Easy Homemade Asian Beef Dumplings

Do you like Dumplings and is the only time you eat them when you go out to a restaurant?

I have some news for you.

I, too, used to eat dumplings only at the restaurant. But did you know you can make them at home with just a few ingredients? and no, you don't need to find an Asian store to get the stuff. The ingredients for this recipe can likely be found in your pantry.

I grew up in Southeast Asia, specifically the Philippines. Although dumplings didn't originate in the Philippines, we have our own version called Siomai or Siu mai/ Shumai in Chinese. It's typically made with a filling of ground pork and shrimp, wrapped in a thin layer of dough and steamed until cooked through. I used to eat Siomai after class with my friends, and it was one of the best snacks or dinner I always craved. In the Philippines, rice is our staple food; we eat it with everything, and it pairs perfectly with dumplings.

Since I don't like pork and this blog is titled "Beef Dumplings" we will be using beef. However, feel free to use any ground meat you have in your fridge. Dumplings are one of the most versatile foods. You can fill the dumpling wrapper with different types of meat or vegetables, and it will still taste great as long as the flavor is spot on.

Kitchen tools/ equipment:

• Mixing bowl

• Silicone spatula

• Bamboo steamer/steamer (If you have no steamer, you can use a foil by forming it like a ball, put it on the skillet with water and use the plate like a steamer)

  

  
  

Let's get started with the ingredients for this recipe.

Ingredients:

• 1 lb. ground chuck beef (Chuck meat is fatty makes it the best option for making dumplings)

• 2 medium carrots, grated

• 4 green onions, minced

• 4 cloves of garlic, minced

• 4 tablespoons soy sauce

• 2 tablespoons brown sugar

• 1/2 cup parsley, minced

• 2 teaspoons ginger, grated

• 2 tablespoons sesame oil or olive oil

• 2 teaspoon salt

• 1 large egg

• 40 pcs. homemade dumpling wrapper or store bought (You can find it in the vegan isle, refrigerator section)

Procedure:

1. Put all the ingredients in a large kitchen bowl, except the dumpling wrapper. Mix it well using silicone spatula or by hand with kitchen gloves. Once everything is combined, cover it with a plastic wrap and put it in the fridge to marinate.

   

2. Prepare you dumpling wrapper by separating each wrapper and get a small bowl and fill it with fresh water.

3. Take one dumpling wrapper and put it in your left hand, dip your finger in the bowl of water to moisten the half of the wrapper edges.

4. Place a tablespoon of filling in the middle.

   

5. Fold the wrapper in half.

6. Start closing the dumpling by pinching the edge of the wrapper from left side to right, Take the side of the wrapper facing away from you, and pleat it towards the corner you've sealed. (It doesn't need to be perfect, just make sure it is airtight).

   

7. Continue pleating until you've reached the end. Again, make sure dumplings are airtight.

   

8. Once your bowl of filling is done. We can start cooking it.

9. Get a shallow saucepan and fill half of it with water. Turn the stove on to medium low and cover. Once boiling, place a parchment paper on your steamer and brush it with olive oil, then place dumplings in your steamer, make sure they are not crowded! Cover and cook for 3-5 minutes, until the wrapper becomes translucent and slightly firm. You can test your dumpling by poking it with toothpick. If it comes out clean, then it is cooked.

   

   10. Sprinkle with lemon and soy sauce, if you like a little bit of heat, you can sprinkle some red pepper flakes. Enjoy!