Ethiopian Spiced Dumplings
The Ethiopian spiced dumpling is a modern take on traditional Ethiopian cuisine, combining local ingredients and distinctive spices – mainly the berbere blend – into an easy-to-eat dish. The dish's inspiration comes from West African street food culture and Ethiopian vegetarian traditions, where lentils and strong spices play a central role. The crispy pastries are juicy on the inside, golden brown on the outside, and go particularly well with sour or spicy dips. The technique – i.e. frying in oil – perfectly enhances the aromas, while allowing for easy preparation. The dish is an excellent choice as a main course or as a welcome snack, and fits perfectly into a vegetarian diet. Every bite of the Ethiopian dumpling is a small piece of Africa – rich in flavors, textures and traditions.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a bowl, combine the flour, salt, olive oil, and water. Knead until a smooth, elastic dough forms. Cover and let rest for 30 minutes. Tip: If the dough feels too dry, add a little more water.
2
Meanwhile, prepare the filling: Heat a little oil in a skillet, then sauté the onion and garlic until softened. Add the berbere spice, tomato paste, and cooked lentils, and cook together for 5–6 minutes. Tip: If the filling is too thick, you can thin it with a little water.
3
Roll out the rested dough thinly, then cut out circular pieces. Place a spoonful of filling in the center of each piece, then fold in half and seal the edges well. Tip: Moisten your finger to help the edges stick together more easily.
4
Heat oil in a skillet and fry the dumplings over medium heat until golden brown. Turn them over so that all sides are evenly cooked. Tip: Do not overcrowd the skillet so they cook evenly.
5
Drain the excess oil on paper towels, then serve warm, either on their own or with a spicy dipping sauce. Tip: You can also serve with fresh injera bread or pickled vegetables.
