homemade dumplings

Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we’re bringing that warm, fuzzy feeling right to your very own kitchen table. 

Homemade Dumplings Recipe by Tasty

all-purpose flour

salt, divided

water

red cabbage

green onion, sliced

garlic,

ginger,

soy sauce

sesame oil

pork

pepper

¾ cup mushroom, diced

¾ cup carrot, diced

shrimp,

rice wine vinegar

red pepper flake

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In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.

Roll out dough on a floured surface and knead until smooth.

Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.

Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.

Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.

Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.

For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.

Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.

In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.

https://vid.tasty.co/output/47587/mp4_640x640/1502835536

These shrimp curry potstickers are an easy way to enjoy dumplings in the comfort of your home. 

Shrimp Curry Potstickers

lb. peeled and deveined shrimp, finely chopped

zucchini, coarsely grated (about ½ cup)

tbsp. green curry paste

fish sauce

c. basil, chopped

scallions, thinly sliced

Kosher salt

Round dumpling wrappers (about 30)

tbsp. canola oil, optional,

lime juice

green curry paste

Easy homemade dumplings recipe that never fails and tastes like Grandma made them.   These dumplings made from scratch only require 5 simple ingredients.   Best served in chicken broth with vegetables for a classic dinner!

Homemade Dumplings

flour

egg (beaten)

milk

salt

baking powder

Add all the ingredients into a large bowl and mix to combine.

Using your hands or a spoon, scoop into dumplings, about the size of a overflowing tablespoon. The dough will be sticky, but I still like to use my hands to make them.

Carefully drop dumplings into boiling soup or stew and cook for 15-20 minutes, or until dumplings no longer fall apart.

Crockpot Chicken and Dumplings Recipe: our favorite homemade chicken and dumplings with easy homemade dumplings and a secret ingredient to make it extra creamy!

Crockpot Chicken and Dumplings Recipe

chicken breasts

onion

matchstick carrots

celery

oz (1 quart) chicken stock

fresh thyme (or 1 teaspoon dried thyme)

black pepper (or to taste)

salt,

cornstarch

oz (1 can) evaporated milk

all purpose flour

black pepper

(6 oz) whole milk

butter, melted

Add chicken, onion, carrots, celery, garlic, chicken stock,...

Add chicken, onion, carrots, celery, garlic, chicken stock, thyme, pepper and salt to crockpot. Cook for 3 hours on high or 7 hours on low.

If not already set to high, set crockpot...

If not already set to high, set crockpot to the high setting. Remove cooked chicken from crockpot, shred and return to crockpot.

Make a slurry: place cornstarch in a bowl....

Make a slurry: place cornstarch in a bowl. Add 2 tablespoons of evaporated milk into the cornstarch and stir. Continue adding evaporated milk 1 tablespoon at a time until you reach 4 tablespoons total of broth added. Stir the slurry into the soup, this will help to thicken the soup. Add any remiaining evaparoted milk to the soup and stir to combine.

Dumplings: In a large bowl, whisk together flour,...

Dumplings: In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. 

Using a wooden spoon (or rubber spatula), stir...

Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.

Using a medium sized cookie scoop, scoop dough...

Using a medium sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. 

Once all dumplings have been added, gently press...

Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. 

Place the lid on your crockpot and let...

Place the lid on your crockpot and let cook for 1 hour and then cut one dumpling in half to make sure they are cooked through. (Your dumplings will possibly bake together on top in your crockpot, if this happens, just gently break them apart into large chunks again with your spatula. They will still taste exactly the same!)

If the dumplings are cooked through, serve hot...

If the dumplings are cooked through, serve hot and enjoy! If not, cook an additional 15 minutes and check again. 

https://mediavine-res.cloudinary.com/video/upload/epj5c5hpsmotrjxso8ok.mp4

Crockpot Chicken and Dumplings

Learn how to make delicious homemade mandu (Korean dumplings) from scratch with these step-by-step instructions. Filled with pork, cabbage, chives, and Korean sweet potato noodles, these mandu couldn&#039;t be more delicious. Recipe makes 40 large dumplings.

Homemade Mandu (Korean Dumplings)

dumpling wrappers

oz napa cabbage

oz Korean glass noodles (dangmyeon)

lb pork

Asian chives

Asian leeks or green onion

sweet rice wine (mirim)

ginger paste

tbsp sesame oil

tsp black pepper

tbsp rice vinegar

Korean chili flakes (gochugaru) (optional)

Chop napa cabbage finely and put it in a mixing bowl. Sprinkle 1 tsp salt and toss together; let it sit for 10 minutes. When the cabbage becomes lifeless, squeeze it out to get rid of moisture.

Boil Korean sweet potato noodles according to the package directions, about 6-7 minutes. Rinse in cold water and drain well. Chop into small pieces.

Put pork, cabbage, chives, leeks, and noodles in a large mixing bowl. Season with soy sauce, sweet rice wine, ginger, sesame oil, and pepper; mix well with your hand until all the ingredients are well incorporated.

To make the mandu filling

Put a heaping tablespoon of filling in the middle of wrapper, wet the edges of wrapper with water using your finger. Fold the wrapper in half and pinch the edges together. Bring the both ends toward the center. Pinch the ends together to complete.

To shape half moon dumplings

Put some filling in the middle of the wrapper and wet the edges with water using your finger. Bring one edge to the other and pinch in the center first, then make a small pleat on one side facing toward the center. Continue to make more pleats, usually about 4 pleats. Create the same number of pleats on the other side, facing the pleats toward the center.

To shape pleated dumplings

Bring a small amount of water in a large pot to boil. Make sure the bottom of your steamer doesn&#39;t touch the water. Place mandu without touching each other in a bamboo steamer (or regular steamer), lined with a cheese cloth or a steam liner. When the water boils, place the steamer over or in the pot. Cover and steam for 5 minutes. Serve immediately.

Meanwhile, make dipping sauce to go with dumplings. Combine all the sauce ingredients and drizzle it over dumplings.

To steam the mandu (dumplings)

Perfectly chewy, piping hot soupy pork-filled bites of comfort heaven. When you eat your first bite you'll know why soup dumplings are one of the best foods ever created. This recipe starts with authentic homemade 2-ingredient dumpling dough (flour and water only), a naturally super gelatinous meat stock (no commercial gelatin added), and a very tasty seasoned pork filling. This is a perfect recipe to make this weekend and a really great way to celebrate the Chinese New Year. 

Homemade Chinese Soup Dumplings xiaolongbao (小笼包) (100% From Scratch)

bread flour

water (90 grams)

pig trotter (about 1 pound), split in half (450 grams)*

chicken backs or pork skin, sliced into strips (225 grams)

of a medium yellow onion (45 grams)

garlic (10 grams)

ginger (2 grams)

leek

scallion, whole (white and green parts)

carrot (15 grams)

Shaoxing wine (14 grams)

porcini mushrooms or 2 fresh shitake mushrooms (optional)**

water (1416 grams)

fatty ground pork (70% meat/30% fat ratio) (450 grams)

Shaoxing wine (14 grams)***

scallions, finely minced (green parts only)

sesame oil (2 grams)

sugar (3 grams)

soy sauce (24 grams)

water (45 grams)

ginger, julienned (15 grams)

gelatin stock, chilled and diced into 1/4-inch cubes (355 grams)

Chinese black vinegar (Chinkiang

ginger, julienned,

soy sauce (optional)

Make the gelatin stock (aspic). Add the pork and chicken to a medium pot, cover with water, and bring to a boil. Remove the meat, dump the water, rinse out the pot, and clean the meat under running water to remove any more impurities.  Place the meat back into the pot. Add all remaining ingredients, bring to a boil, reduce to a simmer, cover and cook for 3 hours checking on it periodically. Alternatively, you may use a pressure cooker to reduce the cooking time by about half. Allow the gelatin stock to slightly cool, and strain it through a fine-mesh sieve to remove the solids. Place the gelatin stock in a heat-proof glass jar and allow it to cool to room temperature before sealing and refrigerating overnight. 

Make the pork filling. Add the fresh ginger to a bowl with 3 tablespoons of hot water and allow the mixture to steep for 30 minutes or more. Discard the ginger or reserve for another use. Add the pork to the bowl of a food processor and process until the pork becomes light and almost paste-like and add it to a large mixing bowl. Add the ginger-infused water and all remaining pork filling ingredients EXCEPT the cubed gelatin stock and salt to taste. Stir the mixture well to combine the ingredients.

Test the flavor of the pork filling. Pan-fry a small amount of filling in a lightly oiled skillet, taste it and adjust the seasonings adding salt, a little more soy, scallions, or Shaoxing, etc. if desired. Once you have the filling just right, add the cubed gelatin stock and stir to incorporate. Do not stir too vigorously, just gently enough to combine the two mixtures well. Cover and refrigerate the seasoned filling while you make the dumpling dough. 

Make the dumpling dough. Add the flour to the bowl of a stand mixer fitted with the dough hook attachment (or to a large mixing bowl), add the warm water 1 tablespoon at a time until the mixture comes together and you can form a ball out of it. Knead the dough (which will be stiff at first) for 12 minutes in the mixer on speed 2, or by hand for 12 to 15 minutes, or until the dough is much softer and becomes smooth.  If you feel the dough is just too hard to knead, cover it with plastic wrap and let it rest 15 minutes before continuing to knead it. Once the dough is fully kneaded, cover it with plastic wrap and allow it to rest at room temperature for 30 minutes or up to 3 hours. 

Roll out the dumpling wrappers. After the dough has rested, roll the dough into a log about 6-8 inches long. Cut the dough into equal pieces (about 12 grams each). Cover the dough pieces with sustainable cling film to keep them from drying out. Lightly dust a work surface or non-stick dough mat with a little flour and roll each dough piece out to about 3 inches in diameter. Dust the wrappers with cornstarch and stack them on top of one another and cover with a damp towel to keep them from drying out.

Prepare the bamboo steamer. Line the bottoms of the steamer with fresh cabbage leaves, banana leaves, or parchment paper that has slits cut in it. If using cabbage or banana leaves brush them with vegetable oil first which keeps the dumplings from sticking. 

Fill the dumplings. Place a dumpling wrapper in the palm of your hand, add a heaping tablespoon of filling and make as many pleats as you can while using your thumb to keep the filling enclosed inside of the dumpling as it&#8217;s being sealed. Do your best to get 10 to 18 total pleats. Be sure to seal the dumplings closed at the top by twisting and pinching them. Place filled dumplings into the bamboo steamer about 2 inches apart (it&#8217;s best if they&#8217;re not touching because it reduces the chance of them tearing open when removing them from the steamer. If your mixture starts to become difficult to fill, place it into the freezer for 15 to 20 minutes to allow it to firm up before moving on. 

Cook the dumplings. Add enough water to a sauté pan or wok that you can steam the dumplings for 8 minutes without running out of water. Never allow the water to have contact with the dumplings while steaming. When the water is boiling, add the steamer baskets,  cover with the lid, and cook for 8 minutes. Remove the steamer basket and serve with dipping sauce (see the main post for how to safely eat soup dumplings), Enjoy!

These rice paper dumplings with hoisin sauce are inspired by Chinese-style dumplings along with Vietnamese fresh and fried spring rolls! I opted to pan-fry these to create a crispy exterior, while also making it easier for cooking and clean-up.These rice paper dumplings are paired with a tasty hoisin-based sauce, but you can opt for any dipping sauce of your choice!The filling is a simple mix of vegetables and mushrooms that I quickly processed before stir-frying and seasoning.

Rice Paper Dumplings with Hoisin Sauce

carrot (peeled)

cabbage leaves

5.2 oz fresh mushrooms (of choice)

red bell pepper

oz extra firm tofu (drained and pressed)

tbsp neutral oil

oyster sauce

tbsp dark soy sauce

tbsp corn starch (or more as needed)

hoisin sauce

tbsp rice vinegar (adjust

2-3 tsp chili oil

tsp sugar (adjust

tsp sesame seeds

green onions

rice paper

Neutral oil

You can use a food processor to prepare the filling faster. I processed the carrots, onion, cabbage, mushrooms, and bell pepper.

You can opt to process these separately or mix everything together. This makes it easier to compress the filling when folding the dumplings.

In a large non-stick pan or skillet over medium heat, heat the neutral oil.

Once hot, add the onion and green onion. Sauté for 1-2 minutes until tender and aromatic.

Add the rest of the minced vegetables. Sauté for 3-4 minutes and allow the vegetables to cook and for any excess water to evaporate.

Crumble the tofu and add into the vegetables.

Season with veg oyster sauce and dark soy sauce. Mix well.

Leave the tofu to cook for 4-5 minutes on medium heat. Allow the excess water from the tofu to evaporate. The tofu will start to resemble minced ‘meat’.

Taste the filling and feel free to season with more veg oyster sauce, to taste, if desired. Finish with sesame oil

Transfer the filling to a bowl. Mix the corn starch into the filling. The starch acts as a binder. To test out the filling, scoop a spoonful and shape with your hands. It should hold up.

Allow the filling to cook before shaping the dumplings.

PREPARE THE FILLING

Mix the sauce in a small bowl. Feel free to season this to your desired taste.

HOISIN SAUCE

Prepare a large bowl of room temperature water - enough to dip the rice paper sheet in. Prepare a plate or any flat surface and lightly brush it with oil to prevent the dumplings from sticking.

Quickly dip the rice paper into the water - no need to soak, just dip fast enough for the whole sheet to be covered in water. Remove from the bowl and then allow any excess water to drip off.

Place the rice paper on a flat surface (I used a chopping board).

You can allow the rice paper to absorb the water for a few seconds - this will make it more pliable and easier to fold. If it&#39;s still too try, it can easily break apart.

Scoop 1 heaping tbsp of filling and place it a little below the center of the rice paper.

Compress the filling and fold the bottom of the rice paper towards the center while pressing down on the filling. Fold the left and right sides towards the center. Fold the dumpling towards the top then seal tight.

Place the finished dumpling on the oiled plate/surface.

Repeat this for the rest until you have 15 dumplings.

WRAPPING THE DUMPLINGS

Heat a large non-stick pan or skillet over medium heat. Once hot, place the dumplings thick skin-side down first. (The side that’s a more solid white - with a thicker wrapper).

Leave to cook for 3-4 minutes or until bubbles start to appear and the base is crispy. Flip the dumplings and repeat to cook until crispy (the side with the thinner wrapper will take a shorter time to crisp up).

You may need to do this in 2-3 batches depending on the size of your pan.

These dumplings are best eaten freshly cooked so you can enjoy the crisp exterior and chewier inside from the rice paper. Enjoy with the hoisin-based sauce or any dipping sauce of your choice.

Can I air-fry these? I recommend to pan-fry these so you can achieve a crispier exterior.

COOKING THE DUMPLINGS

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