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143 London Road,

Knebworth, Hertfordshire, SG3 6EX

01438 812304

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Chinese Beef Dumplings

Serves 4


  • 2 tbsp sunflower oil
  • 500g Scotch Beef mince
  • 2 garlic cloves, crushed
  • 1 tsp finely grated ginger
  • 2 small red chillies, deseeded and finely chopped
  • 2 tbsp oyster sauce
  • 275g packet dumpling wrappers
  • 3 spring onions, shredded
  • 1 tbsp sesame oil
  • 4 tbsp soy sauce
  • Juice of 1 lime
  • 2 tsp toasted sesame seeds


  1. Heat one tablespoon of the sunflower oil in wok and stir fry the mince, garlic, ginger and half the chilli for 5 minutes or until just cooked.
  2. Stir in the oyster sauce and set aside for 10 minutes to cool.
  3. Spoon a teaspoon of the mixture into centre of a wrapper. Brush the edge with water and fold the pastry over to enclose filling. Pleat the edges together firmly to seal then repeat.
  4. Poach the dumplings in simmering water a few at a time for about 30 seconds or so until they float to the surface.
  5. Remove with a slotted spoon and cover to keep warm while cooking remaining dumplings.
  6. Heat the remaining sunflower oil and the sesame oil in a frying pan and cook the spring onions and chilli together for a minute or so until turning golden.
  7. Mix together the soy sauce, lime juice and sesame seeds and pour into a small dipping bowl.
  8. Arrange the dumplings on plates and scatter over the spring onion mixture and serve with the dipping sauce.



Cook’s tip:

To make your own wrappers, place 300g plain flour in a food processor then with the motor running, slowly pour in 100 – 125ml just-boiled water to make a fairly soft dough. Shape into small balls then roll out thinly on a lightly floured surface into 5cm rounds.

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