Recipe Finder blog
Pan-Fried Beef and Spinach Dumplings
Easy pan-fried beef and spinach dumplings with a simple dough and quick steam finish.
Why this recipe works
This recipe makes pan-fried beef and spinach dumplings with a crisp bottom and tender filling. It suits beginners and quick weeknight cooks who want a comforting, homemade dumpling without boiling.
- beef dumplings
- spinach dumplings
- pan-fried dumplings
- ground beef filling
- easy dumplings recipe
- home-made dumplings
- dumpling dough from scratch
- stovetop dumplings
Key takeaways
Dough should be soft and slightly sticky for pliable dumplings.
Steam finish ensures filling cooks through without overdoing the crust.
Crisp bottom comes from a brief fry before steaming.
Recipe guide
This recipe makes pan-fried beef and spinach dumplings with a crisp bottom and tender filling. It suits beginners and quick weeknight cooks who want a comforting, homemade dumpling without boiling.
Crispy bottoms, juicy filling—ready in minutes.
- Dough should be soft and slightly sticky for pliable dumplings.
- Steam finish ensures filling cooks through without overdoing the crust.
- Crisp bottom comes from a brief fry before steaming.
Ingredients and prep
- 600 g minced beef (2 x 300 g) - 300 g chopped spinach - 1 large egg - 120 g plain flour - 1 tsp salt - 1/2 tsp black pepper - 2 tbsp vegetable oil - water for steaming - Mix filling: beef, spinach, egg, salt and pepper until combined. - Mix in flour gradually to form a soft, slightly sticky dough/filling. Add water or flour to adjust. - Divide into golf-ball portions and shape into small rounds.
Cooking method
- Heat 1.5–2 tbsp oil in a nonstick skillet over medium-high. - Place dumplings flat-side down, cook 3–4 minutes until bottoms are golden. - Add 2 tbsp water, cover, reduce to medium-low, steam 4–5 minutes. - Remove lid, cook 1 more minute to re-crisp bottoms.
Serving and tips
- Serve hot. - If dough is too sticky, dust with a little flour; if too dry, splash of water. - Keep dumplings small and evenly sized for uniform cooking.
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 these dumplings?
Yes. Shape and freeze on a tray, then transfer to a bag. Cook from frozen, adding a few extra minutes to steaming.
What can I substitute for spinach?
Kale, chard, or finely chopped cabbage work well in the same method.
How do I store leftovers?
Refrigerate in an airtight container for up to 2 days; reheat in a skillet with a splash of water to re-crisp.