Authentic Chinese Beef Dumplings Recipe (Homemade Jiaozi) – Easy Step-by-Step Guide
Few dishes carry as much tradition and comfort as Chinese beef dumplings, also known as Jiaozi. Wrapped in delicate dough and filled with juicy, seasoned beef, these dumplings are a symbol of family, celebration, and homemade goodness in Chinese cuisine.
Whether steamed, boiled, or pan-fried, homemade jiaozi deliver incredible flavor and texture that store-bought versions simply can’t match. This authentic recipe brings the timeless joy of dumpling-making straight into your kitchen.
What Are Jiaozi?
Jiaozi are traditional Chinese dumplings made with thin wheat wrappers and a savory filling. They are especially popular during festivals and family gatherings, where everyone helps fold dumplings together.
Beef-filled jiaozi offer a rich, hearty flavor that pairs beautifully with aromatic seasonings and dipping sauces.
Why Homemade Dumplings Are Worth It
Making dumplings at home isn’t just about food—it’s an experience. The process is calming, rewarding, and deeply satisfying. Plus, homemade jiaozi are fresher, juicier, and more flavorful.
You control the texture, seasoning, and size, resulting in dumplings that are perfectly suited to your taste.
Recipe Overview
- Difficulty Level: Intermediate
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Cooking Method: Boiling, Steaming, or Pan-Frying
- Estimated Cost: Medium
- Number of Servings: 1 plate per serving
- Best Season: All seasons
Ingredients
This recipe uses simple yet flavorful ingredients to create juicy beef filling with balanced seasoning. The wrappers remain tender while holding the filling securely, resulting in dumplings that are both delicate and satisfying.
Equipment Needed
To make dumplings at home, you’ll need a few basic kitchen tools:
- Mixing bowl
- Rolling pin (if making wrappers)
- Spoon
- Steamer or pot
- Pan (for pan-frying option)
A clean workspace helps make the folding process easier and more enjoyable.
How to Make Authentic Chinese Beef Dumplings
Step 1: Prepare the Filling
The beef is mixed thoroughly with seasonings until sticky and well combined. This step is key to achieving juicy, flavorful dumplings.
Step 2: Fill the Wrappers
Place a spoonful of filling in the center of each wrapper. Be careful not to overfill, ensuring the dumplings seal properly.
Step 3: Fold the Dumplings
Fold and pleat the wrappers, pressing the edges tightly to prevent leaks during cooking.
Step 4: Cook the Dumplings
Cook the dumplings using your preferred method—boiled, steamed, or pan-fried—until the wrappers are tender and the filling is fully cooked.
Flavor and Texture Experience
Authentic beef jiaozi deliver:
- Juicy, savory beef filling
- Tender yet slightly chewy wrappers
- Balanced seasoning with aromatic depth
- Comforting, homemade flavor
Each dumpling is rich, satisfying, and deeply comforting.
Serving Suggestions
Chinese beef dumplings are best enjoyed hot and fresh:
- Serve with dipping sauce
- Pair with soup or noodles
- Enjoy as a main or appetizer
- Share family-style
They’re perfect for gatherings or cozy meals at home.
Cuisine and Dietary Information
- Cuisine: Chinese
- Course: Appetizer or Main Course
- Cooking Method: Boiling, Steaming, Pan-Frying
- Dietary Notes:
- Dairy-Free
Helpful Dumpling Tips
- Mix filling thoroughly for juiciness
- Seal edges tightly to avoid leaks
- Don’t overcrowd during cooking
- Serve immediately for best texture
These small details make dumplings truly shine.
Frequently Asked Questions
Can dumplings be frozen?
Yes, uncooked dumplings freeze very well.
What’s the best way to cook jiaozi?
All methods work—boiling is classic, pan-frying adds crispness.
Is beef commonly used in jiaozi?
Yes, beef is a popular and flavorful filling choice.
Can wrappers be store-bought?
Yes, store-bought wrappers work perfectly.
Are homemade dumplings worth the effort?
Absolutely. The flavor and experience are unmatched.
Final Thoughts
This Authentic Chinese Beef Dumplings Recipe (Homemade Jiaozi) celebrates tradition, flavor, and the joy of homemade cooking. With juicy beef filling and tender wrappers, these dumplings bring comfort and authenticity to every bite.
Once you make them from scratch, they’ll become a cherished favorite in your kitchen.
These traditional Chinese Beef Dumplings feature a perfectly seasoned ground beef filling wrapped in delicate dough. Whether pan-fried until crispy or steamed to perfection, they're a must-try for any dumpling lover.
- 1 lb ground beef (80/20 blend)
- 2 cups napa cabbage (finely chopped and squeezed dry)
- 4 green onions (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1 egg (lightly beaten)
- 1 package round dumpling wrappers (about 40 pieces)
- 2 tablespoons vegetable oil (for pan-frying)
- 1/2 cup water (for steaming in pan)
- 1 Prepare the napa cabbage by finely chopping it, then sprinkle with 1/2 teaspoon salt and let sit for 10 minutes. Squeeze out as much liquid as possible using a clean kitchen towel. This prevents soggy dumplings.
- 2
In a large mixing bowl, combine the ground beef, prepared cabbage, green onions, garlic, and ginger. Mix gently to distribute the vegetables evenly.- 3
Add the soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, salt, and beaten egg to the beef mixture. Mix in one direction (clockwise or counterclockwise) for about 2 minutes until the filling becomes slightly sticky and well combined. This technique helps create a juicier filling.- 4
Cover the filling and refrigerate for at least 30 minutes. This allows the flavors to meld and makes the filling easier to work with.- 5
Set up your dumpling station with a small bowl of water, the wrappers covered with a damp towel, and a parchment-lined baking sheet.- 6
Take one wrapper and place about 1 tablespoon of filling in the center. Dip your finger in water and moisten the edges of the wrapper.- 7
Fold the wrapper in half to form a half-moon shape. Starting from one end, create 3-4 pleats on the front side, pressing firmly to seal after each pleat. Make sure there are no air pockets.- 8
Place finished dumplings on the prepared baking sheet. Cover with a damp towel to prevent drying.- 9
To pan-fry: Heat vegetable oil in a non-stick skillet over medium-high heat. Arrange dumplings in a single layer and cook for 2 minutes until bottoms are golden. Add 1/2 cup water, cover immediately, and steam for 8-10 minutes until water evaporates and filling is cooked through.- 10
Serve hot with your favorite dipping sauce. A simple combination of soy sauce, rice vinegar, and chili oil works wonderfully..NoteFor the best texture, use ground beef with some fat content (80/20 works perfectly). Lean beef will result in dry dumplings. If making ahead, freeze uncooked dumplings on a baking sheet first, then transfer to freezer bags. Cook directly from frozen, adding an extra 2-3 minutes to the steaming time. The filling can also be made with a combination of beef and pork for added richness.
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