Speedy Dumpling Stuffed Flatbreads Recipe

Why You’ll Love This Recipe

Speedy Dumpling Stuffed Flatbreads are a quick and satisfying mashup of crispy pan-fried dumplings and soft, golden flatbreads. Packed with juicy dumpling filling and lightly pan-seared for a crisp exterior and tender inside, they’re perfect for dipping, stacking, or snacking—no folding or steaming required!

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:
ground pork or chicken
green onions (finely chopped)
garlic (minced)
ginger (grated)
soy sauce
sesame oil
salt
white pepper or black pepper
optional: shredded cabbage or chopped chives

For the dough:
self-rising flour
plain yogurt or water
salt
olive oil (for cooking)

For serving:
soy sauce
chili crisp or sriracha
vinegar or dumpling dipping sauce

directions

Make the filling:
In a bowl, mix ground meat, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
Add cabbage or chives if using. Set aside.

Make the dough:
In a separate bowl, mix self-rising flour and yogurt until a dough forms. Knead briefly until smooth.
Divide into 4–6 balls and roll each into a flat circle.

Assemble the flatbreads:
Place a spoonful of filling in the center of each dough circle. Fold over the edges and press to seal, then gently flatten into a thick disk.

Cook the flatbreads:
Heat a nonstick skillet over medium heat with a bit of olive oil.
Pan-fry each stuffed flatbread for 3–4 minutes per side, or until golden brown and the meat is fully cooked inside. Cover with a lid during cooking to help steam the center.

Let cool slightly, then slice and serve with dipping sauces.

Servings and timing

This recipe yields 4–6 flatbreads.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

Use beef, turkey, or tofu for the filling.
Add chili flakes or gochujang for a spicy twist.
Make mini versions for appetizers.
Add cheese to the filling for a fusion twist.
Serve with a side salad or slaw for a full meal.

storage/reheating

Store cooked flatbreads in the refrigerator for up to 3 days.
Reheat in a skillet or air fryer to restore crispiness.
Freeze uncooked stuffed flatbreads and cook from frozen, adding a few extra minutes.

FAQs

Can I use store-bought dough?
Yes, pizza dough or biscuit dough works in a pinch.

Is the filling cooked before stuffing?
No, it cooks inside the flatbread—just be sure it’s cooked through when pan-frying.

Can I bake these instead?
Yes, bake at 400°F (200°C) for 15–18 minutes, flipping once for even browning.

Are these similar to dumplings?
Yes, they have the same filling but in a flatbread form—no pleating needed!

What dipping sauce goes best?
Soy sauce, chili oil, or a mix of vinegar, garlic, and a dash of sesame oil is perfect.

Conclusion

Speedy Dumpling Stuffed Flatbreads are the perfect fusion of flavor, ease, and comfort—crispy outside, juicy inside, and ready in 30 minutes or less. Whether you’re feeding a hungry crowd or just yourself, these handheld bites are sure to hit the spot.

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