Imagine a quiet evening where the kitchen fills with the warm aroma of garlic and ginger mingling with sizzling meat. That’s the kind of moment these beef and chicken dumplings create. They aren’t just food — they’re that cozy pause after a hectic day, the kind of thing that pulls you in close to the table and makes you forget what time it is.
I remember the first time I tried making these dumplings. The filling was a bit messy, and I wasn’t sure if I was folding them right — some dumplings ended up a little uneven, but that only made the experience more real. The sound of them sizzling in the pan, the gentle steam rising when I added water, it all felt really satisfying. And when I bit into that first crispy-bottomed dumpling, the mix of beef and chicken, with garlic and ginger notes, was exactly what I didn’t know I needed. It’s a bit of a process, sure, but totally worth it.
- Combines two meats for a richer, layered flavor that’s not too heavy.
- Steaming or pan-frying offers a choice between soft or crispy textures.
- Hands-on preparation makes it a fun activity, even if the folding isn’t perfect.
- It’s simple — and that’s kind of the point. No complicated sauces, just honest ingredients.
If you’re worried about the folding part, don’t stress too much. They don’t have to look perfect to taste amazing. Also, these dumplings freeze well, so you can make a big batch and enjoy them later, which is a real win for busy days.
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Beef and Chicken Dumplings
- Total Time: 45 minutes
- Yield: 24 dumplings 1x
Description
Delicious homemade dumplings filled with a savory mixture of ground beef and chicken, seasoned with garlic, ginger, and green onions. Perfectly steamed or pan-fried for a satisfying appetizer or meal.
Ingredients
150 grams ground beef
150 grams ground chicken
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 green onions, finely chopped
1 tablespoon soy sauce
1 tablespoon sesame oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
24 round dumpling wrappers (approximately 3 inches in diameter)
2 tablespoons vegetable oil (for frying)
120 milliliters water (for steaming or boiling)
Instructions
In a large mixing bowl, combine the ground beef and ground chicken.
Add the minced garlic, grated ginger, and chopped green onions to the meat mixture.
Stir in the soy sauce, sesame oil, salt, and ground black pepper until all ingredients are evenly mixed.
Place one dumpling wrapper on a clean surface. Spoon approximately 1 tablespoon of the meat filling into the center of the wrapper.
Moisten the edges of the dumpling wrapper with a little water using your finger.
Fold the wrapper in half to form a half-moon shape, pressing the edges together to seal tightly. You may pleat the edges for a decorative finish.
Repeat the filling and folding process until all the filling and wrappers are used.
To pan-fry: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Place dumplings in the skillet, flat side down, without crowding.
Cook for 2-3 minutes or until the bottoms are golden brown.
Add 60 milliliters of water to the skillet and immediately cover with a lid. Reduce heat to medium and steam the dumplings for 6-7 minutes until the water evaporates and the dumplings are cooked through.
Remove the lid and cook for another 1-2 minutes to re-crisp the bottoms.
Alternatively, to steam dumplings: place dumplings in a steamer basket lined with parchment paper or cabbage leaves, steam over boiling water for 10-12 minutes until cooked through.
Serve the dumplings hot with soy sauce or your favorite dipping sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Once you’ve got your skillet or steamer ready, know that you don’t need anything fancy to pull this off. A non-stick pan or a simple steamer setup works just fine. Serving these dumplings with a side of crunchy pickled vegetables or a simple green salad can add a fresh contrast that’s surprisingly satisfying. If you want to switch things up, try adding a touch of chili flakes to the filling for a subtle heat, or swap green onions for chives if you have them on hand. I haven’t tested it myself, but a splash of hoisin sauce might also complement the filling nicely. Sometimes I toss in a handful of finely chopped mushrooms for a bit more texture, but that’s just me experimenting.
FAQ
Can I make these dumplings in advance? Absolutely. You can prepare and freeze them uncooked, then cook straight from frozen when you’re ready.
What’s the best way to reheat leftovers? Steaming or pan-frying again works well to bring back that fresh texture.
Do I have to use both beef and chicken? Not necessarily. You can use one or the other, but combining them adds a nice depth of flavor.
Can I bake these instead of frying or steaming? I haven’t tried baking, but it could be an interesting alternative if you want a different texture.
Try these dumplings next time you want a meal that feels homemade and a little indulgent. They might require a bit of patience, but every bite is rewarding enough to keep you coming back.