Beef and scallion steamed dumplings are a delightful blend of savory beef and the fresh aroma of scallions wrapped in tender dumpling skins.
Ingredients
Scale:
2 cups all-purpose flour
½ teaspoon salt
¾ cup water (room temperature for best results)
1 pound ground beef (80/20 for flavor)
½ cup finely chopped scallions
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
½ teaspoon black pepper
1 tablespoon cornstarch
3 tablespoons soy sauce (for dipping sauce)
1 tablespoon rice vinegar (for dipping sauce)
1 teaspoon chili oil (optional for dipping sauce)
Instructions
In a mixing bowl, combine 2 cups all-purpose flour and ½ teaspoon salt. Gradually add ¾ cup water while stirring with a fork until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 5–7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.
In a large bowl, combine 1 pound ground beef, ½ cup finely chopped scallions, minced garlic, minced ginger, soy sauce, sesame oil, black pepper, and cornstarch. Mix thoroughly.
Divide the dough into four equal pieces. Roll out each piece on a floured surface to about 1/8 inch thick and cut out circles using a round cutter.
Place about 1 tablespoon of the beef and scallion filling in the center of each wrapper. Moisten the edges with water and fold to seal.
Fill a large pot or steamer with water and bring it to a boil. Line the steamer basket with parchment paper or cabbage leaves.
Arrange the dumplings in the steamer basket, cover, and steam for about 10-12 minutes, until glossy and cooked through.
In a small bowl, mix together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and chili oil for the dipping sauce.
Serve the steamed dumplings hot with the dipping sauce.
