Beef and Green Onion Stuffed Dumplings

4. Seal the Dumplings:
Fold and Seal: Fold the dough over the filling to form a half-moon shape. Press the edges together to seal the dumpling tightly. You can crimp the edges by pleating them for a more decorative look or simply pinch them shut. If the edges are not sticking, lightly moisten them with water.
Repeat the Process: Continue filling and sealing the remaining dumplings until all the dough and filling have been used.
5. Cook the Dumplings:
There are several ways to cook the dumplings depending on your preference.

Option 1: Steam the Dumplings

Prepare a Steamer: Line the bottom of a steamer with parchment paper or lightly oil it to prevent sticking. Place the dumplings in the steamer, ensuring they don’t touch each other.
Steam: Steam the dumplings over boiling water for 10-12 minutes, or until the dough becomes translucent and the beef is fully cooked through.
Option 2: Boil the Dumplings

Boil the Dumplings: Bring a large pot of water to a boil. Gently drop the dumplings into the water, stirring gently to prevent them from sticking to the bottom.
Cook: Boil the dumplings for 8-10 minutes. They will float to the surface when they are cooked. Remove the dumplings with a slotted spoon and drain.
Option 3: Pan-Fry the Dumplings