These Pan-Fried Turkey Dumplings are flavoured with rose harissa paste and require no folding technique! They're the perfect dumplings to give a go if you've never tried making them before!
About This Pan-Fried Turkey Dumplings Recipe
I love making dumplings. There's something so incredibly therapeutic about the activity of kneading the dough, making the filling, and folding up the foodie parcels into tasty bites to eat. If you've never made dumplings before, these Pan-Fried Turkey Dumplings are the perfect dumplings to start. They require little to no folding technique (which is what people find most challenging), and are easy to cook!
Ingredients For This Recipe
This recipe is categorised into three parts: the dough, the filling, and the toppings. For the dough, you'll need plain flour, water, and optionally some mixed herbs for extra flavour.
For the filling:
- Turkey mince
- Red onion
- Green chilli
- Parsley
- Garlic
- Salt
- Sugar
- Rose harissa paste
The topping is simply a combination of greek yoghurt and rose harissa paste. You can also add on a sprinkle of sesame seeds or parsley, if you fancy!
I love rose harissa paste and pan-fried dumplings. If you do too, then check out my Pan-Fried Beef Spinach Dumplings!
If you're a fan of dumplings in general, then you've got to try my pan-fried beef lemongrass dumplings, they're so good!
More Dumplings Recipes!
Pan-Fried Turkey Dumplings
Ingredients Â
For The Dough
- 150g all-purpose flour
- 75g warm water
- 1 teaspoon mixed herbs (optional)
For The Filling
- 250g turkey mince
- ½ red onion, finely chopped
- ½ green chilli, finely sliced
- Small bunch of parsley, finely chopped
- 1 garlic clove, minced
- 1 teaspoon flaky salt
- 1 teaspoon sugar
- 1 tablespoon rose harissa paste
For The Toppings
- 1 tablespoon rose harissa paste
- 4 tablespoon greek yoghurt
- Parsley for garnish
InstructionsÂ
For The Dough
- In a large bowl, pour in your flour and mixed herbs. Give it a stir, and then gently pour in your water, mixing at the same time. I use chopsticks to mix my dough but feel free to use a wooden spoon or your hands. Once the dough resembles a rag-like dough, begin kneading it. Knead for 5 minutes until a soft and bouncy dough has formed. Cover with cling film and set it aside while you make your filling.
For The Filling
- In another large bowl, add all of your filling ingredients. Give it a good mix until everything is well combined. Set that side.
Making The Dumplings
- Place your dough onto a clean and floured surface. Spike a hole into the middle of your dough and then continue to stretch it to form a thin-ringed doughnut (large hole). Cut the doughnut into 6-8 equal-sized pieces.
- Grab one piece of dough and press it down with the ball of your hand. Then, using a rolling pin, roll out your dough into circular wrappers. Repeat this step for all your dough.
- Place a spoonful of the filling into the centre of a wrapper and bring all corners of the wrapper up together, and seal. Press it down and then turn over so that the folding can't be seen. Repeat this step for all dumplings.
Cooking The Dumplings
- Place a pan on medium-low heat. Drizzle with oil and place in your dumplings wrapping down. Pour in around 100ml of water and place your lid onto your pan. Steam for 10 minutes and then remove the lid. Keep frying the dumplings until the water has evaporated and the bottom of your dumplings is crispy. Flip the dumplings so that they're fried on both sides.
- Meanwhile, combine your rose harissa paste and greek yoghurt in a bowl.
- Once your dumplings are cooked, serve them up with your harissa yoghurt mixture, some more parsley, and enjoy!
Brittney
This is my favourite recipe ever!
Super versatile, turkey can be hard to come by in NZ so I have tried this recipe a few times with beef and chicken instead and it has worked great!
Emily Roz
Awwww what a lovely thing to say! Thank you so much for your comment! I'm so glad you enjoy it, it's one of my favourite recipes too! Oh yes, chicken and beef would go so well! Happy cooking!! Em xx