Barley Flour Dumplings with Cumin and Cardamom
Soft dumplings made from barley flour, infused with cumin and cardamom, pan-fried until crisp. This asian-inspired vegetarian (vegetarian, gluten-free) ready in about 32 minutes pairs barley flour, water, teaspoon cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups barley flour
- 3/4 cup water
- 1 teaspoon cumin seeds
- 1/2 teaspoon cardamom pods
- 2 tablespoons vegetable oil
Instructions
- Step 1: Crush 1/2 teaspoon cardamom pods and 1 teaspoon cumin seeds in a mortar and pestle. Mix with 2 cups barley flour and 3/4 cup water to form a stiff, smooth dough. Knead for 3 minutes until elastic.
- Step 2: Divide the dough into 8 equal portions and roll each into a 1/4-inch thick circle on a floured surface. Place a small amount of the ground spice mixture (about 1/2 teaspoon per dumpling) in the center, then fold and seal the edges with a fork.
- Step 3: Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Cook dumplings for 3 minutes per side until golden brown and crisp, turning once. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Barley Flour Dumplings with Cumin and Cardamom take to make?
Total time is about 32 minutes (20 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Barley Flour Dumplings with Cumin and Cardamom?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep barley flour from drying out.
Can I substitute ingredients in Barley Flour Dumplings with Cumin and Cardamom?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Barley Flour Dumplings with Cumin and Cardamom for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Barley Flour Dumplings with Cumin and Cardamom vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
