Lazy Skillet Dumpling Rolls with Minced Meat and Vegetables
The laziest dumplings: stewed with minced meat, no shaping! No need to cut circles or pinch edges - just roll the dough and spread the filling. When time or ingredients are short, this skillet version saves the day!
Updated : 18 February, 2026
Easy
About 1 hour.
Ingredients
Dough
3.5 cup
Wheat flour
1
Eggs
1 cup
Water
0.5 teaspoon
Salt
Filling
500 grams
Ground meat
1
Onion
1 teaspoon
Salt
0.5 teaspoon
Ground black pepper
Frying
1
Onion
1
Carrot
1 tablespoon
Ketchup
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make lazy skillet dumplings? First, make the dough. Prepare the ingredients. You may need more than 3 cups of flour, or less - judge by the dough texture.
Step 2
Crack the egg into a bowl. Pour in water - warm water is better so the dough comes together faster. Add salt. Whisk the egg with the water using a fork until combined.
Step 3
Start adding flour in portions, mixing after each addition. At first, it’s easiest to stir with a fork.
Step 4
When the dough becomes thicker, start kneading by hand. Add flour as needed. The dough will gradually come together into a ball.
Step 5
Transfer it to a floured work surface. Knead until smooth and uniform. It’s better to knead longer so it stops sticking - this took me about 10 minutes. Cover the dough with a towel and leave it on the counter for 20 minutes. During this time the gluten develops and the dough becomes very elastic and easy to work with.
Step 6
While the dough rests, prepare the filling. Minced meat can be from any meat. I used beef with some pork. Besides pepper, you can add any spices and herbs you like.
Step 7
Chop the onion in any way you prefer: dice it, grind it, or blend it. I grate the onion. Add the onion, salt, and spices to the minced meat.
Step 8
Mix the minced meat until uniform. If it seems dry, add a little water - this makes it easier to spread on the dough.
Step 9
Divide the dough into two parts. Roll each part into a thin rectangular sheet on the table. Dust with flour if needed.
Step 10
Spread half of the filling over the dough in a thin layer using a spoon, leaving about 1 cm (about 1/2 inch) free on each side.
Step 11
Roll the dough into a tight log along the long side of the rectangle.
Step 12
Using a sharp knife, cut the log into pieces about 4 cm (about 1 1/2 inches) wide. Make the second roll the same way.
Step 13
Prepare the ingredients for the sauté base. Instead of ketchup, you can use tomato paste - you’ll need less, about 1 teaspoon. You’ll also need vegetable oil and water.
Step 14
Dice the onion into small cubes.
Step 15
Grate the carrot.
Step 16
Heat a skillet and pour in vegetable oil. Add the vegetables. Sauté, stirring, over low heat for about 5 minutes, until softened. At the end, add ketchup or tomato paste.
Step 17
Place the dumpling rolls on top of the sauté, cut side up. In my 24 cm (about 9 1/2-inch) skillet, 20 pieces fit - this was the full batch from both rolls.
Step 18
Pour in water so it reaches halfway up the dumplings. Cover the skillet with a lid and let the dumplings cook over low heat for 20 minutes.
Step 19
When all the water has been absorbed by the dough, the dumplings are ready. Serve hot with sour cream or mayonnaise.
Author note
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