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Wicked Beef Dumplings
This delightful dish combines tender shredded beef with a light egg filling wrapped in fluffy dumpling skins that give it a satisfying chewy texture every time you bite into them the savory blend of soy sauce and oyster sauce creates a rich flavorful taste perfect for a comforting meal at home A delicious Wicked Beef […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Wicked Beef Dumplings
| Ingredient | Amount |
|---|---|
| beef | 400g |
| egg | 1 as needed |
| all-purpose flour | 200g |
| soy sauce | 10g |
| oyster sauce | 5g |
| tapioca starch | 10g |
- beef400g
- egg1 as needed
- all-purpose flour200g
- soy sauce10g
- oyster sauce5g
- tapioca starch10g
Cooking StepsHow to cook Wicked Beef Dumplings step by step
-
Step 1Rinse the beef clean.
-
Step 2Grind the beef into filling using a meat grinder, then add egg, soy sauce, oyster sauce, and a small amount of chopped scallions.
-
Step 3Shape into small balls, about 30g each.
-
Step 4Spread flour on a plate.
-
Step 5Coat each beef ball in flour.
-
Step 6Dip the floured ball into water and remove immediately. Repeat this coating process three times for each ball.
-
Step 7This is what they look like after all the coating rounds.
-
Step 8Steam in a steamer for 20 minutes. They may look a bit ugly, but that’s fine — as long as they’re edible!
Wicked Beef Dumplings
This delightful dish combines tender shredded beef with a light egg filling wrapped in fluffy dumpling skins that give it a satisfying chewy texture every time you bite into them the savory blend of soy sauce and oyster sauce creates a rich flavorful taste perfect for a comforting meal at home A delicious Wicked Beef […]
Ingredients
- 400g beef
- 1 as needed egg
- 200g all-purpose flour
- 10g soy sauce
- 5g oyster sauce
- 10g tapioca starch
Instructions
-
Rinse the beef clean.
-
Grind the beef into filling using a meat grinder, then add egg, soy sauce, oyster sauce, and a small amount of chopped scallions.
-
Shape into small balls, about 30g each.
-
Spread flour on a plate.
-
Coat each beef ball in flour.
-
Dip the floured ball into water and remove immediately. Repeat this coating process three times for each ball.
-
This is what they look like after all the coating rounds.
-
Steam in a steamer for 20 minutes. They may look a bit ugly, but that’s fine — as long as they’re edible!
