Description

These Speedy Dumpling Stuffed Flatbreads are a fun and flavorful mash-up of juicy dumpling filling packed inside golden, crispy flatbreads. They’re quick to whip up and make a perfect snack, lunch, or party appetizer. Think of it as dumpling magic—minus the folding!

Ingredients

For the filling:

1/2 pound ground pork (or chicken)
1 cup finely chopped napa cabbage
2 green onions, finely chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon white pepper

For the dough:

2 cups all-purpose flour
3/4 cup hot water
1 tablespoon oil (for the dough)
Extra oil for cooking

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Instructions

Make the dough: In a large bowl, combine flour and hot water. Stir until a shaggy dough forms. Add oil and knead for 5–7 minutes until smooth. Cover and let rest for 20 minutes.
Prepare the filling: In a mixing bowl, combine ground meat, cabbage, green onions, soy sauce, sesame oil, ginger, garlic, salt, and white pepper. Mix well until fully combined.
Shape the flatbreads: Divide the dough into 4–6 equal balls. Roll each ball into a small circle. Spoon a portion of the filling into the center, then fold the edges over the filling, pinching to seal. Flatten gently with your hands.
Cook: Heat a tablespoon of oil in a nonstick pan over medium heat. Place stuffed flatbreads seam-side down. Cook 3–4 minutes per side until golden and crisp and the filling is cooked through.
Serve: Let cool slightly before slicing or serving whole. Serve with soy sauce or chili oil for dipping.

Notes

You can use pre-made dumpling filling or even leftover dumplings.
Swap pork for plant-based ground meat to make it vegetarian.
For extra crispiness, add a splash of water and cover the pan while cooking the first side.

Nutrition

Serving Size: 1 flatbread
Calories: 310
Sugar: 1g
Sodium: 470mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 15g
Cholesterol: 40mg