Homemade Dumplings: Easy Step-by-Step Recipe
-
10 Healthy Wrap Recipes for Easy Lunches
-
6 Healthy Sandwich Recipes for Easy Lunches
-
12 Simple School Lunches Kids Will Love
-
8 Homemade Chocolate Cake Recipes for Every Occasion
-
6 Easy Korean Ground Beef Bowl Recipes for Busy Nights
-
8 Refreshing Mocktails to Sip All Summer Long
-
10 Dirt Cheap Crockpot Dinners for Easy Family Meals
-
10 Dump and Go Crockpot Dinners for Busy Nights
-
The Best Breakfast Taquitos: 6 Crispy, Cheesy Recipes
-
6 Crispy Breakfast Taquitos Recipes for Easy Mornings
-
Easy Beef and Broccoli Recipe (Better Than Takeout)
-
7 Fruit-Infused Water Recipes for Fresh Hydration
These homemade dumplings are soft, juicy and easier to make than they look. Start with a simple pork or chicken filling, make a tender dough, then fold the wrappers and cook them your favorite way: steamed, pan-fried or boiled.
Make the Juicy Dumpling Filling
Ground pork gives a rich traditional filling, while ground chicken makes a lighter option. Green onion, ginger and sesame oil bring the flavor together.
Ingredients
- 1 lb / 450 g ground pork or chicken
- 4 green onions, finely sliced
- 1 tbsp fresh ginger, finely grated
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 tsp cornstarch
- Pinch of white or black pepper
Method
- Place all filling ingredients in a medium bowl.
- Stir firmly in one direction for 1 to 2 minutes until the mixture looks slightly sticky and well combined.
- Cover and refrigerate while you make the dough.
Tip: Mixing in one direction helps the filling stay together and gives the cooked dumplings a tender, juicy texture.
Make a Soft, Easy Dumpling Dough
Fresh dough needs only flour and water. A short rest makes it smoother, easier to roll and less likely to spring back.
Ingredients
- 2½ cups / 320 g all-purpose flour
- ¾ cup / 180 ml warm water
- Extra flour for rolling
Method
- Place flour in a large bowl and slowly stir in the warm water with chopsticks or a fork.
- When rough clumps form, bring the dough together with your hands.
- Knead on a lightly floured surface for 5 to 7 minutes until smooth.
- Cover with a bowl or damp cloth and rest for 20 to 30 minutes.
Roll the Dumpling Wrappers
Working with a few wrappers at a time keeps the dough from drying out. Thin edges make pleating easier and stop the finished dumplings from feeling doughy.
What to do
- Divide the dough into two ropes.
- Cut each rope into 15 even pieces.
- Keep unused pieces under a damp cloth.
Rolling method
- Flatten one piece into a small disk.
- Roll from the edge toward the center, turning the disk as you work.
- Leave the center a little thicker and roll the outer edge thin.
- Lightly dust with flour and cover while shaping the rest.
Fill, Fold and Pleat
You do not need perfect pleats. The important part is a neat seal with no air pockets and no filling caught in the edge.
Before you begin
- Set out a lightly floured tray.
- Keep a small bowl of water nearby.
- Do not overfill the wrappers.
Folding method
- Place 1 teaspoon of filling in the center of a wrapper.
- Moisten the edge with a little water.
- Fold into a half-moon and press the middle closed first.
- Pleat one side toward the center, then press firmly all along the seam.
- Place on the floured tray and cover with a clean towel.
Tip: A small amount of filling gives you enough room to seal the dumpling well. Overfilled dumplings are more likely to open while cooking.
Steam, Pan-Fry or Boil Your Dumplings
All three methods work well. Choose steaming for the softest wrapper, pan-frying for a crisp bottom, or boiling for the fastest family-style meal.
Steam or boil
- Steam: Line a steamer with parchment or cabbage leaves. Steam fresh dumplings over boiling water for 10 to 12 minutes.
- Boil: Slide dumplings into gently boiling water and stir once so they do not stick. Cook until they float, then continue until the filling is cooked through.
Pan-fry
- Heat 1 tablespoon neutral oil in a nonstick skillet over medium heat.
- Add dumplings in one layer and cook until the bottoms are golden.
- Carefully add ⅓ cup water, cover immediately and steam until the water has evaporated.
- Uncover and cook for 1 to 2 minutes more to crisp the bottoms again.
Food-safety note: Cook pork or chicken filling until it reaches 165°F / 74°C in the center.
Three Easy Dumpling Dipping Sauces
Mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar and a few sliced green onions.
Mix 2 tablespoons soy sauce, 1 tablespoon chili oil and 1 teaspoon rice vinegar.
Mix 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 small grated garlic clove and a splash of vinegar.
Bring the dumplings to the table hot, with two sauces, chili flakes and extra green onions.
Homemade Dumplings FAQs
Can I use store-bought dumpling wrappers?
Yes. Use round wrappers and keep them covered with a damp towel while you work. The filling and folding method stay the same.
Can I freeze homemade dumplings?
Yes. Arrange uncooked dumplings in a single layer on a tray until firm, then transfer them to a freezer bag. Cook from frozen without thawing, adding a few extra minutes.
Why do my dumplings open while cooking?
They were probably overfilled, the edge was dry, or the seal was not pressed firmly enough. Use less filling and check each seam before cooking.
Save this dumpling recipe for later
Once you learn the basic filling, wrapper and folding method, you can make homemade dumplings whenever you want a comforting meal.
Explore more recipes
