Japanese Beef Dumplings

These Japanese Beef Dumplings combine a soft, delicate wrapper with a juicy filling of seasoned beef and finely chopped vegetables. After steaming, the dumplings are pan-fried until the bases turn beautifully golden and crisp, creating a wonderful contrast of textures. Perfect as a starter, light lunch, or sharing platter, they are delicious served with rice, salad, or your favourite dipping sauce.

Prep Time 40

Cook Time 15

Total Time 55

Servings Dumplings

Ingredients

Dumpling Filling:

500 g beef lean minced
1 small onion very finely diced
2 medium spring onions finely sliced
1 medium carrot finely grated
100 g white cabbage finely shredded
2 cloves garlic crushed
2 tsp fresh ginger grated
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp rice vinegar
½ tsp Chinese five spice
½ tsp ground white pepper
1 tbsp cornflour

Dumplings:

30 medium gyoza or dumpling wrappers
1 bowl water Small for sealing

Frying:

2 tbsp vegetable oil
100 ml water

Dipping Sauce:

3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
½ tsp chilli flakes
1 medium spring onion finely sliced

Instructions

Place the minced beef into a large mixing bowl.
500 g beef
Add the onion, spring onions, grated carrot, cabbage, garlic and ginger.
1 small onion, 2 medium spring onions, 1 medium carrot, 100 g white cabbage, 2 cloves garlic, 2 tsp fresh ginger
Pour in the soy sauce, oyster sauce, sesame oil and rice vinegar.
2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp rice vinegar
Sprinkle over the Chinese five spice, white pepper and cornflour.
½ tsp Chinese five spice, ½ tsp ground white pepper, 1 tbsp cornflour
Mix everything thoroughly until the filling becomes evenly combined.
Place a dumpling wrapper in the palm of your hand.
30 medium gyoza
Spoon about one tablespoon of filling into the centre.
Dip your finger into the water and lightly moisten the edge of the wrapper.
1 bowl water
Fold the wrapper over the filling to form a half moon.
Press the edges together while making small pleats along one side to seal tightly.
Repeat until all of the filling has been used.
Arrange the dumplings in a steamer basket lined with baking paper or cabbage leaves.
Steam for 8 to 10 minutes until the filling is fully cooked.
Heat the vegetable oil in a large non-stick frying pan over a medium-high heat.
2 tbsp vegetable oil
Place the steamed dumplings flat-side down in the pan.
Fry for about 2 minutes until the bases begin to turn golden.
Carefully pour the 100ml water into the pan and immediately cover with the lid.
100 ml water
Cook for another 2 to 3 minutes until the water evaporates.
Remove the lid and continue frying for 2 to 3 minutes until the bottoms become crisp and beautifully browned.
Mix the dipping sauce ingredients together if serving.
3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, ½ tsp chilli flakes, 1 medium spring onion
Serve the dumplings immediately while they are hot and crispy.

Equipment

Notes

Serving Suggestions:

Serve with steamed Japanese rice, miso soup, cucumber salad, sesame slaw, edamame beans, or stir-fried greens. A soy, rice vinegar and sesame dipping sauce complements the rich beef filling perfectly.

Cook's Tips:

Keep unused wrappers covered with a damp tea towel to prevent them from drying out.

Finely chop all vegetables so they cook evenly and blend into the filling.

Avoid overfilling the wrappers, or they may split during cooking.

Fry the dumplings in batches to avoid overcrowding the pan.

These dumplings freeze well before cooking. Freeze them on a tray first, then transfer them to freezer bags once solid.

Nutrition