These easy beef dumplings are an excellent use for extra-lean ground beef, and are great served as an appetizer or as a simple entree alongside a couple of vegetable sides, like Sesame-Soy Green Beans or Mixed Mushrooms with Fish Sauce. It’s important to use a leaner ratio of ground beef for this recipe in order to avoid excessive grease releasing during the steaming process .(If your beef is too fatty, you’ll end up with soup dumplings filled with beef grease.)  The dumplings can be made a few hours in advance, simply  cover with a damp paper towel and hold in the fridge until you’re ready to cook.

Recipe by MyRecipes


Credit: Gina DeSimone; Food Styling: Paige Grandjean; Prop Styling: Audrey Davis

Recipe Summary

30 mins
45 mins
Serves 6 (serving size: 4 dumplings)


Ingredient Checklist


Instructions Checklist
  • Whisk together soy sauce, gochujang, vinegar, garlic, ginger, sugar, and 1 1/2 teaspoons of the sesame oil in a medium bowl; reserve 1 1/2 tablespoons of mixture. Add beef and scallions to remaining soy sauce mixture; stir to combine.

  • Heat canola oil in a small skillet over medium until hot, about 3 minutes. Add red pepper; remove from heat. Let stand 5 minutes. Whisk in reserved 1 1/2 tablespoons soy sauce mixture.

  • Working with 1 wrapper at a time, place wrapper on a work surface (keep remaining wrappers covered to prevent drying). Moisten edges of wrapper with water, and spoon about 1 tablespoon of the filling into center. Bring 2 opposite corners together; pinch points together to seal. Bring remaining 2 corners to center; pinch to seal. Pinch 4 edges together to seal. Place dumpling on a baking sheet lined with parchment paper. Repeat with remaining wrappers and filling.

  • Heat a large nonstick skillet over medium-high. Add 2 teaspoons of the sesame oil; swirl to coat. Arrange 12 dumplings in skillet; cook until well browned on bottom, about 2 minutes. Add 1/3 cup water to skillet; cover, and cook 4 minutes. Uncover, and cook 1 minute, or until liquid evaporates. Transfer dumplings to a plate, and cover to keep warm. Repeat procedure with remaining 2 teaspoons sesame oil, remaining 12 dumplings, and remaining 1/3 cup water. Drizzle dumplings with crushed red pepper oil mixture, and sprinkle with scallions and sesame seeds.

Chef's Notes

Gochujang is a Korean fermented chile paste with a piquant flavor that is growing in global popularity, and can be found on the ethnic aisle of many supermarkets. You can also find this versatile condiment at your local Asian market; however, Sriracha can be substituted if need be.