Name: Homemade Dumplings
Prep time: 30 min
Cook time: PT-484778H13M32S
Total time: PT-484778H13M32S
Cuisine: Chinese
Ingredients: For the Dough:; 2 cups all-purpose flour; 1 pinch salt; 3/4 cup warm water; For the Pork Filling:; 1/2 lb ground pork; 1 clove garlic, minced; 1 tbsp ginger, minced; 1 tbsp soy sauce; 2 scallions, chopped; For the Vegetarian Filling:; 1 cup mushrooms, chopped; 1 cup cabbage, shredded; 1 tbsp soy sauce; 1 tbsp ginger, minced; 1 clove garlic, minced

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Dumplings might seem like a treat reserved for special occasions or take-out nights, but trust me, once you learn how to make these from scratch, you’ll be whipping them up for every meal. There’s something about the tender dough and flavorful filling that just hits different when it’s homemade. Plus, they’re so much fun to make with friends or family, and they freeze like a dream for later!

Why You’ll Love This Recipe

You get the satisfaction of homemade dumplings, without the hassle
They’re versatile—use any filling you like!
The dough is simple to make and comes together quickly
You can freeze extras for busy days
They’re a crowd-pleasing appetizer or a hearty main dish

Ingredients (Just a Sneak Peek)

You’ll need flour, water, and a pinch of salt for the dough, along with your choice of filling ingredients—this can be anything from pork and ginger to vegetarian options like cabbage or mushrooms. Full list of ingredients below.

Directions

Make the Dumpling Dough

In a mixing bowl, combine 2 cups of flour with a pinch of salt. Gradually add about 3/4 cup of warm water, stirring as you go until the dough begins to come together. Once it does, knead it on a lightly floured surface for about 5-7 minutes, until smooth and elastic. Cover it with a damp towel and let it rest for at least 30 minutes.

Prepare the Filling

While the dough is resting, get to work on your filling. If you’re using pork, combine ground pork with minced garlic, ginger, soy sauce, and chopped scallions. For a veggie version, sauté mushrooms or cabbage with some soy sauce, garlic, and ginger until soft and fragrant. Allow your filling to cool before using it to stuff the dumplings.

Roll Out the Dough

After the dough has rested, divide it into small portions (about 12-14). Roll each piece into a ball, then use a rolling pin to flatten them into small rounds. The goal is to make them about 3 inches in diameter. You’ll want them thin but not too fragile.

Fill and Fold the Dumplings

Place a teaspoon of filling in the center of each round. Be careful not to overfill. Wet the edges of the dough with a little water and fold it in half to form a crescent shape, pinching the edges to seal tightly. You can pleat the edges to make them look extra fancy, but it’s totally up to you.

Cook the Dumplings

There are three ways to cook dumplings: steam, boil, or pan-fry. If you’re pan-frying, heat a little oil in a non-stick skillet over medium heat. Add your dumplings in a single layer and cook until the bottoms are golden brown, about 2-3 minutes. Then, pour in a small amount of water (about 1/4 cup), cover the pan, and let them steam for another 5-7 minutes. If boiling, drop them gently into salted boiling water and cook until they float—about 4-5 minutes. For steaming, place them in a steamer basket over simmering water and steam for 6-8 minutes.

Expert Tips and Tricks

If you’re new to folding dumplings, don’t stress! Practice makes perfect, and no one will judge if they’re a little messy.
Use a non-stick skillet if you’re pan-frying—this helps avoid sticking.
Make extra! Dumplings freeze beautifully. Just freeze them on a baking sheet before transferring them to a bag, and you can steam or fry them straight from frozen.

Recipe Variations and Possible Substitutions

Try different fillings—shrimp, chicken, or even tofu work wonderfully.
Add some heat with chili flakes or a dash of sriracha in the filling.
If you’re looking for a lighter version, use a lettuce or rice wrapper instead of traditional dumpling dough.
Experiment with different dipping sauces—soy sauce, rice vinegar, and a dash of sesame oil is always a winner.

Serving and Pairing Suggestions

Dumplings can be served on their own with a simple dipping sauce of soy sauce, rice vinegar, and a touch of sesame oil. Pair them with a side of sautéed greens, like bok choy or spinach, or a light soup like miso for a complete meal. You can also serve them with a side of pickled vegetables to balance out the richness.

Storage and Reheating Tips

You can store cooked dumplings in an airtight container in the fridge for 2-3 days. To reheat, steam them or warm them up in a pan with a bit of oil. You can also freeze uncooked dumplings for up to 3 months. Just steam or fry them straight from the freezer.

FAQs

Can I make the dough ahead of time?
Yes! You can make the dough up to 24 hours in advance. Just cover it tightly and refrigerate until you’re ready to use.

Can I make dumplings without a steamer?
Of course! You can use a pot with a lid or a non-stick skillet with a little water for a pan-steamed effect.

What kind of filling do you recommend?
The possibilities are endless! Pork and cabbage is classic, but feel free to try combinations like chicken and mushroom or even a vegan mix of tofu and spinach.

Can I freeze the dumplings?
Absolutely. Lay them flat on a baking sheet and freeze them before transferring to a freezer bag. They’ll keep for months and cook beautifully straight from the freezer.

In Conclusion

Making homemade dumplings might take a little time, but the result is 100% worth it. Whether you’re serving them as an appetizer, snack, or main dish, they’re guaranteed to be a hit with everyone around the table. Plus, it’s one of those recipes that’s always fun to share and make together. Give it a try—I promise they’ll become a new favorite!

Homemade Dumplings

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Homemade dumplings are a versatile, crowd-pleasing treat that can be enjoyed as an appetizer, snack, or main dish. Learn how to make tender dumpling dough and flavorful fillings, with options like pork, cabbage, or mushrooms. The best part? You can freeze them for later!

Author: Touria Elkoudssi
Prep Time: 30 minutes
Cook Time: 10-15 minutes
Total Time: 40-45 minutes
Yield: 12–14 dumplings 1x
Category: Appetizer, Main Dish, Snack
Method: Pan-fried, Boiled, Steamed
Cuisine: Chinese, Asian
Diet: Gluten Free

Instructions

Make the Dumpling Dough:
In a mixing bowl, combine 2 cups of flour and a pinch of salt. Gradually add 3/4 cup of warm water, stirring as you go. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Cover with a damp towel and let rest for at least 30 minutes.
Prepare the Filling:
For pork filling, combine ground pork with garlic, ginger, soy sauce, and scallions. For a veggie version, sauté mushrooms or cabbage with soy sauce, garlic, and ginger until soft. Let the filling cool.
Roll Out the Dough:
After resting, divide the dough into 12-14 portions. Roll each into a ball and flatten them into 3-inch rounds.
Fill and Fold the Dumplings:
Place a teaspoon of filling in the center of each round. Wet the edges of the dough with water, fold in half, and pinch to seal.
Cook the Dumplings:
Pan-Fry: Heat oil in a non-stick skillet, cook dumplings until golden brown (2-3 minutes), then add 1/4 cup water, cover, and steam for 5-7 minutes.
Boil: Drop dumplings into salted boiling water and cook until they float (4-5 minutes).
Steam: Steam in a basket over simmering water for 6-8 minutes.

Notes

Dumplings freeze beautifully—freeze uncooked ones on a baking sheet before transferring to a bag for long-term storage. Cook straight from frozen.
Use a non-stick skillet for pan-frying to avoid sticking.
Experiment with fillings like shrimp, chicken, or tofu.