1. Prepare the Dough:
Mix the Ingredients: In a large mixing bowl, combine 400g of flour with 220ml of water. Stir the mixture until a dough begins to form. The dough should be soft but not too sticky.
Knead the Dough: Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour as needed.
Rest the Dough: Place the dough in a bowl, cover it with a damp cloth or plastic wrap, and let it rest for 30 minutes. This resting period allows the gluten in the dough to relax, making it easier to roll out later.
2. Prepare the Filling:
Chop the Green Onions and Garlic: While the dough is resting, finely chop the green onions and mince the garlic cloves.
Mix the Filling: In a large mixing bowl, combine the minced beef with the chopped green onions and minced garlic. Add 2 teaspoons of salt, a pinch of black pepper, and 1 tablespoon of soy sauce. Mix the ingredients thoroughly until well-combined. The soy sauce will add a rich, savory flavor to the beef.
Optional Step: If you prefer a smoother filling, you can pulse the mixture briefly in a food processor to further combine the ingredients.
3. Shape the Dumplings:
Divide the Dough: Once the dough has rested, divide it into small equal portions, about the size of a golf ball. You should have enough dough to make approximately 20-24 dumplings.
Roll the Dough: Using a rolling pin, roll each portion of dough into a thin circle about 8-10 cm in diameter. Try to keep the edges slightly thinner than the center, as this will help when sealing the dumplings.
Add the Filling: Place about 1 tablespoon of the beef filling in the center of each dough circle. Be careful not to overfill, as it can make sealing the dumplings difficult.
4. Seal the Dumplings:
Fold and Seal: Fold the dough over the filling to form a half-moon shape. Press the edges together to seal the dumpling tightly. You can crimp the edges by pleating them for a more decorative look or simply pinch them shut. If the edges are not sticking, lightly moisten them with water.
Repeat the Process: Continue filling and sealing the remaining dumplings until all the dough and filling have been used.
5. Cook the Dumplings:
There are several ways to cook the dumplings depending on your preference.
Option 1: Steam the Dumplings
Prepare a Steamer: Line the bottom of a steamer with parchment paper or lightly oil it to prevent sticking. Place the dumplings in the steamer, ensuring they don’t touch each other.
Steam: Steam the dumplings over boiling water for 10-12 minutes, or until the dough becomes translucent and the beef is fully cooked through.
Option 2: Boil the Dumplings
Boil the Dumplings: Bring a large pot of water to a boil. Gently drop the dumplings into the water, stirring gently to prevent them from sticking to the bottom.
Cook: Boil the dumplings for 8-10 minutes. They will float to the surface when they are cooked. Remove the dumplings with a slotted spoon and drain.
Option 3: Pan-Fry the Dumplings
Heat Oil: Heat a tablespoon of olive oil in a large skillet over medium heat.
Fry the Dumplings: Place the dumplings in the skillet and cook for 2-3 minutes until the bottoms are golden brown and crispy.
Steam-Fry: Add about 1/4 cup of water to the skillet, cover with a lid, and allow the dumplings to steam for an additional 5-7 minutes until the water evaporates and the dumplings are fully cooked.
Optional: For extra flavor, add 20g of butter to the pan and let it melt before serving the dumplings.
6. Serve:
Serve Hot: Serve the dumplings hot with your favorite dipping sauces. Soy sauce, chili oil, or a mixture of soy sauce and vinegar with garlic are great options.
Garnish (Optional): Garnish with chopped green onions, sesame seeds, or fresh herbs for an extra touch of flavor and presentation.
Nutritional Facts (Per Serving – Approximate):
This calculation is based on 20 dumplings.
Calories: 180
Protein: 10g
Carbohydrates: 22g
Fats: 6g
Fiber: 1g
Sodium: 500mg
Frequently Asked Questions (FAQs):
1. Can I use different types of meat for the filling?
Yes! You can substitute minced beef with ground pork, chicken, or even lamb depending on your preference. You can also make a vegetarian version using tofu, mushrooms, or mixed vegetables.
2. Can I freeze the dumplings?
Absolutely! Dumplings freeze well. To freeze, place the uncooked dumplings on a tray in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag. Cook them directly from frozen by steaming, boiling, or pan-frying, adding a few extra minutes to the cooking time.
3. What dipping sauce goes best with these dumplings?
A simple soy sauce-based dipping sauce is perfect for these dumplings. You can mix soy sauce with a splash of vinegar, garlic, sesame oil, or chili oil to taste. Another option is to use a spicy peanut sauce or a ginger-scallion dipping sauce.
4. Can I add other ingredients to the filling?
Yes, you can add vegetables like shredded carrots, cabbage, or mushrooms to the filling for extra texture and nutrition. Just be sure to finely chop them so they blend well with the meat.
Tips for Making Perfect Dumplings:
Don’t Overfill the Dumplings: Be careful not to overfill the dumplings, as this can make it difficult to seal them properly and may cause them to burst during cooking.
Keep the Dough Covered: When working with the dough, keep the portions you’re not using covered with a damp cloth to prevent them from drying out.
Seal Tightly: Make sure the edges are sealed tightly to prevent the filling from leaking out during cooking. If necessary, brush a little water on the edges to help them stick together.
Cook in Batches: If pan-frying or steaming, cook the dumplings in batches to avoid overcrowding the pan or steamer. This ensures they cook evenly and develop a crispy bottom when pan-frying.
Storage Tips:
Refrigerate Leftovers: Store any leftover cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming or pan-frying until warmed through.
Freeze for Later: To freeze uncooked dumplings, place them in a single layer on a tray and freeze until solid. Then, transfer them to a freezer bag for up to 3 months. When ready to cook, you can steam or boil them directly from frozen.
Conclusion:
Beef and Green Onion Stuffed Dumplings are a delicious and satisfying meal that’s perfect for sharing with family and friends. With a juicy, flavorful filling wrapped in tender dough, these dumplings can be cooked in various ways to suit your preferences. Whether you steam, boil, or pan-fry them, the result is always a mouthwatering dish that can be enjoyed on its own or with a variety of dipping sauces. Plus, they’re easy to prepare ahead of time and freeze, making them a convenient and tasty option for busy days. Try this recipe, and enjoy the savory goodness of homemade dumplings!