Spicy Beef Dumplings with Chili Oil
Spicy Beef Dumplings with Chili Oil
Ingredients
For the Homemade Chili Oil
- 1 cup neutral oil, such as canola or grapeseed
- 1/4 cup dried red chili flakes
- 1 tablespoon Sichuan peppercorns
- 2 star anise
- 1 bay leaf
- 1 cinnamon stick, 2-inch piece
- 3 cloves garlic, sliced
- 3 slices fresh ginger
- 1/2 teaspoon salt
For the Dumpling Filling
- 1 pound lean ground beef
- 1 1/2 cups napa cabbage, finely chopped
- 1/4 cup scallions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For the Dumplings
- 1 package round dumpling wrappers, about 50 count
- water, as needed, for sealing
For Serving and Garnish
- 2 tablespoons soy sauce, for dipping
- 1 tablespoon rice vinegar, for dipping
- 1 teaspoon sesame oil, for dipping
- 2 tablespoons scallions, thinly sliced, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- 1
Prepare the Homemade Chili Oil: In a small saucepan, combine the neutral oil, dried red chili flakes, Sichuan peppercorns, star anise, bay leaf, cinnamon stick, sliced garlic, and ginger slices. Heat over medium-low heat until the oil begins to gently simmer and the aromatics are fragrant, about 10-15 minutes. Do not let it boil vigorously or burn. Remove from heat, stir in the salt, and let it cool completely. Once cool, strain the oil through a fine-mesh sieve, discarding the solids. Store in an airtight container.
⏱️ 20 min
- 2
Prepare the Dumpling Filling: In a large bowl, combine the ground beef, finely chopped napa cabbage, sliced scallions, grated fresh ginger, minced garlic, soy sauce, sesame oil, rice vinegar, white pepper, and cornstarch. Mix thoroughly with your hands until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 10 min
- 3
Assemble the Dumplings: Have a small bowl of water ready. Take one dumpling wrapper and place about 1 tablespoon of filling in the center. Dip your finger in water and moisten half of the wrapper's edge. Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges together to seal, creating small pleats along the sealed edge for a decorative and secure closure. Repeat with the remaining filling and wrappers.
⏱️ 15 min
- 4
Cook the Dumplings (Steaming Method): Arrange dumplings in a single layer in a steamer basket lined with parchment paper or cabbage leaves, ensuring they don't touch. Bring water to a boil in a pot or wok, then place the steamer basket over the boiling water. Cover and steam for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through. Cook in batches if necessary.
⏱️ 10 min
- 5
Cook the Dumplings (Pan-Frying Method - optional): Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium-high heat. Place dumplings in a single layer, flat side down, and cook for 2-3 minutes until the bottoms are golden brown. Add 1/2 cup of water to the skillet, immediately cover with a lid, and steam for 5-7 minutes, or until the water has evaporated and the filling is cooked through. Remove lid and cook for another minute to crisp the bottoms.
⏱️ 10 min
- 6
Prepare Dipping Sauce and Serve: In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil for dipping. Arrange the cooked dumplings on a serving platter. Drizzle generously with the homemade chili oil, or serve it on the side for individual preference. Garnish with sliced scallions and toasted sesame seeds. Serve immediately with the dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Beef Dumplings with Chili Oil
Ingredients
For the Homemade Chili Oil
- 1 cup neutral oil, such as canola or grapeseed
- 1/4 cup dried red chili flakes
- 1 tablespoon Sichuan peppercorns
- 2 star anise
- 1 bay leaf
- 1 cinnamon stick, 2-inch piece
- 3 cloves garlic, sliced
- 3 slices fresh ginger
- 1/2 teaspoon salt
For the Dumpling Filling
- 1 pound lean ground beef
- 1 1/2 cups napa cabbage, finely chopped
- 1/4 cup scallions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For the Dumplings
- 1 package round dumpling wrappers, about 50 count
- water, as needed, for sealing
For Serving and Garnish
- 2 tablespoons soy sauce, for dipping
- 1 tablespoon rice vinegar, for dipping
- 1 teaspoon sesame oil, for dipping
- 2 tablespoons scallions, thinly sliced, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- 1
Prepare the Homemade Chili Oil: In a small saucepan, combine the neutral oil, dried red chili flakes, Sichuan peppercorns, star anise, bay leaf, cinnamon stick, sliced garlic, and ginger slices. Heat over medium-low heat until the oil begins to gently simmer and the aromatics are fragrant, about 10-15 minutes. Do not let it boil vigorously or burn. Remove from heat, stir in the salt, and let it cool completely. Once cool, strain the oil through a fine-mesh sieve, discarding the solids. Store in an airtight container.
⏱️ 20 min - 2
Prepare the Dumpling Filling: In a large bowl, combine the ground beef, finely chopped napa cabbage, sliced scallions, grated fresh ginger, minced garlic, soy sauce, sesame oil, rice vinegar, white pepper, and cornstarch. Mix thoroughly with your hands until all ingredients are well combined and the mixture is slightly sticky.
⏱️ 10 min - 3
Assemble the Dumplings: Have a small bowl of water ready. Take one dumpling wrapper and place about 1 tablespoon of filling in the center. Dip your finger in water and moisten half of the wrapper's edge. Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges together to seal, creating small pleats along the sealed edge for a decorative and secure closure. Repeat with the remaining filling and wrappers.
⏱️ 15 min - 4
Cook the Dumplings (Steaming Method): Arrange dumplings in a single layer in a steamer basket lined with parchment paper or cabbage leaves, ensuring they don't touch. Bring water to a boil in a pot or wok, then place the steamer basket over the boiling water. Cover and steam for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through. Cook in batches if necessary.
⏱️ 10 min - 5
Cook the Dumplings (Pan-Frying Method - optional): Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium-high heat. Place dumplings in a single layer, flat side down, and cook for 2-3 minutes until the bottoms are golden brown. Add 1/2 cup of water to the skillet, immediately cover with a lid, and steam for 5-7 minutes, or until the water has evaporated and the filling is cooked through. Remove lid and cook for another minute to crisp the bottoms.
⏱️ 10 min - 6
Prepare Dipping Sauce and Serve: In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil for dipping. Arrange the cooked dumplings on a serving platter. Drizzle generously with the homemade chili oil, or serve it on the side for individual preference. Garnish with sliced scallions and toasted sesame seeds. Serve immediately with the dipping sauce.
⏱️ 5 min