Description
These Speedy Dumpling Stuffed Flatbreads combine the comforting flavors of traditional dumpling filling wrapped in a crispy pan-fried flatbread. Filled with a savory mix of ground pork (or chicken/tofu), cabbage, and fragrant seasonings, these flatbreads are cooked on the stovetop until golden and served with a tangy, slightly sweet dipping sauce. Perfect for a quick lunch or casual dinner, they bring the taste of dumplings into an easy-to-make handheld meal.
Ingredients
Scale
Filling
- 1/2 lb ground pork or chicken (or tofu for a vegetarian version)
- 1/2 cup cabbage, finely chopped
- 2 green onions, chopped
- 1 tsp ginger, grated
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1/2 tsp ground pepper
- Salt to taste
Dough
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup warm water
For Cooking
- 2 tbsp vegetable oil (for cooking)
Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey (or sugar)
- 1/4 tsp chili flakes (optional)
Instructions
- Prepare the dumpling filling: In a mixing bowl, combine the ground pork (or chicken/tofu), chopped cabbage, green onions, grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, ground pepper, and salt. Mix thoroughly until everything is well combined.
- Make the flatbread dough: In another bowl, combine the flour, salt, and baking powder. Slowly add the warm water, stirring to form a dough.
- Knead the dough: Knead the dough for about 5 minutes on a floured surface until smooth and elastic. If the dough is too sticky, add a little more flour.
- Form the flatbreads: Divide the dough into 6-8 equal pieces. Roll each piece into a small ball, then flatten each ball into a small round disc (about 4-5 inches in diameter).
- Fill and seal: Place about 1 tablespoon of the dumpling filling in the center of each disc. Fold the dough over the filling to form a half-moon shape, then pinch the edges to seal the dumplings inside the dough.
- Heat the skillet: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Cook the stuffed flatbreads: Place the stuffed flatbreads in the pan and cook for 3-4 minutes on each side, or until golden brown and crispy. Add more oil as needed to prevent sticking.
- Cool slightly: Once cooked, remove from the pan and set aside to cool slightly.
- Prepare the dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and chili flakes (if using). Adjust the seasoning to taste.
- Serve: Serve the Speedy Dumpling Stuffed Flatbreads warm with the dipping sauce on the side. Enjoy!
Notes
- For a vegetarian version, substitute ground pork or chicken with finely crumbled firm tofu.
- If dough is sticky, adding flour gradually during kneading prevents tearing while rolling.
- Adjust the amount of chili flakes in the dipping sauce to control heat level or omit for a milder dip.
- The flatbreads are best eaten fresh but can be reheated in a skillet to restore crispiness.
- Adding finely chopped mushrooms to the filling can increase moisture and umami flavor.
