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Brendan’s Dumplings

Story: Brendan’s Dumplings
Episode: 2
Presenter: Brendan Pang
Air Date: 18 April 2021

Dish: Pan-Fried Spicy Beef Dumplings
(Serving: Makes 35 dumplings)

30 round dumpling wrappers (gow gee)
Vegetable oil, to cook
Additional coriander, to serve (optional) Additional chilli oil, to serve (optional)

For Beef Filling:
450g minced beef (fatty)
50g celery, finely chopped
3 stalks spring onion, finely chopped 2 tbsp coriander, finely chopped
3 tbsp light soy sauce
3 tbsp Chinese chilli oil
2 tbsp oyster sauce
2 tbsp Shaoxing cooking wine
2 tbsp sesame oil
1 dash ground white pepper

To make the filling, place all the ingredients in a mixing bowl and mix vigorously in one direction until the mixture binds. Cover and leave to rest in the fridge for 30 minutes. Working with one dumpling wrapper at a time, place 1 heaped teaspoon of the filling in the centre of a wrapper. Brush half of the perimeter of the edge with water. Fold the wet edge over to meet the dry edge to form a semi-circle. Pinch along the edge to seal and enclose the filling. Brush one corner of your semi-circle with water and fold inward to overlap with the other corner. Press to seal.
To cook the dumplings, heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Add dumplings to your pan with the flat side down. Press down firmly to flatten the base and cook until the base is sizzling and golden. Add enough water to just cover the base of each dumpling and cover with a lid. Cook for 5 – 7 minutes. Remove lid and continue to cook until the base of the pan is dry, and the underside of the dumplings are crisp again.

If required, add additional oil to help crisp them up. Serve immediately with additional chilli oil if you desire and some fresh coriander. For more information, head to