Pan-Fried Beef Spinach Dumplings
These Pan-Fried Beef Spinach Dumplings with a whipped ricotta dip, harissa chilli oil drizzle, and chives are some of my favourite easy dumplings to make.
Servings: 3 people
Calories: 727kcal
Ingredients
For The Dough
- 200g all purpose flour
- 1 tsp salt
- 100ml water
For The Filling
- 200g beef mince 20% fat
- 200g spinach, wilted and roughly chopped
- ½ red onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon flaky salt
- 1 teaspoon ground black pepper
- 1 egg
For The Whipped Ricotta
- 200g ricotta, drained
- 1 garlic clove, minced
- 1 lemon, zested and juiced
- 1 tablespoon mayonnaise
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon grated parmesan
- Salt and pepper
For The Harissa Chilli Oil
- 1 tablespoon rose harissa paste
- 2 tablespoon vegetable or olive oil
- Chives, finely chopped
Instructions
- Begin by combining your flour, salt, and water in a bowl. Mix with chopsticks, a wooden spoon, or your hands until a rough dough forms. Then, pour it out onto a clean surface and knead for a couple of minutes. The dough should not stick to your hands, if it does, add more flour. Wrap it in cling film and set aside.
- In another bowl, combine beef mince, chopped wilted spinach, chopped red onion, minced garlic, salt, pepper, and an egg. Mix thoroughly and add a little bit of flour if the mixture is looking a bit wet.
- Get your dough and knead it once gain for 30 seconds on a clean surface. You should notice that the dough has softened. Form it into a doughnut and then widen the hole. Slice into a log and then cut the log into 16 equal-sized pieces.
- Get yourself a piece of dough and roll it out into a circular wrapper around 3 to 4 inches in diameter (dust with flour to avoid sticking). Place a spoonful of the filling into the centre of the wrapper and then fold and pinch in an anti-clockwise direction. Seal, then flatten slightly. Repeat for all dumplings.
- Place a non-stick frying pan on medium heat and drizzle with oil. Add in your dumplings (don't stack them - you may need to put two frying pans on the go) then pour 100ml of water into the pan. Cover with a lid and leave to steam for 6 minutes. Uncover the pan, drizzle with a bit more oil, and leave to fry for 2 more minutes or until the bottoms of the dumplings are golden.
- While your dumplings are cooking, combine the ricotta, lemon zest and juice, pepper, salt, parmesan, mayonnaise, and sesame seeds in a bowl. Whisk until well combined. Additionally, combine 1 tablespoon harissa paste and 2 tablespoon vegetable oil in a small bowl. Place in the microwave for 30 seconds. When your dumplings are cooked, place them onto your serving plate and top each of them with whipped ricotta, harissa oil, and chopped chives.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To double quantity: This recipe can be doubled to make the dish for 6-8 people. You may need several frying pans with lids, or keep the dumplings warm in the oven while you pan-fry the rest of the dumplings.
Tips:
- To prevent the dough pieces from drying out, place them until a damp towel or underneath some cling film.
- If you'd like to prep these in advance, assemble the dumplings and then before cooking them, place them in the freezer on baking parchment until frozen, then store them in an airtight container for up to three months. When you're ready to eat them, place them in your pan and steam them for 10-12 minutes this time.
- If you'd like to double the quantities for this dumpling recipe to make them for 4-6 people, then please do. Double all the dough measurements and filling measurements and topping measurements.
Nutrition
Calories: 727kcal | Carbohydrates: 64g | Protein: 32g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1112mg | Potassium: 846mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6691IU | Vitamin C: 41mg | Calcium: 319mg | Iron: 8mg