Chinese Beef Dumplings with Celery Recipe

Introduction

Chinese Beef Dumplings with Celery offer a delicious combination of savory ground beef and fresh, crunchy celery wrapped in delicate dumpling skins. Whether pan-fried, steamed, or boiled, these dumplings make a perfect appetizer or main dish that’s both comforting and flavorful.

Ingredients

• 1 lb. ground beef
• 1 ½ pounds Chinese celery, finely chopped
• 1 cup corn kernels, fresh or frozen
• 1 egg
• 2 tablespoons soy sauce
• 1 tablespoon Chinese cooking wine
• 1 tablespoon sesame oil (optional)
• ½ tablespoon salt
• 1 teaspoon granulated sugar
• 100 round dumpling wrappers

Instructions

1. Step 1: In a large mixing bowl, combine the ground beef, finely chopped Chinese celery, corn kernels, egg, soy sauce, Chinese cooking wine, sesame oil (if using), salt, and sugar. Mix thoroughly until all ingredients are fully combined.
2. Step 2: Place a spoonful of the filling in the center of a dumpling wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold it over to form a half-moon shape, enclosing the filling. Seal the edges by pleating with your finger or pinching together with a fork. Repeat with remaining wrappers and filling.
3. Step 3: Choose your cooking method:
   1. To pan-fry: Heat vegetable oil in a large skillet over medium heat. Add dumplings and cook for 2-3 minutes until the bottoms are crisp and golden. Pour in enough water to cover the dumplings halfway, cover, and steam for about 5 minutes until water evaporates.
   2. To steam: Bring water to a boil in a pot. Place dumplings in a steamer basket over the boiling water, cover, and steam for 15 to 20 minutes until tender.
   3. To boil: Bring two-thirds of a large pot filled with water to a boil. Add dumplings and cook until they float, then continue cooking for 2-3 more minutes.

Tips & Variations

• For extra flavor, add minced garlic or ginger to the filling mixture.
• Try substituting ground beef with ground pork or chicken for different tastes.
• If you can’t find Chinese celery, regular celery can be used but chop it finely for texture balance.
• Seal dumplings carefully to prevent filling from escaping during cooking.

Storage

Uncooked dumplings can be stored in the refrigerator for up to 2 days. For longer storage, freeze them on a tray first, then transfer to an airtight container or freezer bag; frozen dumplings keep well for up to 3 months. Cook dumplings straight from frozen—just add a couple of extra minutes to the cooking time. Leftover cooked dumplings can be refrigerated for 2 days and reheated by pan-frying or steaming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these dumplings ahead of time?

Yes, you can prepare dumplings in advance and store them uncooked in the fridge for up to 2 days or freeze for up to 3 months. Just be sure to freeze them on a tray before transferring to a container to prevent sticking.

What is the best way to cook dumplings to get a crispy bottom?

Pan-frying is ideal for crispy bottoms. Cook dumplings on medium heat with some oil until golden and crisp, then add water and cover to steam until cooked through.

Chinese Beef Dumplings with Celery Recipe

Print Recipe

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4.8 from 89 reviews

Chinese Beef Dumplings with Celery feature a savory blend of ground beef, fresh Chinese celery, and sweet corn, wrapped in delicate dumpling skins. These versatile dumplings can be pan-fried, steamed, or boiled, making them a perfect appetizer or meal that highlights authentic Chinese flavors with easy preparation.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: Approximately 100 dumplings 1x
• Category: Appetizer
• Method: Pan Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb. ground beef
• 1 ½ pounds Chinese celery, finely chopped
• 1 cup corn kernels, fresh or frozen
• 1 egg
• 2 tablespoons soy sauce
• 1 tablespoon Chinese cooking wine
• 1 tablespoon sesame oil (optional)
• ½ tablespoon salt
• 1 teaspoon granulated sugar
• 100 round dumpling wrappers

Instructions

1. Combine Ingredients: Add the ground beef, finely chopped Chinese celery, corn kernels, egg, soy sauce, Chinese cooking wine, sesame oil, salt, and sugar into a large mixing bowl. Mix thoroughly until all ingredients are fully combined and evenly distributed.
2. Fill Dumplings: Take a round dumpling wrapper and place a spoonful of the beef mixture in the center. Dip your finger in water and wet the edges of the wrapper to help seal.
3. Seal and Shape Dumplings: Fold the dumpling wrapper over the filling to create a half-moon shape. Seal the edges by pleating delicately with your finger or pressing firmly with a fork to ensure the filling stays inside during cooking. Repeat the process until all filling and wrappers are used.
4. Pan-Fry Cooking Method: Heat vegetable oil in a large skillet over medium heat. Place several dumplings in the skillet and fry for 2-3 minutes until the bottoms are crisp and golden brown. Add water to the skillet so that it comes halfway up the dumplings. Cover the skillet with a lid and steam the dumplings for about 5 minutes until the water is absorbed and dumplings are cooked through.
5. Steaming Option: Bring water to a boil in a pot. Place dumplings in a steamer basket positioned over the boiling water. Steam for 15 to 20 minutes or until the dumplings are tender and piping hot.
6. Boiling Option: Fill a large pot with two-thirds water and bring it to a boil. Gently add dumplings and cook until they float to the surface. Continue cooking for an additional 2-3 minutes to ensure filling is cooked.
7. Storage: Use remaining uncooked dumplings by storing them in the refrigerator for up to 2 days, or freeze them for up to 3 months, ensuring they are separated to avoid sticking.

Notes

• Using Chinese celery adds a unique flavor and crunch; regular celery can be substituted but flavor will differ slightly.
• Soy sauce can be adjusted to taste or substituted with low-sodium soy sauce for a healthier option.
• Adding sesame oil is optional but enhances the aroma and flavor of the filling.
• Cook dumplings in batches to avoid overcrowding and ensure even cooking.
• Dumpling wrappers can be found at most Asian grocery stores or can be homemade if preferred.
• Freeze uncooked dumplings on a tray before transferring to a bag to prevent them from sticking together.

Keywords: Chinese beef dumplings, beef and celery dumplings, pan-fried dumplings, steamed dumplings, boiled dumplings, Chinese appetizer, homemade dumplings