Steamed Beef and Orange Dumplings Recipe
Steamed Beef and Orange Dumplings
Total time: more than 2 hours
Preparation time: 20 minutes
Marinating time: 4 hours (see the chef's notes for a shorter version)
Cooking time: 8-10 minutes
Difficulty: Easy
Chef's Note
You can also used ground beef or pork or leftover braised beef and thus avoid the marinating time.

For a very quick and even more economical version, use ground beef; replace the pork fat and the two starches with fresh breadcrumbs and increase the cooking time to 10 minutes.

For a party, you can decorate a few of the dumplings with tiny edible flowers, such as little pansies.

For an unusual and fragrant note, slip a few kafir lime leaves in among the dumplings; you can find them in Chinese groceries and some Asian shops. You can make the dumplings ahead of time and reheat them by steaming them just before serving. Always use the bamboo steamer as a serving dish.

- Won ton wrappers
- 640 g (1 lb. 6 oz.) Beef
- 320 ml (1 1/4 cup) water
- 160 g (6 oz.) ground pork fat
- 80 g (3 oz.) light soy sauce
- 60 g (2 oz.) potato starch
- 40 g (3 tbsp.) sugar
- 20 g (2 tbsp.) cornstarch of water chestnut starch
- 1 green onion, thinly sliced
- 1 tbsp. grated orange or tangerine zest
- 1 tbsp. finely chopped parsley
- 1 tbsp. baking soda
- 1 tbsp. sesame oil
  1. Chop the beef finely; marinate in the water and baking soda for 4 hours;
  2. add all the other filling ingredients except the orange zest to the marinated beef and whisk together or put through the food processor;
  3. form into small balls; place each one on a wonton wrapper and press together well; garnish with a pinch of the orange zest.


  1. Bring a pot of water to the boil;
  2. place the dumplings in a bamboo steamer; cover; place over the boiling water and cook over high heat for 8 minutes;
  3. turn off the heat and let the steam subside; serve hot or let cool before placing in the refrigerator.
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