Doro Wot Dumplings with Spiced Lentil Filling
A comforting Ethiopian-inspired dish featuring tender chicken dumplings simmered in a rich, spicy berbere tomato sauce, paired with a warm spiced lentil filling. This braised dumpling dish highlights seasonal root vegetables and warm, familiar spices for a weeknight dinner that's both approachable and deeply flavorful.
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Overview
This recipe combines richly spiced chicken dumplings braised in a traditional Ethiopian berbere-infused tomato sauce with a hearty spiced lentil filling featuring root vegetables and warming spices. It’s a flourishing comfort meal that brings the essence of Ethiopian flavors to your kitchen, perfect for a nourishing and aromatic weeknight dinner.
Why you’ll love it
- Authentic Ethiopian-inspired flavors with accessible ingredients.
- Balanced dish with protein-packed chicken and lentils plus seasonal vegetables.
- One-pan braising technique develops deep flavors while keeping prep manageable.
- Comforting and wholesome meal ideal for cooler evenings or meal prep.
Ingredient notes
Berbere spice: A key Ethiopian spice blend with chili, garlic, ginger, and warm spices like fenugreek and cardamom. If unavailable, use a mix of smoked paprika, cayenne, and coriander as a substitute.
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Chicken dumplings: Ground chicken combined with onion and spices, formed into small balls and gently simmered in the sauce until tender.
Lentils: Brown or green lentils hold shape well when cooked and work beautifully with cumin and turmeric for the filling.
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Root vegetables: Carrots and parsnips add natural sweetness and texture to the lentil filling.
Serving & storage
Serve the doro wot dumplings hot, accompanied by the spiced lentil filling. Garnish with fresh parsley or cilantro if desired.
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Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until hot. The lentil filling may thicken; add a splash of water when reheating if needed.
This dish can also be frozen in portions for up to 1 month. Thaw overnight in the refrigerator before reheating.
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Chef tips
- Ensure ground chicken is fresh and kept cold before cooking to prevent bacterial growth.
- Do not overcrowd the skillet when adding dumplings; they need space to cook evenly.
- If berbere spice is too spicy, reduce the amount and adjust to your preference.
- Keep an eye on lentils while cooking and stir occasionally to prevent sticking or burning.
- For extra depth of flavor, gently toast the berbere spice in the pan before adding onions.
Ingredients
- 500 g (1.1 lb) ground chickenground chicken, preferably thigh meat for juiciness
- 1 medium onion, finely choppedonion
- 3 cloves garlic, mincedgarlic cloves
- 2 tablespoons berbere spice blendberbere spice blend
- 400 g (14 oz) canned diced tomatoescanned diced tomatoes
- 2 tablespoons tomato pastetomato paste
- 300 ml (1 1/4 cups) chicken stockchicken stock
- 200 g (1 cup) brown lentils, rinsedbrown lentils
- 2 medium carrots, peeled and dicedcarrots
- 1 medium parsnip, peeled and dicedparsnip
- 1 teaspoon ground cuminground cumin
- 1/2 teaspoon turmeric powderturmeric powder
- 1/2 teaspoon smoked paprikasmoked paprika
- 2 tablespoons vegetable oilvegetable oil
- Salt to tastesalt
- Freshly ground black pepper to tasteblack pepper
- Fresh parsley or cilantro, chopped, for garnishfresh parsley or cilantro
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Equipment
- large mixing bowl
- large deep skillet or wide saucepan with lid
- small pot
- wooden spoon
- measuring spoons
- knife
- cutting board
Nutrition per serving
- Calories480
- Protein38 g
- Carbs40 g
- Fat15 g
Step-by-step
Step 1
Prepare the chicken dumpling mixture by combining ground chicken, half the chopped onion, one minced garlic clove, 1 tablespoon berbere spice, salt, and pepper in a large bowl. Mix thoroughly until well combined.Step 2
Form the chicken mixture into small dumplings about 3 cm (1 1/4 inch) in diameter. Set aside on a plate.Step 3
Heat 1 tablespoon of vegetable oil in a large deep skillet or wide saucepan over medium heat. Add the remaining chopped onion and sauté for 5 minutes until soft and translucent.Step 4
Add the remaining 2 minced garlic cloves and 1 tablespoon berbere spice, cook for another 1-2 minutes, stirring frequently to release the aromas.Step 5
Stir in the tomato paste and diced tomatoes, cook for 3 minutes until the mixture thickens slightly.Step 6
Pour in the chicken stock, bring the sauce to a simmer, then carefully add the chicken dumplings to the sauce.Step 7
Cover the skillet and simmer gently for 25 minutes, turning the dumplings halfway through to ensure even cooking. Check occasionally to prevent sticking.Step 8
While dumplings simmer, prepare the spiced lentil filling. In a small pot, heat the remaining 1 tablespoon vegetable oil over medium heat. Add the diced carrots, parsnip, and remaining chopped onion. Sauté until vegetables are softened, about 7 minutes.Step 9
Add cumin, turmeric, smoked paprika, salt, and pepper to the vegetables. Stir well and cook for 1 minute to toast the spices.Step 10
Add the rinsed lentils and 400 ml (1 2/3 cups) water to the pot. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender and most liquid absorbed, about 25 minutes. Stir occasionally and add more water if needed.Step 11
Once lentils are cooked, season to taste with additional salt and pepper. Remove from heat and keep warm.Step 12
Check the chicken dumplings for doneness; they should be cooked through and tender. Adjust seasoning of the sauce with salt and pepper if needed.Step 13
Serve the chicken dumplings hot, spooning the spiced lentil filling alongside or beneath them. Garnish with fresh parsley or cilantro before serving.
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