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Homemade Dumplings

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  • Author: Lily Carter
  • 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

Scale

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

  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:

    • 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.

  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 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