Jamaican Beef Dumplings

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These Jamaican beef dumplings are an irresistible high-protein snack, combining the aromatic warmth of Caribbean spices with a satisfyingly crisp finish. The filling is a savoury blend of lean minced beef, fragrant thyme, and mild curry powder, brightened by the sharp crunch of spring onions and a kick of authentic Jamaican hot sauce. Whether served as an impressive starter for a dinner party or enjoyed as a protein-rich midday treat, these golden parcels deliver a wonderful depth of flavour that captures the essence of island cooking.

Preparing these homemade dumplings is simpler than it looks, using shop-bought wrappers to save time without compromising on quality. The contrast between the crunchy exterior and the tender, spiced meat filling makes them a popular choice for all ages. For the best results, serve them piping hot with a side of mango chutney or additional hot sauce to complement the savoury profile of the beef. They are perfect for sharing with friends and family during a weekend gathering.

Ingredients for Jamaican Beef Dumplings

80g finely chopped spring onion
40g finhackad lök
3/4 teaspoons curry powder
1/4 teaspoons dried thyme
950ml vegetable oil, divided
230g beef mince
2 tablespoons fine dry bread crumbs
Hot sauce (preferably Jamaican)
About 30 dumpling or wonton wrappers

How to make Jamaican Beef Dumplings

Cook spring onion, onion, curry powder, and thyme in 1 1/2 tablespoons oil with 1/2 teaspoons salt and 1/4 teaspoons pepper in a 10-inch skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in beef and bread crumbs and cook until meat is just cooked through, about 3 minutes. Season with hot sauce. Cool.

Put a rounded teaspoon filling in centre of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.

Heat 1 inch oil to 177°C in a 12-inch skillet. Fry dumplings in 3 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

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