Ingredients
Equipment
Method
Make the Dough
- Measure the ingredients on a digital scale.
- Mix the dry ingredients thoroughly in a mixing bowl.
- Add the avocado oil and ice cold water.
- Combine on speed 1 until mostly mixed.
- Knead on speed 2 or 3 for three minutes.
Shape
- Dust your counter with bench flour.
- Roll the dough to about ⅜ to ½ inch thick and cut the dumplings with a biscuit cutter, or pinch off portions of dough and shape into round disks about the same thickness.
- Press a large dimple into the center of each disk.
Fry
- Heat the frying oil to 350°F in a deep skillet or fryer.
- Carefully add the dumplings to the hot oil.
- Fry on the first side for 2 minutes.
- Flip and fry for an additional minute.
- Remove and drain on a paper towel-lined plate.
- Let cool until safe to handle and serve.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
These dumplings freeze beautifully for up to 3 months in an airtight container with parchment between layers. Reheat from frozen in a 350°F oven for 8-10 minutes or quickly pan-fry to restore the crispy exterior. The biscuit cutter method saves significant time over hand-shaping while maintaining consistent size for even cooking. Using ice-cold water keeps the dough from becoming overworked and tough. Beef tallow brings traditional flavor, but avocado oil works well for a neutral option. Batch these on prep day to pair with stews, curries, or eggs throughout the week.
