This delicious stuffed dumpling recipe from Jamie Oliver is a comforting and versatile dish, perfect for any meal. With a choice of a creamy spinach and potato filling or a flavorful spiced meat mix, these dumplings are easy to make using common ingredients. Boiled to perfection and finished with fresh herbs, they’re a must-try!
Ingredients Needed
- 500g (4 cups) plain flour
- A few sprigs of fresh herbs (mint, parsley, or celery leaves)
- Extra virgin olive oil
Veg Filling:
- 220g (1 medium) baking potato
- 200g (7 oz) frozen spinach
- 100g (3.5 oz) chard
- 40g (⅓ cup) Cheddar cheese, grated
- 150g (⅔ cup) cottage cheese
- Salt and black pepper, to taste
Meat Filling:
- ½ teaspoon chilli flakes
- 1 heaped teaspoon coriander seeds
- ½ teaspoon fennel seeds
- 125g (4.5 oz) higher-welfare pork mince
- 125g (4.5 oz) higher-welfare beef mince
- 1 onion, peeled and grated
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 100ml (⅓ cup + 1 tablespoon) water
How To Make Stuffed Dumplings
- Prepare the dough: Pile the flour onto a clean work surface and make a well in the center. Add the salt and warm water, then use a fork to mix. Knead into a smooth, firm dough, cover with a damp cloth, and let it rest in the fridge for at least 30 minutes.
- Make the vegetable filling: Prick the potato with a fork and microwave for 10 minutes until soft. Defrost the spinach in the microwave and squeeze out excess water. Separate chard leaves from the stalks. Boil the stalks for 2 minutes, then add the leaves for 1 more minute before draining. Roughly chop everything, including the potato (skin on). Mix with grated Cheddar and cottage cheese, then season with salt and black pepper.
- Make the meat filling: Crush the coriander seeds, fennel seeds, salt, black pepper, and chilli flakes in a pestle and mortar. Mix with the water to form a paste. In a bowl, combine the pork and beef mince with the grated onion and spice mixture. Mix well with clean hands until evenly combined.
- Roll out the dough: Divide the rested dough into 16 equal balls. Roll each ball into a 12cm (5-inch) disc on a floured surface.
- Fill and shape the dumplings: Place a spoonful of filling in the center of each dough disc. Fold the edges up around the filling, crimping at least 12 times as you go. Twist the top to seal, then snip off the excess dough with scissors.
- Cook the dumplings: Bring a large pot of salted water to a boil. Gently drop in the dumplings and stir for the first 30 seconds to prevent sticking. Boil for 7–8 minutes until cooked through. Remove with a slotted spoon and place on a serving platter.
- Serve: Drizzle with extra virgin olive oil and scatter fresh herbs on top. Enjoy warm!
Recipe Tips
- Rest the dough properly: Let the dough rest in the fridge for at least 30 minutes. This makes it easier to roll out and helps create a smooth, elastic texture.
- Squeeze out excess water: After defrosting the spinach, press out as much water as possible. Too much moisture can make the filling soggy and ruin the dumplings.
- Seal the dumplings tightly: Make sure to crimp the edges well to prevent the filling from leaking out while cooking. If needed, pinch the top firmly to secure it.
- Stir gently at the start: When boiling, stir the dumplings gently for the first 30 seconds to stop them from sticking to the bottom of the pot.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover dumplings cool to room temperature. Place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: Arrange the uncooked dumplings on a tray in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container and store them for up to 2 months.
- Reheat: Add a little water to a pan, place the dumplings inside, and cover with a lid. Steam on low heat for 5–7 minutes until hot and soft.
Nutrition Facts
Serving Size: 1 dumpling (assuming the recipe makes 16 servings)
- Calories: 145
- Total Fat: 2.4g
- Saturated Fat: 1g
- Total Carbohydrate: 27.5g
- Dietary Fiber: 1.1g
- Sugars: 1.1g
- Protein: 5.3g
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