Gyros-Inspired Beef and Feta Dumplings with Tzatziki Recipe

Introduction

These Gyros-Inspired Dumplings combine the savory flavors of Greek cuisine with the comforting appeal of dumplings. Filled with a mix of beef, feta, and herbs, they’re perfect for a unique and delicious meal that’s fun to make and share.

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 remove water
• 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 plain flour, egg, and water. Mix together using chopsticks, a wooden spoon, or your hands until a rough dough forms.
2. Step 2: Knead the dough for about 5 minutes until it is smooth and no longer sticks to your hands. If it is sticky, add a little more flour. Cover with cling film and set aside.
3. Step 3: In another large bowl, mix the beef mince, dried oregano, sea salt flakes, 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 through the center. Widen the hole to thin the outside, then slice the doughnut into 14-16 pieces.
5. Step 5: Lightly flour your work surface and roll each dough piece 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 with your fingers, tucking the ends underneath. Cover finished dumplings with a damp tea towel.
7. Step 7: Heat a non-stick pan over medium heat and drizzle in some oil.
8. Step 8: Add the dumplings to the pan (cook in batches if needed). Pour in 150ml water, cover with a lid, and cook for 10 minutes or until the water evaporates. Add more water if it evaporates too quickly.
9. Step 9: While the dumplings cook, prepare the tzatziki by mixing Greek yoghurt, minced garlic, grated cucumber, chopped mint, ground black pepper, and sea salt flakes in a bowl.
10. Step 10: Once the dumplings have cooked and are slightly crisp on the bottom, remove from the pan. Serve with tzatziki, quartered tomatoes, sliced red onion, and fresh mint leaves. Enjoy!

Tips & Variations

• For a vegetarian version, substitute the beef mince with cooked lentils or finely chopped mushrooms.
• Make the dough in advance and refrigerate it, wrapped tightly, for up to 24 hours.
• Add a pinch of chili flakes to the filling for a subtle spicy kick.
• If you prefer a softer dumpling skin, steam the dumplings without pan-frying first.

Storage

Store leftover dumplings in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water and a lid to steam them warm without drying out. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these dumplings?

Yes, freeze uncooked dumplings arranged on a baking tray until solid, then transfer to a freezer bag. Cook from frozen by steaming or pan-frying with extra cooking time.

How can I tell if the dumplings are cooked through?

After steaming, the dumpling dough should be firm and slightly translucent. The filling should be hot throughout and cooked to a safe temperature. If unsure, cook for a few minutes longer with the lid on and some water.

Gyros-Inspired Beef and Feta Dumplings with Tzatziki Recipe

Print Recipe

★★★★★

4.8 from 74 reviews

These Gyros-Inspired Dumplings combine the savory flavors of Greek gyros with the comforting, bite-sized appeal of dumplings. Featuring a homemade flour dough filled with a mix of beef mince, feta cheese, oregano, and grated potatoes, these dumplings are pan-fried and steamed to perfection. Served with a refreshing homemade tzatziki sauce and fresh vegetables, this dish offers a delicious fusion of Mediterranean and dumpling cuisine ideal for a unique appetizer or main course.

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

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

To Serve

• 1/4 red onion, finely sliced
• 6 baby plum tomatoes, quartered
• Fresh mint, finely sliced
• Oil for frying
• 150ml water for steaming

Instructions

1. Make the dough: In a large bowl, combine flour, egg, and water using chopsticks, a wooden spoon, or your hands until a rough dough forms.
2. Knead the dough: Knead the dough for 5 minutes until it no longer sticks to your hands; add more flour if needed. Seal with cling film and set aside.
3. Prepare the filling: In another large bowl, mix beef mince, dried oregano, sea salt flakes, crumbled feta, grated potato, and finely chopped garlic thoroughly.
4. Shape the dough: Knead the dough for another minute, then shape into a doughnut by poking and widening a hole in the middle. Slice the doughnut into a sausage shape and cut into 14-16 equal pieces.
5. Roll wrappers: Flour your surface and roll each dough piece into a thin circular wrapper.
6. Fill and seal dumplings: Place a heaped tablespoon of filling in the center of each wrapper. Fold into a semicircle and crimp the edges by twisting and tucking the ends beneath. Cover with a damp tea towel and set aside.
7. Heat the pan: Drizzle oil into a non-stick pan and heat over medium heat.
8. Cook dumplings: Add dumplings in batches to the pan. Pour in 150 ml water and cover with a lid. Cook for about 10 minutes, adding water if it evaporates sooner, until water is gone and dumplings are slightly crisp on the bottom.
9. Make tzatziki: While dumplings cook, mix Greek yoghurt, minced garlic, grated cucumber, chopped mint, ground black pepper, and salt in a bowl for the sauce.
10. Serve: Plate the cooked dumplings and top with tzatziki, quartered tomatoes, sliced red onion, and fresh mint leaves. Enjoy warm.

Notes

• Keep the dough under a damp cloth or cling film to prevent drying out while working.
• Add water gradually to avoid a sticky dough when kneading.
• Cooking dumplings in batches prevents overcrowding and ensures even cooking.
• Grated potatoes add moisture and texture to the filling but make sure excess water is removed.
• Tzatziki can be made in advance and refrigerated for enhanced flavors.
• Use a non-stick pan for best results when pan-frying and steaming dumplings.

Keywords: gyros dumplings, Greek dumplings, beef and feta dumplings, pan-fried dumplings, tzatziki sauce, Mediterranean fusion