Dumplings are one of the most popular Asian foods worldwide. They are the ultimate comfort food, especially after a long day, when you’re feeling under the weather, or during the cold months. With this recipe, we’ll teach you how to make Asian dumplings from scratch.
Types of Asian Dumplings
Dumpling is an umbrella term for a dish that is generally made of dough wrapped around a filling. Many versions of dumplings are available worldwide and not only in Asia. Most popular dumpling recipes, however, are inspired by Asian cuisines.
There are also several types of Asian dumplings, depending on how it’s cooked. First, there are potstickers. These dumplings are fried until they become light brown. Once slightly browned at the bottom, add water to the pan and cover it. The steam from the water will finish cooking the dumplings.
Another type of dumplings is the steamed dumplings. As the name suggests, these dumplings are steamed. The dough for steamed dumplings is made slightly different from the dough used for potstickers and boiled dumplings. The wrappers should be cooked properly in the steamer without breaking. Otherwise, you will lose all the flavors.
Boiled dumplings, also known as Chinese dumplings, are also a popular type of dumplings, particularly in Chinese culture. A Chinese dumpling is so moist and juicy that hot and flavorful soup oozes out from the filling once you give it a bite. Filled with meat and vegetables wrapped in a thin tender wrapper, they’re the ideal healthy comfort food. Pair them with some side dishes, like our Chinese Chicken Stuffed Peppers, and you’ve got a complete Asian meal. No more Chinese takeouts!
Learn the secret to making delicious boiled dumplings in this homemade dumplings recipe!
How to Make Dumplings from Scratch
Many stores sell pre-made or frozen dumplings. They are a lot easier to prepare and will save you plenty of time. You wouldn’t need to make a dough and encase the fillings to make a batch. Like any dish, however, dumplings taste better when they are homemade. You get to control the taste and size of your dumplings.
The key factor to make the perfect dumpling is by making the right dough for the wrappers. It will affect the cooking process and the overall quality of your dumplings. Make sure to make your dough tougher because it will be easier to work with compared to a dough that is too soft.
Tip: If you have difficulty rolling out the dough because it’s too tough, let it rest for 3 to 4 hours until it’s soft enough. But don’t let it become too soft, otherwise, you can’t wrap the dumplings properly and they won’t hold their shape. How do you determine the ideal softness? Easy! By comparing it with your earlobe! The dough should be as soft as the earlobe.
When wrapping the fillings, it’s crucial to work fast. Otherwise, the wrappers will dry out and it will be hard to seal the dumplings. It’s ideal to work with other people to make the process easier and faster. This is a fun activity to do with your family and friends. Assign a task for each person and enjoy! If you’re making this alone, start with a small batch of wrappers instead.
Apart from the wrapper, the delicious filling also makes this dish a crowd favorite. You can try different varieties that suit your preference. In this recipe, we’ll make pork dumplings. But feel free to use any meat you prefer, including ground beef and chicken. You can also use vegetables if you’re a vegetarian.
How To Make Easy Asian Dumplings
This Asian dumpling recipe is easy and fun to make with your family or friends. And it’s not just fun to make, it’s delicious to eat too! The juicy and flavorful filling wrapped in a tender homemade dumpling dough is addicting.
Place the flour in a large mixing bowl and slowly add cold water and the vegetable oil.
Stir the flour until the dough starts to form.
Dust your workstation with flour and knead the dough for about 10 minutes.
Let it rest in the refrigerator for 30 minutes.
Heat a steam basket above boiling water.
Place the cabbage in the steam basket and steam it until it is tender (about 20 minutes).
Transfer the cabbage to a colander and squeeze the remaining water out.
Chop the cabbage evenly.
In a large mixing bowl, combine the cabbage, pork, ginger, soy sauce, green onions, garlic, salt, sesame oil, and vegetable oil.
Once all the ingredients are all combined, refrigerate them for 3 hours.
Take out your dough and cut it into 4 parts. Take 1 part (cover the rest with plastic to prevent them developing a skin) and roll it out into a log. Cut it into 12 smaller pieces. Roll each small dough into a perfect circle.
Take one small dough and press it to form a round disk. Roll it with a rolling pin to make it about. Make the edge thinner than the middle because you have to fold them to seal your dumplings.
Once the wrappers are prepared, scoop 1 tablespoon of the filling and place it in the center of the wrapper.
Pull the sides of the dough up and seal the top center. Make small indentations to make it visually pleasing.
Bring a large pot of water to a boil. Add the dumplings (in batches) in the boiling water carefully and let them cook for 3 to 4 minutes.
Once your Asian dumplings float to the surface, wait for them to be filled with air and swollen, and the wrapper becomes almost transparent.
Transfer the dumplings to a plate. Serve them with your desired sauce and enjoy.
Gently stir the water continuously using a big ladle for about 1 minute to prevent the dumplings from sticking to the bottom. Keep the water at a boiling point by adjusting the heat.
Keep an eye on your dumplings as they cook quickly. When you overcook them, they will start falling apart immediately.
- Calcium: 9mg
- Calories: 45kcal
- Carbohydrates: 4g
- Cholesterol: 5mg
- Fat: 2g
- Fiber: 1g
- Iron: 1mg
- Potassium: 51mg
- Protein: 2g
- Saturated Fat: 1g
- Sodium: 62mg
- Sugar: 1g
- Vitamin A: 35IU
- Vitamin C: 3mg
Ingredients You Need
Commonly Asked Questions
Can I freeze raw dumplings?
If you want to make Asian dumplings in advance, you can freeze a batch and cook them whenever you crave hearty dumplings. The filling, however, may contain liquid that can make your dumplings moist. The dough will absorb the moisture if you let them sit for too long. Too much moisture in the dough will cause it to fall apart when cooking. To avoid this, make a small batch and place them in your freezer right away. Add a thin layer of flour at the bottom of a large airtight box and place the dumplings at least one finger apart from each other to avoid sticking. You can store them in your freezer for up to 2 months.
Can I make potstickers with this recipe?
Yes. Potstickers and boiled dumplings use the same dough. They also have the same wrapping methods. For potstickers, proper sealing is not as big of a problem as making boiled dumplings. Despite that, it’s still best to seal your dumplings properly to prevent them from falling apart when cooking. The only difference between the types of dumplings is their cooking method. Potstickers are fried, then steamed in the same pan. If you want to try making potstickers, our copycat version of Cheesecake Factory Chicken Potstickers is a great recipe to start with.
Do I have to cook the pork before making a dumpling?
No. In fact, it’s not advised to cook the meat filling before wrapping it with dumpling dough. This is because raw meat will stick to the dough better than cooked meat, which is what you need. Don’t worry about undercooking your meat. A small amount of meat will cook easily when you boil your dumplings.
Making Asian dumplings from scratch is a tedious process, from making the dough to preparing the filling. But that’s what makes it more enjoyable. All the hard work will be worth it once you have tasted these delicious dumplings. It also gives you the opportunity to spend time with your family or friends as you roll out the dough and wrap the fillings.
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