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Beef and Celery Dumplings
Since cilantro isn’t at its freshest in spring, I chose celery instead, pairing it with beef filling to bring together the delicate flavor of celery and the rich taste of beef — truly the best possible filling for dumplings. A delicious Beef and Celery Dumplings recipe.
- Prep
- 5m
- Cook
- 1m
- Total
- 6m
- Servings
- 4
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Beef and Celery Dumplings
| Ingredient | Amount |
|---|---|
| celery | 1 small bunch |
| beef | |
| scallions | |
| all-purpose flour | |
| water | as needed |
| peanut oil | |
| salt | |
| soy sauce |
- celery1 small bunch
- beef
- scallions
- all-purpose flour
- wateras needed
- peanut oil
- salt
- soy sauce
Cooking StepsHow to cook Beef and Celery Dumplings step by step
-
Step 1Add water to the flour gradually and knead into a dough. Let it rest for 30 minutes.
-
Step 2Blanch the celery, squeeze out excess water, and dice finely. Dice the beef and scallions, then mince them together with the celery. Add peanut oil, salt, and soy sauce, and mix thoroughly. If the filling seems too dry, add a little water and stir until well combined.
-
Step 3Take a portion of the dough, roll it into a long log, and cut into even-sized pieces. Roll each piece into a wrapper that is thicker in the center and thinner at the edges.
-
Step 4Fill and fold the wrappers into dumplings. Dust the bottoms with a little flour and place on a bamboo steamer mat or tray.
-
Step 5Bring a pot of water to a boil and add the dumplings. Gently push them along the bottom with a spatula to prevent sticking. When the water boils again, add cold water. Repeat this twice more — after the third boil, the dumplings are done.
Beef and Celery Dumplings
Since cilantro isn’t at its freshest in spring, I chose celery instead, pairing it with beef filling to bring together the delicate flavor of celery and the rich taste of beef — truly the best possible filling for dumplings. A delicious Beef and Celery Dumplings recipe.
Ingredients
- 1 small bunch celery
- beef
- scallions
- all-purpose flour
- as needed water
- peanut oil
- salt
- soy sauce
Instructions
-
Add water to the flour gradually and knead into a dough. Let it rest for 30 minutes.
-
Blanch the celery, squeeze out excess water, and dice finely. Dice the beef and scallions, then mince them together with the celery. Add peanut oil, salt, and soy sauce, and mix thoroughly. If the filling seems too dry, add a little water and stir until well combined.
-
Take a portion of the dough, roll it into a long log, and cut into even-sized pieces. Roll each piece into a wrapper that is thicker in the center and thinner at the edges.
-
Fill and fold the wrappers into dumplings. Dust the bottoms with a little flour and place on a bamboo steamer mat or tray.
-
Bring a pot of water to a boil and add the dumplings. Gently push them along the bottom with a spatula to prevent sticking. When the water boils again, add cold water. Repeat this twice more — after the third boil, the dumplings are done.
