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Becky's Chinese Dumplings Recipe

Read more for full recipe.

CHRI's Becky Li learned how to make dumplings from her mother and father who, while living in China, ran a restaurant. It is Chinese tradition to have dumplings on big holidays such as New Years.
There are many ways you can make dumplings and lots of filling options but this beef filling recipe is the most popular and is simple to make.
Becky teaches afternoon drive host Care Baldwin how to make Chinese dumplings at home...

Becky’s Chinese Dumplings


For the dough:
4 cups flour
2 cups lukewarm water

For the filling:
1 cup water
6 whole star anise
500g ground beef
2 tsp rice wine
3 tsp soy sauce
1/2 tsp salt
1-2 tsp sesame oil
1 finely chopped medium onion
1 Tbsp minced fresh ginger
Oil (for cooking)
Water (for cooking)

Dipping sauce (optional):
Soy sauce
Rice vinegar


For the dough:
1. Combine flour and water with a fork. Once fully combined, knead gently until dough forms. Set aside.

For the filling:
1. Start by boiling water with star anise for 3 minutes. Remove from heat and allow to cool. (you can do this ahead of time).
2. In a bowl, mix together ground beef, rice wine, soy sauce and salt.
3. Gradually stir in cooled seasoned water (with star anise removed) until slimy consistency.
4. Add sesame oil, onion and ginger and mix well.

1. On to a floured surface, separate dough into equal, 1-inch pieces.
2. Using one piece of dough at a time, flatten with the palm of your hand.
3. Using a Chinese rolling pin (you can use a wooden dowel approx. 0.5 – 1” diameter), roll up to the middle or the dough then rotate circle a quarter turn. Repeat until you’ve gone all around and you have a thin circle (see video for technique).
4. Holding the thin circle of dough in one hand, scoop approx. 1 ½ tsp of filling in to the centre of your dumpling. Fold up the dough and pinch the edges together, starting on one side and working your way across to form a semi-circle.

1. Heat a large pan to medium-high heat and add oil (1-2 tsp, depending on the size of your pan). Gently place dumplings in pan. Do not crowd.
2. When the bottoms start to brown, add enough water to cover dumplings half-way.
3. Cover, turn heat to high and bring water back to a boil. Then reduce to medium-high heat and simmer until water is evaporated (approx. 10 minutes)

Serve with dipping sauce (option) of equal part soy sauce and rice vinegar.




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