This Beef Potsticker Wonton Dumplings Recipe is a flexible dumpling recipe when you need that delicious, savory, beefy flavor of homemade dumplings. Have them steamed or pan-fried as potstickers or in a broth soup as wontons! I also include my tips on how to make a quick, Asian-style soup broth.

Estimated reading time: 6 minutes

Beef Potsticker Wonton Dumplings Recipe

Beef Potsticker Wonton Dumplings Recipe

This Beef Potsticker Wonton Dumplings Recipe is all of the above.

It can be for a tasty appetizer, for dinner or make them ahead of time for a meal.

It’s been snowing here for 2 days and this is exactly the kind of food we like to eat when we have this kind of weather. Satisfying and savory, it’s so much better than takeout!

You can substitute the beef for any other ground meat in the same amount and keep the rest of the ingredients the same, making this a very flexible recipe.

These would be fun to make with a group of people too, how about a dumpling party? ?

Dumpling Series

I have several dumpling recipes that I will be sharing, including a dessert dumpling recipe that Eric developed!

This is the start of a dumpling series…so what inspired it?

I’ve been craving foods that I associate with back home in New England where the Chinese side of my family live and where I am originally from.

When I miss them, I want to cook foods that remind me of them. ❤

Over a month ago, on Instagram, I shared some dumplings that Eric and I made, and after that, I felt encouraged to share them on the blog.

In the next dumpling recipe we will be sharing, Eric demonstrates how we fold them.

He’s the dumpling master!

Stay tuned for that!

Update: check out a tutorial collage on Banana Cinnamon Sugar Dumplings, the 2nd recipe in this dumpling series, showing how to fold the dumplings in this shape!

Steamed Option

I have included photos showing how the dumplings look when they are steamed which is a great, healthier option.

We found that the dumplings have excellent flavor when they are steamed as well.

In other words, steaming them does not diminish the flavor.

How to Make a Quick Soup Broth

We enjoy these dumplings in a broth soup.

I do a cheater, quickie Asian-style broth soup where I just use my favorite chicken soup base, a drizzle of low-sodium soy sauce, and a few drops of sesame oil.

Then when I am serving it, I toss a handful of freshly chopped scallions. It’s very easy!

We like Reduced Sodium Better than Bouillon Chicken Base, this is ALWAYS in our refrigerator!

? When steaming (or pan frying) these, stay close by and keep an eye on them to prevent overcooking!

This recipe makes a lot of dumplings, we use more than a 12-ounce package sometimes when making them, so get an extra package of wonton wrappers, just in case!

Tip: Don’t let the wonton wrappers dry out, they tear more easily when they are getting dry.

Make sure you cover them or store them in an air-tight container if making these a day ahead.

Ingredients for Beef Potsticker Wonton Dumplings Recipe

1 lb. (16 oz., 454 g.) lean, grass-fed, ground beef (I use 90% lean/10% fat)
1/2 cup chopped scallions (1 bunch)
3/4 cup finely chopped cilantro (1 bunch), you can substitute Italian parsley
3 tablespoons freshly minced ginger
1/2 cup finely chopped mushrooms (I use Baby Portobello but you can also use Shiitake mushrooms)
1 cup yellow onion, chopped (1 medium onion)
1 teaspoon kosher salt *optional
2 large eggs
3 tablespoons soy sauce (I use low sodium)
2 tablespoons sesame oil
12-ounce package of square or round wonton wraps (we use square because that’s what’s always at our grocery store, I suggest getting an extra package just in case) We use Nasoya All Natural Wonton Wraps 12 OZ (Pack of 12)>Nasoya All Natural Wonton Wraps
a small bowl of water or whisked egg for sealing the dumpling wraps

Kitchen Tools for Beef Potsticker Wonton Dumplings Recipe

a deep skillet with a lid
thongs for turning over the dumplings
a steamer insert for steaming (if steaming)
small bowls for the water, scallions for serving, and soy sauce for serving
a large mixing bowl
various plates for the dumplings as you are making and cooking them.

Web Story

Beef Potsticker Wonton Dumplings Recipe Story

Recipe Attribution

How to Make Pork Dumplings from TheKitchn.com

Beef Potsticker Wonton Dumplings Recipe (Steamed or Fried)

Name: Beef Potsticker Wonton Dumplings Recipe (Steamed or Fried)
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: 70
Cuisine: American
Ingredients: 1 lb ., (16 oz., 454 g.) lean, grass-fed, ground beef (I use 90% lean/10% fat); 1/2 cup chopped scallions, (1 bunch), plus more for serving; 3/4 cup finely chopped cilantro, (1 bunch), you can substitute Italian parsley; 3 tablespoons freshly minced ginger; 1/2 cup finely chopped mushrooms, (I use Baby Portobello but you can also use Shiitake mushrooms); 1 cup yellow onion, chopped (1 medium onion); 1 teaspoon kosher salt *optional; 2 large eggs; 3 tablespoons soy sauce, (I use low sodium); 2 tablespoons sesame oil; 12-ounce package of square or round wonton wraps, (we use square because that’s what’s always at our grocery store, I suggest getting an extra package just in case); a small bowl of water or whisked egg for sealing the dumpling wraps

Yield: 70 -80 dumplings

Prep Time: 30 minutes

Cook Time: 4 minutes

Total Time: 34 minutes

This Beef Potsticker Wonton Dumplings Recipe is a flexible dumpling recipe when you need that delicious, savory, beefy flavor of homemade dumplings. Have them steamed or pan-fried as potstickers, in a broth soup as wontons! I also include my tips on how to make a quick Asian-style soup broth.

Ingredients

1 lb ., (16 oz., 454 g.) lean, grass-fed, ground beef (I use 90% lean/10% fat)
1/2 cup chopped scallions, (1 bunch), plus more for serving
3/4 cup finely chopped cilantro, (1 bunch), you can substitute Italian parsley
3 tablespoons freshly minced ginger
1/2 cup finely chopped mushrooms, (I use Baby Portobello but you can also use Shiitake mushrooms)
1 cup yellow onion, chopped (1 medium onion)
1 teaspoon kosher salt *optional
2 large eggs
3 tablespoons soy sauce, (I use low sodium)
2 tablespoons sesame oil
12-ounce package of square or round wonton wraps, (we use square because that’s what’s always at our grocery store, I suggest getting an extra package just in case)
a small bowl of water or whisked egg for sealing the dumpling wraps

Instructions

In a large mixing bowl, mix thoroughly the lean ground beef, chopped scallions, finely chopped cilantro, minced ginger, finely chopped mushrooms, chopped yellow onion, optional kosher salt, 2 large eggs, 3 tablespoons soy sauce, and 2 tablespoons sesame oil.
Set up a working area to make the dumplings. You can fold them in a variety of ways, the easiest being in half and making a triangle. The shape we made in the pictures is just going a step further and connecting the ends of the triangle. This more rounded shape is great for soup!
Pan Frying: Using a large skillet, heat 2 tablespoons (or more if needed) of regular olive oil over medium-high heat. Fry the dumplings (this recipe makes many, so you will have to do them in batches) for up to 3 minutes, rotating and turning them as they brown. Be careful not to burn them, they cook fast. How you turn them will also depend on the shape you make them. Make sure you give space between the dumplings so they don't stick together.
Steaming: Use a steamer insert in a pot with an inch or so of water or a pot for steaming dumplings, bring water to a boil, and place dumplings in for 10-15 minutes. The time will really depend on the size you make the dumplings. I found that these cook rather fast and if you leave them too long, they can stick to the steaming insert! Make sure there's enough water in the pot and also that it's not over-filled. Make sure you give space between the dumplings so they don't stick together.
How to Make a Quick Soup Broth:
Use your favorite chicken soup base, a drizzle of low-sodium soy sauce, and a few drops of sesame oil. Then toss a handful of freshly chopped scallions. It's very easy!
(We like Reduced Sodium Better than Bouillon Chicken Base, this is ALWAYS in our refrigerator!)

Notes

When steaming (or pan-frying) these, stay close by and keep an eye on them to prevent overcooking!

Beef Potsticker Wonton Dumplings Recipe (Steamed or Fried)

Yield: 70 -80 dumplings

Prep Time: 30 minutes

Cook Time: 4 minutes

Total Time: 34 minutes

Ingredients

1 lb ., (16 oz., 454 g.) lean, grass-fed, ground beef (I use 90% lean/10% fat)
1/2 cup chopped scallions, (1 bunch), plus more for serving
3/4 cup finely chopped cilantro, (1 bunch), you can substitute Italian parsley
3 tablespoons freshly minced ginger
1/2 cup finely chopped mushrooms, (I use Baby Portobello but you can also use Shiitake mushrooms)
1 cup yellow onion, chopped (1 medium onion)
1 teaspoon kosher salt *optional
2 large eggs
3 tablespoons soy sauce, (I use low sodium)
2 tablespoons sesame oil
12-ounce package of square or round wonton wraps, (we use square because that’s what’s always at our grocery store, I suggest getting an extra package just in case)
a small bowl of water or whisked egg for sealing the dumpling wraps

Instructions

In a large mixing bowl, mix thoroughly the lean ground beef, chopped scallions, finely chopped cilantro, minced ginger, finely chopped mushrooms, chopped yellow onion, optional kosher salt, 2 large eggs, 3 tablespoons soy sauce, and 2 tablespoons sesame oil.
Set up a working area to make the dumplings. You can fold them in a variety of ways, the easiest being in half and making a triangle. The shape we made in the pictures is just going a step further and connecting the ends of the triangle. This more rounded shape is great for soup!
Pan Frying: Using a large skillet, heat 2 tablespoons (or more if needed) of regular olive oil over medium-high heat. Fry the dumplings (this recipe makes many, so you will have to do them in batches) for up to 3 minutes, rotating and turning them as they brown. Be careful not to burn them, they cook fast. How you turn them will also depend on the shape you make them. Make sure you give space between the dumplings so they don't stick together.
Steaming: Use a steamer insert in a pot with an inch or so of water or a pot for steaming dumplings, bring water to a boil, and place dumplings in for 10-15 minutes. The time will really depend on the size you make the dumplings. I found that these cook rather fast and if you leave them too long, they can stick to the steaming insert! Make sure there's enough water in the pot and also that it's not over-filled. Make sure you give space between the dumplings so they don't stick together.
How to Make a Quick Soup Broth:
Use your favorite chicken soup base, a drizzle of low-sodium soy sauce, and a few drops of sesame oil. Then toss a handful of freshly chopped scallions. It's very easy!
(We like Reduced Sodium Better than Bouillon Chicken Base, this is ALWAYS in our refrigerator!)

Notes

When steaming (or pan-frying) these, stay close by and keep an eye on them to prevent overcooking!

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Nutrition Information:

Yield: 70 Serving Size: 1
Amount Per Serving: Calories: 23Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 85mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Comments

Prae says

December 15, 2020 at 9:26 pm

This is, beyond a doubt, the BEST dumpling recipe I have ever tasted. Thank you for sharing! But I was curious- do you have any advice for freezing them? Would it be best to do that after cooked? Before? Do they hold up well?

- Sara Maniez says
  
  December 15, 2020 at 9:53 pm
  
  I personally have not tried freezing them yet, but if you do, you can try placing the uncooked dumplings on a parchment-lined tray (like a rimmed baking sheet), cover the entire tray in plastic. Freeze up to 1 month or you can freeze them for 1-2 hours until they are solid and then transfer them into a freezer bag so that you can save space and freeze that up to 3 months. Hope that helps!

Beef Potsticker Wonton Dumplings Recipe (Steamed or Fried)

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