Slow-Braised Ethiopian Kitfo Dumplings
Tender dumplings filled with spiced minced beef, slowly braised in a rich berbere-infused tomato sauce, garnished with fresh seasonal greens. A comforting and authentic Ethiopian-inspired dish perfect for cozy weeknight meals.
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Overview
Experience the authentic flavors of Ethiopia with these slow-braised kitfo dumplings. Minced beef is seasoned with warm berbere spice and traditional herbs, then wrapped in delicate dough parcels and gently cooked. The dumplings are simmered in a deeply rich tomato and berbere sauce, infusing every bite with heat and complexity. Finished with fresh seasonal greens, this dish offers a comforting meal that's perfect for cooler evenings.
Why you’ll love it
This recipe blends the beloved Ethiopian kitfo flavors with the universal joy of dumplings. The slow braising method results in tender, flavorful meat that melds perfectly with the robust sauce. It's a fusion of textures and spices that delivers depth and warmth in every mouthful. Plus, the use of seasonal greens adds freshness and balances the rich sauce.
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Ingredient notes
Use freshly ground berbere spice for the most vibrant flavor, or a high-quality store-bought blend if pressed for time. Minced beef should be fresh and ideally 80% lean for juicy dumplings. Select seasonal greens such as kale, collard greens, or spinach to garnish. When making the dumpling dough, all-purpose flour provides the best texture for wrapping.
Serving & storage
Serve the dumplings hot, garnished with the wilted seasonal greens and a drizzle of extra virgin olive oil if desired. Leftovers can be cooled and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat to avoid drying out the dumplings. This dish is not suitable for freezing due to the delicate texture of the dumplings after braising.
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Chef tips
- Ensure the dumpling dough is neither too sticky nor too dry for easy shaping.
- Use fresh berbere spice or a good quality blend for authentic flavor.
- Cook the dumplings gently in the sauce — a vigorous boil may cause them to fall apart.
- Season the meat mixture well before filling to ensure flavorful dumplings.
- Resting the dough before rolling improves elasticity and ease of handling.
Ingredients
- 300 g (10.5 oz) minced beef (80% lean)minced beef
- 150 g (1 1/4 cups) all-purpose flourall-purpose flour
- 75 ml (1/3 cup) water, plus extra as neededwater
- 1 tsp fine saltsalt
- 2 tbsp niter kibbeh (Ethiopian spiced clarified butter) or unsalted butterniter kibbeh or butter
- 1 large onion, finely chopped (about 150 g/5 oz)onion
- 3 garlic cloves, mincedgarlic
- 1 tbsp freshly grated gingerginger
- 2 tbsp berbere spice blendberbere spice
- 400 g (14 oz) canned crushed tomatoescrushed tomatoes
- 1 tsp smoked paprikasmoked paprika
- 1 tbsp tomato pastetomato paste
- 150 ml (2/3 cup) beef stock or waterbeef stock or water
- 150 g (5 oz) seasonal greens (kale, spinach, or collard greens), roughly choppedseasonal greens
- Salt and black pepper to tastesalt and black pepper
- 2 tbsp olive oilolive oil
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Equipment
- mixing bowl
- rolling pin
- large frying pan or skillet with lid
- wooden spoon
- measuring spoons
- measuring jug
- knife
- cutting board
Nutrition per serving
- Calories480
- Protein32 g
- Carbs40 g
- Fat20 g
Step-by-step
Step 1
Prepare the dumpling dough by combining the all-purpose flour and fine salt in a mixing bowl. Gradually add water and knead until you have a smooth, elastic dough, about 7 minutes. Cover and let it rest for 20 minutes.
Step 2
In a large frying pan over medium heat, melt the niter kibbeh or butter. Add the finely chopped onion and sauté until translucent and soft, about 8 minutes.
Step 3
Add the minced garlic and grated ginger to the pan and cook for 2 minutes, stirring frequently to prevent burning.
Step 4
Stir in the berbere spice blend and smoked paprika. Cook for another minute to toast the spices and release their aroma.
Step 5
Add the minced beef to the pan, breaking it apart with a wooden spoon. Cook until browned all over, about 7 minutes.
Step 6
Stir in the tomato paste and crushed tomatoes, then pour in the beef stock or water. Season with salt and black pepper to taste.
Step 7
Reduce the heat to low and cover the pan. Let the sauce and meat simmer gently for 45 minutes, stirring occasionally to prevent sticking.
Step 8
Meanwhile, divide the dough into small equal portions (about 24). Roll each portion into a thin circle about 7 cm (3 inches) in diameter.
Step 9
Once the meat mixture is ready, place a teaspoon of the mixture in the center of each dough circle. Fold and pinch the edges to seal the dumplings tightly.
Step 10
Add the dumplings gently into the braising sauce and carefully spoon sauce over them. Cover and simmer gently for 12 minutes until dumplings are cooked through.
Step 11
In the last 5 minutes, scatter the seasonal greens over the dumplings. Cover and cook until greens are just wilted.
Step 12
Remove from heat. Let the dish rest covered for 5 minutes before serving to allow flavors to meld.
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