Halifax Donair Seasoned Ground Beef Wrapped in Dumpling Dough, Pan-Fried & Steamed or Deep Fried to serve with Dipping Sauce. Yields about 26 - 28 dumplings.
Servings: 26 Dumplings
Equipment
- Skillet with Lid or Deep Fryer
Ingredients
- 1 portion Dumpling Wrappers
- 1 lb Ground Beef
- 1 Tbl Cold Water
- 3 Tbl Donair Spice
- 2 Tbl Neutral Oil - For Frying, more if needed
- 1/4 C Water - For Steaming
Instructions
- With the Dumpling Wrappers already made and set aside. Mix the Ground Beef, Cold Water, and Donair Spice together very well and make the Dumplings.
- Heat a large skillet or griddle pan with a lid on medium heat for about 2–3 minutes with 2 Tbl frying oil.
- Place the dumplings in with space between them. Cook for 3 minutes.
- Add 1/4 C of water and immediately place the cover on. Cook for another 3 minutes. Remove the dumplings to cool and repeat for the remaining dumplings.
Deep Fry
- Deep Fry at 350 F for about 5 minutes or until Golden and Crisp. Shake and let drain excess grease before transferring to a plate to cool.
Notes
These can also be made up and frozen to cook at a later time. Place them on a baking sheet to freeze. Once frozen, place them all into a large Ziploc bag and keep frozen.