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Pan-Fried Beef and Spinach Dumplings (Skillet Style)
Skillet beef and spinach dumplings with a crisp bottom and juicy filling, cooked in one pan.
Why this recipe works
This recipe makes pan-fried beef and spinach dumplings in a single skillet. It suits weeknight dinners and anyone who likes a hearty, handheld bite.
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Key takeaways
Skillet method keeps the process quick and simple.
Juicy beef with spinach balances flavor and texture.
Adjust moisture to keep dough soft but easy to shape.
Recipe guide
This recipe makes pan-fried beef and spinach dumplings in a single skillet. It suits weeknight dinners and anyone who likes a hearty, handheld bite.
Crispy-bottom dumplings with a juicy spinach-beef filling.
- Skillet method keeps the process quick and simple.
- Juicy beef with spinach balances flavor and texture.
- Adjust moisture to keep dough soft but easy to shape.
Ingredients overview
Gather 600 g minced beef, 300 g chopped spinach, 120 g plain flour, 1 large egg, 1 tsp salt, 1/2 tsp pepper, and 2 tbsp oil. This makes doughy, soft dumplings.
Shape and cook
Mix filling, portion into golf-ball-sized pieces, roll into rounds. Sear bottoms in oil 3–4 minutes, steam 4–5 minutes with 2 tbsp water, then re-crisp 1 minute.
Tips and serving
Keep dumplings from sticking by not overcrowding the pan. Serve hot with dipping sauce or broth; adjust dough moisture with water or flour if needed.
Ingredients
- 300 g minced beef
- 150 g spinach (bag), roughly chopped
- 120 g plain flour
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- Mix minced beef, chopped spinach, egg, salt and pepper until well combined.
- Gradually add flour and mix until a soft, slightly sticky dough/filling forms; adjust with a little water or flour if needed.
- Divide dough into golf-ball-sized portions and roll each into a small round dumpling shape by hand.
- Heat vegetable oil in a nonstick skillet over medium-high heat.
- Place dumplings in the skillet, flat side down, without overcrowding.
- Cook without moving until bottoms are golden brown, about 3–4 minutes.
- Add a splash of water to the pan (about 2 tbsp), cover immediately and reduce heat to medium-low.
- Steam for 4–5 minutes until cooked through and filling no longer pink.
- Remove lid and cook a further minute to re-crisp the bottoms.
- Serve hot.
FAQs
Can I freeze the dumplings?
Yes, shape and freeze on a tray, then transfer to a bag; cook from frozen, adding a few extra minutes.
What if filling leaks?
Ensure filling isn’t too wet; drain spinach and pat dry before mixing.
Can I bake instead of pan-fry?
Yes, bake at 190°C (375°F) on a tray until cooked through and browned, about 15–20 minutes.