Chinese Dumplings with Beef

  • 20 minutes preparation plus 20-30 minutes cooking time

    Preparation Time

  • Moderate

    Difficulty Level

  • 30 dumplings


Dumplings are small balls of dough which are made either from flour or potato and they are usually stuffed with meat, seafood, or vegetables. They can be fried, boiled or steamed. In China, according to the legend, dumplings (or jiaozi) were first made in the era of the Three Kingdoms, around 225 AD. Their filling mixtures vary depending on the region and the personal preferences, while the dumplings are a traditional dish eaten on New Year. The main kinds of the Chinese dumplings are guotie (which are first steamed and then sautéed in olive oil), the jiaozi (which are only steamed), the wonton (which are mainly used in soups) and the zongzi (which are made with rice).



  • 30 dumpling or round wonton wrappers (if you cannot find round wrappers, buy square ones, and using a large, round cutter, cut the wrappers into round shapes300 gr non-fat minced beef
  • 300 gr non-fat minced beef
  • 3 spring onions, chopped
  • 1 carrot, grated
  • 1 tsp Carino stew seasoning Sunspices
  • 1 tsp sesame oil
  • Sunflower oil for frying
  • Sesame oil
  • 150 ml water


  1. In a large bowl, we put the minced beef, the carrot, the chopped spring onions, the Carino seasoning and the sesame oil and we mix very well.
  2. We place a parchment paper on kitchen counter and we transfer the dumpling wrappers onto the paper, keeping some distance between them. We pour some water into a bowl. Using our finger, we wet the edges of each wrapper. We place one teaspoonful of the filling mixture in the center of each wrapper. We fold each one into half-moon dumplings and we seal the edges (we can do this by pressing the edges with a fork). We repeat the same process until we have used all the wrappers.
  3. In a large saucepan, we heat some sunflower oil (about 2 tsp) on medium heat. We place in the pan as many dumplings as it can fit, flat-side down. We fry for about 3 minutes until golden. We add about 40 ml (3 tbsp) water, we close the pan with a lid and we let them cook for about 5 minutes, until all water evaporates. When all water evaporates, we reduce the heat on medium, we remove the lid and we add ½ tsp sesame oil. We let it fry until the flat side of the dumplings get a nice, gold color. When ready, we carefully remove them using a spatula, we transfer them to a plate and we repeat the same process with the remaining dumplings. We serve the dumplings and accompany with soy sauce.

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