Chinese Beef Dumplings

Method14 steps · about 3 hr 45 min

1. 1

   Step 1: Gradually add the 2 cups dough water to the flour in a large bowl, or in a stand-mixer bowl fitted with a dough hook. Knead by hand or on low mixer speed into a smooth dough, about 5 minutes. Stop the mixer before bringing the dough together by hand if needed, then shape it into a ball.

   Uses 6⅓ cups all-purpose flour · 2 cups water for the dough

   
2. 2

   Step 2: Cover the dough in its bowl with an overturned plate and let it rest for 1 hour while preparing the filling.

   Rest the dumpling dough · 60 minUses Smooth dumpling dough

   
3. 3

   Step 3: Add the Sichuan peppercorns (2 tbsp) to the 1½ cups hot infusion water and leave to stand for 15 minutes.

   Infuse the peppercorn water · 15 minUses 2 tbsp Sichuan peppercorns for the infusion · 1½ cups hot water for the peppercorn infusion

4. 4

   Step 4: Strain the infused water into a measuring cup or bowl, discarding the peppercorns. Let the retained infused liquid cool completely before adding it to raw beef.

   Uses Steeped peppercorns with their infusion water

   
5. 5

   Step 5: If using beef chuck (2 lb), hand-chop the raw meat until it resembles sausage meat; the author’s guide is up to 30 minutes. If using the same amount of 80% lean ground beef, skip hand chopping. Keep the prepared raw beef cold until mixing.

   Uses 2 lb well-marbled boneless raw beef chuck

   
6. 6

   Step 6: Mix the prepared raw beef with oyster sauce (2 tbsp), light soy sauce (2 tbsp), dark soy sauce (1 tbsp), filling Shaoxing wine (1 tbsp), sugar (1 tsp), white pepper (½ tsp), five-spice powder (½ tsp) and minced ginger (1 tbsp). Stir vigorously with chopsticks for about 5 minutes, or use a paddle-equipped mixer on low speed for about 2 minutes; choose one mixing route.

   Uses Prepared raw chopped or ground beef · 2 tbsp oyster sauce · 2 tbsp light soy sauce · 1 tbsp dark soy sauce · 1 tbsp Shaoxing wine for the filling · 1 tsp sugar · ½ tsp white pepper · ½ tsp five-spice powder

   
7. 7

   Step 7: Gradually mix all the cooled strained peppercorn infusion into the seasoned beef in several additions, letting each addition absorb before the next. Mix for about 3–5 minutes, until paste-like. Mix in the neutral oil (2 tbsp), filling sesame oil (1 tbsp) and filling salt (½ tsp), then stir in the scallions (2 cups). Cover and refrigerate the raw filling until wrapping.

   Uses Seasoned raw beef mixture · All retained cooled strained peppercorn infusion · 2 tbsp neutral oil for the filling · 1 tbsp sesame oil for the filling · ½ tsp salt for the filling · 2 cups finely chopped scallions

   
8. 8

   Step 8: Divide the rested dough into quarters. Work with one quarter at a time, keeping the others covered. Cut pieces about 15 g each and roll each into a circle about 3½ inches (9 cm) across, without very thin weak spots. Start with a few test dumplings: put about 1 tbsp cold filling in each wrapper, reduce the scoop if needed to seal, then squeeze or pleat tightly closed.

   Uses Rested dough selected for test wrappers · Cold mixed beef filling selected for test dumplings

   
9. 9

   Step 9: Bring the test-cooking water to a boil. Add the few test dumplings and boil for about 5 minutes, until their wrappers are cooked and the beef filling reaches 160°F/71°C. Lift them out and taste only after cooking. If needed, mix a little additional Shaoxing wine or sesame oil into the remaining cold filling, then return it to the refrigerator until wrapping.

   Boil the test dumplings · 5 minUses Assembled raw test dumplings · Water for boiling a few test dumplings · Remaining cold filling, only if adjusting its seasoning · Additional Shaoxing wine, only if needed after tasting a cooked test dumpling · Additional sesame oil, only if needed after tasting a cooked test dumpling

10. 10

    Step 10: Using the remaining rested dough and cold filling, continue making approximately 15 g wrappers and filling each with about 1 tbsp, reducing the scoop when needed to seal. Arrange completed dumplings on a parchment-lined sheet pan without touching. Aim to use the dough and filling together; if one runs out, refrigerate any surplus separately rather than overfilling. Keep raw filling and assembled dumplings cold between batches.

    Uses Remaining rested dough after test wrappers · Remaining cold beef filling after cooked-test seasoning adjustments

    
11. 11

    Step 11: Select the raw dumplings being saved and cover their spaced tray with a clean food-safe cover. Freeze overnight until completely solid, then transfer to airtight freezer bags. The author’s freezer guide is up to 3 months for best quality.

    Uses Assembled raw dumplings selected for freezing

12. 12

    Step 12: For a fresh cooking batch, bring the main cooking water to a boil in a large pot. Add an uncrowded batch of fresh dumplings and boil for about 5 minutes, until their wrappers are cooked and the beef filling reaches 160°F/71°C. Lift the dumplings onto a plate, draining the cooking water.

    Boil a fresh dumpling batch · 5 minUses Fresh assembled raw dumplings selected for cooking · Water for the large pot used to boil the desired dumpling batch

    
13. 13

    Step 13: If cooking dumplings saved in the freezer, use this route instead of the fresh-batch route. Bring a pot of main cooking water to a boil and add a selected frozen batch directly without thawing. Cook until the wrappers are done and the beef filling reaches 160°F/71°C, then lift out and drain; frozen size and temperature may require longer than the fresh guide.

    Uses Frozen raw dumplings selected for cooking · Water for the large pot used to boil the desired dumpling batch

14. 14

    Step 14: Serve the drained hot dumplings with optional ready black vinegar and minced raw garlic, or ready dumpling dipping sauce.

    Uses Drained cooked dumplings, only for the fresh route · Drained cooked dumplings, only for the frozen route · Ready Chinese black vinegar, to serve if desired · Minced raw garlic, to serve with black vinegar if desired · Ready dumpling dipping sauce, as an alternative serving condiment