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Pan-Fried Beef and Spinach Dumplings
Skillet-cried dumplings with beef and spinach, cooked in one pan for a quick weeknight dinner.
Why this recipe works
This recipe is a quick, one-skillet method for beef and spinach dumplings. It suits busy weeknights, cooks who like a crisp-edged dumpling, and those avoiding pork.
- pan fried dumplings
- beef spinach dumplings
- Chinese pan-fry dumplings
- ground beef dumplings
- skillet dumplings
- pork-free dumplings
- easy dumpling recipe
- weeknight dinner
Key takeaways
One-pan method creates crisp bottoms and tender centers.
Adjust moisture to get a workable dumpling dough.
Freeze shaping and cook directly for convenience.
Recipe guide
This recipe is a quick, one-skillet method for beef and spinach dumplings. It suits busy weeknights, cooks who like a crisp-edged dumpling, and those avoiding pork.
Delicious dumplings with a simple, skillet-cooked method.
- One-pan method creates crisp bottoms and tender centers.
- Adjust moisture to get a workable dumpling dough.
- Freeze shaping and cook directly for convenience.
What you’ll make
A quick pan-fried beef and spinach dumpling filling folded into a soft dough, then fried and steamed in one skillet for acrispy bottom and tender center.
Tips for perfect dumplings
Keep filling moist but not wet. Do not overcrowd the pan. Use a splash of water to steam and finish cooking, then crisp the bottom again.
Serving ideas
Serve with a light dipping sauce or soy-ginger sauce and a side of steamed greens or a simple salad.
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. Shape and freeze on a tray, then transfer to a bag; cook from frozen, add a few extra minutes.
Can I use a different greens?
Yes, spinach can be swapped or mixed with other greens like chard or kale.
What if the filling is too wet?
Add a bit more flour to thicken, or chill the filling for 15 minutes before shaping.