Upgrade your dumpling game with Beef Bulgogi Potstickers! These flavor-packed delights feature juicy ribeye, veggies, and the sweet essence of bulgogi, surpassing store-bought options. They’re perfect for appetizers, snacks, or a delicious main course.
Here’s the backstory behind why I decided to make potstickers using ribeye. During a recent trip to the store, I stumbled upon shaved ribeye at an amazing price. Thinking I had scored a delicious deal, I opted for convenience over my original plan to purchase a steak and cut it myself. However, my excitement was short-lived when I discovered the ribeye was shredded, meant for Philly cheesesteak sandwiches. My bulgogi dinner plans were thwarted. Enter my son with a brilliant idea—bulgogi potstickers! Voila! They became the reigning champions of my kitchen, turning a grocery shopping mishap into a delicious twist.
Lesson learned—moving forward, I’ll stick to what I do best when making Korean bulgogi. Opting for a good cut of meat, such as ribeye or less expensive cuts like USDA Choice Chuck, and partially freezing it before cutting paper-thin slices myself. While it involves a bit more effort, the result is well worth it. For more information and visuals on cutting ribeye for bulgogi, check out this video clip from America’s Test Kitchen: https://youtube.com/clip/Ugkx5tXSJdjah4-LtYXHqOKEFY2lQlYau909?si=EXGk2z9ItpJ_e8Up.
Now, let’s get back to the potstickers!
Here’s a fascinating legend that outshines my grocery shopping mishap. Mandu, believed to have originated during the Goryeo Dynasty, has an intriguing legend associated with its creation. The story goes that Zhuge Liang, a Military Strategist, faced a challenge while returning home—crossing a river blocked by strong currents. To appease the river god, he crafted wheat dough balls stuffed with beef and mutton in the shape of human heads, rather than sacrificing innocent lives. The offering calmed the river, and this deceptive head-shaped dumpling, known as Mandu, eventually spread from China to Korea and Japan, becoming a cherished dish in all three countries.
Asian potstickers, known as Korean mandu, Chinese dumplings, or Japanese gyoza, are typically prepared by placing a mixture of ground meat and vegetables onto a round, thinly rolled wrapper, and sealing the edges. Ground pork, beef, or chicken can be used for this recipe, as long as it is not too lean. In the recipe photos and video, I demonstrate my two favorite cooking methods: steaming and frying.
2 Ways To Fold Wrappers
Half-moon shape (no folds) for pan-frying is the easiest method for beginners.
1. Add about 1 tablespoon of meat filling into the center of a wrapper.
2. Dip a clean finger into a small bowl of water and lightly wet the outer edge.
3. Fold the wrapper in half and begin sealing the edges, lightly pressing to remove as much air as possible.
4. You should now have a half-moon shape. You can stop here if only pan-frying.
Rosebud shape for steaming:
1. Face the half-moon dumpling with the sealed edges towards you. Dip your index fingers and thumbs of both hands into water and wet the corners of the wrapper.
2. Bring the corners back towards each other, creating a slight overlap.
3. Press the corners together to seal, and you should now have a rosebud shaped potsticker!
Beef Bulgogi Potstickers
Ingredients
Equipment
Method
- Add onion, carrot, garlic, ginger, pear, and green onion to a food processor. Pulse until finely minced. Transfer minced vegetables to a large bowl.
- To the bowl of vegetables, add beef, soy sauce, brown sugar, sesame oil, beef broth, 1 teaspoon salt and pepper. Thoroughly mix together until beef is tacky and sticky (about 1 minute).
- Fry a test patty (1 Tbs) for taste and adjust seasonings if needed.
- Cover bowl with plastic wrap and put in the refrigerator to marinate. Short Marination (30 minutes to 2 hours): This is a quick marination suitable for those who want a faster preparation time. While it won't penetrate the meat as deeply, it can still impart flavor and tenderize to some extent.Medium Marination (2 to 8 hours): This is a common range for marinating bulgogi ground beef. It allows for a more thorough flavor infusion and tenderization. You can prepare the meat in the morning and cook it for dinner, for example.Extended Marination (8 hours to overnight): For a more intense flavor and tenderization, you can marinate the ground beef for an extended period. This is convenient for those who like to do some of the preparation the day before cooking.
- Make dipping sauce if making your own.
- Create an assembly station with a wooden cutting board, a bowl of water, and a parchment-lined baking sheet. Place a dumpling wrapper on the board, add 1 tablespoon of filling to the center, and gently flatten.
- Moisten the wrapper's outer edge with water using a clean finger. Fold the dumpling in half, pressing and sealing the wet edges to eliminate air bubbles, creating a half-moon shape. (Option to stop here if pan frying only)
- For the classic rosebud mandu shape, rotate the dumpling with the sealed edge in front. Dip index fingers and thumbs into water, wet both corners of the wrapper, then bring corners together at the back, slightly overlapping, and pinch to seal.
- Arrange assembled dumplings on a baking sheet and repeat until all the filling is used.
- Boil water. Line the steamer, evenly place potstickers inside, and steam for 10 minutes until wrappers are translucent. 💡Lightly oil parchment (if using) to prevent sticking).
- In a cold non-stick skillet, add 1 tablespoon of oil and spread it around. Place potstickers in a single layer, ensuring they don't touch—16 on the outside and 4 on the inside of the skillet. Cook uncovered on medium heat for 3-4 minutes until lightly golden. Add 1/2 cup water, bring to a boil, then cover and simmer on medium-low for 6 minutes to ensure thorough cooking. Uncover, turn heat to medium-high for 1-2 minutes to crisp the bottoms if needed. Turn off the heat, place on a platter crispy side up, and serve.
Here are some tips and variations for crafting delicious bulgogi potstickers:
When buying dumpling skins at the Asian grocery store, look for the white round ones. If they dry out, wrap them in a damp paper towel and seal them in a plastic bag for a couple of hours to soften. Unused dumpling wrappers can be frozen in an airtight sealed plastic bag for later use.
Serving Size: Expect to make between 30-35 dumplings, depending on your wrapper size.
Wrappers: Seek out Korean dumpling wrappers, known for their chewiness with glutinous rice flour, in Asian grocery stores. Look for Korean-labeled ones next to egg roll wrappers or in the frozen section. If unavailable, any potsticker, dumpling, Japanese gyoza wrapper will suffice. The brand I like and the only one found closest to my home is Chinese Twin Dragon gyoza (see in the photo and video).
Wonton Wrapper Variation: If using square wonton wrappers from the grocery store, spoon two teaspoons of filling onto the center. Fold the sides into a pyramid shape, pinching the edges tightly. Note that wonton wrappers are thicker and lack thin edges, making pleating a bit challenging. For better results, cut wontons into rounds using a round biscuit or cookie cutter. Although typically used for soups, wonton wrappers can be creatively employed to make delicious dumplings at home. Nasoya brand won ton wraps work ok if you can’t find anything else and don’t make your own.
Can’t Find Wrappers? Make Your Own Potsticker Dough. Potsticker dough is a breeze with these simple steps:
- Prepare the Mix: Combine 2 cups of flour and ¼ teaspoon of salt in a bowl.
- Add Boiling Water: Slowly pour ¾ cup of boiling water into the mix. Stir well.
- Knead with Ease: Press and fold the dough in the bowl using the press, push, and fold method for mess-free kneading.
- Infuse with Oil: Flatten the dough, drizzle about 1 tablespoon of your preferred oil (I recommend olive oil), and continue pressing and folding to work in the oil.
- Rest for Perfection: Shape the dough into a ball, cover the bowl with plastic wrap, and let it rest for at least 1 hour (optimal) to ensure the dumplings hold together. If pressed for time, 30 minutes may suffice.
- Roll and Cut: After resting, roll the dough out to ¼” thickness on a flat surface dusted lightly with flour. Cut into desired shapes using a square or circle cutter.
Assembly: Use a wooden cutting board to prevent excessive sticking during assembly.
Substitutions:
- Swap brown sugar with white sugar or honey.
- Create vegetarian potstickers by replacing beef with tofu crumbles, shiitake mushrooms, or cabbage. Use vegetable broth instead of beef broth.
Top Tip: You don’t have to use a special fold for your dumpling; simply press and seal the edges together after squeezing out air pockets. It doesn’t have to be anything fancy!
Dipping sauce for fried potstickers (a different alternative to the one in the video):
- 1 teaspoon sugar
- 1 tablespoon hot water
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon chili oil
- 1 teaspoon garlic (minced)
- 1 teaspoon toasted sesame seeds
- ½ teaspoon sesame oil
- Directions: Dissolve 1 teaspoon sugar in 1 tablespoon hot water. Then add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil. Stir to combine.
Enjoy making these flavor-packed potstickers that elevate your dumpling experience!
I utilized valuable resources to create this recipe, drawing inspiration from The Wok Recipes and Techniques available at J. Kenji López-Alt’s website (kenjilopezalt.com) and a helpful video from America’s Test Kitchen on YouTube (https://youtu.be/hl5nSXnsgWI?si=mmuPPXisC-DjIO-f). I highly recommend exploring these sources for their informative content.
Let me know If you enjoyed this recipe, it would mean the world to me if you shared it with a friend, liked it on YouTube, posted it to your Instagram story, or even just tapped the “Like” button at the bottom of this page. Word of mouth is what helps RobinandWillow grow, and I really appreciate each and every one of you ◡̈ I hope you have a great rest of your week!