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Home » RECIPE » Dinner » Beef » Beef Dumplings, 3 ways

Beef Dumplings, 3 ways

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By: Shinee Published: 10/27/2020Updated: 6/08/2021

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Learn to make beef dumplings 3 different ways: steamed, pan fried, and boiled. I also show you how to wrap beautiful dumplings in 3 easy methods.

Beef dumplings are one of traditional Mongolian foods. And surprisingly, it’s not just a popular dish in Mongolia.

As it turns out, a lot of countries have a variation of beef dumplings.

Table of Contents

  • Different dumplings from around the world:
  • Make Ahead Dumplings:
  • How to Make Beef Dumplings:
  • How to Cook Beef Dumplings:
  • Beef Dumplings

Different dumplings from around the world:

  • Mongolia has buuz and bansh (mini version), steamed dumplings often filled with mutton.
  • Russia has pelmeni, boiled dumplings filled with chicken or beef.
  • China has potstickers, pan fried dumplings with mixture of meat and vegetables.
  • Japan has gyoza, pan fried dumplings with mixture of meat and vegetables.
  • Korea has mandu, also pan fried dumplings with mixture of meat and vegetables.
  • Nepal has momo, and so on…

Today, I’m showing you Mongolian steamed dumplings, Russian boiled dumplings, and Chinese pan fried dumplings, all from my personal experience.

I also included a video tutorial on how to wrap dumplings 3 different ways, so you too can recreate these beauties at home!

Make Ahead Dumplings:

Dumplings are a perfect make-ahead freezer meal!

Every few months, I make a big batch of dumplings and freeze them for later. Whenever I’m in rush, or busy, I can just grab a few of the dumplings and cook without any effort. It’s one of my freezer staples for sure! And my kids absolutely love these!

It may seem tedious and time-consuming process, but I assure you it’s fun to make and you’ll have delicious on-demand dumplings stashed in the freezer!

Tip

Call your friends and make a dumpling party! Not only will you have a great time, but you’ll also end up with lots of dumplings for the future!

How to Make Beef Dumplings:

We’re making everything from scratch here.

  • The dough is so soft and easy to work with. I usually use my stand mixer, but it’s totally not required. You can do it in a bowl and with your hand!
  • Beef filling is also quite customizable. I keep it pretty simple, but you can totally add vegetables, like napa cabbage, carrots, spinach…

Tip

Dough: Don’t add all the water at once. You may not need it all. Instead add little at a time, until the dough is soft and not too sticky.

Or you can use store-bought potsticker wraps. It makes the process much faster. (But my kids prefer homemade wrap over store-bought wraps.)

Tip

Adding water makes the filling soft and juicy!

Feel free to add any vegetables in the meat mixture. My favorites: napa cabbage, carrots, spinach.

How to Cook Beef Dumplings:

There’re 3 different ways to cook dumplings: steam, pan-fry and boil. And here’s how…

Steamed Dumplings

To steam dumplings, you’ll need a big steamer pot. Mine has 2 tiers, which is super convenient to cook lots of dumplings at one.

  1. Bring pot of water to a boil
  2. Arrange the dumplings on lightly sprayed steamer baskets.
  3. Place over boiling water, cover and steam for about 15 minutes for small dumplings, and 25 minutes for big frozen dumplings.
  4. Off heat, carefully remove the lid and fan with plate.

Pan Fried Dumplings

  1. Heat a nonstick skillet over medium high heat.
  2. Add oil and then arrange fresh or frozen dumplings in one layer.
  3. Fry until the bottom of the dumplings are golden, about 2 minutes.
  4. Then carefully add water into the skillet, cover and cook for about 15 minutes, or until cooked through.

Boiled Dumplings

You can boil dumplings in a seasoned water, or in a broth.

  1. Bring a pot of water/broth to a boil.
  2. Add fresh or frozen dumplings in.
  3. Cook for 10-15 minutes, stirring occasionally.
  4. Once the dumplings float to the top, they’re cooked. Serve with butter and/or sour cream.

Beef Dumplings

One dish- three meals from different cultures. Delicious, filling and versatile!
5 from 4 votes
serves: 11 servings
Prep: 1 hour 30 minutes
Cook: 20 minutes
Total : 2 hours
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Ingredients

For dough wrap:

  • 5 cups (625g) all-purpose flour
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk (Note 1)
  • ½ cup water (Note 2)

For beef filling:

  • 2 lbs (1kg) ground beef (Note 3)
  • 1/4 cup minced yellow onion
  • 4 garlic cloves grated
  • 1/2 cup water
  • 3 teaspoons coarse kosher salt
  • 2 teaspoons garlic powder
  • 1 teaspoon coriander seed optional
  • 1 handful fresh cilantro finely chopped, optional

Russian Pelmeni:

  • 1-2 tablespoons butter
  • Sour cream

Chinese Potstickers:

  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce low sodium is the best
  • 1 tablespoon rice vinegar
  • ½ tablespoon sesame oil
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • To make the dough wrap, in a mixing bowl with dough hook attachment, mix together flour, salt, egg, and milk on low speed. Once the mixture is mostly combined, add half of the water.
  • Knead the dough until elastic ball forms for about 5-7 minutes, add remaining water as needed. (TIP: You want the dough to be nice and soft.)
  • Cover the dough with plastic wrap and let it rest while you prepare the filling, or for up to 1 hour.
  • To make the beef filling, in a medium mixing bowl, add beef, garlic and onion.
  • Stir in salt, garlic powder and coriander seed, if using, in water. And add it to the meat mixture. Mix everything well.
  • To shape the dumplings, knead the dough and cut a piece of of it. Roll it into a thin circle on a floured surface. Using a 2.5-inch round cookie cutter, cut out round dough wraps. If the dough is sticky, don't hesitate to use flour. (But the dough should be excessively sticky.)
  • Place about 1/2 tablespoon of beef filling on each round. (TIP: I use a medium cookie scoop to portion out the beef. About 1/2 scoop per 2.5-inch wrap.)
  • Pinch the edges together to create the desired shape. (Watch the video above for demonstration.)
  • Place the dumplings on a baking sheet lined with floured wax/parchment paper or silicone mat.
  • Continue making dumplings until you run out of beef filling and dough. When the baking sheet is filled, place it in a freezer for at least 3 hours, or until dumplings are frozen completely. Once the dumplings are frozen, transfer them into freezer bags and immediately put it back into freezer.

COOKING DIRECTIONS

    1. Boiled Russian pelmeni:

    • In a large pot, add a quart of water, couple of bay leaves, a few black peppercorns, and salt. Bring water to a rolling boil. (Alternatively, you can use beef or chicken stock.)
    • Add dumplings and cook for 10-15 minutes, stirring occasionally, or until dumpling float to the top and cooked through. Serve with butter and sour cream.

    2. Steamed Mongolian buuz:

    • In a large steamer pot, bring about 3-inch deep water to a boil.
    • Lightly spray non-stick spray on steamer baskets and arrange dumplings in one layer. Place the filled steamers over boiling water.
    • Cover and cook for 15 minutes. Once cooked, transfer the steamer to a counter, uncover and fan the dumplings with a plate. Serve steamed dumplings with a side of vegetables or salad of your choice.

    3. Pan-Fried Chinese Potstickers

    • Heat a nonstick skillet over medium high heat and add olive oil.
    • Once the oil is hot, add dumplings in one layer. Sear the dumplings for about 2 minutes, or until the bottoms are golden brown.
    • Add ¼ cup of water into the skillet and reduce the heat to medium low. Cover the skillet and cook for about 10 minutes, or until the dumplings are cooked through.
    • To make the dipping sauce, mix together soy sauce, rice vinegar and sesame oil. And serve with pan-fried beef dumplings.

    Tips & Notes:

    Yields: About 115 mini dumplings. Serving size: 10 dumplings
    Note 1: Any kind of milk will work. I usually use whole or 2% milk, but you can even use water instead.
    Note 2: Depending on the humidity and flour, you may need more or less water. Therefore, add the water little by little until the dough is nice and soft.
    Note 3: I prefer lean ground beef, but you can use any kind of ground beef. Even ground chicken or turkey would work.
    Note 4: You can cook fresh dumplings right away without freezing. Simply follow the directions, no adjustments needed.

    Nutrition Facts:

    Serving: 10dumplings Calories: 441kcal (22%) Carbohydrates: 46g (15%) Protein: 21g (42%) Fat: 18g (28%) Saturated Fat: 7g (44%) Cholesterol: 76mg (25%) Sodium: 919mg (40%) Potassium: 334mg (10%) Fiber: 2g (8%) Sugar: 1g (1%) Vitamin A: 70IU (1%) Vitamin C: 1mg (1%) Calcium: 54mg (5%) Iron: 4mg (22%)
    * Disclaimer: All nutrition information are estimates only. Read full disclosure here.
    Author: Shinee
    Course:Main Course
    Cuisine:Chinese
    Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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    1. ibrahim says

      Posted on 3 April 2022 at 3:00 pm

      Thank you for this recipe. I couldn’t understand about meat. Didn’t you cook meat before put in dough? Are they cooking together meat and dough in pan fried style? Or İs meat cooking pan fried style in a 2 minute? Sorry:))

      Reply
      • Shinee says

        Posted on 7 April 2022 at 9:05 pm

        Hi, Ibrahim! No, I don’t pre-cook the meat. Yes, they’re cooking from raw in pan fried style. Directions say to cook for 2 minutes to brown the bottom, then the next step is to add a little water, cover and cook for 10 more minutes.

        Reply
    2. Shan says

      Posted on 12 November 2021 at 9:30 pm

      Great recipes, I’m about to try them thank you

      Reply
      • Shinee says

        Posted on 19 November 2021 at 9:42 pm

        Thanks, Shan. Hope you enjoyed it!

        Reply
    3. Hannah says

      Posted on 11 July 2021 at 8:57 am

      5 stars
      These are great! 😀

      Reply
      • Shinee says

        Posted on 20 July 2021 at 4:35 pm

        Thank you!! So glad you liked it, Hannah!

        Reply
    4. Angelika Fedakova says

      Posted on 27 February 2021 at 6:35 am

      5 stars
      This dumbling are so easy to make and so delicious 🙂 great recipe <3

      Reply
      • Shinee says

        Posted on 2 March 2021 at 11:12 am

        Yay, so happy you like the recipe. Thanks for the feedback, Angelika!

        Reply
    5. Jenna Baker says

      Posted on 10 May 2020 at 9:55 am

      Tonight is my parents 23rd wedding anniversary as well as mother’s day. I want to make this special for them! If I prepare the dumplings can I cook them right away with no freezer time, or do they have to be put in the freezer? 

      Reply
      • Shinee says

        Posted on 10 May 2020 at 10:04 am

        Hi, Jenna. What a special day you’re having!!! Yes, you can totally cook these dumplings fresh. No need to adjust cook time or anything. Happy Anniversary to your parents!!!

        Reply
    6. Blue says

      Posted on 30 April 2020 at 6:34 pm

      5 stars
      I want to say thank you for the recipe <3

      Reply
      • Shinee says

        Posted on 30 April 2020 at 8:05 pm

        You’re very welcome, Blue!

        Reply
    7. Cheryl says

      Posted on 1 January 2020 at 12:22 pm

      Hi Shinee,

      Which seasoning salt do you use for the beef dumplings? Thanks and best regards. Cheryl

      Reply
      • Shinee says

        Posted on 2 January 2020 at 1:18 pm

        Hi, Cheryl. I’ve used Lawry’s seasoned salt, but honestly, you can use any kind of salt and seasonings you like. Hope you’ll give it a try. 🙂 Let me know how they turned out.

        Reply
    8. Michelle says

      Posted on 1 March 2019 at 6:47 am

      How long will they stay good frozen for? 🙂

      Reply
      • Shinee says

        Posted on 1 March 2019 at 6:57 am

        Hi, Michelle. They can last in the freezer for a few months. 3-4 months in ziplock bag, or more if you vacuum seal them.

        Reply
        • Michelle says

          Posted on 1 March 2019 at 7:40 am

          Thank you so much!! <3

          Reply
    9. Onon says

      Posted on 8 November 2018 at 11:50 am

      Sain bn uu? Ingeed Mongol emegtein hutuldug site ruu orchino gj tusuulsungui yamar goyo-n. Bi oroi hoolondoo buuz yumuu bansh hiiyedee, tegd mgl argaas uur yaj hiivel zugeer ve gd search hiij bgaad site ruu chini orchood unshij bsan chini Mongol gd l garaad irlee . Goyo goyo recipe-dtei goyo site bn, tegj bgaad recipe-dees ni hiij uzee :).

      Reply
      • Shinee says

        Posted on 8 November 2018 at 3:42 pm

        Sain, sain bn uu, Onon? Mash ih bayarlalaa, jornuud maani taalagdana gej naidaj bn. 😉

        Reply
    10. Brooke Frazier says

      Posted on 30 September 2018 at 7:08 pm

      Thank you!!! I’ll try alpine touch is a seasoning salt from here in montana sooooo goood on every thing!

      Reply
      • Shinee says

        Posted on 1 October 2018 at 9:16 am

        Sounds great. Let me know how they turn out. Hope you’ll love them!

        Reply
      • Christy Eliassen says

        Posted on 1 July 2021 at 3:14 pm

        How did the Alpine turn out?

        Reply
    11. Brooke Frazier says

      Posted on 30 September 2018 at 6:50 pm

      And the seasoned salt? Like garlic or onion salt?

      Reply
      • Shinee says

        Posted on 30 September 2018 at 7:07 pm

        Oops, sorry. Seasoned salt is like pre-seasoned salt that has different blend of seasonings. You can substitute with just 1/2 teaspoon salt though and add your favorite seasonings.

        Reply
    12. Brooke says

      Posted on 30 September 2018 at 6:19 pm

      What is seasoned salt? and if I were to incorporate some veggies what would you suggest? I’m trying to stick more veggies in every where I can. Im not a big fan of cabbage but I think in this instance it’d work a bit.

      Reply
      • Shinee says

        Posted on 30 September 2018 at 6:49 pm

        Hi, Brooke. Veggies are great idea. I don’t think I’d like cabbage in this. But I think shredded carrots, broccoli, spinach would be good.

        Reply
    13. Sarah says

      Posted on 6 August 2018 at 9:28 pm

      Which way of cooking them tastes best?

      Reply
      • Shinee says

        Posted on 7 August 2018 at 10:26 am

        Hey, Sarah. That’s a tough question. I love all of the cooking method. It just depends what I’m craving at the moment, and how much time I have. But boiling method is the quickest, so I mostly boil mine.

        Reply
    14. Tessa Collins says

      Posted on 11 January 2018 at 9:00 am

      You don’t start cooking them from frozen do you? You let them thaw first?

      Reply
      • Shinee says

        Posted on 11 January 2018 at 9:07 am

        Hi, Tessa. You can cook them straight from the freezer. No need to thaw them. Hope you’ll enjoy!

        Reply
    15. Chloe says

      Posted on 8 August 2017 at 3:05 pm

      A couple of questions:
      How many do you consider a serving size?
      How well do these freeze for later?
      Thanks!

      Reply
      • Shinee says

        Posted on 9 August 2017 at 1:48 pm

        Hi, Chloe. I would say about 10 dumplings per serving. These dumplings freeze beautifully. My recipe makes a big batch, and I always freeze them, as we don’t eat them all. And you don’t need thaw them before cooking.

        Reply
    16. Camille says

      Posted on 28 February 2014 at 11:18 pm

      These look amazing! How long did this whole process take?

      Reply
      • Shinee says

        Posted on 1 March 2014 at 8:40 am

        Thank you, Camille! It usually takes me about 2 hours to actually make the dumplings, and about 15-20to prep the dough and filling. I usually prepare everything and sit down in front of a TV and watch a movie while doing it. 🙂

        Reply
    17. badamaa says

      Posted on 27 February 2014 at 6:43 pm

      ene harin meddeg hool bn kkk. cilantro hiiheer amt ni hurts bolohgui yu? bi ihevchlen baitsaa, luuvan, broccoli, spinach zereg nogoonuud hiidgiin.

      Reply
      • Shinee says

        Posted on 27 February 2014 at 9:26 pm

        Hehe harin tehh, banshind ih durtai bolohoor bas huvaaltsii gej bodood. Cilantro hiiheer estoi goe bolj bn lee. Nuhur bid 2t ih taalagdsan. 🙂

        Reply

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