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Puffed Hand-Opened Minced Dumpling Recipe

Golden Pockets of Goodness: A Recipe for Flaky Hand-Formed Dumplings

Puffed Hand-Opened Minced Dumpling Recipe

These aren't your average dumplings! Imagine golden, flaky pockets cradling a savory, meaty filling. The secret? A clever layering technique that creates a light and airy dough, resulting in delightful puffs when baked. Unlike their tightly-sealed cousins, these open the door to a world of flavor with every bite.

This recipe is perfect for those who enjoy a hands-on approach. The act of rolling the dough and shaping the dumplings is a therapeutic and rewarding experience. It's a fantastic activity for families to bond over, or a show-stopping dish to bring to your next potluck.


For the Flaky Dough:

  • 1 large egg
  • 1 cup (240ml) vegetable oil
  • 1 cup (240ml) milk
  • 1 cup (240ml) warm water
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 1 tablespoon vinegar
  • 4.5 - 5 cups all-purpose flour (plus extra for dusting)

For the Savory Filling:

  • 3-4 medium onions, finely chopped
  • 2-3 tablespoons vegetable oil
  • 400 grams ground beef (or your preferred ground meat)
  • Fresh parsley, chopped (around ¼ cup)
  • Salt to taste
  • Black pepper to taste
  • ½ teaspoon dried thyme
  • Pinch of red pepper flakes (optional)

For Brushing the Dough:

  • 150-200 grams unsalted butter, melted

For the Golden Glaze:

  • 1 tablespoon milk
  • 1 egg yolk


  1. Crafting the Filling: Heat the oil in a large pan over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes. Introduce the ground beef and cook, breaking it up with a spoon, until browned and its juices release. Season generously with salt, black pepper, thyme, and red pepper flakes (if using). Stir in the chopped parsley and cook for another minute. Once the filling is fully cooked, allow it to cool down to room temperature entirely before using it.
  2. Making the Flaky Dough: In a large bowl, whisk together the flour, baking powder, and salt. Push the dry ingredients aside to form a crater in the center of the bowl. In a separate bowl, whisk together the egg, oil, milk, water, and vinegar. Add the wet mixture to the center of the dry ingredients. Using a spoon or your hands, gently mix until a shaggy dough forms. Transfer the dough to a surface dusted with flour and knead it for 8-10 minutes until it becomes smooth and stretchy. Add more flour a tablespoon at a time if the dough feels too sticky.
  3. Building the Dough Layers: Divide the dough into four equal portions. On a lightly floured surface, roll each portion into a long, thin rectangle, about 1/8 inch thick. Brush one rectangle generously with melted butter. Carefully lay another rectangle of dough on top, pressing gently to ensure they adhere. Repeat this process with the remaining two dough portions, creating two stacks of buttered dough layers. Wrap each dough stack in plastic wrap and place them in the freezer for 30 minutes to chill and firm up.
  4. Shaping the Golden Pockets: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Remove the dough stacks from the freezer and working with one at a time, roll out the chilled dough layer on a lightly floured surface to your desired thickness (around 1/16 inch). Use a sharp knife or cookie cutter to cut the dough into squares or rectangles (approximately 3-4 inches). Place a generous spoonful of the cooled filling in the center of each dough square.
  5. Assembling and Baking: Fold the dough square in half over the filling, forming a triangle. Pinch the edges firmly to seal, creating a crescent shape. Repeat with the remaining dough squares and filling. In a small bowl, whisk together the egg yolk and milk to create an egg wash. Brush the tops of each dumpling with the egg wash. Place the shaped dumplings on the prepared baking sheet, leaving some space between them for expansion.
  6. Baking and Enjoying: Bake the dumplings in the preheated oven for 20-25 minutes, or until golden brown and puffed up. The filling should be cooked through. Remove the dumplings from the oven and let them cool slightly before serving. Savor these delightful hand-formed dumplings warm, by themselves, or with your favorite dipping sauce.


  • Flavorful Twist: Substitute some of the vegetable oil with olive oil for a richer depth of flavor.
  • Filling Variations: This recipe is a canvas for your creativity! Explore different fillings to suit your taste:
    • Vegetarian Delight: Replace the ground beef with lentils, crumbled tempeh, or chopped mushrooms for a meatless version.
    • Spicy Kick: Add a diced jalapeño pepper to the onions for a fiery touch.
    • Cheesy Goodness: Sprinkle some grated cheese on top of the filling before folding the dough for a cheesy surprise in every bite.
  • Freezing for Later: Uncooked dumplings can be frozen for future enjoyment. Once shaped, place them on a baking sheet in a single layer and freeze for 30 minutes. Transfer the frozen dumplings to a freezer-safe bag or container. To cook frozen dumplings, preheat the oven to 180°C (350°F) and bake for an additional 5-10 minutes, or until golden brown and cooked through.
  • Reheating Leftovers: Leftover dumplings can be reheated in the oven at 180°C (350°F) for a few minutes, or until warmed through.
  • Serving Suggestions: These versatile dumplings can be enjoyed as a light lunch, savory snack, or impressive appetizer. Pair them with a side of sour cream, yogurt sauce, marinara sauce, or your favorite dipping condiment to create a flavor explosion.

Embrace the joy of making these Golden Pockets of Goodness! With their irresistible combination of a flaky, buttery crust and a customizable filling, they're a guaranteed crowd-pleaser. So, gather your ingredients, unleash your inner chef, and prepare to create a batch of these delightful hand-formed dumplings!