Nothing beats homemade dumplings – and this flavour-packed recipe delivers! It comes courtesy of EL reader VIVIAN PANG, who is a cooking enthusiast and stay-at-home mum. “This is one of our family’s beloved dishes and a highly customisable recipe,” says Vivian. “You can change the protein, skip the chilli oil for a kid-friendly version, or serve it with noodles and bok choy for a hearty meal.”
Pan-Fried Beef Dumplings with Spicy Peanut Sauce
(makes 12 dumplings)
Ingredients
For the dumplings recipe
- 12 gyoza wrappers
- 180g minced Angus beef
- 60g carrot
- 3 tablespoons water
- 2 cloves garlic
- 2 slices ginger (for infused water)
- 1 teaspoon ginger (for filling)
- 1 stalk spring onion
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon soy sauce
- Pinch of salt and white pepper to taste
For the peanut sauce
- ½ cup peanut butter
- 1 tablespoon chilli oil
- 1 tablespoon vegetable oil
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Pinch of salt and white pepper to taste
Method
#1 Chop off the white part of the spring onion and put aside. Finely chop the remaining green stalk for the dumpling filling.
#2 Shred the carrot, finely mince the garlic and ginger.
#3 Gently flatten the white part of the spring onion and ginger slices with the side of a knife to release flavours. Combine with water in a small bowl – leave to infuse for 10 minutes then discard the aromatics.
#4 In a food processor, gradually add the infused water to the minced beef and blend until slightly sticky and airy (1 to 2 minutes).
#5 Combine beef with the remaining ingredients by hand.
#6 Divide into 12 equal servings and fold into dumpling wrappers in your desired shape. Run the edge of the wrapper with water to seal the opening.
#7 Pan fry the dumplings until golden and crispy.
#8 In a small saucepan, heat up the vegetable oil until small bubbles are formed.
#9 In a separate bowl, combine all the sauce ingredients except peanut butter and chilli oil. Pour the hot oil over and mix well, then stir in the peanut butter and chilli oil. Serve with the dumplings.
Tip: Double the dumpling portions and freeze any extras – they will stay fresh for about a month. To serve, simply pan fry without defrosting.
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This dumplings recipe first appeared in Expat Living magazine in Hong Kong. You can buy the latest issue or an annual subscription or read the digital version free now.
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