Pan-fried curry beef dumplings are quite comforting and delicious. It is crispy outside with well flavored and juicy filling.
As a curry fans, I always want to cooperate this wonderful seasoning in more dishes in additional curry beef. Curry goes well with vegetables and mushrooms, beef and chicken the best in my opinion. Since I use curry paste as a main seasoning so I do not add too much water. The filling is super tender too but not juicy.
In China, especially the northern part. There is a special dumpling named as “门钉肉饼”. Basically it is a meat dumpling (no fermentation in the wrapper dough) but shaped like the doornail. After pan-fried, the dumpling can form extremely crispy shell because of the shape with a juicy filling. If you watch the video, listen the cut sound at the very end and then you know how crispy it is. I love to make this both in hot summer days and cold winter days. In summer days, I usually match them with a pot of chilled porridge or mung bean soup.
Chop ginger and leek onion. Transfer to a bowl, add Sichuan peppercorn and pour in around 4 tablespoons of hot boiling water. Set aside and let it cool down to room temperature.
To make the dough, add a small pinch of salt in the flour and stir in 1/4 cup hot boiling water firstly. This will make a small portion of the dough slightly cooked and then stir in cold water too. Knead for 6-7 minutes until not sticky at all. Brush some oil on surface and cover with wet cloth. Set aside for half an hour.
To make the dumpling filling, add salt and pepper, mix well. Then strain the ginger water prepared in step 1 in by 2 batches. Stir the beef after adding liquid content until all the liquid is well absorbed. Then crack in eggs and then sesame oil. Continue stirring one direction until the filling because sticky.
Melt golden curry with 2 tablespoons of hot boiling water. Add chopped onion, curry paste in the filling and mix well. If you feel the filling is too watery and hard to handle. Place in fridge to harden slightly.
Get the dough out and shape into a long log and then divide into 16 portions. Press each one down and roll out to a wrapper around 12 cm in diameter, with thinner edges and thicker center.
Place around 1 tablespoon of filling in center. Seal the wrapper completely and then turn over and shape the dumpling for a higher and thicker round shape.
Brush some oil in pan, place the dumplings in. Fry over middle fire until the bottom becomes crispy and the turn over and fry the other side. Once both side becomes crispy, let the smooth side up and pour in around 1/4 cup of hot water. Cover the lid and slow down the fire, cook for another 5 minutes or until the water is almost gone. Continue frying the dumpling for a while to make it crispy again. You can beat the surface and listen to the clean sound when they are done.
Transfer out and enjoy when hot. But be carefully.
Other Chinese pancakes and dumplings
1.How to make Chinese dumplings
2.Chinese scallion pancakes
3.Shredded potato pancake
4.Chive and egg dumplings
5.Pork and chive potsticker
Curry beef dumplings
- 300 g all purpose flour , no shifting 2 cups
- 1/4 cup boiling hot water
- 1/4 cup cold water
- small pinch salt
- 200 g ground beef
- salt and pepper
- 4 tbsp. hot boiling water , divided
- 1/4 long onion (Large onion) , chopped or 2 green onion whites
- 1 thumb ginger , chopped
- 1/2 white onion , chopped
- 1/2 tsp. Sichuan peppercorn
- 50 g curry paste + 2 tbsp. hot boiling water , for melting the curry paste
- 1 egg
- 1 tbsp. sesame oil
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Chop ginger and leek onion. Transfer to a bowl, add Sichuan peppercorn and pour in around 4 tablespoons of hot boiling water. Set aside and let it cool down to room temperature.
-
To make the dough, add a small pinch of salt in the flour and stir in 1/4 cup hot boiling water firstly. This will make a small portion of the dough slightly cooked and then stir in cold water too. Knead for 6-7 minutes until not sticky at all. Brush some oil on surface and cover with wet cloth. Set aside for half an hour.
-
To make the dumpling filling, add salt and pepper, mix well. Then strain the ginger water prepared in step 1 in by 2 batches. Stir the beef after adding liquid content until all the liquid is well absorbed. Then crack in eggs and then sesame oil. Continue stirring one direction until the filling because sticky.
-
Melt golden curry with 2 tablespoons of hot boiling water. Add chopped onion, curry paste in the filling and mix well. If you feel the filling is too watery and hard to handle. Place in fridge to harden slightly.
-
Get the dough out and shape into a long log and then divide into 16 portions. Press each one down and roll out to a wrapper around 12 cm in diameter, with thinner edges and thicker center.
-
Place around 1 tablespoon of filling in center. Seal the wrapper completely and then turn over and shape the dumpling for a higher and thicker round shape.
-
Brush some oil in pan, place the dumplings in. Fry over middle fire until the bottom becomes crispy and the turn over and fry the other side. Once both side becomes crispy, let the smooth side up and pour in around 1/4 cup of hot water. Cover the lid and slow down the fire, cook for another 3 -4 minutes or until the water is almost gone. Continue frying the dumpling for a while to make it crispy again. You can beat the surface and listen to the clean sound when they are done.
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Transfer out and enjoy when hot. But be carefully.
I am always looking for cooking projects that company can help prepare. We usually make Gyoza or Steam Buns but will now add this recipe to my plans. It is delicious and the flavor reminds so much of the “Curry Rice” we ate so much of while living in Japan. Thank you for sharing!
Yes, this one is quite creative! I made this based on my own like with curry rice too. It tastes really good.
It is a easy recipe, i did some fresh fine grated ginger true the meat for a stronger taste together with a spoon Grounded Sichuan pepper. I replaced the water in the meat by Chinese cooking wine. It makes it a bit more richer food but not less tasty 😉 There are some mistakes in the recipe but its ok.
I have a question. It says to strain out the ginger/onion and to just add the liquid to the beef, but later it says to add the chopped onion. Does this mean we just wait to add in the ginger/onion mixture that had been soaking? Or do we chop more onion later and add that in separately and just toss the ginger/onion mixture?
Natalie,
Chopped onion means white onion, not large onion. They are two types and used for different reasons. You can refer to video for more details.
Probably the best dumplings I have ever made!
Thank you so much Tim!!
There was this Sichuan buffet here in Santa Barbara that would make the best wontons i have ever had in my life. They closed a few years ago and i was so sad. Those perfect meaty pockets made by the angles i would no longer be able to have. They very seldom made them so really it was always such a massive treat when you would find them made. I JUST spent 4hrs making this filling into wonons as well as some eggrolls with shredded carrots. When i took my first bite of a wonton i was sent into a trance of fond memories and pure bliss, for this was the recipe used. My taste buds are tingling and my belly is oh so full of happiness. Thank You SO SO much for sharing this recipe. I am beyond delighted!
Thank you Quiana for such an encouraging comment. I am so happy to know it turns out so good for you. Food always bring lovely memories. I hope you enjoy the journey. Happy cooking. Sincerely thanks again.