Steamed Beef Dumplings

Steamed Beef Dumplings Recipe | Traditional Chinese Cuisine

Region / culture: China | Servings: 30

Introduction

Steamed Beef Dumplings are a delicious and savory dish that originated in China. These dumplings are filled with a flavorful mixture of ground beef, vegetables, and seasonings, then wrapped in a tender dough and steamed to perfection. They make a great appetizer or main course and are sure to impress your family and friends.

History

Steamed dumplings have been a popular dish in Chinese cuisine for centuries. Traditionally, they were made with a simple dough filled with pork, shrimp, or vegetables. Over time, different variations of dumplings have emerged, including the Steamed Beef Dumplings we know and love today. This recipe combines the rich flavors of beef with fresh vegetables and aromatic seasonings, creating a delicious and satisfying dish.

Ingredients

2 cups all-purpose flour
0.5 tsp salt
2 tbsp hoisin sauce or (1.75 tbsp reduced-sodium soy sauce)
1 tsp cornstarch
1 cup finely chopped bok choy
1 medium carrot, shredded, about 0.5 cup
4 tbsp thinly sliced green onion, reserve 2 tbsp for sprinkling
2 tbsp snipped fresh cilantro
0.25 tsp salt
0.75 lb (340 g) lean, ground beef
0.25 cup rice vinegar or (1 cup white vinegar)
0.25 cup dark soy sauce
snipped fresh chives, optional

How to prepare

In a medium mixing bowl, combine 1 cup flour, 0.5 tsp salt, and 0.67 cup boiling water. Stir constantly with a fork.
Add 0.5 cup cold water to the mixture and mix with your hands until a dough forms a ball. Cover and set aside.
In another medium mixing bowl, stir together hoisin or soy sauce and cornstarch.
Mix in bok choy, carrot, 3 tbsp green onion, cilantro, and 0.25 tsp salt.
Add ground beef to the mixture and mix well.
Shape the filling into 30 balls, using about 1 tbsp of filling for each ball. Set aside.
Divide the dough in half. Return one portion to the bowl and cover it. Divide the other portion into 15 balls on a well-floured surface.
Roll each dough ball into a 3-inch circle.
Place the beef mixture in the center of each circle. Fold the dough up and around the meatball, pleating the dough firmly.
Gently flatten the bottom of each dumpling. Repeat with the remaining dough and meatballs to make a total of 30 dumplings.
Bring water to a boil in a steamer or dutch oven.
Place the dumplings, with open sides up, on a greased steamer rack. Make sure the dumplings do not touch each other.
Place the rack over the boiling water, ensuring it does not touch the water. Cover and steam the dumplings for 16 to 18 minutes or until the internal temperature reaches 160°F.
Meanwhile, combine rice vinegar or white vinegar and soy sauce.
Sprinkle 1 tbsp thinly sliced green onion and chives over the dumplings.
Serve the dumplings hot and plain with rice. Optionally, sell them per piece.

Variations

You can customize the filling of the dumplings by adding different vegetables, such as mushrooms, cabbage, or water chestnuts. You can also use ground pork or chicken instead of beef for a different flavor.

Cooking Tips & Tricks

Make sure to seal the dumplings tightly to prevent the filling from leaking out during steaming.

- Use a steamer basket or rack to ensure even cooking of the dumplings.

- You can freeze uncooked dumplings for later use. Simply place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag for storage.

- Serve the dumplings with a dipping sauce made from soy sauce, vinegar, and a sprinkle of green onions for added flavor.

Serving Suggestions

Steamed Beef Dumplings can be served as an appetizer, main course, or snack. They pair well with a side of steamed rice or a fresh salad.

Cooking Techniques

Steaming is the traditional method of cooking dumplings, as it helps to retain the moisture and flavor of the filling. Make sure to steam the dumplings over high heat for the best results.

Ingredient Substitutions

If you don't have bok choy, you can use spinach or kale as a substitute. You can also use tamari or coconut aminos instead of soy sauce for a gluten-free option.

Make Ahead Tips

You can prepare the filling for the dumplings ahead of time and store it in the refrigerator until ready to use. You can also assemble the dumplings and freeze them for later steaming.

Presentation Ideas

Arrange the steamed dumplings on a platter and garnish with fresh herbs, such as cilantro or chives, for a beautiful presentation. Serve them with a side of dipping sauce for added flavor.

Pairing Recommendations

Steamed Beef Dumplings pair well with a variety of dishes, such as stir-fried vegetables, fried rice, or noodle soup. They also go well with a cold beer or a cup of hot tea.

Storage and Reheating Instructions

Leftover Steamed Beef Dumplings can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, steam the dumplings for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Steamed Beef Dumplings contains approximately 220 calories.

Carbohydrates

Each serving of Steamed Beef Dumplings contains approximately 25 grams of carbohydrates.

Fats

Each serving of Steamed Beef Dumplings contains approximately 8 grams of fat.

Proteins

Each serving of Steamed Beef Dumplings contains approximately 15 grams of protein.

Vitamins and minerals

Steamed Beef Dumplings are a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Steamed Beef Dumplings contain wheat and soy.

Summary

Steamed Beef Dumplings are a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Steamed Beef Dumplings are a delicious and satisfying dish that is perfect for any occasion. With a flavorful filling of ground beef, vegetables, and seasonings, wrapped in a tender dough and steamed to perfection, these dumplings are sure to be a hit with your family and friends. Enjoy them as an appetizer, main course, or snack, and impress your guests with this classic Chinese dish.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Steamed Beef Dumplings. It was many years ago, when I was just a young girl living in a small village in China. My grandmother, who was known for her incredible cooking skills, had taught me the basics of Chinese cuisine, but I was always eager to learn more.

One day, a traveling merchant came to our village, bringing with him a treasure trove of exotic ingredients and recipes from faraway lands. Among them was a recipe for Steamed Beef Dumplings, a dish that I had never heard of before. Intrigued, I begged the merchant to teach me how to make it, and after much cajoling, he finally relented.

The merchant showed me how to make the dumpling dough from scratch, using just flour and water. He then taught me how to prepare the filling, a savory mixture of ground beef, cabbage, and seasonings. As we worked together in my grandmother's kitchen, the aroma of the beef cooking filled the air, making my mouth water in anticipation.

Once the dumplings were assembled and steamed to perfection, I took my first bite and was immediately transported to a world of flavors and textures that I had never experienced before. The tender beef, the crunchy cabbage, the delicate dumpling wrapper – it was a symphony of tastes that danced on my tongue.

From that day on, Steamed Beef Dumplings became a staple in my culinary repertoire. I would make them for special occasions, family gatherings, and just for myself when I wanted a comforting and delicious meal. And with each batch I made, I would tweak the recipe slightly, adding my own touches and variations to make it truly my own.

Over the years, I shared the recipe with friends and family, passing on the knowledge that had been given to me by that kind merchant so long ago. Each person who tasted my Steamed Beef Dumplings would marvel at the flavors and textures, and I would smile, knowing that I had created something truly special.

As I grew older and traveled to new places, I would seek out different versions of the dish, sampling dumplings from street vendors in Shanghai, fancy restaurants in Hong Kong, and humble kitchens in Taiwan. Each region had its own unique take on the classic recipe, with different seasonings, fillings, and cooking techniques that added depth and complexity to the dish.

But no matter where I went, I always came back to the simple, comforting flavors of my grandmother's Steamed Beef Dumplings. They were a taste of home, a reminder of the love and care that went into preparing each batch, and a connection to my past that I cherished.

Now, as I sit in my own kitchen, surrounded by the familiar sights and smells of cooking, I can't help but feel grateful for the journey that led me to this recipe. It has been a source of joy, comfort, and inspiration for me throughout the years, and I know that it will continue to be a beloved part of my family's culinary traditions for generations to come.

So the next time you find yourself craving something warm and satisfying, give my recipe for Steamed Beef Dumplings a try. I promise you won't be disappointed. And who knows, maybe one day you'll pass it on to someone you love, just like I did.