Soft, tender dumpling dough packed with a juicy, seasoned meat filling — these homemade dumplings are comforting, flavorful, and perfect for lunch, dinner, or gatherings. Whether boiled, steamed, or pan-fried, they always turn out delicious!
Ingredients
For the Dough
3 cups all-purpose flour
1 cup warm water
1 teaspoon salt
For the Meat Filling
500 g (1 lb) ground beef or ground lamb (or a mix)
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons fresh parsley, chopped
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon salt (or to taste)
½ teaspoon cumin (optional)
2 tablespoons oil (or melted butter)
For Cooking (optional depending on method)
2 tablespoons oil (for pan-frying)
Water (for boiling or steaming)
How to Make Dumplings
- Prepare the Dough
In a mixing bowl, combine flour and salt.
Gradually add warm water while mixing until a dough forms.
Knead the dough for 5–7 minutes until smooth.
Cover and let it rest for 20–30 minutes.
- Prepare the Meat Filling
In a bowl, add ground meat, onion, garlic, and parsley.
Season with salt, pepper, paprika, and cumin.
Add oil and mix well until fully combined.
- Shape the Dumplings
Divide the dough into 4 balls.
Roll each ball into a thin sheet and cut into circles using a cup or cutter.
Place 1 teaspoon of meat filling in the center of each circle.
Fold the dough over the filling and seal the edges by pressing tightly (create pleats if desired).
- Cook the Dumplings — Choose Your Method Boiled Dumplings:
Place dumplings in salted boiling water and cook for 6–8 minutes until they float.
Steamed Dumplings:
Steam over boiling water for about 12–15 minutes.
Pan-Fried Dumplings (most popular):
Heat oil in a non-stick pan.
Add dumplings and fry until bottoms are golden.
Add ½ cup water, cover with a lid, and cook on medium heat until the water evaporates and dumplings are fully cooked.
Serving Suggestions
Serve hot with any dipping sauce such as:
Soy sauce + vinegar
Spicy chili oil
Garlic yogurt sauce
Tahini sauce
Tips for Best Results
Let the dough rest — it becomes easier to roll.
Do not overfill the dumplings to avoid opening while cooking.
Freeze raw dumplings for later— they hold up very well.