TheSTUniverse: We have such a different definition of “easy.”
MimonFishbaum: Because I’m lazy and avoid intricate work like this, I’m just going to use this filling to make meatballs, multiply and thicken the sauce and eat it with rice noodles.
SoupedUpRecipes: Hi everyone, it’s been a while that I haven’t psot anything here. In today’s post, I want to share my pan-fried beef dumplings. I add mashed potato in the filling. It provides moisture and also absorbing moisture so It keeps the filling in a juicy texture. It is very easy to make and the tastes delicious.
**If you want to know all the details,** [**here is the video link**](https://youtu.be/Xlu762gJKyE)**, or you like to read the text:**
**Ingredients For The Fillings (Enough to make 50 dumplings)**
* 12 ounces of ground beef
* 7 ounces of mashed potato.
* 2 tbsp of soy sauce
* 1 tbsp of Chinese cooking wine
* 1 tsp of sugar
* 1/2 tsp of salt
* 1/3 cup of diced onion
* 1/4 cup of diced scallion
* 1/4 cup of diced cilantro
* 2 tsp of grated garlic
* The spice mix that we made
* 1/3 cup of beef stock
**Ingredients For The Spice Mix**
* 1/2 tsp of black pepper
* 1/2 tsp of white pepper
* 1 tsp of cumin powder
* 1/3 tsp of Sichuan peppercorn
* 1.5 tsp of chili flake
**Ingredients For The Dipping Sauce**
* 2 tsp of garlic chili sauce (Homemade garlic chili sauce video: [https://youtu.be/qozPuF1lU4Q](https://youtu.be/qozPuF1lU4Q))
* Some diced spring onion
* Some diced cilantro
* 2.5 tbsp of soy sauce
**Others**
* 50 dumplings wrappers (homemade dumplings wrapper recipe: [https://youtu.be/KahAeVHOx-k](https://youtu.be/KahAeVHOx-k))
* water to glue the edge
**INSTRUCTION**
* First, let’s make a spice mixture which will make you the best beef dumplings.
* In a blender, add in 1/2 tsp of black pepper, 1/2 tsp of white pepper, 1 tsp of cumin powder, 1/3 tsp of Sichuan peppercorn, 1.5 tsp of chili flake. Make sure you adjust the spice level to your preference. Grind them together. Set this aside and we will start making the filling.
* In a stander mixing bowl, add in 12 ounces of ground beef and 7 ounces of mashed potato. I know mashed potato sounds new to you but it is so delicious with beef together. You have to give it a try. Then add 2 tbsp of soy sauce, 1 tbsp of Chinese cooking wine, 1 tsp of sugar, 1/2 tsp of salt, 1/3 cup of diced onion, 1/4 cup of diced scallion, 1/4 cup of diced cilantro, 2 tsp of grated garlic, the spice mix that we made and 1/3 cup of beef stock. The stock I am using is non-flavored. If you use flavored broth, you will need to adjust the saltiness in this recipe. Mix everything well. Now the filling is done. Put it in a bowl and Let’s start wrapping.
* You will need some dumpling wrappers. Also, have some water to glue the edge of the dumpling.
* Take one piece of wrapper. Put some filling in the middle. Dip some water on the edge so it is easier to seal it. Fold it in half and pinch it tightly in the middle. Start making pleats on one side. Then do the other side. I usually make 4 pleats on each side. Pinch the edge to make sure it is tightly packed. You just keep doing this to finish the rest.
* **HOW TO SAVE THEM:** The amount I gave is enough to make 50 dumplings and if you want to save them. Now it is the time to freeze it. Whenever you want to eat them again, don’t need to defrost, just directly fry them.
* Add a little bit oil in a frying pan. Give it a toss so it covers the bottom. Add your dumplings one by one. Make sure your frying pan is well seasoned or use a non-stick pan.
* When you see the dumplings are sizzling in the pan, add some water in. I add about 1/3 cups. The amount of water should reach 1/2 way up to the dumplings. Then cover it. The steam will cook the top of the dumplings. Cook this on medium-low heat until the water is all gone. It will take about 3-5 minutes.
* Once the water is evaporated, you can open the lid. The dumpling skin should be transparent and that is how you know it is cooked through. You can see through the skin that the juice is boiling inside the dumplings. That is how you can tell it is going to be so juicy.
* Make sure you check the bottom. If you see it is golden brown, you are ready to serve. When you plate it, It is important to let the golden side face up. In this way, the crispy bottom will stay longer.
* I know you probably thinking about the dipping sauce now, here it is: 2 tsp of garlic chili sauce, some diced spring onion, some diced cilantro, some soy sauce, about 2.5 tbsp. This just how I like it. You can make your own dipping sauce. Give a stir and you are ready to eat.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
…and if you’ve read this far, might as well subscribe. More recipes coming soon =)
SoupedUpRecipes: I found out everytime I put “easy” or “simple” in the title. You guys get crazy. I guess it is not easy to most people. But I cook a lot so this is not that much work to me LOL!
sortakindah: I too enjoy a golden brown bottom
ArgyleTheDruid: Love this! Thank you 🙏
Niman30: are the potatos necessary? if it is part of the authentic original recipe then i would consider them necessary, but having them in the filling seems like there would be too much starch considering they are all wrapped in the dumpling wrappers as well.
Inquisitor1119: Welcome back! I’m always on the lookout for your recipes, because they always look incredible, and these are no exception! I did have one question. I tend to avoid cilantro, because it makes everything taste like soap to me. Would you say these will have enough flavor if I omit it entirely? Or is there a substitute you could recommend?
torithebutcher: The amount of shopping and prep that has to go into this negates that word easy.
Spirati: Could I adapt this with chicken/chicken stock?
Flutfar: This is definitely harder then getting some take out
panicakee: Holy crap that’s a lot of ingredients
.. LOL
FedExterminator: I’ve tried a similar recipe. Getting the wrappers to turn out right is the hardest part. The thickness has to be thin enough to not be too chewy and thick enough to not break when pan frying
Fadedcamo: Hey souped up. Love your posts and your channel. Still making that awesome sticky Chinese pork. Keep up the good work
m0nk37: I never knew i needed this in my life until now.
i_quit: The mashed potatoes as a binder is a good idea
SeekersWorkAccount: why is there mashed potato in a chinese dumpling?!
jamaicanRum: That’s a lot of work. I’ll just go to the restaurant, thanks.
71taco_cat17: God those look amazing
LuckyCharmzNYC: Question. So I assume you freeze the extra right after making them right? You don’t pre cook then freeze. Stupid question but
2eoSashimi: better than take out.. but is it faster than take out?
windcape: Brilliant idea to use the lid for steaming. Super easy recipe, I’m very tempted to try.
Mise en place is the work here, as with all good cooking
freshwafflefries: If you want to avoid making the actual dumplings but still want semi-home-cooked flavor, just get the [frozen ones](http://www.trbimg.com/img-5a739b07/turbine/chi-ct-dumplings3-ct0063233046-20180201/1500/1500×844) from your local Asian supermarket.
1. Heat up the pan.
1. Add oil.
1. Place frozen dumplings. Leave small gaps in between so they don’t stick to each other and also makes it easier to remove from the pan later.
1. Add enough water to cover at least the bottom half of the dumplings. Cover immediately.
1. Cook on low to medium heat until the wrapper loses the chalky white appearance.
1. Uncover and let the water boil away, leaving the oil.
1. Remove the dumplings. If you do it too early they will stick. If you do it too late they will burn. So keep the heat low and check the bottom as needed.
Works great with a cast iron pan!
Harley_Quin: No money shot!
Spandexspinach: The Trader Joe’s ones are pretty good too fellow lazy people.
Cole3823: Did I miss the part about making the dipping sauce?
walkwithred: What is the machine used to make the spice mix?!?!?
Itsalongwaydown: The reason I get take out is because I’m too lazy to make something. This gif is no exception.
ShinePale: Honestly, I just do this:
1. Buy a bag Ling Ling potstickers
2. Substitute veggie or chicken broth for water
3. Follow the directions on the bag
4. Heat some of the included sauce in the microwave
5. Defend yourself from the immediate onrush of romantic suitors
Sbatio: Omg that looks awesome!
holysocks: wat
beef? potatoes?
Geordant: Fuck off easy.
BananaFrappe: They might be better than take out, but they’re not easier than take out. Lol. With take out, I make one phone call and I have all the tasty potstickers (and dipping sauce) that I can shove into my pie hole in about 45 minutes.
Seriously though, they look great and I like the vid. I might have to try it… or at least the filling in the form of meatballs or crumbled, fried, and mixed into rice. I’m way too lazy to fill/fry potstickers (or any filled dumplings, for that matter).
_HOG_: Nice technique, but a few concerns about this recipe…
1. Mashed potatoes seem too much extra work for what is essentially a tasteless binder in a recipe with such strong flavors. And they probably take away from the texture of the meat too. A little potato starch might be a better choice.
2. Sichuan peppercorn: who even has this in their cupboard on this sub…besides me? I have green and red and really only use them when I make ma-po tofu. I’ve also never seen it in a dumpling recipe.
3. Chili flakes because…? Dumplings are usually one of those foods everyone can eat and share AND adjust seasoning to their taste with vinegar, soy sauce, or chili oil if they like heat. It’s a *lot* of work to make these to end up having a dish that only fits one person’s tastes. Save the heat for a simple stir fry IMHO – dumplings are too special and time consuming.
Albatross767: Far from “easy” or “simple”….
Worst quality ever! You should rename it ” Chinese pan fried dumping”…
Jesus.
invalid_litter_dpt: Why are all these gifs such low quality lately?
natemilonakis: Gyoza?
vapingcaterpillar: looks grim, all those uncooked dry spices and uncooked onion etc.
there’s a reason you cook out spices, onion, garlic etc
sailorneptunescousin: Has anyone seen The Incredibles 2?
LocalJim: Easy!? Theres a blender, a food processor, skillet. Over 19 different ingredients. Not to mention the time it takes to fold a dozen or more potstickers and I guarantee some will break on you unless you really know what your doing. And when your done with this really easy recipe dont forget all that clean up. Have fun.