How Long Should You Boil Dumplings? Don’t Leave Us Hanging!

They’re delicious, versatile, and so much fun to make. But how long should you boil them? If you’ve ever asked yourself this question, don’t worry. You’re not alone. We’ve all been there!

Let’s break down the basics of boiling dumplings so you can enjoy them at their best.

dumpling with sauce
Dumplings with soy sauce. Credit: canva

Boiling Your Dumplings

The key to boiling your dumplings is to get your pot and water to the right temperature before adding your dumplings in. You want a rolling boil—not a gentle simmer—for optimal results.

Once the water is at a rolling boil, add your dumplings and give them a gentle stir so they don’t stick together or to the bottom of the pot. Now comes the tricky part—timing!

How Long Should You Boil Dumplings?

It depends on what type of dumpling you are cooking.

Frozen dumplings need about 8-10 minutes in boiling water; fresh dumplings only require about 3-5 minutes; and if you’re making boiled pork buns, plan for 5-7 minutes per bun.

It’s also important to pay attention to when your dumplings start floating in the water—that’s usually an indicator that they’re cooked through and ready to enjoy!

Cooking Tips for Perfect Dumplings

We’ve all had overcooked or undercooked dumplings before (and trust us, it isn’t pretty).

To avoid this fate, keep an eye on your timer and how they look in the pot while they’re boiling.

Another trick is to use a lid while they cook—it helps trap steam inside so that they cook thoroughly and evenly throughout.

Lastly, be sure not to overcrowd the pot with too many dumplings at once; otherwise, some may end up being undercooked while others are overdone.

With these tips in mind, we hope you feel more confident about cooking perfect batches of delicious dumplings every time!

Boiling times may vary depending on what type of dumpling you are cooking and how many of them there are in one batch but following our guidelines will help ensure that each bite is cooked right and tasty!

So grab your favorite ingredients and have fun getting creative with different dumpling fillings – happy cooking!

How to Make Dumplings: Delicious and Easy Recipes 

Making dumplings at home is a fun and easy way to enjoy one of your favorite Chinese dishes.

This is how to make dumplings:

  • Make dough with flour, water, and salt
  • Make the wrappers
  • Cook them by either boiling, steaming, or pan-frying.

This blog post will show you how to make them like a pro. We’ll provide all of the ingredients and instructions you need so that you can cook up a batch of these tasty treats in no time!

About Dumplings

Dumplings. Credit: canva

What is a dumpling?

It is a small, bite-sized piece of food typically made from dough and filled with various ingredients. They can be boiled, fried, or steamed, and are often served as part of a larger meal.

Dumplings are believed to have originated in China and remain a popular food today. They are also popular in many other parts of Asia and the West.

They can be made from various doughs, including wheat flour, rice flour, and potato starch. The fillings can also vary widely and include meats, vegetables, cheeses, and fruits.

dumpling soup
Dumpling soup. Credit: canva

What do dumplings taste like?

Dumplings can be either savory or sweet, depending on the ingredients used. Savory versions are typically filled with meats and vegetables, while sweet ones are usually filled with fruits or sweetened cheeses.

No matter what they’re filled with, they are always delicious!

How to Make Dumplings

What materials do you need?

The essential ingredients are self-raising flour, water, and salt. The fillings can be either savory or sweet, depending on your preference.

For savory, you can use meats (pork, beef, or chicken), vegetables, and cheeses. For sweets, you can use fruits or sweetened cheeses.

What is dumpling dough made of?

Some recipes may also call for milk, eggs, and/or butter.

For boiled ones, which involve a more vigorous cooking method, you use cold or room temperature water for the dough.

To withstand the boiling cooking process, the dough is usually rolled thicker. On the other hand, steamed and pan-fried are generally made with a thinner dough to match their gentle cooking technique.

What are the 3 main ways to cook dumplings?

They can be cooked in various ways, including boiling, frying, and steaming.

Boiling

Boiling is the most common way to cook. To boil, drop them into a pot of boiling water and let them cook until they float to the surface. This usually takes about three to five minutes.

Pan-frying

Heat a layer of oil in a frying pan over medium heat to fry. Add them and cook until they are golden brown on both sides. This usually takes about three to five minutes.

Steaming

This usually takes about three to five minutes.

How to make the dough

There are several steps to making the dough:

  1. The first step is to combine the flour, water, and salt in a bowl and mix until well blended. If using milk, eggs, or butter, add them and mix until the dough is smooth.
  2. After that, you can knead the dough for about three minutes.
  3. Cover the dough with a damp cloth and let it rest for about 30 minutes.

How to make the wrappers

Here are the steps:

  1. After the dough has rested, divide it into small balls.
  2. Flatten each ball and roll it out into a small circle.
  3. Fill each circle with your desired filling.
  4. Fold the dough over the filling to form a half-moon shape.
  5. Pinch the edges of the dough together to seal in the filling.
  6. Repeat this process until all of the dough has been used.
  7. Now is the time to either boil, pan-fry, or steam them when all is done.

Popular fillings

Some popular fillings include meats (pork, beef, chicken), vegetables (cabbage, carrots, mushrooms), and cheeses (ricotta, mozzarella, cheddar).

Some popular sweet fillings include fruits (apples, bananas, strawberries) and sweetened cheeses (ricotta with sugar, cream cheese with honey).

How to make boiled dumplings

This usually takes about three to five minutes.

How to make pan-fried dumplings

Heat a layer of oil in a frying pan over medium heat to make a pan-fried version. This usually takes about three to five minutes.

How to make steamed dumplings

This usually takes about three to five minutes.

Famous Dipping Sauces

Some famous dipping sauces include soy sauce, vinegar, chili sauce, and sesame paste.

  • Soy sauce is the most common dipping sauce. It is a simple mixture of soybeans, wheat, salt, and water fermented for several months.
  • Vinegar is another famous dipping sauce. It is made by fermenting alcohol with bacteria.
  • Chili sauce is made from chili peppers, vinegar, salt, and sugar.
  • Sesame paste is made from roasted sesame seeds ground into a paste.

How to store and freeze

Leftovers or soup may be in an airtight container in the fridge for two to three days. Reheat gently on the stove or in 10-second bursts in the microwave if necessary.

To freeze, shape the dough into small balls and place them on a baking sheet lined with parchment paper. Freeze for two to three hours or until solid. Just cook them according to your chosen method.

Recipes

How do you make dumplings at home?

Making it is not as difficult as it seems. If you follow these steps, you’ll have delicious results perfect for any occasion.

Ingredients

For 24 dumplings

  • 4 cups all-purpose flour
  • 1 teaspoons salt divided
  • 1¼ cups warm water
  • 2 cups red cabbage
  • 2 cups green onion, sliced
  • 6 cloves garlic, minced
  • 4 tablespoons ginger, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • ½ lb ground pork
  • ½ teaspoon pepper
  • ¾ cup mushroom, diced
  • ¾ cup carrot, diced
  • ½ lb shrimp, peeled and deveined

Dipping Sauce

  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon crushed red pepper flake

Instructions

For the wrappers:

  1. In a large mixing bowl, combine the flour, 1 teaspoon of salt, and the warm water until thoroughly combined.
  2. On a floured surface, knead the dough until smooth. Divide the dough into four equal portions.
  3. Start by rolling out 1 piece of dough into a thin log and cutting it into 6 or 8 pieces. Repeat with the remaining dough pieces.
  4. Lightly flour the dough pieces and roll them out into thin circles about 4 inches (10 cm).
  5. Keep the wrappers separate from parchment paper, and repeat the process with the remaining dough.

For the filling:

  1. Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a large bowl. Toss to combine thoroughly.
  2. For the pork filling: combine the ground pork with the remaining teaspoon of salt, the pepper, and 1 cup (125g) of the cabbage mixture and stir until well-mixed.
  3. For the veggie filling: combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well mixed.
  4. Combine the shrimp with 1 cup (125g) of the cabbage mixture for the shrimp filling and stir until well-mixed.

To assemble:

  1. Add roughly 1 heaping tablespoon of filling to the center of a wrapper.
  2. Using your finger, dampen half of the outside of the wrapper with water. Fold the moistened half over the filling and pleat the edges to seal using your fingers. Repeat with the remaining fillings and wrappers.

To pan-fry:

  1. Heat the oil over medium-high in a large skillet and add a few dumplings. Fry them in batches.
  2. Once the bottoms begin to brown, add a little water and cover with a lid—steam for 5 minutes or until they are done, and the water has evaporated.
  3. Transfer the cooked results to a paper towel-lined plate to remove excess moisture or grease.

For the dipping sauce:

  1. Mix the soy sauce, rice vinegar, sesame oil, and pepper flakes in a small mixing bowl.
  2. Serve them immediately with the dipping sauce.

How to make Chinese dumplings?

They are simple and enjoyable to make! This lesson teaches about dough, filling, folding, cooking method, sauces, and other topics.

Ingredients

  • 3 lbs green leafy vegetable (1.35kg, like shepherd’s purse, baby bok choy, napa cabbage, or Chinese chives)
  • 1 ½ pound ground pork (680g; can substitute ground chicken or beef, as long as they aren’t too lean)
  • 2/3 cup Shaoxing wine
  • ½ cup oil
  • 3 tablespoons sesame oil
  • 1 tablespoon salt
  • 3 tablespoons soy sauce
  • ¼ teaspoon white pepper
  • 2/3 cup water (plus more for assembly)
  • 3 packages of dumpling wrappers

Instructions

For the filling:

  1. Wash your vegetables thoroughly and chop them very finely.
  2. In a large bowl, stir together the vegetable, meat, wine, sesame oil, salt, soy sauce, white pepper, and 2/3 cup of water. Mix until very well combined.

To assemble:

  1. To wrap, dampen each circle’s edges with water.
  2. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Then make two folds on each side until they look like a fan. Make sure it’s completely sealed.
  3. Repeat the remaining filling, then place them on a baking sheet lined with parchment. Make sure they aren’t sticking together.

Freeze them (optional):

  1. If you’d like to freeze them, wrap the baking sheets tightly in plastic and place them in the freezer. Allow them to freeze overnight or for at least 12 hours.
  2. Then remove the sheets from the freezer and place them in Ziploc bags before transferring them to the freezer for later use.

To cook, boil them or pan-fry them.

Method 1: Boil

  1. Bring a large pot of water to a boil, drop them in, and cook until they float to the top and the skins are cooked through but still slightly al dente.

Method 2: Pan-fry

  1. Heat 2 tablespoons oil in a nonstick pan over medium-high heat to pan-fry. Place them in the pan and allow to fry for 2 minutes.
  2. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow them to steam until the water has evaporated.
  3. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes until the bottoms are golden brown and crisp.

Serve with soy sauce, Chinese black vinegar, chili sauce, or your favorite dipping sauce.

How to make old-fashioned chicken and dumplings?

Old-fashioned chicken and dumplings are hearty and comforting dishes perfect for a winter meal. This recipe is easy to follow and yields delicious results.

Ingredients

  • 3 cups chicken (about 2-3 chicken breasts)
  • 2 quarts of chicken broth
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 tablespoons cold salted butter, cubed
  • 1 cup milk
  • 2 tablespoon olive oil
  • salt and pepper, to taste

Instructions

Preparation:

  1. Preheat the oven to 350 degrees Fahrenheit. Spray a baking sheet with nonstick cooking spray.
  2. Place the chicken breast on a baking sheet, drizzle with olive oil, and then season with salt and pepper.
  3. Bake for about 45 minutes or until done. When the chicken is finished baking, shred it using two forks.
  4. Pour 2 quarts of chicken stock or broth into a large pot and begin heating it on the stovetop while you prepare them.

Making Process:

  1. In a mixing dish, combine the flour and baking powder. Then add the butter cubes.
  2. Use a fork, spoon, or pastry cutter to combine. Pour in the milk. Mix it all.
  3. Dust your counter with a good coating of flour. Place the dough and add another layer of flour on the counter.
  4. Roll it out to a thickness of about ¼” with a rolling pin. If necessary, add additional flour so it does not stick to the surface or your rolling pin.
  5. Using a knife or a pizza cutter, start cutting them into squares.
  6. Dust the dumplings with a little extra flour. When you add them to the pot, the excess flour will help prevent them from sticking while also thickening your chicken broth.

Finishing:

  1. Bring chicken stock to a boil. Stir in the shredded chicken and let it cook for a few minutes.
  2. While stirring, add them one at a time, so they don’t stick together. Stir frequently while doing this.
  3. Allow about 10-15 minutes to cook. As a result of the additional flour, your broth should be thickening (from the extra flour), and it may begin to sink farther to the bottom as they soak it up.
  4. Take one out and sample it. It shouldn’t have a doughy flavor anymore.
  5. Serve and enjoy!

FAQs

What kind of flour is used for dumplings?

All-purpose flour is typically used for recipes.

Can I use plain flour instead of self-raising for dumplings?

Yes, you can use plain flour. Just add baking powder to the flour.

Do you put eggs in dumplings?

No. Eggs are not typically used in the process.

Was this article helpful?
YesNo