Ginger Chili Crisp Beef Dumplings Recipe (with Video)

For the Dumplings
1. In a large pan over medium high heat, add the olive oil.
2. After heating up for 1 minute, add the ground beef. Break up into large chunks to brown, about 3-4 minutes.
3. Once browned, use a spatula or wooden spoon to break up into tiny pieces.
4. Add the shredded cabbage, as well as the minced ginger and garlic to sauce for 2-3 minutes, until fragrant.
5. Add the chopped scallions, soy sauce, salt and black pepper. Stir all ingredients together.
6. Cook until the beef is fully cooked, then remove from heat to cool.
7. Brush the edges of the wonton wrappers with water.
8. Fill the centers of the wrappers with 1-2 tablespoons of the beef-cabbage mixture.
9. If using round wrappers, fold the edges of the wrappers up to meet each other. Pinch the edges together to seal in the filling.
10. Working at one end, create ribbon-like folds along the edge by pinching back the dough as you move forward.
11. If using square wontons, fold two opposite diagonal ends together to create a triangle. Pinch the edges together to seal in the filling.
12. Pinch the two outer ends together to seal into a wonton-like shape.
13. Place the dumplings in a steam basket or in a nonstick pan that has been heated over medium heat.
14. Add 1-2 tablespoon water in the pan, quickly cover with the lid, and let steam on LOW heat for 3-4 minutes, until the dumplings are tender.
15. Remove from the heat and plate with the Ginger Chili Crisp Sauce to enjoy!
For the Sauce
1. Combine all ingredients in a small saucepan over medium high heat.
2. Stir continuously for 2-3 minutes, until warmed.
3. Serve over the dumplings to enjoy!