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Recipes
Beef Bulgogi Dumplings (3 ways)

Recipe

Beef Bulgogi Dumplings (3 ways)

40 min prep

20 min cooking

Serves 30

Difficulty 3/5

An easy and delicious beef bulgogi dumpling recipe that allows you to say “no” to frozen store-bought dumplings forever! Dumplings are filled with seasoned cooked ground beef, green onions (scallions), fresh napa cabbage, sweet carrots, ginger, onions and garlic. Recipe developed by Christina Chow

Ingredients

Filling

1 lb (500 g) Extra Lean Ground Beef 1 onion, minced 6 garlic cloves, minced, divided 4 green onions, finely chopped Half onion, finely chopped 1 cup (250 mL) finely chopped napa cabbage 1 medium carrot, grated 1-inch (2.5 cm) piece gingerroot, peeled and finely chopped 1 egg, beaten 2 tbsp (30 mL) soy sauce 1 tbsp (15 mL) EACH fish sauce and sesame oil 3 tbsp (45 mL) packed brown sugar 2 tbsp (30 mL) cornstarch ½ tsp (2 mL) salt ¼ tsp (1 mL) pepper

Dumplings

1 pkg (approx 12 oz/340 g) round wonton/dumpling wrappers (about 30 to 40 wrappers) 1 egg, beaten

Dumpling Dipping Sauce (optional)

1 tbsp (15 mL) EACH granulated sugar, soy sauce and Chinese black vinegar

To Pan-fry Dumplings (optional)

Vegetable oil Cornstarch

Get Ingredients

Directions

1. Cook ground beef, minced onion and 1 clove of garlic over medium-high heat in large skillet over medium-high heat, stirring often and using back of spoon to break up meat into small chunks, for 8 to 10 minutes or until beef is browned and thoroughly cooked. Remove from heat; drain off liquid, if necessary. 2. Stir in remaining garlic, green onions, the finely chopped onion, napa cabbage, carrot, ginger, egg, soy sauce, fish sauce, sesame oil, brown sugar, cornstarch, salt and pepper. Let cool to room temperature. 3. Place 1 heaping teaspoonful (5 mL) of filling into the centre of a dumpling wrapper. Dip your finger into the beaten egg and wet the surrounding border of the dumpling wrapper. Carefully fold the dumpling into a half-moon shape and pinch the edges to seal both sides firmly together. Make sure that there are no gaps in the edges. Repeat the process until all the filling mixture is gone. This should make about 30 to 40 dumplings. 4. Dumpling Dipping Sauce (if using): Combine sugar, soy sauce, vinegar and 1 tbsp (15 mL) water in a small bowl, stirring until sugar is dissolved. Set aside. Heat 3 cups (750 mL) water in a shallow pan with; bring just to a boil. Reduce heat to keep water just simmering. Carefully arrange the dumplings onto a steamer basket and steam for 7 to 8 minutes or until dumplings are tender and filling is hot. Serve with Dumpling Dipping Sauce, if desired. Heat 1 tbsp (15 mL) oil over medium-high heat in a medium nonstick skillet. Carefully place dumplings in the pan, spacing them apart, in batches as necessary. Fry until lightly browned on the bottom. Whisk 1 tsp (5 mL) cornstarch and ⅓ cup (75 mL) water in a small bowl to make a slurry; pour into pan. Cover, reduce heat to low and cook for 8 minutes or until filling is hot, dumplings are tender and the cornstarch slurry is transparent. Remove lid, increase heat to medium and boil until the remaining water has evaporated, leaving behind a crispy layer (‘skirt’) that holds the dumplings together. Remove from heat. Add an additional tablespoon (15 mL) of oil. To remove dumplings from pan, carefully invert a plate on top of the pan. Holding pan handle with one hand, place the other hand firmly on the plate, then gently flip both over to turn dumplings and crispy ‘skirt’ out onto plate. The dumplings are held together with the crispy ‘skirt’. *Important: serve the dumplings once all the water has evaporated to prevent the dumplings from sticking to the pan! * Repeat with remaining dumplings, adding more oil, water and cornstarch, as necessary. Serve with Dumpling Dipping Sauce, if desired.

Tip

Tip: When wrapping the dumplings, you can replace the egg with 1 tbsp (15 mL) cornstarch mixed with 2 tbsp (30 mL) warm water.

Heat 1 tbsp (15 mL) oil over medium heat in a saucepan. Add 3 cloves minced garlic and 2 tbsp (30 mL) thinly sliced onion; cook, stirring, for 3 minutes until fragrant. Add 1 cup (250 mL) beef broth and bring to a boil. Add 5 to 6 uncooked dumplings and boil for about 4 minutes or until the dumplings float. Gradually add 1 beaten egg to soup and carefully swirling it around. Garnish with 1 thinly sliced green onion.

Tip

Freezing Dumplings

To freeze dumplings, place the uncooked dumplings on a baking sheet lined with parchment paper, spacing them apart, and freeze until solid. Once frozen, you can package up the dumplings into a sealable freezer bag and store for up to 3 months. Steam from frozen for about 8 to 10 minutes; if pan-frying, increase cooking time on low to about 10 minutes, until filling is hot.

Cuts Used in This Recipe

Ground Beef

Extra Lean Ground Beef (10% Max. fat)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.