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    Home » Recipes » Appetizer Recipes

    Jamaican Beef Dumplings

    Published: Jan 25, 2011 · Modified: Dec 1, 2019 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Platter of Jamaican beef dumplings garnished with scallion curls.
    Platter of Jamaican beef dumplings with one bitten open.

    I picked up these dumpling presses at an Asian market a few years ago, and I never used them until today. I always see square wonton wrappers, but I hadn't come across round dumpling wrappers until Sunday afternoon. I was so excited to try it out, but I didn't want to go too crazy making something complicated on a Monday night. So I found a recipe that didn't call for too many ingredients, and that I could use the deep fryer for rather than pan-frying them. They turned out phenomenally - the jerk hot sauce, curry and thyme was a great combination. The outsides were nice and crispy, and since I drained them on paper towels after they came out of the fryer, they weren't greasy at all. These were really easy to make - but they'd take a bit more time without the dumpling presses. Now that I know where to find round dumpling wrappers, these will be making an appearance much more often.

    Assembling Jamaican beef dumplings with a dumpling press.

    Jamaican Beef Dumplings
    Gourmet May 2009

    Yield: Makes about 30 dumplings
    Active Time: 30 min
    Total Time: 45 min

    ½ cup finely chopped scallion
    ¼ cup finely chopped onion
    ¾ teaspoon curry powder
    ¼ teaspoon dried thyme
    4 cups vegetable oil, divided
    ½ pound ground beef
    2 tablespoons fine dry bread crumbs
    Hot sauce (preferably Jamaican)
    About 30 dumpling or wonton wrappers

    Cook scallion, onion, curry powder, and thyme in 1 ½ tablespoons oil with ½ teaspoon salt and ¼ teaspoon pepper in a 10-inch skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in beef and bread crumbs and cook until meat is just cooked through, about 3 minutes. Season with hot sauce. Cool.

    Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.

    Heat 1 inch oil to 350°F in a 12-inch skillet. Fry dumplings in 3 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

    Big Flavors Rating: 5 Stars

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    Reader Interactions

    Comments

    1. derryX

      January 25, 2011 at 8:51 am

      These look amazing!

      Reply
    2. tulipi

      January 26, 2011 at 7:50 am

      this looks delicious. Think I might make it this week!

      Reply
    3. curele transmisie

      February 01, 2011 at 7:04 am

      I like all kinds of dumplings, and beef dumplings sound really tasty. I definitely have to try them.

      Reply
    4. delphcotecuisine

      February 04, 2011 at 7:36 am

      so delicious,
      fabulous pics too
      Delphine

      Reply
    5. Paula

      February 04, 2011 at 7:46 am

      I`ve never eaten wonton wrappers dumplings but it looks so delicious!

      Reply
    6. Alessandra

      February 04, 2011 at 9:19 am

      They look amazing. Would you please tell me the name of the gadget you used to fold it and where I can find it?

      Reply
    7. Elizabeth

      February 04, 2011 at 11:58 am

      I just discovered your blog. Wonderful. The dumplings look delicious. I think I'll try them this weekend. Where did you find the dumpling press? Would love to get one.

      Reply
    8. Carolyn Jung

      February 04, 2011 at 1:20 pm

      Like a mini version of a Jamaican beef patty? Oh, love those! It's been a long time since I've enjoyed one, too. You have me salivating now.

      Reply
    9. Jasmine

      February 12, 2011 at 4:22 am

      omg that does look yummy. i've tried a patty before but i didn't like it because the texture of the meat was minced. i will be trying this though.

      Reply

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