Chili Crisp Ginger Beef Dumplings
There’s something therapeutic and satisfying about making dumplings from scratch. They’re warm, comforting, and filled with rich and nourishing content inside. And these Chili Crisp Ginger Beef Dumplings are the ultimate weekend comfort food!
Ingredients you’ll need:
- Ground Beef
- Olive Oil
- Shredded Cabbage
- Fresh Ginger
- Garlic Cloves
- Green Scallions
- Soy Sauce
- Salt
- Black Pepper
- Square or Round Wonton Wrappers
how to make homemade dumpling wrappers?
Ingredients you’ll need:
- 2 cups All Purpose Flour
- 1/2 cup Water
How to make the wrappers:
- Add the water gradually to the flour in a large bowl. Gently mix with a fork until no more loose flour.
- Transfer the dough to a clean surface to knead for 1-2 minutes, until smooth. Cover with a cloth and let rest for 10 minutes.
- Knead into a smooth dough for 1-2 minutes, then cover again to rest 30 more minutes, until super soft dough.
- Press your thumb into the center of the dough and gently stretch it out to make a loop with the dough. Divide into two parts.
- Working one part at a time, roll out to 1/4 – 1/8″ thick and use a 2-3″ cookie cutter to cut individual dumpling wrappers.
- Try to use them immediately as they are best fresh and will stick together if stacked.
how to store leftover homemade dumplings? how to reheat?
Generally, cooked dumplings are good at room temperature for 1 1/2 hours and last in the fridge up to 4 days. If storing in the fridge, place in an airtight container with the light. To reheat on the stovetop, place them in a nonstick skillet over medium heat and a little water to steam fro 5-6 minutes. If you’d like to make them crispy, brush with olive oil and reheat in the oven at 425F for 6-8 minutes, or until crispy.
Cook with me!
chili crisp ginger beef dumplings
Ingredients
For the Dumplings:
- 1 lb. Ground Beef
- 2 tbsp. Olive Oil
- 1 1/2 cups Shredded Cabbage
- 2" Fresh Ginger minced
- 2-3 Garlic Cloves minced
- 1/3 cup Green Scallions chopped
- 1/4 cup Soy Sauce
- 1/4 tsp. Salt
- 1/2 tsp. Black Pepper
- 24 Square or Round Wonton Wrappers
For the Sauce:
- 1/3 cup Olive Oil
- 1 ″ Fresh Ginger
- 1 tbsp. Chili Crisp Oil
- 1 tbsp. Sesame Seeds
- 1 tbsp. Honey
Instructions
For the Dumplings:
- In a large bowl, combine all the dumpling ingredients together. Mix well.
- Brush the edges of the wonton wrappers with water.
- Fill the centers of the wrappers with 1-2 tablespoons of the beef-cabbage mixture.
- If using round wrappers, fold the edges of the wrappers up to meet each other. Pinch the edges together to seal in the filling. Working at one end, create ribbon-like folds along the edge by pinch back the dough as you move forward (see video for visual instructions).
- If using square wontons, fold two opposite diagonal ends together to create a triangle. Pinch the edges together to seal in the filling. Pinch the two outer ends together to seal into a wonton-like shape.
- Place the dumplings in a steam basket or in a nonstick pan that has been heated over medium heat. Add 1-2 tablespoon water in the pan, quickly cover with the lid, and let steam on LOW heat for 3-4 minutes, until the dumplings are tender.
- Remove from the heat and plate with the Ginger Chili Crisp Sauce (recipe below) to enjoy!
- To make them crispy, add 2 tablespoons olive oil to a large pan over medium high heat. Add the dumplings to cook on one side for 2-3 minutes, until golden brown.
For the Sauce:
- Combine all ingredients in a small saucepan over medium high heat. Stir continuously for 2-3 minutes, until warmed. Serve over the dumplings to enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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