Recipe courtesy of Blackbrick Chinese

Beef Cheek Dumplings

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  • Level: Intermediate
  • Total: 30 min
  • Active: 25 min
  • Yield: 12 dumplings
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Ingredients

Dumpling Filling:

1 pound smoked beef cheeks

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon chopped scallion 

1 tablespoon cooking wine 

1 teaspoon chile paste 

1 teaspoon ground cumin

1 teaspoon sesame oil 

Alabama White BBQ Sauce:

1 cup mayonnaise

1 tablespoon apple cider vinegar 

1 teaspoon horseradish 

Pinch cayenne 

Salt and black pepper 

Dumplings:

12 Chinese dumpling wrappers

Vegetable oil, for cooking

Soy sauce and Chinese chile oil, for serving 

Directions

  1. For the dumpling filling: Blend beef cheeks, garlic, ginger, scallion, wine, chile paste, cumin, sesame oil and 1 tablespoon water in a food processor until smooth and set aside.
  2. For the Alabama white BBQ sauce: Whisk together mayo, vinegar, horseradish, cayenne, salt and pepper in a bowl and set aside.
  3. For the dumplings: Fold beef cheek mixture into dumpling wrappers. Heat a pan over medium-high heat with some with vegetable oil. Add dumplings and brown for 1 minute, then add 1/8 cup water and cover. Cook until water evaporates and bottoms of dumplings are crispy, about 5 minutes more. Serve immediately with white BBQ sauce, soy sauce and Chinese chile oil.