PAN FRIED CHINESE DUMPLINGS RECIPE

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I love these homemade pan-fried Chinese dumplings, filled with ground beef and sliced scallions. Also known as potstickers, they’re fun to assemble, can be made ahead of time, and easy to cook.

This pan-fried Chinese dumplings recipe is another family favorite handed down from my mom, in addition to her Mexican salsa, Kung Pao chicken, and classic cheesecake recipes. My mom has been making dumplings for decades, often making hundreds at a time, and I’ve been helping her for as long as I can remember.

Dumplings can have a wide variety of fillings; most commonly, they are filled with ground pork with cabbage, chicken with onions, beef with scallions, or shrimp with celery. One of my favorites is the classic beef dumpling, which has a simple filling with ground beef, scallions, fresh ginger, and sesame oil.

Ingredients

• For filling and wrapping:
• 1 pound ground beef 85% lean or less
• 8 scallions thinly sliced
• 1 tablespoon minced fresh ginger
• 2 tablespoons sesame oil
• 1 teaspoon salt
• 30 round dumpling wrappers
• For pan frying:
• 2 tablespoons canola oil
• 2 tablespoons water
• For dipping sauce:
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• dash of sesame oil

Instructions

1. Remove the dumpling wraps from the refrigerator. Let sit at room temperature to soften while you work on the next step.
2. In a large mixing bowl, combine beef, ginger, sesame oil, and salt. Stir until it combines into a smooth and sticky mixture. Add scallions and stir them into the mixture.
3. .............................................

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