Spicy beef-stuffed dumpling rolls are a flavorful twist on classic dumplings, rolled up with juicy, seasoned beef filling and coated in a mouthwatering chili oil sauce. With crispy edges, tender wrappers, and a bold, spicy kick, they’re a showstopping dish that looks impressive and tastes even better.
Why You’ll Love This Recipe
I love this recipe because it takes all the things I enjoy about dumplings—savory filling, chewy wrappers, and bold sauce—and turns them into beautiful, bite-sized spirals. They’re perfect for sharing, look stunning on the plate, and deliver a deep, spicy flavor with every bite. I usually make them for special occasions or just when I want something really satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Dough (or use store-bought dumpling wrappers):
- All-purpose flour
- Warm water
- Pinch of salt
For the Spicy Beef Filling:
- Ground beef
- Garlic (minced)
- Ginger (grated)
- Scallions (chopped)
- Soy sauce
- Oyster sauce
- Sesame oil
- Chili flakes or chopped chili
- Sugar
- Salt and pepper
For the Chili Oil Sauce:
- Chili oil
- Soy sauce
- Black vinegar
- Minced garlic
- Toasted sesame seeds
- Extra scallions or cilantro for garnish
Directions
Dough (if making from scratch):
- I mix the flour and salt in a bowl, then slowly add warm water while stirring.
- I knead the dough until smooth, cover it, and let it rest for 30 minutes.
- I divide the dough, roll it out thin, and cut into long rectangles (like pasta sheets).
Filling:
- In a bowl, I mix ground beef with garlic, ginger, scallions, soy sauce, oyster sauce, sesame oil, chili flakes, sugar, salt, and pepper.
- I let the mixture marinate while prepping the wrappers.
Assembly:
- I lay out each strip of dough or wrapper, spread a thin layer of beef filling along the center, then roll it up tightly like a cinnamon roll.
- I pinch the ends to keep the filling in, and place the rolls upright in a greased steamer or pan.
Cooking:
- Steam Method: I steam the rolls over boiling water for 15–20 minutes until the beef is cooked through and the dough is tender.
- Pan-Fry Method: I sear the bottoms in a hot oiled skillet, add a splash of water, cover, and steam-fry them until golden and cooked through.
Sauce:
- I mix chili oil, soy sauce, black vinegar, garlic, sesame seeds, and a touch of sugar in a bowl.
- I spoon it over the hot rolls right before serving and garnish with scallions or cilantro.
Servings and Timing
This recipe makes about 12–16 rolls. It takes 45–60 minutes depending on whether I make the dough from scratch or use store-bought wrappers.
Variations
- I’ve swapped beef for lamb or even chopped mushrooms for a vegetarian version.
- Adding a spoon of fermented bean paste to the filling gives it extra umami.
- I sometimes fold in chopped water chestnuts or cabbage for crunch.
Storage/Reheating
Leftovers can be stored in the fridge for up to 3 days. I reheat them by steaming or pan-frying gently until hot. They freeze well too—just steam from frozen for 20–25 minutes.
FAQs
Can I use store-bought dumpling wrappers?
Yes, and it makes this recipe way faster. I usually use square wrappers or cut egg roll wrappers into long strips.
Are they super spicy?
You can adjust the heat. I tone it down by using mild chili oil or balance it with a touch of honey in the sauce.
Can I make these ahead of time?
Yes, I assemble and refrigerate them for a few hours before cooking. They’re great for prepping in advance.
How do I keep them from unrolling?
Rolling tightly and placing them seam-side down in the pan or steamer helps. You can also pinch the ends lightly.
Can I bake them?
I’ve baked them at 375°F (190°C) until golden and cooked through—about 20–25 minutes. Brush with oil for crispiness.
Conclusion
Spicy beef-stuffed dumpling rolls are a fun and delicious way to enjoy bold Asian flavors in a new form. They’re crispy on the outside, juicy inside, and drenched in spicy-sweet sauce that makes them impossible to resist. Whether I’m making them for a party or a special dinner, these rolls always steal the spotlight. Want a printable recipe card for it? I can help with that too!
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Spicy Beef-Stuffed Dumpling Rolls
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50–60 minutes
- Yield: 12–16 dumpling rolls
- Category: Appetizer, Main
- Method: Steamed or Pan-Fried
- Cuisine: Asian, Fusion
Description
These spicy beef-stuffed dumpling rolls are crispy, juicy, and packed with bold Asian flavors. Rolled up like mini cinnamon buns, each bite delivers tender beef filling inside chewy wrappers, all drizzled with chili oil sauce. A visually striking and mouthwatering twist on classic dumplings!
Ingredients
- For the Dough (optional if not using store-bought wrappers):
- 2 cups all-purpose flour
- ¾ cup warm water
- Pinch of salt
- For the Spicy Beef Filling:
- 1 lb ground beef
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 scallions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes (or to taste)
- ½ teaspoon sugar
- Salt and pepper to taste
Instructions
- Make the Dough (if using homemade):
- Mix flour and salt in a bowl. Gradually add warm water while stirring.
- Knead until smooth and elastic, about 5–7 minutes. Cover and let rest for 30 minutes.
- Roll into thin sheets and cut into 2–3″ wide strips.
- Prepare the Filling:
4. In a bowl, mix beef with garlic, ginger, scallions, soy sauce, oyster sauce, sesame oil, chili flakes, sugar, salt, and pepper. Let sit for 15 minutes. - Assemble Rolls:
5. Spread a thin line of filling along each dough strip and roll up tightly like a cinnamon roll.
6. Pinch ends and place rolls upright in a greased steamer or skillet. - Cook:
- To Steam: Steam for 15–20 minutes until beef is cooked through.
- To Pan-Fry: Sear bottoms in oil, add a splash of water, cover, and steam-fry until golden and cooked.
- Make the Sauce:
7. Mix chili oil, soy sauce, black vinegar, garlic, and sesame seeds. Spoon over warm rolls. Garnish with cilantro or scallions.
Notes
- Use store-bought dumpling or egg roll wrappers to save time.
- For milder spice, use less chili oil or add a drizzle of honey to the sauce.
- Vegetarian swap: use mushrooms or tofu in place of beef.
- Freeze assembled rolls raw—steam or bake directly from frozen.
