Pan-Fried Turkey Dumplings - Myriad Recipes (2024)

In a large bowl, pour in your flour and mixed herbs. Give it a stir, and then gently pour in your water, mixing at the same time. I use chopsticks to mix my dough but feel free to use a wooden spoon or your hands. Once the dough resembles a rag-like dough, begin kneading it. Knead for 5 minutes until a soft and bouncy dough has formed. Cover with cling film and set it aside while you make your filling.

In another large bowl, add all of your filling ingredients. Give it a good mix until everything is well combined. Set that side.

Place your dough onto a clean and floured surface. Spike a hole into the middle of your dough and then continue to stretch it to form a thin-ringed doughnut (large hole). Cut the doughnut into 6-8 equal-sized pieces.

Grab one piece of dough and press it down with the ball of your hand. Then, using a rolling pin, roll out your dough into circular wrappers. Repeat this step for all your dough.

Place a spoonful of the filling into the centre of a wrapper and bring all corners of the wrapper up together, and seal. Press it down and then turn over so that the folding can't be seen. Repeat this step for all dumplings.

Place a pan on medium-low heat. Drizzle with oil and place in your dumplings wrapping down. Pour in around 100ml of water and place your lid onto your pan. Steam for 10 minutes and then remove the lid. Keep frying the dumplings until the water has evaporated and the bottom of your dumplings is crispy. Flip the dumplings so that they're fried on both sides.

Meanwhile, combine your rose harissa paste and greek yoghurt in a bowl.

Once your dumplings are cooked, serve them up with your harissa yoghurt mixture, some more parsley, and enjoy!