Beef Dumplings with Onion

Introduction

These beef dumplings use a very soft flour-and-water dough that rests for 5 minutes, then steam for 15 minutes until the wrappers turn tender and the filling cooks through. You get 10 substantial dumplings from a simple beef, onion, salt, and pepper mixture, which makes this a practical two-person meal or a freezer-friendly batch.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 2

Ingredients

• 300 g (11 oz) flour
• 200-300 g (7.1-11 oz) cold water
• 20 g onion, chopped
• 400 g beef, minced or ground
• ½ tsp (2.5 ml) salt
• ¼ tsp (1.3 ml) pepper (optional)
• 5 tbsp (75 ml) water
• 400 ml (14 oz) water

Instructions

Preparation

1. Combine beef, salt, onion, pepper, and water in a bowl. Mix together thoroughly and leave covered during the preparation of the dough.
2. In a bowl mix together flour and cold water to make a very soft dough. Cover the bowl and leave the dough for 5 minutes to relax.
3. Knead the dough for a half minute. Cut the dough into 10 pieces, and flatten the dough into discs.
4. Place a fair amount of meat mixture on each disc, and fold the edges together to enclose the filling.

Cooking

1. Boil a fair amount of water in a steamer. Spread some oil on the steamer pan to protect the buuz buns from getting stuck during cooking.
2. Carefully place the buuz buns on the steamer pan, spacing them 1 cm (0.4 inch) away from one another. Place the pan into the boiling steamer and cover the steamer very well. Cook for 15 minutes.
3. Take out the steamer board and fan the buuz for 30 seconds using steamer cover or any safe, light object.
4. Serve with some cabbage salad, or some chopped kosher cucumbers. Enjoy!
5. Combine beef, salt, onion, pepper, and water in a bowl. Mix together thoroughly and leave covered during the preparation of the dough.
6. In a bowl mix together flour and cold water to make a very soft dough. Cover the bowl and leave the dough for 5 minutes to relax.
7. Knead the dough for a half minute. Cut the dough into 10 pieces, and flatten the dough into discs.
8. Place a fair amount of meat mixture on each disc, and fold the edges together to enclose the filling.

Variations

• Replace the beef with ground lamb for a richer filling with more pronounced fat and a softer bite.
• Increase the chopped onion from 20 g to about 40 g if you want a juicier center and a slightly sweeter flavor.
• Leave out the optional pepper for a milder dumpling, or double it if you want the filling to taste sharper and more savory.
• Roll the 10 dough pieces a little thinner before filling if you want a more delicate wrapper and less chew in the finished dumplings.

Tips for Success

• Mix the beef, onion, salt, pepper, and 5 tbsp water until the filling looks sticky, not loose; that helps it hold together inside the wrapper.
• The dough should be very soft after you combine the flour and cold water, or the discs can crack when you fold them.
• Oil the steamer pan well before adding the dumplings, especially around the center where sticking usually starts.
• Fan the cooked dumplings for 30 seconds after steaming so the surface dries slightly and releases more cleanly.

Storage and Reheating

Store cooked dumplings in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a tray until solid, then transfer to a freezer bag or sealed container for up to 2 months.

Reheat cooked dumplings by steaming them for 5 to 7 minutes from the fridge or 10 to 12 minutes from frozen. You can use a microwave in short bursts, covered, but the wrapper will be softer and slightly chewier.

FAQ

Can you make these dumplings ahead of time?

Yes. You can shape the dumplings, refrigerate them for several hours, and steam them just before serving.

Can you freeze them before cooking?

Yes. Freeze the shaped dumplings in a single layer first, then store them in a freezer bag and steam them straight from frozen, adding a few extra minutes.

Why is the dough hard to flatten or fold?

It is usually too dry or not rested enough. The dough in this recipe should stay very soft, and the 5-minute rest helps it relax before shaping.

Can you use a different meat instead of beef?

Yes. Ground lamb works well and keeps the same style of dumpling, but the filling will taste richer and slightly more savory.