Gyros-Inspired Dumplings with Tzatziki Recipe

Introduction

These gyros-inspired dumplings bring together the bold flavors of Greek cuisine in a fun and handheld form. Filled with beef, feta, and herbs, and served with a fresh tzatziki sauce, they make a delightful appetizer or light meal.

Ingredients

• 200g plain flour
• 1 egg
• 50ml water
• 200g beef mince
• 2 tbsp dried oregano
• 1 pinch sea salt flakes
• 200g feta, crumbled
• 2 small to medium sized potatoes, grated
• 2 garlic cloves, finely chopped
• 3 tbsp Greek yoghurt
• 50g cucumber, grated and squeezed to get the water out
• 1 garlic clove, minced
• 1 tsp ground black pepper
• 1 pinch sea salt flakes
• 1 tbsp fresh mint leaves, finely chopped
• 1/4 red onion, finely sliced
• 6 baby plum tomatoes, quartered
• Fresh mint, finely sliced (for garnish)

Instructions

1. Step 1: In a large bowl, combine the flour, egg, and water. Mix with chopsticks, a wooden spoon, or your hands until a rough dough forms.
2. Step 2: Knead the dough for 5 minutes until it no longer sticks to your hands. Add more flour if needed. Wrap in cling film and set aside while preparing the filling.
3. Step 3: In another large bowl, mix the beef mince, oregano, salt, crumbled feta, grated potato, and finely chopped garlic until well combined. Set aside.
4. Step 4: Knead the dough again for a minute, then shape it into a doughnut by poking a hole in the middle. Widen the hole so the outer ring is thinner. Slice the doughnut into a sausage shape and then cut into 14-16 pieces.
5. Step 5: Flour your work surface and roll each piece of dough into a thin circular wrapper.
6. Step 6: Place a heaped tablespoon of filling in the center of each wrapper. Fold the dough over into a semicircle and crimp the edges by pinching and twisting, tucking the ends underneath. Cover finished dumplings with a slightly damp tea towel.
7. Step 7: Heat a non-stick pan over medium heat and drizzle in some oil.
8. Step 8: Place dumplings in the pan (cook in batches if necessary). Pour in 150ml water and cover with a lid. Cook for about 10 minutes or until the water has evaporated. Add more water if it evaporates too quickly.
9. Step 9: Meanwhile, prepare the tzatziki by mixing Greek yoghurt, minced garlic, grated cucumber, chopped mint, ground black pepper, and salt in a bowl.
10. Step 10: Once dumplings are cooked and slightly crisp on the bottom, remove from pan. Serve topped with tzatziki, chopped tomatoes, sliced red onion, and fresh mint leaves. Enjoy!

Tips & Variations

• For a vegetarian version, replace beef mince with cooked lentils or finely chopped mushrooms.
• If the dough feels too dry, add water a teaspoon at a time to adjust the texture.
• Serve with extra lemon wedges for a bright, fresh finish.
• Freeze uncooked dumplings on a baking sheet, then transfer to a bag for easy future meals.

Storage

Store any leftover cooked dumplings in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the oven to keep them crisp. Tzatziki is best kept separate and consumed within 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made a day ahead. Keep it wrapped tightly in cling film and refrigerated until ready to use. Let it come to room temperature before rolling out.

What if I don’t have feta cheese?

You can substitute with ricotta or a mild goat cheese for a different but delicious flavor.

Gyros-Inspired Dumplings with Tzatziki Recipe

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★★★★★

4.5 from 142 reviews

Delicious gyros-inspired dumplings featuring a savory beef and feta filling wrapped in tender dough and pan-cooked to perfection. Served with a refreshing homemade tzatziki sauce and fresh Mediterranean garnishes, this recipe combines Greek flavors with a comforting dumpling twist.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 14–16 dumplings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek
• Diet: Halal

Ingredients

Scale 1x2x3x

Dough

• 200g plain flour
• 1 egg
• 50ml water

Filling

• 200g beef mince
• 2 tbsp dried oregano
• 1 pinch sea salt flakes
• 200g feta, crumbled
• 2 small to medium sized potatoes, grated
• 2 garlic cloves, finely chopped

Tzatziki Sauce

• 3 tbsp Greek yoghurt
• 50g cucumber, grated and squeezed to get the water out
• 1 garlic clove, minced
• 1 tsp ground black pepper
• 1 pinch sea salt flakes
• 1 tbsp fresh mint leaves, finely chopped

Garnishes

• 1/4 red onion, finely sliced
• 6 baby plum tomatoes, quartered
• Fresh mint, finely sliced

Instructions

1. Make the dough: In a large bowl, combine the plain flour, egg, and water. Mix with chopsticks, a wooden spoon, or hands until a rough dough forms.
2. Knead the dough: Knead the dough for about 5 minutes until it becomes smooth and no longer sticks to your hands. Add more flour if necessary. Cover with cling film and set aside while preparing the filling.
3. Prepare the filling: In another large bowl, mix together beef mince, dried oregano, sea salt flakes, crumbled feta, grated potatoes, and finely chopped garlic until well combined. Set aside.
4. Shape the dough: Knead the dough briefly again, then form it into a doughnut shape by poking a hole in the center and widening it. Slice the doughnut into 14-16 pieces. Roll each piece into a thin circular wrapper on a floured surface.
5. Fill and fold dumplings: Place a heaped tablespoon of the filling in the center of each wrapper. Fold over into a semicircle and crimp the edges by pinching and twisting, tucking the ends beneath. Place finished dumplings under a damp tea towel to prevent drying.
6. Cook the dumplings: Heat a non-stick pan over medium heat and drizzle with oil. Add dumplings in batches as needed. Pour in 150ml water and cover with a lid. Cook for about 10 minutes or until the water evaporates. If it evaporates too quickly, add more water.
7. Make tzatziki sauce: While dumplings cook, combine Greek yoghurt, minced garlic, grated and drained cucumber, chopped mint, ground black pepper, and sea salt flakes in a bowl. Mix well.
8. Serve: Once dumplings are cooked and slightly crisp on the bottom, plate them. Top with tzatziki, quartered tomatoes, sliced red onion, and fresh mint leaves. Enjoy warm.

Notes

• Ensure the potato is well-grated and excess moisture squeezed out to keep the filling from becoming soggy.
• Adding more flour to the dough during kneading may be needed to prevent sticking but avoid making the dough too dry.
• Cooking the dumplings covered with water in the pan helps steam them through before crisping the bottoms.
• Serve immediately for best texture and flavor.
• Tzatziki can be made a few hours ahead and refrigerated to enhance flavors.

Keywords: gyros dumplings, Greek-inspired dumplings, beef and feta dumplings, tzatziki sauce, Greek cuisine, stovetop dumplings