Gyros-Inspired Dumplings - Myriad Recipes (2024)

These are my Gyros-Inspired Dumplings, or less professionally termed; my Greek summer’s night dumplings. They’re filled with beef mince, oregano, feta cheese, and grated potato, topped with tzatziki, red onions, tomatoes, and mint. They are literally so delicious and will transport your taste buds to a gorgeous holiday evening in Greece.

These Greek gyros-inspired dumplings have to be some of my favourite dumplings to make during summer. They're fresh, full of flavour, and perfect for when you fancy a comforting summer's dish.

WHY YOU'LL LOVE THIS RECIPE

• GREECE - this dumpling recipe takes in all of the gorgeous flavours of Gyros, a delicious Greek dish which includes meat cooked on a vertical rotisserie, then sliced and served wrapped in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki. It's one of my favourite Greek dishes, so I had to dumplify it!
• FRESH - most dumpling recipes are comforting but also warming. But these dumplings are fresh, full of tangy flavours, and really delicious for a hot summer's evening.
• SHOW STOPPER - not only do the colours of this dish just scream vibrancy, but the way that these dumplings are pleated are so cute. They're inspired by the British pasty and the way that the pleat is twisted. It's one of my favourite ways to seal dumplings and once you get the hang of it, very easy to do!

If you're here, then it probably means you love dumplings! So, if you fancy making some more dumplings after these ones, why not check out Pan-Fried Turkey Dumplings, or my Chicken and Prawn dumplings with a chilli tahini sauce!

INGREDIENTS FOR GYROS-INSPIRED DUMPLINGS

• Flour - plain white flour will do for these dumplings.
• Egg - adding eggs to your dough provides extra flavour and a softer dough. If you'd rather not use eggs or you simply don't have any in your kitchen, feel free to leave them out!
• Beef mince - you could use pork mince, chicken mince, or beef mince for this recipe! I'd personally recommend using a higher fat % of mince. The higher the fat content, the juicier your dumplings will be!
• Oregano - I love this herb as it reminds me of Greece. I've used dried oregano, but if you have fresh oregano you can use that too!
• Salt - just to balance out the flavour. I always use sea salt flakes. Don't use table salt, as this is quite crude and strong in taste.
• Feta - the iconic cheese of Greece. We use a whole block of feta for this dish. It makes the filling super creamy, tangy, and delicious.
• Potato - to replicate the "fries" that are in a traditional Gyros, we're adding in grated potato to the filling. It adds moisture and a lovely texture to the filling.
• Garlic - for extra flavour! We are using 2 garlic cloves, but feel free to use more if you're a garlic fan.
• Red onion - for the topping, red onion is essential for these Gyros-inspired dumplings. They add a sharpness and balance out the flavours in the dish.
• Tomato - I've used baby plum tomatoes and sliced them in half. You can use any fresh tomato you like and slice them into small pieces.
• Greek yoghurt - for the tzatziki, I use full-fat Greek yoghurt.
• Cucumber - you'll want to grate your cucumber and then squeeze all of the water out before you place it in with your Greek yoghurt to make your tzatziki.
• Mint - I love mint. It's so fresh and adds a wonderful flavour to the dish. You can add some to the filling if you like, but I just kept it simple and used it as a garnish.

HOW TO MAKE GYROS-INSPIRED DUMPLINGS: STEP BY STEP

STEP 1 - make your dough.

• In a large bowl, combine your flour, egg, and water. Combine with chopsticks, a wooden spoon, or your hands. The dough shouldn't stick to your hands, if it does, then add in more flour.
• Once a rough dough has formed, knead the dough for 5 minutes. Seal and set it aside while you make your filling.

STEP 2 - make your filling.

• In another large bowl, combine your beef mince, oregano, salt, feta cheese, grated potato, and garlic. Mix thoroughly with a wooden spoon, fork, or your hands. Then set it aside while you make your wrappers.

STEP 3 - assemble your dumplings.

• First, you want to make your wrappers. So, get your dough, knead it for another minute, and then shape it into a doughnut by poking a hole through the middle. Widen the hole, making the outside thinner. Then slice the doughnut and form your dough into a sausage shape. Slice the dough into 14-16 pieces.
• Flour your surface and then roll out each piece of dough into a thin circular wrapper.
• Place a heaped tablespoonful of the filling into the centre of the wrapper and fold over into a semicircle. Use your index finger and thumb to crimp and twist the edge, tucking the ends beneath. Repeat this for all your dumplings and set them aside underneath a slightly damp tea towel.

STEP 4 - cook your dumplings.

• Get a non-stick pan and drizzle in some oil. Place it on medium heat.
• Add in your dumplings (you might have to cook them in two batches). Pour in 150ml water and add on your lid. Cook for 10 minutes or until the water evaporates (if the water evaporates quicker than 10 minutes, add in some more water).

STEP 5 - make your tzatziki.

• Meanwhile, make your tzatziki by combining greek yoghurt, garlic, grated cucumber, mint, pepper, and salt in a bowl. Give it a good mix and you're ready to serve up!

STEP 6 - serve up and enjoy!

• Once your dumplings are cooking and slightly crisp on the bottom, remove and serve up on your plate of choice. Top with tzatziki, chopped tomatoes, sliced red onion, and mint leaves. Enjoy!

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