Steamed beef dumplings

  • 35 mins preparation
  • 20 mins cooking
  • Makes 12 Item
  • Print


  • 350 gram beef mince
  • 1 cup finely chopped buk choy
  • 1 carrot, grated
  • 1/2 cup hoisin sauce
  • 2 green onions, finely sliced
  • 2 tablespoon chopped coriander
  • 2 piece ginger, peeled, grated
  • 1 long red chilli, seeded, finely chopped
  • 1 teaspoon sesame oil
Steamed beef dumplings
  • 2 cup plain flour
  • 1 teaspoon salt
  • 2/3 cup boiling water
  • 1/4 cup cold water
  • dipping sauce, to serve


Steamed beef dumplings
  • 1
    Sift flour and salt together in a large bowl. Make well in centre. Stir in boiling water. Add cold water, mixing to form a slightly sticky dough. Knead gently on a lightly floured surface until smooth. Cover and set aside for 10 minutes.
  • 2
    To make the filling; combine all ingredients together in a bowl. Set aside.
  • 3
    Roll dough into a 4cm-thick log. Slice into 12 even rounds. Working on a lightly floured surface, roll each round out into a 10cm circle.
  • 4
    Spoon 2 tablespoonfuls of mixture into centre of each round. Bring edges together, pressing to seal.
  • 5
    Line a large steamer basket with baking paper and pierce in several places, to allow steam to enter. Arrange dumplings on paper.
  • 6
    Place basket over a pot of simmering water. Cover tightly. Steam for 15-20 minutes, until cooked through and pastry is tender. Serve with dipping sauce.


To make our dipping sauce, in a bowl, combine 1/4 cup each rice wine vinegar and soy sauce, juice lime. 2 tablespoons water, 1 finely sliced long red chilli and 1 teaspoon caster sugar.

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