牛肉大葱饺子 Beef and Leek Dumplings

I love the flavors of beef and leek together. Just a wonderful combination that really shines in these dumplings. Another dish that combines these two ingredients is a Beef and Leek Stir-fry, click the link for another absolutely delicious recipe.

There are endless varieties of dumpling. I love dumpling shops in China. It seems there are always new flavor combinations to try. This is the third dumpling recipe I have posted on this blog. For some other delicious dumpling recipes check out Pork and Cabbage Dumplings and Garlic Chive and Egg Dumplings.

What is your favorite dumpling filling or what is the most unique dumpling filling you have ever tried? What is your favorite way to have dumplings cooked, fried, steamed, boiled..?

Below I provide you with links that give you a variety of choices for how to cook your Chinese Dumplings. The pictures also give you a peek at the delicious beef and leek filling inside. I hope you all enjoy this recipe as much as we do!

Method for Boiling   Method for Steaming

Method for frying aka Potstickers

Beef and Leek Dumplings

Makes 48 dumplings

48-52 dumpling wrappers (round ones, not square wonton wrappers)

Dumpling Filling
500 grams coarsely ground or minced beef
100 grams coarsely ground fatty pork
2 leeks, chopped
3 inch long knob of ginger, sliced or 1 Tbsp. ground ginger
4 cloves garlic
1 egg
2 Tbsp. soy sauce
2 Tbsp. sesame oil
1 Tbsp. rice wine (optional)
1 Tbsp. sugar
1/4 tsp. black pepper
1 tsp. salt
1/2 tsp. baking soda
1 Tbsp. cornstarch
1 cup beef or chicken broth

To make your own Dumpling Wrappers 
Homemade Dumpling Wrapper Recipe

To make Beef and Leek Filling

Slice leek into thin slices.

Pulse ginger and garlic in a food processor until minced.

Add leek on top of the garlic and ginger and pulse until minced.

Remove to a bowl containing one cup beef or chicken broth. Soaking the ginger and leek in the chicken broth allows the flavor to penetrate the meat giving an overall more flavorful and juicy filling.

In a medium size bowl mix together 500 grams ground beef, 100 grams ground pork, minced garlic, 1 egg, 2 Tbsp. soy sauce, 1 Tbsp. rice wine, 1 Tbsp. sugar, 1/4 tsp. black pepper and 1 tsp. salt, 1/2 tsp. baking soda, 1 tsp. cornstarch.

Add the ginger/leek water a little at a time,..

 ...stirring in a clockwise direction until it is all the liquid is incorporated. Place filling in the fridge for about one hour to firm up.

Rolling and Wrapping the Dumplings

Divide the dumpling skin dough into 4 equal pieces. Roll each piece into a thin log. Divide each log into 12 equal size pieces the size of gum balls. Roll into balls, toss with a little flour to prevent them from sticking together. Cover and let rest rest 1 minute.

Rolling and Folding Video Tutorial

Place folded dumplings on a tray or sheet that has been greased or dusted with flour to prevent sticking. Make sure the dumplings are not touching as they will stick to each other and pulling them apart may create holes in the dough. If you are not cooking immediately them cover them with a towel or plastic sheet.

Use the cooking method of your choice and prepare a dipping sauce. For a really simple dipping sauce add julienned ginger and chili oil (one that is thick with chili pulp and seeds) to Chinese black vinegar. There is also a recipe for my favorite dumpling dipping sauce in the potstickers post linked at the top of this post. Enjoy!

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