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Chinese Beef Dumplings with Celery 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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/chinese-beef-dumplings-with-celery-recipe/