Making dumplings at home is a fun and easy way to enjoy one of your favorite Chinese dishes. This recipe is simple, and the results are delicious!
This is how to make dumplings:
- Make dumpling 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 dumplings 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!
What is a dumpling?
A dumpling is a small, bite-sized piece of food typically made from dough and filled with various ingredients. Dumplings can be boiled, fried, or steamed, and are often served as part of a larger meal.
Dumplings are believed to have originated in China, where they remain a popular food today. They are also popular in many other parts of Asia and the West.
Dumplings can be made from various doughs, including wheat flour, rice flour, and potato starch. The fillings for dumplings can also vary widely and include meats, vegetables, cheeses, and even fruits.
What do dumplings taste like?
Dumplings can be either savory or sweet, depending on the ingredients used. Savory dumplings are typically filled with meats and/or vegetables, while sweet dumplings are usually filled with fruits or sweetened cheeses.
No matter what they’re filled with, dumplings are always delicious!
How to Make Dumplings
What materials do you need to make dumplings?
The basic ingredients of a dumpling are self-raising flour, water, and salt. You can also add a variety of different spices to the mix.
The fillings for dumplings can be either savory or sweet, depending on your preference.
You can use meats (pork, beef, or chicken), vegetables, and cheeses for savory dumplings. For sweet dumplings, you can use fruits or sweetened cheeses.
What is dumpling dough made of?
Depending on the method of cooking your dumplings, the recipe for the dough varies.
Dumpling dough is typically made with flour, water, and salt. However, some recipes may also call for milk, eggs, and/or butter.
The difference between one dumpling dough and the other is in the water.
For steamed and pan-fried dumplings, classified as a gentle cooking method, you use hot water for the dough.
For boiled dumplings, which involves a more vigorous cooking method, you use cold or room temperature water for the dough.
To withstand the boiling cooking process, dumpling dough is usually rolled thicker. On the other hand, steamed and pan-fried dumplings are generally made with a thinner dough to match their gentle cooking technique.
What are the 3 main ways to cook dumplings?
Dumplings can be cooked in various ways, including boiling, frying, and steaming.
Boiling is the most common way to cook dumplings. To boil dumplings, 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 dumplings are a popular way to cook them in many parts of Asia. Heat a layer of oil in a frying pan over medium heat to fry dumplings. Add the dumplings and cook until they are golden brown on both sides. This usually takes about three to five minutes.
Steaming is a popular way to cook dumplings in China. To steam dumplings, place them on a steamer basket or rack over boiling water and let them cook until they are translucent. This usually takes about three to five minutes.
How to make dumpling dough?
There are several steps to making dumpling dough:
- 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 now and mix until the dough is smooth.
- After that, you can knead the dough for about three minutes.
- Cover the dough with a damp cloth and let it rest for about 30 minutes.
How to make dumpling wrappers?
When the dough is ready, it is time to make the wrappers. Here are the steps:
- After the dough has rested, divide it into small balls.
- Flatten each ball and roll it out into a small circle.
- Fill each circle with your desired filling.
- Fold the dough over the filling to form a half-moon shape.
- Pinch the edges of the dough together to seal in the filling.
- Repeat this process until all of the dough has been used.
- Now is the time to either boil, pan-fry, or steam the dumplings when all is done.
What are some popular dumpling fillings?
Some popular dumpling fillings include meats (pork, beef, chicken), vegetables (cabbage, carrots, mushrooms), and cheeses (ricotta, mozzarella, cheddar).
Some popular fillings include fruits (apples, bananas, strawberries) and sweetened cheeses (ricotta with sugar, cream cheese with honey) for sweet dumplings.
How to make boiled dumplings?
To make boiled dumplings, 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.
How to make pan-fried dumplings?
Heat a layer of oil in a frying pan over medium heat to make pan-fried dumplings. Add the dumplings and cook until they are golden brown on both sides. This usually takes about three to five minutes.
How to make steamed dumplings?
To make steamed dumplings, place them on a steamer basket or rack over boiling water and let them cook until they are translucent. This usually takes about three to five minutes.
What are some famous dipping sauces for dumplings?
Some famous dipping sauces for dumplings include soy sauce, vinegar, chili sauce, and sesame paste.
Soy sauce is the most common dipping sauce for dumplings. It is a simple mixture of soybeans, wheat, salt, and water fermented for several months.
Vinegar is another famous dipping sauce for dumplings. It is made by fermenting alcohol with bacteria.
Chili sauce is a famous dipping sauce for dumplings in many parts of Asia. It is made from chili peppers, vinegar, salt, and sugar.
Sesame paste is a popular dipping sauce for dumplings in China. It is made from roasted sesame seeds that are ground into a paste.
How to store and freeze dumplings?
Leftover cooked dumplings or dumpling soup may be kept 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.
Some people like to freeze dumpling dough for quick and easy cooking.
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. Transfer the frozen dumplings to a freezer bag and store them in the freezer for up to three months.
There is no need to thaw the dumplings when you are ready to cook. Just cook them according to your chosen method.
How do you make dumplings at home?
Making dumplings is not as difficult as it seems. If you follow these steps, you’ll be sure to end up with delicious dumplings perfect for any occasion.
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
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon crushed red pepper flake
For the wrappers:
- In a large mixing bowl, combine the flour, 1 teaspoon of salt, and the warm water until thoroughly combined.
- On a floured surface, knead the dough until smooth. Divide the dough into four equal portions.
- To make dumplings, 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.
- Lightly flour the dough pieces and roll them out into thin circles about 4 inches (10 cm).
- Keep the dumpling wrappers separate with parchment paper, and repeat the process with the remaining dough.
For the filling:
- Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a large bowl. Toss to combine thoroughly.
- 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.
- 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.
- Combine the shrimp with 1 cup (125g) of the cabbage mixture for the shrimp filling and stir until well-mixed.
- Add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper.
- 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.
- Heat the oil over medium-high in a large skillet and add a few dumplings. Fry them in batches.
- Once the bottoms of the dumplings begin to brown, add a little water and cover with a lid—steam for 5 minutes, or until the dumplings are done, and the water has evaporated.
- Transfer the cooked dumplings to a paper towel-lined plate to remove excess moisture or grease.
For the dipping sauce:
- In a small mixing bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and mix well.
- Serve the dumplings immediately with the dipping sauce.
How to make Chinese dumplings?
Chinese dumplings are simple and enjoyable to make! Learn about dough, filling, folding, cooking method, sauces, and other topics in this lesson.
- 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
For the filling:
- Wash your vegetables thoroughly and chop them very finely.
- Stir together the vegetable, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and 2/3 cup of water in a large bowl. Mix until very well combined.
- To wrap the dumplings, dampen the edges of each circle with some water.
- 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 the dumpling looks like a fan. Make sure it’s completely sealed.
- Repeat the remaining filling, then place the dumplings on a baking sheet lined with parchment. Make sure the dumplings aren’t sticking together.
Freeze them (optional):
- 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.
- Then remove the sheets from the freezer and place them in Ziploc bags before transferring the dumplings to the freezer for later use.
To cook the dumplings, boil them or pan-fry them.
Method 1: Boil
- Bring a large pot of water to a boil, drop the dumplings in, and cook until they float to the top and the skins are cooked through but still slightly al dente.
Method 2: Pan-fry
- Heat 2 tablespoons oil in a nonstick pan over medium-high heat to pan-fry. Place the dumplings in the pan and allow to fry for 2 minutes.
- Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated.
- Remove the cover, increase heat to medium-high and allow to fry for a few more minutes until the bottoms of the dumplings 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.
- 3 cups chicken (about 2-3 chicken breasts)
- 2 quarts of chicken broth
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoon cold salted butter, cubed
- 1 cup milk
- 2 tablespoon olive oil
- salt and pepper, to taste
- Preheat the oven to 350 degrees Fahrenheit. Spray a baking sheet with nonstick cooking spray.
- Place the chicken breast on a baking sheet, drizzle with olive oil, and then season with salt and pepper.
- Bake for about 45 minutes, or until done. When the chicken is finished baking, shred it using two forks.
- Pour 2 quarts of chicken stock or broth into a large pot and begin heating it on the stovetop while you prepare the dumplings.
Making the dumplings:
- In a mixing dish, combine the flour and baking powder. Then add the butter cubes.
- Use a fork, spoon, or pastry cutter to combine. Pour in the milk. Mix it all.
- Dust your counter with a good coating of flour. Place the dumpling dough and add another layer of flour on the counter.
- 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.
- Using a knife or a pizza cutter, start cutting your dumplings into squares.
- Dust the dumplings with a little extra flour. When you add the dumplings to the pot, the excess flour will help prevent them from sticking while also thickening your chicken broth.
- Bring chicken stock to a boil. Stir in the shredded chicken and let it cook for a few minutes.
- While stirring, continue by adding dumplings one at a time, so they don’t stick together. Stir frequently while doing this.
- Allow about 10-15 minutes for the dumplings to cook. As a result of all of the additional flour, your broth should be thickening (from the extra flour), and your dumplings may begin to sink farther to the bottom as they soak it up.
- Take one out and sample it. It shouldn’t have a doughy flavor anymore.
- Serve and enjoy!
What kind of flour is used for dumplings?
All-purpose flour is typically used for dumplings.
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, there are no eggs in this dumpling recipe. Eggs are not typically used in dumplings.
How long should you boil dumplings?
It should only take about 15 minutes to boil dumplings.