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    Home » Recipes » Appetizer Recipes

    Jamaican Beef Dumplings

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

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    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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