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Recipe Collection

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Garlic–Beef Dumpling Filling

Garlic–Beef Dumpling Filling Related:   appetizers, Asia, kid, meat, Shabbat

Prep time: 15 minutes

Cook time: 5 minutes

Yield: 40-50 wrappers (about 1 package)

Using the Szechuan flavor trifecta of ginger, garlic and scallions, any protein from ground chicken to tofu can be turned into dumpling filling. For my dumpling Shabbat, I made ginger-chicken, garlic-beef, tofu-kimchi and mushroom-cabbage fillings. The fillings stay fresh in the fridge for up to two days and are easiest to work with when chilled.


  • 1 pound ground beef (the fattier the better)
  • 4 garlic cloves, minced
  • 3 scallions, finely chopped
  • 2 tablespoons rice vinegar
  • 2 tablespoons chili paste, such as sambal oelek
  • 2 tablespoons soy sauce
  • ¼ teaspoon black pepper


  • Combine all the ingredients in a bowl, and mix together either with a fork or your hands. Keep in the fridge until ready to fold into dumplings.

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