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Beef And Broccoli Dumplings

Beef and Broccoli Dumplings

Juicy pan-fried beef and broccoli dumplings with a simple soy-ginger dipping sauce, perfect as an appetizer, snack, or light meal.
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Prep Time 35 minutes
Cook Time 20 minutes
Servings 4
Calories 410 kcal

Ingredients
  

  • 1 cup finely chopped broccoli florets
  • 1 lb ground beef (80–90% lean)
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 2 tablespoons green onions, finely sliced
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 30 pieces round dumpling wrappers
  • 2 tablespoons vegetable oil
  • 1 cup water
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce (for dipping)
  • 1 teaspoon sesame oil (for dipping)
  • 1 teaspoon green onions, finely sliced (for dipping)

Instructions
 

  • Finely chop the broccoli florets into very small pieces so they blend easily into the filling and cook quickly.
  • In a large mixing bowl, combine the ground beef and chopped broccoli, breaking up any clumps of meat with your hands or a spoon.
  • Add the soy sauce, oyster sauce, sesame oil, grated ginger, minced garlic, sliced green onions, cornstarch, salt, and black pepper to the bowl.
  • Mix the filling thoroughly with clean hands or a sturdy spoon until everything is evenly combined and the mixture feels slightly sticky and cohesive.
  • Place a dumpling wrapper on a clean work surface and keep the remaining wrappers covered with a slightly damp cloth to prevent drying.
  • Spoon about 1 to 1 1/2 teaspoons of the beef and broccoli filling into the center of the wrapper, keeping the edges clear.
  • Lightly moisten the outer edge of the wrapper with water using your fingertip, then fold the wrapper in half over the filling to form a half-moon shape.
  • Press the edges firmly together to seal, gently pushing out any trapped air, and crimp or pleat the edge if desired for a decorative finish.
  • Repeat the filling and sealing process with the remaining wrappers and filling, arranging the formed dumplings on a plate or tray without overlapping.
  • Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat until the oil is hot and shimmering.
  • Arrange half of the dumplings in the skillet in a single layer, flat side down, and cook for 2 to 3 minutes until the bottoms turn golden brown.
  • Carefully pour in 1/2 cup of water, immediately cover the skillet with a lid, and reduce the heat to medium to allow the dumplings to steam.
  • Steam the dumplings for about 6 to 8 minutes, or until most of the water has evaporated and the wrappers look tender and slightly translucent.
  • Remove the lid and continue cooking for 1 to 2 minutes to re-crisp the bottoms, then transfer the dumplings to a serving plate.
  • Repeat the cooking process with the remaining 1 tablespoon of vegetable oil, 1/2 cup of water, and the rest of the dumplings.
  • In a small bowl, stir together the rice vinegar, soy sauce (for dipping), sesame oil (for dipping), and sliced green onions (for dipping) until well combined.
  • Serve the hot beef and broccoli dumplings immediately with the dipping sauce on the side for drizzling or dipping.