Dumpling Hack (Easy Dumpling Wheels)

Dumpling wheel being dipped in chilli oil broth.

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Dumpling Hack (Easy Dumpling Wheels)

This Dumpling Hack is so simple and great if you're craving dumplings but don't have the time to hand-pleat every single one.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Lunch

Cuisine: Asian

Servings: people

Calories: 536kcal

Author: Emily Roz

Ingredients

For the dumplings

500 g ground beef I like to use 15% fat beef mince
4 garlic cloves minced
½ white onion finely diced
10 g chives finely sliced
3 tablespoon light soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
¼ teaspoon MSG
½ teaspoon sugar
24 dumpling wrappers

For the chili broth sauce

75 ml beef broth
2 tablespoon chili oil
1 tablespoon light soy sauce

Instructions

In a large bowl, combine the ground beef, minced garlic, diced onion, finely chopped chives, light soy sauce, sesame oil, rice wine vinegar, MSG, sugar, and a grinding of black pepper. Stir until well combined.
Place down the 24 dumpling wrappers so that they form a large sheet (6 wrappers long by 4 wrappers wide), gently overlapping at the edges (see image further up the blog for a step by step reference).
Using a kitchen brush, gently wet the underside of the overlapping dumpling wrappers to get them to stick to form a large attached sheet of wrappers.
Transfer the dumpling filling mixture onto the dumpling wrappers and spread out the filling into a thin even layer (once again see image further up the blog for reference).
From the base line nearest you, begin rolling the dumpling sheet away from you forming a long dumpling spiral log.
Slice the dumpling log into 1 inch wide wheels making around 12-15 wheels.
Place a large non-stick pan/skillet on medium heat and drizzle with a touch of vegetable oil (you may need two pans). Once hot, add in the dumpling wheels and fry for 3 minutes until golden, then flip.
Pour around 75ml of water into the pan and cover with a lid. Reduce the heat slightly so that the water is simmering gently, and steam for 4 minutes. Then remove the lid and cook for a further 2 minutes.
Meanwhile, prepare your chili oil broth by combining hot beef broth, chili oil and light soy sauce in a medium-sized bowl.
When your dumplings are cooked, serve on a platter on in a large bowl and pour over the remaining pan juices. Garnish with sliced chives and enjoy with your chili oil broth!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!

Storage: place any leftovers in airtight containers and into the fridge for up to 3 days. To reheat, place in the microwave lid ajar, with a splash of water to loosen up the dumplings and keep them moist.

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