achuk and kilka chipped beef flour dumplings
Savor the rich flavors of achuk and kilka chipped beef flour dumplings—a perfect blend of umami-packed filling and tender homemade dough. Try this recipe now!
Ingredients
2 cups all-purpose flour
- – The base for a smooth pliable dough.
½ cup warm water
- – Helps bind the flour while keeping the dough tender.
½ teaspoon salt
- – Enhances the flavor and improves elasticity.
1 tablespoon oil (optional)
- – Adds a bit of richness and prevents the dough from drying out.
- For the Savory Kilka and Chipped Beef Filling:
½ cup Kilka fish (finely chopped)
- – Provides an umami-rich slightly salty depth.
½ cup chipped beef (shredded or finely chopped
- – Adds a smoky cured meat flavor.
1 small onion (finely diced)
- – Brings a subtle sweetness and balances the saltiness.
1 garlic clove (minced)
- – Infuses a warm aromatic kick.
½ teaspoon black pepper
- – Enhances the savoriness of the filling.
½ teaspoon paprika (optional)
- – Adds warmth and a hint of smokiness.
1 tablespoon fresh parsley (chopped)
- – Brightens the flavors and adds freshness.
1 teaspoon soy sauce (or a pinch of salt)
- – Rounds out the flavors and enhances depth.
½ teaspoon sesame oil (optional)
- – Adds a touch of nuttiness and fragrance.
For Cooking and Serving:
- The way you cook and serve your dumplings can elevate the entire dish so don’t skip these essentials!
Water or broth for boiling
- – Adds extra flavor while cooking.
1 tablespoon oil (if pan-frying)
- – Helps crisp up the edges beautifully.
Dipping sauce of choice
- – Try soy sauce with a dash of vinegar and chili flakes for a tangy kick.
Fresh herbs for garnish
- – Cilantro or scallions make a great finishing touch!
Instructions
Step 1: Prepare the Dough
- A good dumpling starts with a well-made wrapper. Follow these steps for a smooth and pliable dough:
- Mix the dry ingredients – In a large bowl, whisk together the flour and salt to evenly distribute the seasoning.
- Add warm water gradually – Pour in warm water a little at a time while mixing with a spoon or your hands.
- Knead the dough – Once the mixture comes together, knead it for about 8–10 minutes until smooth and elastic. If the dough is sticky, dust it lightly with more flour.
- Let it rest – Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
Step 2: Make the Filling
- While the dough is resting, let’s prepare the rich, savory filling:
- Finely chop the Kilka fish and chipped beef – A uniform texture ensures even cooking and prevents chunks from breaking through the wrapper.
- Sauté the aromatics – In a pan, lightly sauté onions and garlic until fragrant and translucent. Let them cool before mixing them into the filling.
- Combine all ingredients – In a bowl, mix the Kilka fish, chipped beef, sautéed onions, garlic, parsley, black pepper, paprika, soy sauce, and sesame oil. Stir well to distribute flavors evenly.
- Taste test – Take a small spoonful of the mixture and quickly fry it in a pan to check the seasoning. Adjust as needed before assembling the dumplings.
Step 3: Roll and Shape the Dumplings
- Now comes the fun part—shaping the dumplings!
- Divide the dough – Cut the dough into small, equal-sized pieces (about the size of a walnut).
- Roll out the wrappers – On a lightly floured surface, roll each piece into a thin circle (about 3 inches in diameter). Aim for thinner edges and a slightly thicker center to hold the filling better.
- Add the filling – Place about a teaspoon of filling in the center of each wrapper.
- Fold and seal – Fold the wrapper over the filling to create a half-moon shape. Pinch and pleat the edges to seal them tightly. You can also press the edges firmly with your fingers to ensure no filling leaks out.
Step 4: Cooking the Dumplings
- There are three delicious ways to cook these dumplings. Choose your favorite method!
- ⭐ Boiling Method (Soft & Tender):
- Bring a pot of salted water or broth to a gentle boil.
- Drop in the dumplings and stir gently to prevent sticking.
- Cook for 5–7 minutes or until the dumplings float to the top and the dough turns slightly translucent.
- Remove with a slotted spoon and drain.
- ⭐ Pan-Frying Method (Crispy & Golden):
- Heat 1 tablespoon of oil in a non-stick pan over medium heat.
- Arrange dumplings in the pan in a single layer, leaving space between them.
- Cook for 2–3 minutes until the bottoms are golden brown.
- Add ¼ cup of water, cover, and steam for 5 minutes.
- Uncover and cook for another 2 minutes until crispy.
- ⭐ Steaming Method (Light & Juicy):
- Arrange dumplings in a steaming basket lined with parchment paper.
- Steam over medium heat for 8–10 minutes until the wrappers are tender and slightly translucent.
Step 5: Serve and Enjoy!
- Once cooked, serve these Achuk and Kilka chipped beef dumplings hot with your favorite dipping sauce. A simple mix of soy sauce, vinegar, and chili flakes works beautifully! Garnish with fresh herbs or sesame seeds for extra flavor.
Notes
🍽️ Nutrition Information (Per Serving):
- Calories: ~280 kcal
- Protein: ~15g
- Carbohydrates: ~35g
- Fat: ~8g
- Saturated Fat: ~2g
- Fiber: ~2g
- Sodium: ~480mg
- Cholesterol: ~35mg
📂 Recipe Category & Classification:
- Course: Appetizer, Main Course
- Cuisine: Fusion, Traditional Dumplings
- Diet: Protein-Rich, Pescatarian (with modifications)
- Cooking Method: Boiling, Pan-Frying, Steaming
- Keyword: Achuk dumplings, Kilka fish dumplings, chipped beef dumplings, homemade dumplings, savory dumplings
- Skill Level: Intermediate