• Facebook
  • Instagram
  • Pinterest

China Sichuan Food

Chinese Recipes and Eating Culture

  • Recipes
    • All Time Popular
    • Sichuan Food
    • Staple| Rice|Noodles
    • Pork
    • Beef & Lamb
    • Chicken & Poultry
    • Fish & Seafood
    • Egg & Dairy
    • Salad & Cold dishes
    • Beverages & Tea
    • Dessert
    • Soup
    • Vegan
    • Vegetarian
  • Pantry
  • Blog
  • About
    • PRIVACY POLICY
  • Video
  • How to
  • Hot Pot
    • Chinese Hot Pot e-Cookbook

Curry Beef Dumplings

July 2, 2019 7 Comments

Jump to Recipe Print Recipe

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.

curry beef dumplings|chinasichuanfood.com

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.

curry beef dumplings|chinasichuanfood.com

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.

curry beef dumplings|chinasichuanfood.com

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

4.67 from 3 votes
curry beef dumplings|chinasichuanfood.com
Print
curry beef dumpling
Prep Time
30 mins
Cook Time
30 mins
 

Curry beef dumplings

Course: Appetizer
Cuisine: Chinese
Keyword: Beef, curry, Dumplings
Servings: 4
Calories: 400 kcal
Ingredients
For the dough
  • 300 g all purpose flour , no shifting 2 cups
  • 1/4 cup boiling hot water
  • 1/4 cup cold water
  • small pinch salt
Filling
  • 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
Instructions
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Transfer out and enjoy when hot. But be carefully.

Nutrition Facts
curry beef dumpling
Amount Per Serving
Calories 400 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 59mg20%
Sodium 34mg1%
Potassium 163mg5%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 1g1%
Protein 14g28%
Vitamin A 2030IU41%
Vitamin C 1.1mg1%
Calcium 39mg4%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: beef and lamb, video

« Chinese Potato Salad
Salt and Pepper Chicken Wings »

You may also like

mooncakes|China Sichuan Food

Chinese Mooncake (Yue Bing)—Traditional Version

salt baked chicken| chinasichuanfood.com

Salt Baked Chicken

Ground Beef Rice Bowl

Ground Beef Rice Bowl

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Mary Jo says

    July 10, 2019 at 9:11 am

    5 stars
    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!

    Reply
    • Elaine says

      July 11, 2019 at 7:58 am

      Yes, this one is quite creative! I made this based on my own like with curry rice too. It tastes really good.

      Reply
    • Xander says

      September 26, 2020 at 3:28 pm

      4 stars
      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.

      Reply
  2. Natalie says

    October 6, 2019 at 11:14 am

    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?

    Reply
    • Elaine says

      October 7, 2019 at 9:23 am

      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.

      Reply
  3. Tim says

    August 2, 2020 at 3:01 pm

    5 stars
    Probably the best dumplings I have ever made!

    Reply
    • Elaine says

      August 2, 2020 at 8:22 pm

      Thank you so much Tim!!

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

Subscribe for Updates

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Most Popular

Spice Infused Lamb

Spicy infused lamb|chinasichuanfood.com

Char Siu Pork-Chinese BBQ Pork

char siu--Chinese BBQ Pork

Chinese Eggplant Salad Recipe

Chinese eggplant recipe--Spicy Cold Salad

Chinese Pantry

braised mushrooms with bok choy|chinasichuanfood.com

Braised Mushroom with Bok Choy

Chinese sweet and sour sauce

Chinese Sweet and Sour Sauce

steamed chicken with black bean sauce|chinasichuanfood.com

Steamed Chicken with Black Bean Sauce

pan-fried crispy tofu

How to Pan Fry Tofu

ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All images & content are copyright protected. Please do not use only images without prior permission. 图片和文字未经授权,禁止转载和使用。

Copyright © 2021 · Privacy Policy

Copyright © 2021 · Foodie Pro Theme on Genesis Framework · WordPress · Log in