Chinese-style Beef Dumplings

Ingredients

In this adaptation, we replace the traditional phyllo pastry used in Kreatopita with a delicate dumpling wrapper commonly found in Chinese cuisine. The filling is also modified to incorporate Chinese spices and herbs, giving the dish a distinct Chinese flavor profile. We alse have the original recipe for Kreatopita, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Chinese five-spice powder
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 30 dumpling wrappers 30 dumpling wrappers
• Water, for sealing the dumplings Water, for sealing the dumplings
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 22g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, minced garlic, grated ginger, chopped green onions, soy sauce, oyster sauce, sesame oil, Chinese five-spice powder, white pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a dumpling wrapper and place a spoonful of the beef filling in the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half, sealing the edges tightly by pressing them together. Repeat with the remaining wrappers and filling.
3. 3.
   Heat a large non-stick pan over medium heat and add a drizzle of vegetable oil. Place the dumplings in the pan, ensuring they are not touching each other. Cook for 2-3 minutes, or until the bottoms are golden brown.
4. 4.
   Pour enough water into the pan to cover the bottom by about 1/4 inch. Cover the pan with a lid and steam the dumplings for 8-10 minutes, or until the filling is cooked through.
5. 5.
   Remove the lid and continue cooking for an additional 1-2 minutes, or until the bottoms of the dumplings become crispy.
6. 6.
   Serve the Chinese-style beef dumplings hot, with your favorite dipping sauce.

Treat your ingredients with care...

• Dumpling wrappers — Make sure to keep the wrappers covered with a damp cloth while working with them to prevent them from drying out.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• To achieve a crispy texture, you can pan-fry the dumplings for an additional 1-2 minutes after steaming.
• Serve the dumplings with a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil for an extra burst of flavor.
• Feel free to customize the filling by adding vegetables like finely chopped cabbage or mushrooms for added texture and nutrition.
• If you prefer a spicier kick, add a few drops of chili oil or Sriracha sauce to the filling mixture.
• Make a large batch of dumplings and freeze the uncooked ones for later use. Just place them on a baking sheet lined with parchment paper and freeze until firm, then transfer to a freezer bag.

Serving advice

Serve the Chinese-style beef dumplings as an appetizer or as part of a main course. They pair well with a side of steamed rice or stir-fried vegetables.

Presentation advice

Arrange the dumplings on a serving platter, garnished with thinly sliced green onions and a sprinkle of sesame seeds. Serve them with a small bowl of dipping sauce on the side for an attractive and appetizing presentation.