All the flavor you love about juicy dumplings, in a quick, easy form. Just stuff your dumpling filling into flatbreads, pan fry to crispy, juicy perfection (or throw them in the air fryer!) then serve with lots of lovely dumpling dipping sauce on the side.

If you also love a big platter of dumplings but are not as keen on fiddly folding on a busy weeknight, you’ll love this recipe, which gives you all those recognisable flavors, in a fabulously easy way. Inspired by the Middle-Eastern street food classic, arayes (meat-stuffed flatbreads), these lovely flatbreads are such a quick and easy dinner, lunch, snack or party food idea, a little different from the norm.

They’re also surprisingly easy to make. Just grab some pita or flatbreads (I love using these two-ingredient dough Greek yogurt flatbreads), pry open the pocket and stuff with your flavor-packed dumpling filling.

You can also air fry the flatbreads if you like. I prefer the finish you get by pan-frying them (those lovely charred edges are hard to get in an air fryer), but there’s no denying that air frying them is completely fuss-free.

This recipe uses my go-to dumpling filling I use in my viral smash dumpling tacos, as well as these speedy dumpling burgers. So if you end up with any leftover filling, those would be fabulous recipes to try.

Ingredients

• Ground chicken. You can use ground pork, ground beef or a plant-based alternative if you prefer.
• Cilantro (coriander). If you’re not a fan of cilantro, swap it for flat-leaf parsley, mint, chives or more scallions.
• Seasoning. You’ll need light soy sauce, fish sauce (don’t knock it until you try it!), sesame oil and black vinegar (or use rice wine vinegar).
• Garlic and ginger. Two essentials – if you don’t have fresh you can use ginger and garlic paste instead.
• Flatbreads. Fluffy flatbreads – similar to pita – are best here. In the photos below I’m using my two-ingredient Greek yogurt dough flatbreads and they work beautifully. Otherwise, regular pita bread is great.

How to make them

Start by mixing your dumpling filling – that’s as simple as adding all the ingredients into a large bowl and mixing until well combined.

PRO TIP: If you’d like to check the seasoning, pan-fry a teaspoon or so of the filling before you stuff the flatbreads. Then you can easily tweak the seasoning by adding a little more if needed.

Cut your flatbreads in half, then carefully slice down the middle to create a pocket. Try to do this without making holes in the flatbread or going all the way through with your knife. But if you do have any holes, don’t worry too much.

Spoon a couple of heaped tablespoons of your dumpling mixture into the pocket of your flatbread. Use your hands on the outside of the bread to spread the filling into an even layer. Repeat with the remaining flatbreads.

Heat a drizzle of olive oil in a large (ideally non-stick) pan. Place the flatbreads in the pan and cook for a few minutes on each side, until lovely and golden on the outside and cooked in the middle. Serve with lots of dumpling dipping sauce and 30 minute chili oil on the side and enjoy.

Got a question?

Like this recipe? Try these easy flatbreads next

If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.

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