Time: 1 Hour – Serves 2

Dough:

• 2 cups cake flour (or all-purpose flour)
• ½ cup warm water (add 1–2 tbsp more if needed)
• ½ tsp salt

For the Filling:

• 250 g beef mince
• ½ green pepper, finely chopped
• ½ small red onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp Six Gun Grill seasoning
• ½ tsp paprika
• ½ tsp black pepper
• ½ tsp salt (or to taste)
• 1 tbsp Worcestershire sauce or soy sauce

Tip:  You can cover the COBB briefly with the dome lid to help steam the inside while the bottom crisps.

Make the Dough:

1. In a mixing bowl, combine flour and salt. 

2. Add warm water gradually and mix until a rough dough forms. 

3. Knead for 8–10 minutes until the dough becomes smooth, elastic, and springs back when pressed with a finger.

4. Cover and let it rest for 20–30 minutes while you make the filling.

Prepare the Filling:

1. In a bowl, add: beef mince, green pepper, red onion, garlic, Six Gun Grill, paprika, pepper, salt, Worcestershire or soy sauce.
2. Mix until everything is well combined and the mixture feels slightly wet and sticky.

Form the Dumplings:

1. On a floured surface, roll out your rested dough until thin (about 2 mm).
2. Use a round cookie cutter or a drinking glass to cut 10–12 circles.
3. Place 1 spoonful of filling in the center of each wrapper.
4. Wet the edges with water and fold into half-moons, pressing firmly to seal. 

Optionally: place dumplings on a tray and freeze overnight for best texture — or cook immediately.

Cook on the COBB:

1. Light your Cobblestone and allow it to burn until fully grey and evenly hot.
2. Add a thin layer of oil to the COBB Frying Pan.
3. Add dumplings in a single layer.

Cooking Time (shallow fry method)

Dumplings typically take: 6–8 minutes total, flipping occasionally 

Cook until golden brown, crispy, and the filling is cooked through.

Serving suggestion:  Enjoy hot, dipped in soy sauce, sweet chilli, or your favourite dumpling dipping sauce!