Beef Dumpling Filling
牛肉饺子馅 · pan chinese cuisine
This home-style filling relies on hand-chopped beef for a springier texture than machine-ground meat, and a fragrant scallion oil fried with onion and scallions to bind and flavor the filling. It is well suited for wrapping boiled dumplings.
Fiona AldridgeUK mum of three, sourdough starter named Barry is four years old. I bake through my nan's recipe box and post the wins and the collapsed sponges.Nutrition & allergens
Contains:EggSesameSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Making scallion oil ↗
Infuse oil with scallions and stop at golden edges, before bitterness develops.
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Starch-coating chicken ↗
Prepare a thin coating before cooking chicken for a stir-fry.
Steps
- 1
Step 1
First, chop the beef into minced meat by hand. Hand-chopped beef has more bite and is tastier than machine-ground.
✅ Done when: Done when the beef is evenly chopped to a fine, uniform mince.
- 2
Step 2
Place the chopped beef in a bowl and set aside. Finely chop the green onions (da cong), scallions, cilantro, and celery and set aside.
✅ Done when: Done when all the aromatics are finely and evenly chopped.
- 3
Step 3
Mince the ginger and set aside.
✅ Done when: Done when the ginger is minced fine with no large pieces.
Add half an onion, green onion, and 3 scallions tied into knots to a pot with oil and fry until fragrant.
✅ Done when: Done when the onion and scallions are golden and deeply aromatic.
Once they look like this, they are done. Remove and discard the fried aromatics, and let the oil cool. Set aside.
✅ Done when: Done when the solids are removed and the infused oil has cooled to room temperature.
Pile the minced ginger, green onion, scallions, cilantro, and celery on top of the beef and let sit covered for 3 minutes. Add the starch, egg, oyster sauce, dark soy sauce, ground pepper, salt, chicken bouillon powder, cooking wine, thirteen-spice powder, and sesame oil.
✅ Done when: Done when all the seasonings and aromatics have been added on top of the beef after the 3-minute rest.
Pour in the previously infused scallion oil and stir clockwise. Keep stirring until the beef turns sticky and holds together (marinated/velveted).
✅ Done when: Done when the mixture becomes cohesive and pasty, clinging together rather than loose.
- 8
Step 8
The delicious beef dumpling filling is ready to use for wrapping dumplings.
✅ Done when: Done when the filling is fully mixed and ready to be wrapped into dumpling wrappers.