Gyros-Inspired Dumplings with Tzatziki Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
