Recipes Dinner Pasta and Noodle Dishes Dumplings Beef and Caramelized Onion Dumplings with Burnt Scallion–Gochujang Mayo 5.0 (2) 1 Review Sweet caramelized onions make these juicy beef dumplings extra savory, while a creamy gochujang dip gets smoky depth from deeply charred scallions. By Cara Stadler Cara Stadler Cara Stadler is a chef, restaurateur, and 2014 Food & Wine Best New Chef whose cooking combines Chinese culinary traditions, French technique, and Maine ingredients. The former chef and co-owner of Tao Yuan, Bao Bao Dumpling House, and ZaoZe Cafe & Market won the inaugural season of America’s Culinary Cup in 2026. Food & Wine's Editorial Guidelines Published on September 8, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Morgan Hunt Ward/ Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Active Time: 1 hr 5 mins Total Time: 1 hr 20 mins Servings: 8 Jump to recipe Slowly caramelized onions bring concentrated sweetness to the rich beef filling and balance the salty soy sauce.Pan-steaming produces dumplings with browned, crisp bottoms; tender wrappers; and juicy centers.Burnt scallions give the creamy gochujang mayo a smoky flavor that stands up to the dumplings without overwhelming them. The secret to these beef dumplings starts well before the wrappers come out. Yellow onions cook slowly until soft, golden, and concentrated, then simmer briefly with soy sauce and sugar. Once cooled, that intensely savory-sweet mixture is folded into ground beef, giving every dumpling a juicy filling with a flavor reminiscent of French onion soup. Then there’s the sauce. Scallion whites and light green parts roast at high heat until deeply charred, which concentrates their sweetness while adding a smoky edge. Chopped scallions are folded into an emulsion of gochujang, soy sauce, rice vinegar, egg, and oil for a rich dipping sauce that’s every bit as special as the delicious dumplings. The recipe makes plenty of mayo, which is good news. Save the extra for burgers, rice bowls, fried eggs, or epic tomato sandwiches. The Best Frozen Dumplings, According to a Chef Who’s Tried Them All What’s the best way to make caramelized onions? Give the onions the full caramelization time rather than trying to rush them over higher heat. Stir occasionally rather than constantly so the onions have a chance to brown against the skillet without scorching. After 25 to 30 minutes, they should be soft, golden, and concentrated in flavor. Add the sugar and soy sauce last, simmering briefly to dissolve the sugar before cooling completely. Cooking the onions gently concentrates their sweetness without scorching, which is essential to the balance of the beef filling. Notes from the Food & Wine Test Kitchen A small cookie scoop makes it easy to portion the filling evenly among the wrappers and helps keep the dumplings uniform in size.Keep shaped dumplings from touching on the cornstarch-dusted baking sheet so their wrappers don’t stick together before cooking.Use extra mayo as a spread for burgers and sandwiches or spoon it over rice and fried eggs. This recipe was developed by Cara Stadler; the text was written by Breana Killeen. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings Mayo 1 (6-ounce) bunch scallions, trimmed 2 1/2 tablespoons gochujang 2 teaspoons soy sauce 1 teaspoon rice vinegar 1 large egg 2 cups canola oil Dumplings 4 tablespoons neutral oil (such as canola), divided 1 1/2 cups diced yellow onion 1/2 cup granulated sugar 6 tablespoons soy sauce 1 pound 80/20 ground beef 1 1/2 tablespoons cornstarch, plus more for dusting baking sheet 1 (12-ounce) package gyoza wrappers (about 44 wrappers) 1 cup water, divided Directions Make the mayo: Preheat oven to 450°F. Separate light green and whites of scallions from dark green parts. Reserve dark green parts for another use. Place light green and whites of scallions on a small aluminum foil lined baking sheet. Bake, flipping every 10 minutes, until deeply charred, about 30 minutes. Let cool for 5 minutes. Finely chop and set aside until ready to use. Whisk together gochujang, soy sauce, rice vinegar, and egg in a large bowl. Gradually whisk in oil, whisking constantly, until mixture is thick and creamy. Fold in burnt scallions. Reserve mayo until ready to serve. While scallions are baking, make the dumplings: Heat 2 tablespoons oil in a large skillet over medium-high. Add onion; cook, stirring occasionally, until beginning to soften, about 5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until onions are caramelized, 25 to 30 minutes. Stir in sugar and soy sauce; bring to a simmer over medium-low, stirring often. Remove from heat and let cool to room temperature, about 30 minutes. Add beef and cornstarch; mix until thoroughly combined. Dust a baking sheet with additional cornstarch; set aside. Working one at a time, place 1 wrapper on work surface; keep remaining wrappers covered with plastic wrap. Moisten edges of wrapper with water. Place a level tablespoon of filling on one side of wrapper. Fold in half to cover filling; pleat edges, or fold in half to form half-moons, pressing all around filling to release any air pockets and to seal. Lift dumpling by sealed edge, transfer to prepared baking sheet, and press down lightly to flatten bottom; dumpling should be standing with sealed side up on baking sheet. Repeat with remaining wrappers and filling. Heat 1 tablespoon oil in a large, nonstick skillet over medium-high. Add half of the dumplings, flattened side down, in an even layer. Add 1/2 cup water; cover and cook, undisturbed, until water has evaporated and bottoms are browned, 8 to 10 minutes. Transfer to a platter and loosely cover with aluminum foil to keep warm. Wipe skillet clean and repeat with remaining 1 tablespoon oil, remaining dumplings, and 1/2 cup water. Serve with the mayo. Make ahead Shape the uncooked dumplings and refrigerate them on a cornstarch-dusted baking sheet, covered, for up to one day, or freeze them in a single layer until firm before transferring them to freezer bags; cook frozen dumplings without thawing, adding two to four minutes to the steaming time. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.