🥟 FLOUR + BOILING WATER! I DON’T GET TIRED OF COOKING THEM! YOU HAVE NOT SEEN SUCH COOKING YET!
This creative and comforting dish is a take on traditional boiled dough dumplings or meat pies, where flour and boiling water combine to form a silky, pliable dough that’s then stuffed with a savory meat filling and either steamed, pan-fried, or boiled. It’s quick, fun to make, and surprisingly addictive—once you try it, you’ll keep coming back to it!
🍽️ Ingredients
For the Dough:
- 350 g all-purpose flour
- 175 ml boiling water
- 1 tsp salt
- 20 ml vegetable oil
For the Filling:
- 250 g minced meat (beef, lamb, or a mix)
- 2 onions, finely chopped or grated
- 30 ml boiling water
- Salt and spices to taste (suggestion: black pepper, paprika, cumin)
- Fresh greens (parsley, dill, cilantro – to taste)
👨🍳 Instructions
1. Make the Dough
- In a large mixing bowl, combine flour and salt.
- Pour in 175 ml boiling water slowly while stirring with a wooden spoon or chopsticks.
- Add vegetable oil and mix until the dough starts to come together.
- Knead for about 8–10 minutes until smooth and elastic. Cover with a towel and let rest for 20–30 minutes.
2. Prepare the Filling
- In a bowl, mix minced meat with finely chopped onions.
- Add salt, spices, and 30 ml boiling water to make the mixture juicy.
- Stir in finely chopped greens.
3. Shape the Dumplings (or pies)
- Roll the rested dough into a log and cut into equal pieces.
- Roll each piece into a circle (about 3–4 inches wide).
- Place a spoonful of filling in the center and fold into your preferred shape: crescent, triangle, or round.
- Seal the edges tightly by pinching or using a fork.
4. Cook
- Option 1: Pan-fry
Heat oil in a skillet. Fry on medium heat until golden brown on both sides. Add a few tablespoons of water, cover with a lid, and steam until fully cooked (7–10 min). - Option 2: Steam
Place in a steamer and cook for 15–20 minutes until the filling is cooked through. - Option 3: Boil
Drop in boiling salted water. When they float, simmer for 3–5 more minutes.
🧆 Serving Suggestions
- Serve hot with yogurt, sour cream, garlic sauce, or a vinegar-soy dipping sauce.
- Garnish with more fresh herbs or chili flakes.
🍴 Servings
- Makes about 16–20 dumplings/pies, serves 4–5 people.
📊 Nutritional Info (per 4–5 dumplings, approx.)
- Calories: ~280–320 kcal
- Protein: 12–15g
- Carbs: 28–30g
- Fat: 12–14g
- Fiber: 1–2g
- Sodium: ~400mg
💡 Notes & Tips
- Don’t skip resting the dough! It helps it become soft and stretchy.
- Add a bit of grated garlic to the filling for a flavor punch.
- Try different shapes and fillings – mushrooms, mashed potato, or cheese.
- These freeze very well! Freeze before cooking, and cook straight from frozen.
🌿 Health Benefits
- High protein: Great for post-workout or sustained energy.
- Customizable: You can make it leaner with turkey or plant-based filling.
- Comforting & satisfying: A homemade alternative to processed meals.
❓ Q&A
Q: Why boiling water in the dough?
A: Boiling water partially cooks the flour, creating a smooth and flexible dough that’s easier to roll and gives a tender bite.
Q: Can I make this gluten-free?
A: Yes! Try a 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum to help it bind.
Q: What’s the best meat to use?
A: Ground beef, lamb, or a beef-pork mix works great. You can also go fully vegetarian with mashed chickpeas or lentils.
Q: How do I store leftovers?
A: Keep cooked ones in the fridge for up to 3 days. Reheat by steaming or pan-frying.
Q: Can I bake them instead?
A: Yes! Brush with egg wash and bake at 375°F (190°C) for 20–25 minutes or until golden.
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