Recipe courtesy of Matt Phillips, Northern Chicken

Try this unique Tex-Mex twist on homemade dumplings from Matt Phillips. These are the perfect finger food for game day, your guests are sure to be impressed!

Old El Paso Gyoza


500 g ground beef

Oil for frying

1 jalapeno, finely chopped

2 Tbs chili powder

2 Tbs cumin

1 Tbs coriander

1 Tbs chili flakes

2 tsp cayenne

To taste salt and pepper

100 g frozen corn

200 g shredded cheddar cheese

1 pack dumpling wrappers (Wing brand or other)

Salsa and sour cream, to serve


  1. Fry ground beef in frying pan with a bit of oil until brown. Add jalapeno and spices. Drain oil, and set beef aside in a bowl.
  2. In a hot pan, add small amount of oil and pan-roast corn. Add to same bowl as beef.
  3. Add cheddar cheese into bowl, and stir all ingredients together.
  4. Open dumpling wrappers. Place damp dish cloth or paper towel over stack to prevent from drying out. Fill a small bowl with cold water.
  5. Take one dumpling wrapper, dip finger in bowl of cold water, and trace the edge of the wrapper to wet it. Place 1 tsp of mixed filling into center of dumpling and fold over. Using forefinger and thumb, create four pleats in dough while pushing together into a half moon shape. Place on parchment lined plate or sheet pan.
  6. Once all dumplings are made, heat oiled pan to medium heat. Add 1 Tbs oil, and fry dumplings until golden brown on both sides.
  7. Add ΒΌ cup water and cover pan. Steam dumplings for a few minutes.
  8. Serve with salsa and sour cream.

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