Cheesy BBQ Dumplings

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  1. Mix together the flour water and salt.  Using chopsticks or a butter knife mix together until a shaggy dough is formed
  2. Transfer to a lightly floured surface and knead into a smooth dough. Then transfer to a greased bowl and cover with a damp cloth for at least 30 minutes. 
  3. Meanwhile, crumble the meatballs into a bowl and mix with 1 tbsp bbq seasoning, half the cheese, ketchup and parsley. Taste and season with salt and pepper if needed. 
  4. Remove the dough onto a floured surface and dip your thumb into flour.  Poke a hole in the middle of the dough ball. Stretch it gently with your hands t form a large doughnut that is even around. 
  5. Cut it in half and then cut each strip into 1” pieces. 
  6. Cover all dough when not in use with a damp cloth to prevent them drying out. 
  7. Press one dough ball in some flour to coat.  Using a small rolling pin roll into a circle.  Press on the edges of the dough moving the disk around so that the edges are thinner than the middle. 
  8. Fill with one heaped tsp of the filling mix. And pleat as desired. 
  9. Keep covered until ready to cook
  10. Heat oil in a non-stick pan over medium heat.  Arrange dumplings and let them sear until golden brown on one side. Remove some of the oil if too much. Add about 2-3tbsp water to the pan with the dumplings and cover immediately with a lid to steam. Steam for 2 minutes. 
  11. Remove the dumplings and wipe out the pan. Place the pan over medium heat again and sprinkle the remaining grated cheese on top.  Once it started to melt, place the dumplings back in. Continue to cook until the cheese looks lacey and starting to crisp and brown.  Turn off the heat and let cool until the cheese is hardened.
  12. Flip out on to a plate carefully.  Mix remaining ketchup with pepper and serve with the dumplings.