Step 1

Make the dough for the dumplings if you haven't already. A basic dough can be made by mixing flour, water, and salt together in a large bowl with a wooden spoon. Knead the dough and let it rest for about 2 hours. When it is ready, cut it up into small chunks. You can drop the dough balls directly into the water or roll them out to turn them into wrappers for Chinese dumplings.You may also be able to buy fresh, uncooked dumplings. Ask around at local restaurants that serve fresh dumplings.

Step 2

Fill and fold the wrappers. Chinese dumplings are often filled with mixtures of meat and vegetables. For example, cook up a pork and cabbage filling using ground pork, napa cabbage, soy sauce, and herbs and spices. Place a small amount of filling in the center of the wrapper, then fold the wrapper over on itself.Add different ingredients to customize the filling. For instance, you can make a filling out of pork and cabbage or out of vegetables.

Step 3

Freeze dumplings if you aren't cooking them right away. Avoid leaving the dumplings out at room temperature for more than 30 minutes. To preserve them, place a piece of parchment paper over a baking sheet. Dust the paper with flour or cornstarch, arrange the dumplings in a single layer on the paper, then put the tray in the oven for 30 minutes. Once the dumplings freeze, move them to airtight containers or freezer bags.Freezing is especially important for filled dumplings. The dough will absorb moisture from the filling and fall apart when you cook it.

Step 4

Bring a pot of water to a boil over high heat. Fill a large pot about ⅔ full with cold water and place it on your stove. To speed up the boiling time, cover the pot first. Wait for the water to rapidly bubble.

Step 5

Stir a small batch of dumplings into the water. Cook a small number of dumplings at any given time. You can add about 8 dumplings to an average-sized pot. The dumplings should form a single layer at the bottom of the pan. Stir them in so they don't stick together.Frozen homemade dumplings do not need to be thawed. If you buy preserved dumplings, like the kind from your supermarket freezer aisle, you can usually let them thaw for about 15 minutes as you boil to the water or prepare a dipping sauce.If you have a particularly big pot or small dumplings, you may be able to cook the dumplings in larger batches.

Step 6

Wait 3 to 4 minutes for the dumplings to float. The dumplings will bob up to the surface after a few minutes. Stay near the pot to avoid overcooking them. Check to see if the dumplings look cooked through and remove any that have fallen apart.

Step 7

Boil the dumplings for 6 minutes until they look transparent. After the dumplings rise to the surface, leave them in the pot for a little bit longer. The inner part of the dumpling, including the filling for Chinese dumplings, tends to cook slower than the outer portion. When the dumplings have cooked evenly, they should appear puffed up and transparent.You can also try adding 1⁄2 cup (120 mL) of cold water to the pot after the dumplings rise. Wait for the water to boil and the dumplings to float again. Repeat this until they are cooked through.

Step 8

Move the dumplings immediately to a serving plate. Too much water is bad for the dumplings, so fish them out with a slotted spoon right away. Place them in a single layer on a plate or tray. Avoid stacking them or else they may absorb water and fall apart.You can pour the pot's contents into a strainer as well to drain the water.

Step 9

Store leftover dumplings in an airtight container in the refrigerator. Put the dumplings in a sealed plastic container. Cooked dumplings will last about 4 days this way. In the freezer, they last up to 3 months and may become soggy and tasteless when stored for longer than that.Raw homemade dumplings should be put in a resealable freezer bag. Squeeze as much air out of the bag as you can. The dumplings will last at least 2 weeks in the freezer, possibly a few months, and can quickly be cooked when you need them.