Description
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.
Ingredients
- 3 scallions (spring onions), chopped finely
- A handful of cilantro leaves (coriander), chopped
- 1 lb (500g) ground chicken (or use pork, turkey, beef, or a plant-based alternative)
- 3 garlic cloves, crushed
- 1-inch piece of ginger, grated (or 2 teaspoons ginger paste)
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce
- 1 tablespoon black vinegar (or rice vinegar)
- Flatbreads (depending on the size of your flatbreads, you'll be able to stuff 6 to 8 with this mixture)
- Olive oil
- Dumpling dipping sauce, to serve
- Spicy 30 minute chili oil, to serve
- Sweet chili jam, to serve
Instructions
- Mix your dumpling filling. Add the ground chicken, chopped scallions, cilantro, crushed garlic, grated ginger, 2 tablespoons of light soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of fish sauce and 1 tablespoon of black vinegar to a mixing bowl. Mix well to combine. PRO TIP: If you want to check the seasoning of the filling, pan-fry a teaspoon of the mixture and taste it.
- Prepare the flatbreads. Slice your flatbreads in half, then use your knife to carefully prise open the pocket in the middle of your bread, without cutting through to the other side. You want to keep the flatbreads as a pocket so that the filling stays nice and juicy inside the bread as it cooks.
- Stuff the flatbreads. Stuff a couple of heaped tablespoons of the dumpling filling into the pocket of your flatbread halves. Use your hands on the outside of the bread to smooth it into an even layer inside the bread. You want the filling to be around 1” thick – too thick and you’ll burn the outside of the bread before the middle gets a chance to cook.
- Cook the flatbreads. Set a large, ideally non-stick pan over medium-high heat. Drizzle with a tablespoon or so of olive oil, then place the flatbreads into the pan (you’ll need to do this in batches, depending on the size of your pan). Cook for four minutes on each side, until super crispy and golden. Place the flatbreads, filling side down, on the pan to sear the edge for another minute, then remove from the pan. Replace with the remaining flatbreads.
- Garnish and serve. Arrange the flatbreads on a serving plate and scatter with more torn cilantro and sesame seeds. Serve with your chosen dipping sauces on the side, and enjoy while hot and crispy.
Notes
AIR FRYER INSTRUCTIONS: Air fry them for five minutes at 400°F (200°C), check, then flip them if you like and cook for a couple of minutes more. Just note that you won’t get the lovely golden marks on the sides that only come from pan-frying, but this method is certainly very easy!
INGREDIENT NOTES: As mentioned in the ingredients list, you can swap ground chicken for pork, turkey, beef or a plant-based alternative if you prefer. If you don’t like cilantro, use mint, flat-leaf parsley, chives, or more scallions instead. And if you don’t want to use fish sauce (though don’t knock it until you try it!) just use another teaspoon of soy sauce.
PREP AHEAD: There are a couple of ways you can get ahead here. The dumpling filling can be mixed a couple of days in advance, and then stored in the fridge until you’re ready to stuff and cook the flatbreads. You can also stuff the flatbreads and store them in the fridge (I’ve found 24 hours in advance to be fine). Then just cook them when you’re ready.
SERVING SUGGESTIONS: These are WONDERFUL with my go-to dumpling dipping sauce on the side, and I always suggest a drizzle of chili oil to finish things off. As suggested, sweet chili jam or sweet chili sauce is great here too, as would this spicy five minute peanut satay dipping sauce. If you’d like to serve something else alongside the flatbreads, try this crunchy Asian slaw or smacked cucumber salad.
- Prep Time: 15
- Cook Time: 10
- Category: fakeaways
- Method: stove top
- Cuisine: asian
Nutrition
- Serving Size: 2 flatbreads
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg