Homemade Dumplings
There’s something so satisfying about homemade dumplings—tender, juicy filling wrapped in delicate dough, cooked to perfection by steaming, boiling, or pan-frying. Whether you love classic pork dumplings, veggie-filled potstickers, or chicken dumplings, this recipe gives you a simple, foolproof method to make them from scratch.
Why You’ll Love This Recipe?
- Customizable Fillings – Use pork, chicken, shrimp, or veggies.
- Easy to Make – The dough and filling come together quickly.
- Fun to Cook & Eat – Perfect for meal prep or a dumpling-making party!
Ingredient Notes
For the Dumpling Dough (Optional – You Can Use Store-Bought Wrappers)
- 2 cups all-purpose flour – Creates a tender yet sturdy wrapper.
- ½ cup warm water – Helps bind the dough.
- ½ teaspoon salt – Enhances flavor.
For the Filling
- ½ pound ground pork (or chicken, shrimp, or tofu) – The protein base.
- 1 cup finely chopped cabbage – Adds moisture and texture.
- 2 green onions, minced – Mild onion flavor.
- 1 clove garlic, minced – For a savory kick.
- 1 teaspoon grated ginger – Fresh and aromatic.
- 1 tablespoon soy sauce – For saltiness and umami.
- 1 teaspoon sesame oil – Adds a nutty depth.
- ½ teaspoon salt & ¼ teaspoon black pepper – Enhances flavor.
Step-by-Step Instructions
1. Make the Dough (If Using Homemade Wrappers)
- Mix flour and salt in a bowl.
- Gradually add warm water, stirring until a dough forms.
- Knead for 8-10 minutes, until smooth. Cover and rest for 30 minutes.
2. Prepare the Filling
- In a bowl, mix ground meat, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
- Stir until well combined and sticky.
3. Shape the Dumplings
- If using homemade dough, roll it into a long rope and cut into small pieces. Flatten and roll into thin circles.
- Place 1 teaspoon of filling in the center of each wrapper.
- Fold into a half-moon, sealing the edges with a little water. Pleat for a traditional look.
4. Cook the Dumplings
Boiled Dumplings
- Bring a large pot of water to a boil. Add dumplings and cook for 3-4 minutes, until they float.
Steamed Dumplings
- Place in a bamboo steamer lined with parchment. Steam over boiling water for 8-10 minutes.
Pan-Fried (Potstickers)
- Heat 1 tablespoon oil in a pan. Add dumplings and cook until the bottoms are golden brown.
- Add ¼ cup water, cover, and steam for 5 minutes until cooked through.
Expert Tips for the Best Dumplings
- Don’t Overfill – Too much filling can make sealing difficult.
- Seal Tightly – Prevents dumplings from falling apart while cooking.
- Use a Damp Cloth – Cover wrappers to keep them from drying out.
Serving Suggestions
- With Soy Sauce & Vinegar Dip – Mix soy sauce, rice vinegar, and chili oil.
- With a Side of Fried Rice – A great combo for a full meal.
- In a Dumpling Soup – Boil and serve in a light broth.
Storage and Reheating Tips
- Refrigeration: Store cooked dumplings for up to 3 days.
- Freezing: Freeze uncooked dumplings on a tray, then transfer to a bag for up to 3 months.
- Reheating: Steam or pan-fry straight from the freezer.
Frequently Asked Questions
Can I use store-bought wrappers?
Yes! Round dumpling wrappers from an Asian grocery store work perfectly.
How do I prevent dumplings from sticking?
Use a well-floured surface and don’t overcrowd them while cooking.
Can I make vegetarian dumplings?
Absolutely! Try tofu, mushrooms, and carrots for a delicious meat-free option.
Final Thoughts
Homemade dumplings are fun to make and even better to eat. Whether you boil, steam, or pan-fry them, they’re packed with flavor and texture. Try them and let me know your favorite way to enjoy dumplings!
PrintHomemade Dumplings
- Prep Time: 30 minutes (including dough resting)
- Cook Time: 10-20 minutes (depending on cooking method)
- Total Time: 40-50 minutes
- Yield: 5 servings (adjust based on portion size) 1x
- Category: Appetizer/Main Course
- Method: Boiling, Steaming, Pan-Frying
- Cuisine: Asian
- Diet: Vegetarian
Description
These homemade dumplings are tender, juicy, and flavorful, with a simple, foolproof method to make them from scratch. Perfect for a fun meal prep or dumpling-making party, they can be customized with your choice of filling—pork, chicken, shrimp, or veggies.
Ingredients
For the Dumpling Dough (Optional – You Can Use Store-Bought Wrappers):
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/2 teaspoon salt
For the Filling:
- 1/2 pound ground pork (or chicken, shrimp, or tofu)
- 1 cup finely chopped cabbage
- 2 green onions, minced
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
Make the Dough (If Using Homemade Wrappers):
-
Mix flour and salt in a bowl. Gradually add warm water, stirring until a dough forms.
-
Knead for 8-10 minutes, until smooth. Cover and rest for 30 minutes.
-
-
Prepare the Filling:
-
In a bowl, mix ground meat, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
-
Stir until well combined and sticky.
-
-
Shape the Dumplings:
-
Roll dough into a long rope and cut into small pieces. Flatten and roll into thin circles.
-
Place 1 teaspoon of filling in the center of each wrapper.
-
Fold into a half-moon, sealing the edges with water. Pleat for a traditional look.
-
-
Cook the Dumplings:
-
Boiled Dumplings: Bring a large pot of water to a boil. Add dumplings and cook for 3-4 minutes, until they float.
-
Steamed Dumplings: Place in a bamboo steamer lined with parchment. Steam over boiling water for 8-10 minutes.
-
Pan-Fried (Potstickers): Heat 1 tablespoon oil in a pan. Add dumplings and cook until bottoms are golden brown. Add ¼ cup water, cover, and steam for 5 minutes.
-
Notes
- Don’t Overfill – It can make sealing the dumplings difficult.
- Seal Tightly – To prevent dumplings from falling apart while cooking.
- Use a Damp Cloth – Keep wrappers covered to prevent them from drying out.
Nutrition
- Serving Size: 3-4 dumplings
- Calories: 300 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg