How to Make Beef Dumplings (Potstickers)

5 from 8 votes

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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.

Meat 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!


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!

Beef Dumpling Recipe Ingredients

  • All purpose flour – works perfectly to make nice and soft dumpling wraps.
  • Egg – adds richness and softness to the dough.
  • Milk – also makes the dough rich, but you may substitute water.
  • Ground beef – I like to use lean ground beef (90/10), but 80-20 ground beef is totally fine. You can also use a combination of beef and pork, or even ground turkey or chicken as well!
  • Onion – You may omit onion, but it adds great flavor.
  • Seasoning – Feel free to use any seasoning that you enjoy!

How to Make Beef Dumplings:

We’re making everything from scratch here.

  1. 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!
  2. Beef filling is also quite customizable. I keep it pretty simple, but you can totally add vegetables, like napa cabbage, carrots, spinach…


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.)


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 Dumplings

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

How to steam 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.

How to cook Dumplings in Pan

  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.

How to boil 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.

How to store Beef Potstickers

  • Store cooked potstickers in an airtight container in the refrigerator for up to 3 days.
  • To freeze uncooked potstickers: arrange the dumplings in a single layer on a baking sheet lined with parchment paper. Freeze for at least 1 hour, or until fully frozen, then place in a freezer bag and freeze for up to 3 months.
  • Cook frozen dumplings. No need to thaw them!

How to serve Beef Pot Stickers

Serve the beef dumplings with soy sauce, or sour cream, or any dipping sauce you love. The following salads are also great with potstickers:

Beef Potsticker FAQ

How long to steam dumplings?

Steam the dumplings, fresh and frozen, for 15 minutes.

How long to boil dumplings?

Boil the dumplings for 10-15 minutes, stirring occasionally, or until dumpling float to the top and cooked through.

More Favorites from Sweet & Savory

5 from 8 votes

Beef Dumplings

One dish- three meals from different cultures. Delicious, filling and versatile!
Prep: 1 hour 30 minutes
Cook: 20 minutes
Total: 2 hours
Servings: 11 servings
Yields: About 115 mini dumplings


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


  • 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.


    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.


    Servings: 10 dumplings
    Calories: 441kcal
    Carbohydrates: 46g
    Protein: 21g
    Fat: 18g
    Sugar: 1g
    Sodium: 919mg
    Course: Main Course
    Cuisine: Chinese

    Hi, I’m Shinee!

    Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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      1. 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.

    1. 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 :).

      1. 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.

    2. 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.

      1. 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.

      1. 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.

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

      1. 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.

      1. 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. 🙂

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

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

        1. 5 stars
          HI! umm… I had a quick question I barely cook and saw that there was two types of garlic and I really don’t know what I’m doing and I don’t have garlic powder and was wondering if I needed it PLEASE HELP!

          1. Hi, Marika! Thanks for reaching out. If you don’t have garlic powder, you may omit it. You can season the filling with any spices you have on hand and you like.