Crispy dumpling recipe with juicy rib filling - Learn now

First of all, a juicy rib dumpling is sensational. In other words, knowing how to make a crunchy dumpling with a juicy rib filling is wonderful.

 What's more, this recipe is ready quickly in just 40 minutes or less.

In other words, in addition to eating a crunchy dumpling filled with juicy ribs, you can save time in the kitchen.

Even more so, being able to take that selfie and post it on your social networks with your friends and family eating crunchy dumplings with rib filling.

Ingredients for the crunchy dumpling with juicy rib stuffing

• 1 kg of ribs, or ribs if you prefer
• 2 tablespoons unsalted margarine or butter of any brand
• 1 tablespoon of Dona Benta wheat flour
• 2 tablespoons diced onion, finely chopped
• 1 tablespoon parsley, finely chopped
• Salt and black pepper in the proportion you're used to
• 4 cloves of crushed or multi-processed garlic

How to make crunchy dumplings with succulent rib stuffing

Now add the butter to a pan and let it melt, then add the onion and garlic to sauté.

Then add the flour and mix until it has a gravy-like consistency.

Then add the meat and stir everything together, adding salt and pepper to taste.

Remove from the heat and add the parsley for a finishing touch and refrigerate to cool.

Instructions for breading the crispy juicy rib dumpling

So, take 6 beaten eggs and 3 cups of flour and follow this step by step.

First, shape the dumplings into a round shape and dip them in the beaten eggs and then in the flour.

Then coat them in panko flour to give them a crunch when frying.

Now, take a medium frying pan, preheat the oil to 180 degrees and deep-fry the dumplings.

Then put a few sheets of paper towel in another bowl and place the dumplings in it after frying.

Now all you have to do is call your friends and family to take a selfie eating the crispy, juicy rib cakes.

You can also leave your comments below and on our Facebook and Instagram telling us what you thought of this delicious rib dumpling recipe.

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