Pan-fried beef dumplings
Juicy ginger and scallion beef dumplings with crispy golden bottoms and a tangy dipping sauce, and extras freeze for later.
- 85 min total
- 70 min hands-on
- A little more hands-on
- Serves 4
- About $2.95 a serving
- 670 calories
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 2 cups napa cabbage, finely chopped
- 1 lb 85/15 ground beef
- 4 stalks green onions, finely sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 48 wonton wrappers
- 1 tsp chili garlic sauce
From your pantry
- ½ tsp salt
- ⅓ cup soy sauce, divided
- ¼ tsp black pepper
- 3 tbsp vegetable oil, divided
- ¾ cup water, divided
- 1 tbsp rice vinegar
Each serving has about 670 calories, 33 g protein, 60 g carbs and 32 g fat, and costs about $2.95 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No 85/15 ground beef? 90/10 ground beef works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Toss the cabbage with the salt in a bowl and let it sit 10 minutes. Squeeze it hard in a clean towel to wring out the water.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Timer: 10 min
Dolly’s tip: Wet cabbage makes soggy dumplings that tear. Squeeze until almost nothing drips.Mix the beef, cabbage, green onions, garlic, ginger, 2 tablespoons soy sauce, sesame oil and pepper in a bowl with your hands until sticky.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Set a wrapper in your palm, put about 1 tablespoon of filling in the middle, wet the edges with a fingertip of water, and fold it into a triangle, pressing out the air as you seal.
Dolly’s tip: Keep the stack under a damp towel so the wrappers don’t dry out. Imperfect folds taste exactly the same.Stir the remaining 3 tablespoons soy sauce, the vinegar and chili garlic sauce together for dipping.
Heat 1 tablespoon oil in a large nonstick with a lid over medium. Set in as many dumplings as fit without touching, flat side down, and cook 2 minutes, until the bottoms are .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 2 min
Pour in ¼ cup water, cover right away, and steam 5 to 6 minutes, until the water is gone and the filling of a cut one is 160°F in the middle.
Medium heatTimer: 5 min 30 sec
Dolly’s tip: Stand back when the water hits the hot pan. It spits for a second.Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Uncover and cook 1 minute more to crisp the bottoms again, then move them to a plate. Repeat with the rest, wiping the pan and adding oil as needed.
Medium heatTimer: 1 min
Serve hot with the dipping sauce.
Dolly’s tip: To freeze, set uncooked dumplings on a tray in the freezer, then bag them. Cook from frozen with 2 extra minutes of steaming.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
