These dumplings are easier to make than you think. They are also freezer-friendly so you can make in advance and heat them up for a street-free meal!
200g minced beef, ideally with more fat content
50g coriander, chopped
300g dumpling wrappers
50ml water, to seal the dumpling wrappers
2 tbsp cooking oil
sliced spring onions, to garnish (optional)
Marinade for beef
2 tbsp light soy sauce
2 tsp dried ground coriander
1 tbsp potato starch/cornflour
2 tbsp sesame oil
1 tsp ground black pepper
Instruction to assemble the dumplings
Marinade the beef, mix in the chopped coriander, knead to combine well. Alternatively, you can use a food processor and give the filling a little blend.
Place a dumpling wrapper on your palm and add 1 tsp of filling in the centre of the wrapper.
Dip a finger in water and gently wet the edge of the wrapper.
Seal the wrapper by pitching and folding the edge.
Repeat with the rest of the filling and dumpling wrappers.
Instruction to pan fry the dumplings
Heat 1 tbsp cooking oil in a large non-stick frying pan over medium-high heat.
Place dumplings on the pan and cook for 3-4 mins until their bottom is golden. (Peek to check is important!)
Pour half cup of water into the pan (depends on the size of your frying pan) or until the water cover halfway of your pan, immediately cover the pan with a lid. Let the dumplings get simmer-steamed for 12-15 mins until all water has evaporated.
Remove the lid and get the pan a little shake to loosen the dumplings.
Keep pan frying them for 1-2 mins so the dumpling bottom will become crispy again.
Garnish with spring onion/sesame and serve with soy sauce and sesame oil.