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Pan-Fried Beef and Spinach Dumplings
A quick, practical guide to pan-fried beef and spinach dumplings with a simple dough and crisped bottom.
Why this recipe works
A compact, beginner-friendly dumpling recipe using beef, spinach, and a simple dough. Suitable for weeknight meals or casual entertaining.
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Key takeaways
Simple 3-step process: mix, shape, cook.
Juicy filling with a crisp bottom.
Versatile filling and quick to finish in one pan.
Recipe guide
A compact, beginner-friendly dumpling recipe using beef, spinach, and a simple dough. Suitable for weeknight meals or casual entertaining.
Crisp-dried bottoms with juicy filling in 30 minutes.
- Simple 3-step process: mix, shape, cook.
- Juicy filling with a crisp bottom.
- Versatile filling and quick to finish in one pan.
Prep and filling
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.
Shaping and cooking
Divide dough into golf-ball portions and roll into small rounds. Heat oil in a nonstick skillet. Place dumplings flat-side down; cook 3–4 minutes until bottoms are golden.
Steaming and finish
Add about 2 tbsp water, cover and reduce to medium-low. Steam 4–5 minutes until cooked through. Remove lid, crisp bottoms 1 minute, then serve hot.
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 before cooking?
Yes. Freeze unbrowned dumplings on a tray, then transfer to a bag. Cook from frozen, add 2–3 minutes to steaming time.
Can I use a different spinach amount?
Yes, adjust filling moisture with more or less spinach to keep the dough cohesive.
What’s the best dipping sauce?
Soy sauce with a splash of vinegar and sesame oil works well.