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Traditional Chinese Dumplings

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These traditional Chinese dumplings are a homemade classic, filled with savory minced beef, crunchy cabbage, and fragrant aromatics like garlic and ginger. They’re comforting, flavorful, and incredibly satisfying whether steamed, boiled, or pan-fried. Perfect for family dinners, gatherings, or weekend cooking projects, these dumplings bring the taste of homemade Chinese cuisine to your kitchen. The dough is soft and easy to work with, and the filling is simple yet deeply savory. You can make a big batch, enjoy some fresh, and freeze the rest for later.

Ingredients

Scale

For the Dumpling Dough:

  • 2½ cups all-purpose flour
  • ¾ cup warm water
  • A pinch of salt

For the Filling:

  • 300g minced beef (instead of pork)
  • 1 cup finely chopped napa cabbage
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon ground white pepper

Instructions

  1. Prepare the Dough:
    – In a large mixing bowl, combine flour and a pinch of salt.
    – Slowly pour in warm water while stirring with chopsticks or a wooden spoon.
    – Once a rough dough forms, knead it on a clean surface for 8–10 minutes until smooth and elastic.
    – Cover with a damp cloth and let it rest at room temperature for 30–40 minutes.
  2. Make the Filling:
    – In a separate bowl, combine minced beef, chopped napa cabbage, green onions, garlic, and ginger.
    – Add soy sauce, sesame oil, salt, sugar, and white pepper.
    – Mix thoroughly by hand until well combined.
    – Cover and set aside.
  3. Form the Wrappers:
    – Divide the dough into 4 equal parts.
    – Roll each part into a log, then cut into small pieces (walnut-sized).
    – Flatten each piece and roll into thin 3-inch circles.
    – Lightly flour each wrapper and keep covered.
  4. Assemble the Dumplings:
    – Place 1 teaspoon of filling in the center of each wrapper.
    – Fold into a half-moon and pinch the edges to seal securely.
    – Optionally pleat the edges for a traditional finish.
    – Arrange sealed dumplings on a floured surface or tray.
  5. Cook the Dumplings (choose a method):
    – To Steam:
    Place dumplings in a parchment-lined steamer. Steam over boiling water for 10–12 minutes.
    – To Boil:
    Drop dumplings into boiling water. When they float, cook 2–3 more minutes. Remove with a slotted spoon.
    – To Pan-Fry:
    Heat 1 tablespoon oil in a nonstick pan. Fry dumplings until golden brown. Add ¼ cup water, cover, and steam for 5–6 minutes. Uncover and crisp the bottoms for 1–2 more minutes.

Notes

Replace “pork” with minced beef (already adjusted)

This recipe is freezer-friendly – freeze dumplings individually before storing in bags

To prevent sticking, keep wrappers and formed dumplings lightly floured

Adjust seasoning to taste – more ginger or garlic adds stronger flavor

Find it online: https://quickrecipetricks.com/traditional-chinese-dumplings/