Crispy Beef Dumplings – Authentic Bastille Recipe
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INGREDIENTS
- 8 medium size red potatoes, about 4 pounds
- 2 onions
- 1 pound/450 grams ground beef
- 2 cups fresh parsley
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- 1 teaspoon baharat spice mix
- 1 teaspoon salt, or more to taste
Coating:
- 2 eggs
- 1 cup breadcrumbs, finely ground (or matzo meal on Passover)
INSTRUCTIONS
- Place the potatoes (with the skin on) in a pot, cover with water, add a little salt, and bring to a boil over medium heat. Cook for about 45 minutes or until a fork easily pierces through.
- While the potatoes cook, heat a bit of oil in a pan and fry the onions until golden. Add the ground beef and cook until it changes color. Mix in the spices and parsley, stir well, then remove from heat and let cool.
- Once the potatoes are cooked, rinse with cold water and peel off the skin. Mash them thoroughly with salt until smooth.
- Take a piece of the mashed potatoes (wet your hands a bit if it’s sticky), flatten it into a circle, and place 2 tablespoons of the meat filling in the center. Cover with another layer of mashed potatoes and roll into a patty.
- Heat a pan with enough oil for shallow frying. Meanwhile, prepare the coating: place eggs in one bowl and matzo meal in another. Dip each patty first in the matzo meal, then in the egg, and carefully place in the hot oil (make sure the oil is hot, so the patties don’t fall apart while frying).
- Fry until golden brown on both sides, then transfer to a tray lined with paper towels to absorb excess oil.
MY NOTES
FAQ
What makes this beef dumplings recipe unique?
This beef dumplings recipe stands out because it combines creamy mashed potatoes with a flavorful beef filling, wrapped into a crispy, golden crust. Unlike traditional dough-based dumplings, this recipe uses potatoes as the outer layer, adding a rich texture and subtle sweetness that complements the savory meat filling. The blend of spices, including baharat, cinnamon, and turmeric, adds depth and warmth to the beef, creating a complex flavor profile. Frying the patties ensures a satisfying crunch, while the inside remains tender and juicy. This fusion of textures and flavors makes these dumplings a standout dish, perfect for special occasions or family dinners.
Can I make the filling ahead of time?
You can make the filling ahead of time, which can save you effort on cooking day. Prepare the beef mixture as instructed, then let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days. If you want to prepare further in advance, the cooked filling can also be frozen for up to two months. Just thaw it in the fridge overnight before assembling the dumplings. Making the filling in advance allows the flavors to meld even more, resulting in a richer, more cohesive taste when you finally cook the patties.
What type of potatoes work best for this recipe?
Red potatoes or Yukon Gold potatoes are ideal for this recipe because they have a creamy texture and a medium starch content that helps the patties hold their shape. Red potatoes are particularly good because they stay firm after boiling, making them easier to mash into a smooth consistency. Russet potatoes, while higher in starch, can also work, but they tend to be fluffier and may require a bit more care to prevent the patties from falling apart. Whatever variety you choose, make sure to boil them with the skin on to retain moisture and flavor, and mash them thoroughly for a uniform dough.
How to prevent the beef dumplings from falling apart while frying
To keep the beef dumplings intact while frying, start with well-mashed potatoes that are free of lumps. Make sure the filling is cool before assembling the dumplings, as warm filling can soften the potato layer too much. Wetting your hands slightly can help you shape the patties without sticking. When coating, dip each patty fully in matzo meal first to create a dry barrier, then in beaten egg to seal the surface. Fry in hot oil (around 350°F or 175°C) to quickly set the crust, preventing the patties from absorbing too much oil or breaking apart. Avoid overcrowding the pan to maintain even heat distribution.
Can I bake the beef dumplings instead of frying?
You can bake these beef dumplings for a lighter option, though the texture will be different. Preheat your oven to 400°F (200°C) and arrange the coated patties on a parchment-lined baking sheet. Brush each patty with a light layer of oil to encourage browning. Bake for 25-30 minutes, flipping halfway through, until they turn golden and crispy. While baking reduces the oil content, it won’t achieve the same level of crispiness as frying. If you want an even crunchier texture, finish them under the broiler for a few minutes. This method is great if you prefer a less greasy alternative without sacrificing too much flavor.
What dipping sauces pair well with beef dumplings?
These beef dumplings pair wonderfully with a variety of sauces. A garlicky yogurt sauce with lemon and herbs adds a refreshing contrast to the rich filling. Tahini sauce, with its nutty creaminess, complements the spices in the beef perfectly. If you prefer a bit of heat, try a spicy tomato sauce or harissa for a North African twist. Chimichurri, with its vibrant parsley and vinegar notes, also works well to cut through the heaviness. Even a simple sour cream or tzatziki can balance out the flavors, offering a cooling element that makes each bite more enjoyable.
How do I store and reheat leftovers?
To store leftovers, let the cooked patties cool completely, then place them in an airtight container with parchment paper between layers to prevent sticking. Store in the refrigerator for up to three days. For longer storage, freeze the patties on a baking sheet until solid, then transfer to a freezer bag for up to three months. Reheat refrigerated patties in a 350°F (175°C) oven for about 10 minutes, or until heated through. Frozen patties can be baked straight from the freezer, adding a few extra minutes to the reheating time. Avoid microwaving, as it can make the coating soggy.
Can I freeze the assembled beef dumplings before cooking?
You can freeze the assembled dumplings before frying. After shaping and coating them, arrange the dumplings on a baking sheet lined with parchment paper, making sure they don’t touch. Freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to three months. When ready to cook, fry them directly from frozen — just add a few extra minutes to the frying time. This method preserves the texture and ensures the patties hold together during cooking. Freezing uncooked dumplings is a great way to prep in advance and enjoy them fresh anytime.
Is there a gluten-free alternative to matzo meal for coating?
Yes, there are several gluten-free alternatives to matzo meal. Ground almond flour or crushed gluten-free crackers work well for coating, adding a nice crunch. You can also use gluten-free breadcrumbs or even finely ground cornmeal for a slightly different texture. If you want a lighter coating, try using potato starch or chickpea flour. When using alternative coatings, the key is to ensure they adhere well to the patties, so don’t skip the egg dip. Frying in hot oil will help seal the coating, giving you a crispy exterior without compromising on the gluten-free aspect.
