Pan-Fried Lemongrass Beef Dumplings

Pan fried lemongrass and beef dumplings on a white plate.

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Pan-Fried Lemongrass Beef Dumplings

These are my Pan-Fried Lemongrass Beef Dumplings. They’re filled with a mixture of ground beef, lemongrass, fresh herbs, spices, and are submerged in a spicy fish tangy sauce.

Prep Time25

Cook Time10

Total Time35

Course: Main Course, Side Dish, Snack

Cuisine: Vietnamese

Servings: people

Calories: 782kcal

Author: Emily Roz

Ingredients

For the dough

200g plain flour
100ml water

For the filling

200g beef mince 15% fat content
2 garlic cloves minced
½ inch ginger minced
1 lemongrass stalk top and tailed, bashed, and finely chopped
5g coriander finely chopped
5g fresh mint finely chopped
1 carrot grated
1 teaspoon chilli flakes
1 tablespoon sugar
2 tablespoon fish sauce
½ teaspoon salt
1 tablespoon rice wine vinegar

For the spicy fish sauce

2 tablespoon fish sauce
2 tablespoon rice wine vinegar
2 tablespoon white caster sugar
2 Birds Eye chillies finely chopped
10 tablespoon boiling water

Extra toppings

2 spring onions finely sliced
1 tablespoon sesame seeds

Instructions

First up, make your dough. Combine 200g plain flour and 100ml water in a large bowl and mix using chopsticks or your hands until a shaggy dough forms
Next up, knead your dough until a shaggy dough ball forms, then keep kneading for 30 seconds. Wrap the dough ball in cling film (plastic wrap) and set it aside while you make the filling.
In a large bowl, combine the ground beef, minced garlic, chopped ginger, finely chopped lemongrass, fresh coriander (cilantro), fresh mint, grated carrot, chilli flakes, sugar, salt, fish sauce, and rice wine vinegar. Give it a good mix until a rough paste forms.
Once you've made your filling and set it aside, get your dough and knead it for another 30 seconds on a clean, lightly floured surface until a firm and smooth dough forms.
Poke a hole through the centre of the dough and then stretch the dough to form a doughnut. Cut the doughnut and form it into a log around 20cm long. Then, slice into 15-20 equal pieces.
On a floured surface, roll each piece of dough into a thin circular wrapper, around 10cm in diameter. Set aside and repeat for all the pieces of dough.
Once your wrappers are done, place a heaped tablespoon of the filling into the centre of the wrapper and in a clockwise motion, pinch the edge of the dough until it comes together. Alternatively, you can just bring all corners of the circle up together and pinch. Repeat for all the dumplings until the wrappers and filling have run out.
Get yourself a large non-stick frying pan (that has a lid). Drizzle in a bit of oil and place on medium heat. Add in all your dumplings and then pour in 75ml water. Place on your lid and cook for 8 minutes (don't overcook!). Remove the lid and cook until the bottoms of the dumplings are crispy (another 2 minutes).
Meanwhile, make your spicy fish sauce by combining your fish sauce, rice wine vinegar, chillies, and boiling water. Get your cooked dumplings and divide them between your bowls. Top with the fish sauce so they're drowned in them, spring onions, and sesame seeds. Enjoy hot!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4 people.

Leftovers:

Any leftover dumplings, simply store them in an airtight container with the spicy fish sauce. To reheat, simply place in the microwave and heat until piping hot.

Freezing:

Once cooked, freeze the dumplings on a baking sheet so their sides don't touch. Once frozen, remove from the freezer and place in airtight bags or containers, store in the freezer for up to 3 months. To defrost, thaw overnight and then heat up in the microwave with some water to ensure they're fully moist and juicy. Make up the sauce ready to serve.

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