Name: Chinese Beef Dumplings with Celery Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
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

Jump to 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.

On a white speckled plate, there are about eight crescent-shaped dumplings arranged in a loose circle, with one dumpling showing a golden brown crispy bottom layer facing the camera, adding contrast to the smooth, pale dough tops. Thin, bright green slices of scallions are scattered on and around the dumplings, adding a fresh color highlight. In the center of the plate is a round white cup filled with a dark soy-based dipping sauce, which reflects some light and also has tiny pieces of green onion floating inside. The background has a white marbled texture with a glimpse of beige cloth and a blurred bowl filled with more food just out of focus. photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
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

The image shows several pan-fried dumplings arranged closely on a white plate with small black speckles. Each dumpling has a pale, slightly translucent dough wrapper with delicate pleats forming ridges on top, some with a golden brown, crispy side that indicates pan-frying. Visible inside the edges, the filling casts a slight greenish hue through the wrapper. Thin slices of green onion are scattered around the dumplings, adding freshness and a pop of green color. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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.