Platter of Jamaican beef dumplings garnished with scallion curls.
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Jamaican Beef Dumplings

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

1/2 cup finely chopped scallion
1/4 cup finely chopped onion
3/4 teaspoon curry powder
1/4 teaspoon dried thyme
4 cups vegetable oil, divided
1/2 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 1/2 tablespoons oil with 1/2 teaspoon salt and 1/4 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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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