Beefy Chinese Dumplings

Beefy Chinese Dumplings

 Made  times

"This is a delicious meat and veggie dumpling recipe that my mom has been making ever since I can remember. It may take some time and practice when it comes to making these, but it's well worth it. Just boil them in water, and serve hot with soy sauce, or add them to a soup."
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35 m servings 356 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
  2. Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
  3. Boil the dumplings in water until they float to the top, about 5 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 89 Ratings

Most helpful positive review

My husband said this was one of the best things I've ever made! Warning though, it makes a LOT. I was only cooking for the 2 of us, and using half the filling made a ton. I recommend this with O...

Most helpful critical review

MUST TRY this way....u can be the master.... 1. Double the cabbage, mix with some salt, stand for 10 min. squeeze dry. this make your filling not too watery, and tastier. 2. Serve with shredded...

Most helpful
Most positive
Least positive

My husband said this was one of the best things I've ever made! Warning though, it makes a LOT. I was only cooking for the 2 of us, and using half the filling made a ton. I recommend this with O...

These are fabulous. I had so many compliments. People were surprised that I had made them, and that they tasted like a restraunts dumplings. I had a few as regular dumplings like the recipe call...

These were awesome!!! One thing I noticed was, you should wait till the water is boiling to drop the dumplings in, so they take a solid shape and don't fall apart. The first half of my batch of ...

Awesome and surprisingly easy! Sure they took a little time to assemble, but the 5 minute cooking time makes up for the assembly time! I did think that the filling was a little bland, I might ...

Add shredded ginger and minced garlic. Could add heat of some sort too. Wait till water boils to put dumplings in. Could try frying in pan after boiling just until turning into pot-stickers!

Good recipe. Not hard to make, but wrapping the dumplings is labor and time intensive, so plan for it. My roommate and I also fried about half of them. That didn't turn out as well as boiling... husband's fav. My only change: fry instead of boil in about 1 inch of olive oil -- come out crispy and yummy in just a few minutes. Tips for perfect wontons: Use mixture of water...

substituted chicken for the beef & added some garlic, simply gorgeous. Thanks

Boil these, then pan fry in a tiny bit of oil until sticking slightly to pan (thus - pot stickers!).

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