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.
