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Beef and Scallion Dumplings

Name: Beef and Scallion Dumplings
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 300g all-purpose flour (Hema brand dumpling flour); 170g water (adjust based on flour brand used); 200g beef (tender cut); 50g Sichuan peppercorn water; 1 egg; 100g scallions (spring onions); 20g lard; to taste ground ginger (or fresh ginger, minced), dark soy sauce, salt

Other★★ Intermediate7min

Prep 5m ·
Cook 2m ·
4 Servings

IngredientsWhat you'll need for Beef and Scallion Dumplings

	Ingredient	Amount	Notes
	all-purpose flour (Hema brand dumpling flour)	300g
	water (adjust based on flour brand used)	170g
	beef (tender cut)	200g
	Sichuan peppercorn water	50g
	egg	1
	scallions (spring onions)	100g
	lard	20g
	ground ginger (or fresh ginger, minced), dark soy sauce, salt	to taste

A delicious Beef and Scallion Dumplings recipe.

Cooking StepsHow to cook Beef and Scallion Dumplings step by step

Step 1 Detail

Gradually mix the Sichuan peppercorn water into the ground beef, stirring until fully absorbed.
Step 2 Detail

Add the egg and mix well.
Step 3 Detail

Add dark soy sauce, salt, and minced ginger (or ground ginger). Stir until evenly combined.
Step 4 Detail

Add the chopped scallions (no need to chop too finely) and mix well.
Step 5 Detail

Melt the lard first (do not use cold lard straight from the fridge), then add it to the filling and stir to combine.
Step 6 Detail

Make the dough: mix flour and water, knead until smooth, rest for 20 minutes. Divide into small pieces, roll into wrappers, fill with the beef mixture, and pleat to seal. Boil the dumplings until they float and the filling is cooked through. Total time about 2 hours, yields approximately 45 dumplings.