Chilli Beef Dumplings
Servings
4
Servings
4
Ingredients
  • 1tbsp olive oil
  • 500g lean beef mince
  • 2 garlic clovespeeled and finely chopped
  • 1cm piece of fresh gingerpeeled and finely chopped
  • 1 small red chillideseeded and finely chopped
  • 1tbsp soy sauce
  • 1tbsp oyster sauce
  • 1 packet of gow gee dumpling wrappers
  • 3 shallotsends removed, finely chopped
Instructions
  1. Over a high heat, bring a large saucepan of water to the boil.
  2. In a separate frying pan or wok, heat the oil over med/high heat.
  3. Pop in the garlic, ginger and chilli and stir for 30 seconds before adding the mince.
  4. Brown the mince mixture for approximately 5 mins.
  5. Pour in the soy and oyster sauces.
  6. Set aside to cool so that you can comfortably handle the mix.
  7. Lay out your wrappers and place 1 teaspoon of the mince mix into the centre of a wrapper.
  8. Brush the edge with water and fold the pastry in half. Press the dumpling closed with your fingers. Repeat with remaining mince mixture and wrappers. If you have any mince left, set it aside to use when serving.
  9. Place 8 dumplings at a time into your pot of boiling water. Dumplings are cooked when they float to the surface (around 30 sec).
  10. Remove with a slotted spoon and keep warm in a dish while you cook the rest of the dumplings.
  11. Divide dumplings between serving plates. If you have any remaining mince mixture, divide it between the plates.
  12. Sprinkle over the chopped shallots to serve.
Recipe Notes

Calories per serve: 360

Print Recipe
Chilli Beef Dumplings
Chilli beef dumplings
Course Main Dish
Cuisine Asian
Servings
Ingredients
  • 1 tbsp olive oil
  • 500 g lean beef mince
  • 2 garlic cloves peeled and finely chopped
  • 1 cm piece of fresh ginger peeled and finely chopped
  • 1 small red chilli deseeded and finely chopped
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 packet of gow gee dumpling wrappers
  • 3 shallots ends removed, finely chopped
Course Main Dish
Cuisine Asian
Servings
Ingredients
  • 1 tbsp olive oil
  • 500 g lean beef mince
  • 2 garlic cloves peeled and finely chopped
  • 1 cm piece of fresh ginger peeled and finely chopped
  • 1 small red chilli deseeded and finely chopped
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 packet of gow gee dumpling wrappers
  • 3 shallots ends removed, finely chopped
Chilli beef dumplings
Instructions
  1. Over a high heat, bring a large saucepan of water to the boil.
  2. In a separate frying pan or wok, heat the oil over med/high heat.
  3. Pop in the garlic, ginger and chilli and stir for 30 seconds before adding the mince.
  4. Brown the mince mixture for approximately 5 mins.
  5. Pour in the soy and oyster sauces.
  6. Set aside to cool so that you can comfortably handle the mix.
  7. Lay out your wrappers and place 1 teaspoon of the mince mix into the centre of a wrapper.
  8. Brush the edge with water and fold the pastry in half. Press the dumpling closed with your fingers. Repeat with remaining mince mixture and wrappers. If you have any mince left, set it aside to use when serving.
  9. Place 8 dumplings at a time into your pot of boiling water. Dumplings are cooked when they float to the surface (around 30 sec).
  10. Remove with a slotted spoon and keep warm in a dish while you cook the rest of the dumplings.
  11. Divide dumplings between serving plates. If you have any remaining mince mixture, divide it between the plates.
  12. Sprinkle over the chopped shallots to serve.
Recipe Notes

Calories per serve: 360