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Robin Ward

Beef Bulgogi Potstickers

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.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 35 Potstickers
Course: Appetizer, Main Course
Cuisine: Chinese, Japanese, Korean
Ingredients Equipment Method

Ingredients
  

  • 2/3 cup onion, chopped 1/2 medium onion
  • 2-3 carrots, chopped 2/3 cup
  • 3-4 green onions, sliced about 4 Tbsp.
  • ½ cup Asian pear, peeled, chopped 4 Tbs, Substitute any pear, pineapple, kiwi
  • 4-5 cloves garlic
  • 1 tsp ginger, grated about ½ knob
  • 1 lb. shaved beef ribeye or ground beef 80/20 recommended
  • 3 Tbs low sodium soy sauce
  • 1½ Tbs brown sugar tightly packed
  • 1 Tbs toasted sesame oil
  • ¼ cup low sodium beef broth If not low sodium, omit adding salt
  • 1 package dumpling wrappers mandu, gyoza, white round potstickers
  • 1 tsp salt to taste (If not using low sodium soy sauce, adjust salt seasoning after test patty.)
  • ⅛ black pepper to taste

Equipment

  • non-stick fry pan
  • steamer

Method
 

Prepare the vegetables:
  1. Add onion, carrot, garlic, ginger, pear, and green onion to a food processor. Pulse until finely minced. Transfer minced vegetables to a large bowl.
Make the filling:
  1. 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).
  2. Fry a test patty (1 Tbs) for taste and adjust seasonings if needed.
  3. 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.
  4. Make dipping sauce if making your own.
Assemble:
  1. 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.
  2. 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)
  3. 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.
  4. Arrange assembled dumplings on a baking sheet and repeat until all the filling is used.
For steaming:
  1. 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).
For pan frying:
  1. 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.