Spicy Numbing Beef Dumplings
If you are a fan of spicy food, then this is the dish for you. My Spicy Numbing Beef Dumplings are a perfect blend of Korean and Sichuan cuisines, packing an intense punch of heat and flavor in every bite. The dumpling filling is made with seasoned ground beef, enhanced by the deep, fermented heat of gochujang (Korean red chili paste) and the vibrant spice of gochugaru (Korean red pepper flakes). This fiery combination creates a savory base, while the Sichuan pepper oil introduces a signature numbing sensation that tingles the palate, creating an exciting and complex flavor experience.
The filling isn’t just about heat; it’s balanced with aromatic ingredients like garlic and ginger to add depth and richness. The addition of Sichuan pepper oil infuses the dumplings with an unmistakable ma la (spicy-numbing) quality, characteristic of Sichuan cuisine, elevating the dish with layers of spice that are both fiery and cooling.
Once steamed or pan-fried, the dumplings develop a chewy exterior that contrasts with the tender, juicy beef filling inside. These dumplings can be served with a dipping sauce made from soy sauce, vinegar, and a drizzle of Sichuan pepper oil for an extra numbing kick. Whether enjoyed as a snack or a main dish, spicy numbing beef dumplings are a bold fusion of Korean and Chinese flavors that offer an exhilarating sensory experience with every bite.
Dumpling Variations
In Japan (and in the home that I grew up in), gyoza are typically enjoyed as a side dish, appetizer, or snack, often paired with ramen or served with a refreshing dipping sauce. The most common type of gyoza is yaki-gyoza (which is what I’ll teach you how to make), which are pan-fried to achieve a crispy bottom and a juicy, flavorful filling. However, other variations are also popular, such as the following:
Yaki-Gyoza: Most common type of gyoza. Pan-fried dumplings that are crispy on the bottom and tender on the top. This is the most popular style in Japan.
Mushi-Gyoza: Steamed dumplings that are soft and juicy, often served in bamboo steamers.
Sui-Gyoza: Boiled dumplings that have a soft, delicate texture. Often served in a light broth.
Age-Gyoza: Deep-fried dumplings that are crunchy and golden brown. A delicious, albeit less common, variation.
Spicy Numbing Beef Dumplings
- Total Time: 1 hour 15 minutes
Description
Spicy numbing beef dumplings blend Korean gochujang and gochugaru with Sichuan pepper oil to deliver a mouthwatering mix of fiery heat and numbing spice, creating a tantalizing fusion of bold, vibrant flavors.
Ingredients
Dumpling Wrapper (if not using store-bought):
- 2 c flour
- 1/2 c water
- Pinch of salt
Dumpling Filling:
- 1 lb ground beef (substitute for any ground meat or tofu)
- 3 leaves napa cabbage, thinly chopped
- 6 shiitake mushrooms, thinly chopped
- 3 green onions, chopped
- 1 tsp toasted sesame oil
- 1 tbsp soy sauce
- 2 tbsp Sichuan pepper oil
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 2 tsp black pepper
- Chili crisp for drizzling (optional; here is a link to some of my favorites)
Instructions
- In a large bowl, combine the flour, salt, and water while mixing with your hands until a dough starts to form (Note: Because I live in a fairly dry climate, I usually need to end up using about 3/4 c water. The end result should be fairly elastic, but not too wet).
- Onto a flat surface, sprinkle some flour. Knead the dough on it for about 10 minutes (or mix in stand-mixer with dough hook) until it becomes smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes.
- After resting, divide the dough into 36-38. Work with one portion at a time, keeping the others covered to prevent drying out. Take one dough ball and flatten it with your palm. Using a rolling pin, roll it into a thin circle, about 3-4 inches in diameter.
- Repeat the rolling process with the remaining dough balls and dust each wrapper lightly with flour to prevent sticking and stack them as you go.
- Begin making the gyoza filling. To a bowl, add all of the filling ingredients and mix to combine with your hands.
- To a wrapper, add about 1 tbsp of the filling to the middle. Begin wrapping the gyoza by pinching the center of the wrapper in half into a half-moon shape. Hold the gyoza in one hand and use the other hand to create pleats. Start on one side of the center pinch and make small pleats (about 2-4) towards the center, pinching each pleat firmly to seal. Repeat on the other side for a total of 4-8 pleats. Repeat with each gyoza wrapper.
- To a well-oiled pan over low heat, line up your dumplings into a circular shape. Cook for about 8-10 minutes, or until cooked all the way through. Increase the heat and continue to cook (about 2 minutes) until the bottom of the gyoza is brown and crispy.
- Pour in about 1/2 cup of water and place a lid on top of the pan. Increase the heat to high and cook until the water is evaporated (about 3-5 minutes).
- Serve and drizzle with chili crisp.
- Prep Time: 1 hour
- Cook Time: 15 minutes
Nutrition
- Serving Size: Makes 36-38 gyoza
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