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World Kitchen - Beef, cabbage and scallion dumplings

Jamaican-American explorer, Alexa Renee, takes us around the world through her favourite recipes from her travels.
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World Kitchen - Beef, cabbage and scallion dumplings


for the dumplings

1.5 pounds of minced/ground beef 

1 1/2 cups of chopped cabbage 

1 chopped yellow onion 

2 chopped scallions 

4 1/2 teaspoons of soy sauce 

1 tablespoon of red chilli flake 

2 teaspoon of ginger powder 

1 tablespoon of garlic powder 

1 teaspoon of rice wine 

1 teaspoon of rice vinegar 

1 teaspoon of white pepper 

1 egg 

Salt to taste (1-2 teaspoons) 

50 gyoza dumpling wrappers 

1/2 cup of water (for wrapping dumplings)

Oil for frying 


for the sauce

3 tablespoons soy sauce 

2 tablespoons rice vinegar 

1 teaspoon Sriracha 

1 Scallion chopped

½ teaspoon red pepper flake


  1. Prepare vegetables. Remove excess water from cabbage by squeezing out with a tea towel or paper towel. 
  2. In a large bowl, add all ingredients and mix to combine. To test the flavor/saltiness of dumpling, cook one teaspoon of meat in a pot. Adjust if needed.
  3. Assemble dumplings by scooping a spoonful of meat onto the dumpling wrapper. Add water to the edges of the dumpling and fold by crimping the edges. 
  4. Add oil to the pan or wok at medium to high heat. Once hot, fry the dumplings for 2 minutes each side. Add 2 tablespoons of water to the pan and cover with a lid. Allow dumplings to steam for 1-2 minutes.
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