Beef and Cabbage Dumplings
Juicy beef and cabbage folded into tender wrappers, pan-fried until crisp on the bottom.
Dietary
Dairy free, Nut free, Halal
Allergens
Wheat, Soy, Sesame
These dumplings pack ground beef and finely chopped cabbage into a savory, garlicky filling wrapped in store-bought dumpling wrappers. Pan-frying then steaming gives them a crisp base and soft top, making them a satisfying appetizer or light meal served with a simple dipping sauce.
Ingredients
- 1 pound ground beef
- 2 cups cabbage, finely chopped
- 3 green onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 32 round dumpling wrappers
- 2 tablespoons vegetable oil, for frying
- 1/2 cup water, for steaming
- 1/4 cup soy sauce, for dipping
Method
-
In a large bowl, combine the ground beef, chopped cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly with your hands or a spoon until evenly blended.
-
Lay a dumpling wrapper flat on a clean surface and place about 1 tablespoon of filling in the center.
-
Moisten the edges of the wrapper with water, fold in half to form a half-moon shape, and pinch the edges tightly to seal, pleating if desired.
-
Repeat with the remaining wrappers and filling until you have 32 dumplings, keeping finished dumplings covered with a damp towel.
-
Heat 1 tablespoon of vegetable oil in a 9-inch nonstick skillet over medium-high heat. Arrange half of the dumplings in the skillet in a single layer and cook until golden brown on the bottom.
-
Carefully pour 1/4 cup water into the skillet and immediately cover with a lid. Steam until the water evaporates and the filling is cooked through.
-
Remove the lid and cook 1 to 2 minutes more to re-crisp the bottoms, then transfer to a plate. Repeat searing and steaming with the remaining oil, dumplings, and water.
-
Serve the dumplings hot with soy sauce for dipping.
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Beef and Cabbage Dumplings
These dumplings pack ground beef and finely chopped cabbage into a savory, garlicky filling wrapped in store-bought dumpling wrappers. Pan-frying then steaming gives them a crisp base and soft top, making them a satisfying appetizer or light meal served with a simple dipping sauce.
1 hr 32 dumplings 265 cal
Ingredients
- 1 pound ground beef
- 2 cups cabbage, finely chopped
- 3 green onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 32 round dumpling wrappers
- 2 tablespoons vegetable oil, for frying
- 1/2 cup water, for steaming
- 1/4 cup soy sauce, for dipping
Method
- 1
In a large bowl, combine the ground beef, chopped cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly with your hands or a spoon until evenly blended.
- 2
Lay a dumpling wrapper flat on a clean surface and place about 1 tablespoon of filling in the center.
- 3
Moisten the edges of the wrapper with water, fold in half to form a half-moon shape, and pinch the edges tightly to seal, pleating if desired.
- 4
Repeat with the remaining wrappers and filling until you have 32 dumplings, keeping finished dumplings covered with a damp towel.
- 5
Heat 1 tablespoon of vegetable oil in a 9-inch nonstick skillet over medium-high heat. Arrange half of the dumplings in the skillet in a single layer and cook until golden brown on the bottom.
- 6
Carefully pour 1/4 cup water into the skillet and immediately cover with a lid. Steam until the water evaporates and the filling is cooked through.
- 7
Remove the lid and cook 1 to 2 minutes more to re-crisp the bottoms, then transfer to a plate. Repeat searing and steaming with the remaining oil, dumplings, and water.
- 8
Serve the dumplings hot with soy sauce for dipping.
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