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Easy Homemade Dumplings Recipe

Homemade Dumplings

iamwinfred
These tender pockets of savory goodness bring people together with their authentic flavor that rivals your favorite restaurant dumplings. Simple ingredients, multiple cooking methods, and perfect for meal prep since uncooked dumplings freeze beautifully for up to 3 months.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Chinese
Servings 40 dumplings
Calories 60 kcal

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Rolling Pin
  • Large pot for boiling
  • Non-stick skillet for pan-frying
  • Bamboo steamer for steaming
  • Slotted spoon
  • Parchment paper
  • Baking sheet
  • Freezer bags for storage

Ingredients
  

For the Dough

  • 2 cups all-purpose flour 240g
  • ¾ cup warm water 180ml
  • ½ tsp salt

For the Filling

  • 1 lb ground pork 450g, or substitute with ground chicken or tofu for vegetarian
  • 1 cup cabbage finely chopped
  • ½ cup green onions finely chopped
  • 2 tbsp ginger grated
  • 2 cloves garlic minced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • ½ tsp ground black pepper

For the Dipping Sauce (Optional)

  • ¼ cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp chili flakes optional, for heat

Instructions
 

  • Combine flour and salt in a large bowl, gradually add warm water while stirring until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic, then cover with a damp towel and rest for 30 minutes.
  • In a large bowl, combine ground pork, cabbage, green onions, ginger, garlic, soy sauce, sesame oil, sugar, and black pepper. Mix thoroughly until all ingredients are evenly distributed and the filling holds together when pressed.
  • Divide dough into 4 pieces, roll each into a 1-inch log, and cut into 10 portions. Roll each portion into a 3-inch circle with slightly thinner edges, place 1 tsp filling in center, fold into half-moon shape, and pinch edges to seal with 3-5 pleats.
  • Boiling: Cook in batches of 10-12 in boiling water for 5-7 minutes until they float. Pan-frying: Brown in oil for 2-3 minutes, add ¼ cup water, cover and steam 5 minutes. Steaming: Steam in bamboo steamer for 8-10 minutes until translucent.
  • Combine soy sauce, rice vinegar, sesame oil, and chili flakes in a small bowl. Mix well and serve alongside hot dumplings.

Notes

  • Always keep dough and shaped wrappers covered with a damp towel to prevent drying and cracking
  • Use only 1 tsp of filling per dumpling to prevent tearing and ensure proper sealing
  • Dab a little water around wrapper edges before sealing for a stronger bond
  • To freeze: Place uncooked dumplings on a baking sheet in a single layer, freeze until solid (2 hours), then transfer to freezer bags for up to 3 months
  • Cook frozen dumplings directly from freezer, adding 2-3 minutes to cooking time
  • Test one dumpling first to ensure correct cooking time before doing a full batch
  • Reheat cooked dumplings by steaming for 3-5 minutes; avoid microwaving as it makes wrappers rubbery
  • Store-bought dumpling wrappers can substitute homemade dough for time savings
  • Variations: Try shrimp, chicken, vegetable medley, or kimchi fillings using the same assembly method
  • Let filling cool to room temperature before assembling to prevent soggy dough

Nutrition

Serving: 1dumplingCalories: 60kcalCarbohydrates: 6gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 150mgPotassium: 45mgFiber: 0.5gSugar: 0.5gVitamin A: 2IUVitamin C: 4mgCalcium: 1mgIron: 3mg
Keyword dumplings from scratch, homemade dumplings, pan fried dumplings, pork dumplings, steamed dumplings
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