Chinese Beef and Chive Dumplings Steamed and Pan-Fried Recipe
These Chinese beef and chive dumplings are first gently steamed in a pan, then finished to a golden, crispy bottom. In China they’re a classic for family gatherings – everyone sits around the table and folds their own dumplings. A bit like Polish pierogi, just smaller, with thinner dough and served with a soy–vinegar dipping sauce.
These dumplings combine two textures in one bite: a juicy, aromatic beef and chive filling wrapped in delicate dough that is both steamed and pan-fried for a tender top and crispy bottom. They bring the feel of a Chinese family gathering to your table and are perfect for making together with guests.
Chef's tips
Don’t overfill the dumplings – too much filling makes them hard to seal and more likely to burst. Keep the dough pieces covered with a damp cloth while you work so they don’t dry out. If you’re new to pleating, simply press the edges together very firmly; it’s more important that they’re well sealed than perfectly shaped.
How to serve
Serve on a large platter with the soy–vinegar dipping sauce in small bowls. Add extra chili oil or chili flakes on the side for those who like more heat. They pair well with light Asian-style salads, miso soup, or a simple clear broth.
Ingredients
- ground beef preferably from shoulder or round - 300 g
- spring onion greens or regular chives - 40 g
- fresh ginger finely grated - 10 g
- garlic finely chopped - 2 cloves
- soy sauce - 3 tablespoons
- sesame oil you can skip it and add rapeseed oil - 1 tablespoon
- sugar - 0.5 teaspoons
- salt for the filling, plus a pinch for the dough - 0.25 teaspoons
- flour type 450–550 - 300 g
- hot but not boiling water about 70–80°C - 170 ml
- oil for frying - 3 tablespoons
- rice vinegar for the sauce; can be replaced with apple cider vinegar - 2 tablespoons
- water for the sauce - 1 tablespoon
- chili flakes for the sauce, if you like it spicy - 0.25 teaspoons
Preparation
- Put the flour and a pinch of salt into a bowl. Pour in the hot but not boiling water and mix with a spoon until a lumpy dough forms.
- Transfer the dough to the counter and knead for 8–10 minutes, until smooth and elastic. If it sticks, dust with a little flour. Cover with a damp cloth and set aside for 20 minutes.
- Finely chop the chives or spring onion greens. Grate the ginger and chop the garlic.
- Place the ground beef in a bowl, add the chives, ginger, garlic, soy sauce, sesame oil, sugar and salt. Mix and knead with your hand for 2–3 minutes, until the filling becomes slightly sticky and uniform.
- Divide the dough into 2 parts. Roll each part into a log about 3 cm in diameter and cut into 12 pieces.
- Flatten each piece with your palm, then roll it out into a thin circle about 8–9 cm in diameter. The center can be slightly thicker than the edges.
- Place 1 teaspoon of filling in the center of each circle. Fold the dough in half and seal the edges well, making pleats or simply pressing firmly with your fingers so the filling doesn’t leak out.
- Heat 1 tablespoon of oil in a large lidded frying pan over medium heat. Arrange the dumplings flat side down so they don’t touch. Fry for 2–3 minutes, until the bottom is golden.
- Pour about 100 ml of water into the pan (it should come about 0.5 cm up the sides), cover with a lid and cook for 6–8 minutes over medium heat, until the water has almost completely evaporated.
- Remove the lid, add another 1 tablespoon of oil and fry for 2–3 minutes, until the bottoms of the dumplings are crispy and golden again.
- In a small bowl, mix the soy sauce, rice vinegar, water and, if using, chili flakes.
- Serve the dumplings immediately, hot, with the dipping sauce.
Storage
Ugotowane pierożki przechowuj w lodówce do 2 dni, podgrzewaj na patelni z odrobiną wody pod przykryciem. Surowe, ulepione pierożki możesz zamrozić na tacy, a potem przesypać do woreczka i przechowywać do 2 miesięcy. Mrożone smaż i gotuj bez rozmrażania, wydłużając czas o kilka minut.
