Birria Dumplings Recipe

Prepare the Dough

In a mixing bowl, combine the all-purpose flour and salt. Gradually add the boiling water while stirring to form a dough. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Make the Filling

In a separate bowl, mix the shredded goat meat, birria consome, chopped onion, and cilantro until well combined. Adjust seasoning if necessary.

Assemble the Dumplings

Divide the rested dough into small balls (about the size of a golf ball). Roll each ball into a thin circle. Place a spoonful of the goat filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.

Cook the Dumplings

Heat olive oil in a skillet over medium heat. Add the dumplings in batches and cook for about 3-4 minutes on each side until golden brown and crispy.

Serve

Serve the birria dumplings hot with extra birria consome for dipping and drizzle with chile oil to taste.