Beef Potstickers Recipe
These beef potstickers are golden, crispy on the outside and bursting with savory, juicy filling inside—perfect for dipping and sharing. Each bite delivers a delicious balance of flavor, texture, and aroma.
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Servings: 8 potstickers
Calories: 350kcal
Ingredients
- 1 pound ground beef
- ½ cup finely chopped green onions
- 1 tablespoon grated fresh ginger
- ¼ cup shredded carrots
- ¼ cup frozen corn
- ¼ cup frozen peas
- 2 tablespoons soy sauce
- 1 tablespoon rice cooking wine
- 1 teaspoon sesame oil
- 1 teaspoon ground white pepper
- 2 teaspoons sugar
- ½ tablespoon salt
- 50 round dumpling wrappers one 50-piece package
For Pan-Frying:
- 2 tablespoons vegetable oil
- ½ cup cold water adjust based on pan size
- 1 tablespoon black sesame seeds for garnish
- 1 tablespoon finely chopped green onions for garnish
For the Vinegar Dipping Sauce:
- 2 tablespoons black vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sliced green onions
Instructions
Make the Filling:
- In a large mixing bowl, combine the ground beef with green onions, ginger, rice wine, soy sauce, sesame oil, white pepper, sugar, and salt. Stir thoroughly using a spatula or clean hands until the mixture becomes cohesive and well-seasoned. Add the shredded carrots, frozen corn, and peas, folding them into the meat mixture until everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for at least one hour, allowing the flavors to meld together and intensify.
Wrap the Dumplings:
- Set a small bowl of water beside your workspace to use for sealing. Take one dumpling wrapper and place it in the palm of your hand. Moisten the outer edge of the wrapper by dipping your finger into the water and tracing the perimeter. Spoon about one tablespoon of the beef filling into the center of the wrapper.
- Fold the wrapper over to form a half-moon shape, then press along the edges to seal tightly. For an extra decorative touch, pleat the sealed edge using your fingers. Place the wrapped dumpling onto a baking sheet lined with parchment paper. Repeat the process with the remaining wrappers and filling. To prevent the wrappers from drying out while working, keep the assembled dumplings loosely covered with a clean tea towel.
Pan-Fry the Dumplings:
- Heat vegetable oil in a large non-stick skillet over medium-high heat for about 3 minutes, or until the oil shimmers. Carefully arrange 12 to 15 dumplings in the pan, spacing them about half an inch apart to ensure they don’t stick together.
- Allow the bottoms to sear for approximately 3 minutes, or until they turn crisp and golden brown. If you prefer an all-around crispy finish, gently flip the dumplings and sear the other side as well. Once the desired golden color is achieved, carefully pour in enough water to reach halfway up the dumplings—about ½ inch deep. The pan should begin to sizzle immediately.
- Cover the pan with a lid and let the dumplings steam for 7 to 8 minutes, allowing most of the water to evaporate. Once the liquid is nearly gone, remove the lid, reduce the heat to medium, and continue cooking for another 2 minutes until any remaining water is absorbed and the bottoms crisp up again. Transfer the cooked potstickers to a serving plate and repeat the process with the next batch.
Serve:
- To prepare the dipping sauce, combine black vinegar, soy sauce, sesame oil, and green onions in a small bowl. For those who enjoy heat, a splash of Sriracha or a spoonful of chili oil makes an excellent spicy alternative.
- Arrange the golden potstickers on a serving platter and sprinkle with black sesame seeds and additional green onions for garnish. Serve warm with the tangy vinegar dipping sauce or your favorite spicy condiment on the side.
Nutrition
Calories: 350kcal
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