inch round cookie cutter to cut out circles for the dumplings.
Meat Filling
- In a mixing bowl, stir together the hoisin sauce and cornstarch until smooth. Add the bok choy, shredded carrot, green onion, cilantro, and salt. Mix thoroughly to combine. Add the ground beef and blend well. Use a small ice cream scoop or your hands to shape the mixture into approximately 30 small meatballs.
Shaping the Dumplings
- Place a meatball in the center of a dough circle. Fold the edges of the dough up around the filling, crimping them together on one side. Turn the dumpling and crimp the edges on the other side, ensuring the filling is sealed completely. Gently flatten the base of the dumpling for stability. Repeat with the remaining dough and filling.
Steaming the Dumplings
- Line a bamboo steamer with cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, ensuring they do not touch each other.
- In a large pot or Dutch oven, bring water to a boil. Place the bamboo steamer over the boiling water, ensuring the dumplings are not in contact with the water. Cover the steamer and let the dumplings cook for 16–18 minutes.
- Serve the dumplings warm with the soy dipping sauce.
Soy Dipping Sauce
- Combine the rice vinegar and soy sauce in a small bowl. Garnish with chopped green onions if desired, and serve alongside the dumplings in individual dipping bowls.
