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1Definition

2African

3Caribbean and Latin America

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3.1Bajan

3.2Brazilian

3.3Caribbean

3.4Chilean

3.5Haitian

3.6Jamaican

3.7Peruvian

3.8Puerto Rican

3.9Salvadoran

3.10Venezuela

4Central Asian

5East Asian

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5.1Chinese

5.1.1Jiaozi

5.1.2Wonton

5.1.3Baozi

5.1.4Tangbao

5.1.5Other Chinese dumplings

5.2Japanese

5.3Korean

5.4Mongolian

6European

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6.1British and Irish

6.2France

6.3Central and East European

6.4Cypriot

6.5Italian

6.6Maltese

6.7Scandinavian

6.7.1Norwegian

6.7.2Swedish

7Middle Eastern

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7.1Arabic

7.2Caucasian

7.3Jewish

7.4Turkish

8South Asian

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8.1Indian

8.2Nepali

9North America

10Southeast Asian

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10.1Indonesian

11See also

12References

13External links

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Dumpling

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From Wikipedia, the free encyclopedia

Food that consists of small pieces of dough

For other uses, see Dumpling (disambiguation).

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Dumpling" – news · newspapers · books · scholar · JSTOR (September 2023) (Learn how and when to remove this template message)

DumplingVarieties of dumplings from around the world (left to right, top to bottom): Chinese wonton; Uzbek manti; European pierogi; Georgian khinkali; South Indian kozhukkatta; West African kenkeyMain ingredientsFlour, potatoes, bread or rice Cookbook: Dumpling Media: Dumpling

Dumpling is a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.[1][2][3]

Definition[edit]

Cooking dumplings in boiling water

The precise definition of a dumpling is controversial, varying across individuals and cultures.[1][2] The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming.[4][2] The definition has since grown to include filled dumplings, where the dough encloses a sweet or savory filling.[5][4][2][6] Dumplings can be cooked in a variety of ways, including boiling, simmering, and steaming, and occasionally baking or frying; however, some definitions rule out baking and frying in order to exclude items like fritters and other pastries that are generally not regarded as dumplings by most individuals.[1]

African[edit]

Banku and kenkey are West African preparations defined as dumplings in that they are steamed starchy balls of dough. Both are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves.[7]

Tihlo, prepared from roasted barley flour, originated in the Tigray Region of Ethiopia and is now very popular in Amhara as well and spreading further south.[8]

Souskluitjies [d], melkkos [af], and dombolo are dumplings found in South Africa. Souskluitjies are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with cinnamon or a custard sauce.[9][10] Melkkos are formed by putting milk, one teaspoon at a time, into a dry flour mixture. The flour clings to the milk and forms dumplings, which are then boiled in a mixture of milk and butter. They are served hot and sprinkled with cinnamon sugar.[11] Dombolo, also called ujeqe or steam bread, is made from steamed dough and is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe.

Caribbean and Latin America[edit]

Homemade empanadas from Salta, Argentina

Empanadas, whose stuffing, manufacture and types are numerous and varied, differ from traditional dumplings in that they are deep fried, steamed, or baked, and excess dough is not cut off.

Bajan[edit]

In Barbados, dumplings differ from those in other Caribbean islands in that they are slightly sweetened. The dumplings may either be of the flour or cornmeal variety. The dough is flavoured with spices, cinnamon and nutmeg. Dumplings are often boiled in Bajan soup. When found in stew-like dishes, the dumplings are steamed along with ground provision, salted meat, plantain and other ingredients, and then served with gravy.

Brazilian[edit]

In Brazil, there are a variety of dumplings. Pastéis are made of a thin dough that can be stuffed with a variety of fillings, such as condimented ground beef, chicken, shrimp, mixed vegetables, cheese, or even sweets, and they are typically fried or baked. Empada [pt] is made of muffin-shaped dough stuffed primarily with chicken, cheese or seafood. Coxinhas are prepared from a thick dough stuffed with chicken (akin to a chicken corn dog). Bolinhas, which literally translates to 'little balls', can have meat (bolinhas de carne) or cheese (bolinhas de queijo) inside.

All of these dumplings can vary from their original forms with optional additions like olives, onions, or spices. They are commonly served at parties. In some parts of Brazil like Rio, dumplings can be found in fast-food kiosks ('open restaurants'), in the city, or in parks.

Caribbean[edit]

Dumplings are made from a simple dough consisting of all-purpose flour, water, and salt. The shaped dumplings are either fried in a pan until golden brown or boiled in a soup. The fried version is usually served as an accompaniment to breakfast codfish.

Chilean[edit]

In Chile, pantrucas are a type of flat, elongated irregular dumpling flavoured with fresh parsley and served in soup. In Chiloé, a Chilean southern archipelago where potatoes are native, several traditional dumplings are potato-based, including chapalele, milcao, chuchoca, chuhuañe, and vaeme. Their dough can also include wheat flour or lard in varying proportions. They can be flat and round, filled with greaves and fried (milcao); flat and boiled (chapaleles, milcaos); or shaped into a roll and roasted on a stick (chochoca). They may be served with honey as a dessert.

Papas rellenas are made of a potato- and flour-based dough surrounding a seasoned meat filling.

Haitian[edit]

In Haiti, doumbrey are elongated flour dumplings. They are made with flour and water, rolled, and boiled in water before being added to soups and stews.

Jamaican[edit]

Dumplings come in three forms in Jamaica: fried, boiled, and roasted. All are made with flour, and those made with white flour dumplings are often mixed with a bit of cornmeal. These foods are often served with a variety of dishes like ackee and saltfish, kidneys, liver, salt mackerel, etc., and often taste better when refried. A refried dumpling is an already-boiled dumpling left over from previous cooking that is then fried to give it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling (also known as a "Johnny Cake") is golden brown and looks similar to a buñuelo; these can often substitute for boiled dumplings, but they are mostly consumed as part of breakfast. Fried dumplings can be made with or without sugar. One popular variation is the Jamaican Festival, a cylindrical fried dumpling made with flour, sugar, cornmeal, and baking powder. These slightly sweet dumplings are served with all types of traditional Jamaican home food, particularly as a complement to the sweet-and-sour escovitched fish, as well as street food.

Peruvian[edit]

Papas rellenas

"Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually consists of sautéed meat (e.g. beef, pork, or chicken), onions, and garlic. They are all seasoned with cumin, aji sauce, raisins, peanuts, olives, and sliced or chopped hard-boiled eggs. After stuffing, a ball is formed, rolled in flour, and deep-fried in hot oil. The stuffed potatoes are usually accompanied by a sauce consisting of sliced onions, lime juice, olive oil, salt, pepper, and slices of fresh peppers. The same dish may also be made with seafood. In some countries, yuca purée is used as the starch component.

Puerto Rican[edit]

In Puerto Rico, dumplings are made of grated tubers such as yuca and malanga with added calabaza, unripe bananas, and plantains mixed with flour. These dumplings are a traditional part of Puerto Rican-style pigeon pea soup. Olive oil and annatto are usually added and help the mix from turning brown. The dumplings are formed into small balls and are first cooked in olive oil before boiling. Once the dumplings are crispy on the outside, they are then boiled with added ingredients.

Alcapurria is a popular fried street dumpling that resembles kibbeh. The dough is made from yautía, green banana, and lard and stuffed with meat.

The pastel, a dumpling made from a masa of grated root vegetables, squash, plantains, and unripe bananas, is greatly beloved, especially around Christmas. The Puerto Rican variety has a tender, slightly wet consistency. The masa dough is mixed with milk and annatto mixed in oil or lard, then stuffed with stewed pork, chick peas, olives, capers or even raisins. The dumplings are then wrapped in a fragrant banana leaf, tied, and then boiled or steamed. The origin of pasteles leads back to Natives on the island of Borikén. Pasteles are popular in the Dominican Republic, Hawaii, Trinidad and lately seen in Cuban cuisine.

Salvadoran[edit]

Pupusas, a thick griddle cake or flatbread from El Salvador and Honduras, are made with cornmeal or rice flour, similar to the Venezuelan and Colombian arepa. They are usually stuffed with one or more ingredients, which may include cheese (such as quesillo or cheese with loroco buds), chicharrón, squash, or refried beans. They are typically accompanied by curtido (a spicy fermented cabbage slaw) and tomato salsa, and are traditionally eaten by hand.

Venezuela[edit]

In the city of El Callao, domplines are fried and made from wheat, and usually filled with curry chicken and cheese.[12] There are usually present in the carnivals of Calypso de El Callao.

Central Asian[edit]

Uyghur manta, a variety of Central Asian manti

Kazakh/Uzbek/Tajik manti in a steamer

Manti (also manty or mantu) is a steamed dumpling in Central Asian and Chinese Islamic cuisine. It contains a mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer (mantovarka) and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout Central Asia, including in Afghanistan, Kazakhstan, Kyrgyzstan, Pakistan, Tajikistan, Uzbekistan, the Xinjiang region in China and the Caucasus.

Chuchvara is a very small boiled dumpling typical of Uzbek and Tajik cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with suzma (strained qatiq) or with smetana (sour cream), Russian-style.

East Asian[edit]

Chinese[edit]

China has a highly diverse range of dishes that could be classified as "dumplings" but there is no unifying word for dumplings in Chinese. What are described as dumplings in English (e.g. jiǎozi, wonton, and many steamed dumplings) are considered distinct from each other.

Jiaozi[edit]

Jiaozi

The jiǎozi (餃子ⓘ) is a common Chinese dumpling, generally consisting of minced meat and finely-chopped vegetables wrapped into a dough skin. The shape is likened to that of a human ear. The skin can be either thin and elastic or thicker, and it is sometimes said that the skin of a dumpling determines its quality.[13] Popular meat fillings include ground meat (usually pork, but sometimes beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, and garlic chives with scrambled eggs. Filling mixtures will vary depending on personal tastes, region, and season. According to region and season, ingredients can include oyster.[13] Jiaozi are usually boiled, steamed, or fried, and they continue to be a traditional dish. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chilli oil or paste, and occasionally with some soy sauce added in.

According to legends, jiaozi were invented in the Eastern Han Dynasty between 150 and 219 CE by Zhang Zhongjing, who was a popular Chinese medicine practitioner. When Zhang returned to his hometown during a harsh winter, he saw many poor people suffering from frostbite in their ears due to the bad governing of the emperor. Using his knowledge of Chinese herbs and medicine, he mixed Chinese medicinal herbs that heat up bodies with lamb and chili in doughs, folded the doughs into the shape of ears, put them in boiling water, and gave them to the poor people. After eating the wrapped dough with herbs and drinking the soup, people's frostbite heals quickly.[14] In memory of his help to many people, eating Jiaozi became a tradition during the winter.[15][16] Written records show that jiaozi became popular during the Southern and Northern dynasties (420–589 CE) in China, and the earliest unearthed real jiaozi were found in Astana Cemetery dated between 499 CE and 640 CE.[17][18]

In ancient times, jiaozi were uncommon and treated as a luxury food; however, they are now a common food served throughout the year, especially to celebrate important festivals and dates.[19] Particularly, in Northern China, people generally eat jiaozi on the winter solstice in the hope of a warm winter. Extended family members may gather together to make jiaozi, and they are also eaten at farewells to family members or friends. On the night of Chinese New Year's Eve, jiaozi are usually served at the stroke of midnight after a big dinner.[19] This is because the term "jiaozi" sounds similar to an old Chinese saying that means "stepping into a new era", and this is applied to the New Year.[20] Some people will place a coin or candy inside the dumpling in the hope of obtaining a fortune or having a sweet life.[13][21] Chinese people also eat Jiaozi on the 5th day after the Chinese New Year in the lunar calendar. According to Chinese tradition, many things are forbidden during these first five days,[22] so people eat jiaozi on the 5th day to celebrate the end of this period.[23] On the first day of the hottest days of summer, jiaozi mark the beginning of the harvest, where the harvested wheat is made into foods like jiaozi to celebrate the success of future harvesting.[24]

Wonton[edit]

The wonton (Cantonese name) or húntun in Mandarin (雲呑/餛飩) is another kind of dumpling, similar in shape to the Italian tortellino. It is typically made with a meat or shrimp filling and boiled in a light broth or soup. Wonton skins are thinner and less elastic than those used for jiaozi.[citation needed] Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.), while jiaozi are more popular in Northern China.

Baozi[edit]

Baozi are a range of Chinese yeast-leavened filled buns. They can be either savory or sweet, depending on the filling. Famous varieties include Cha siu bao, shui jian bao, and many others.[25] According to legend, the filled baozi was invented by Zhuge Liang, who offered them to a Chinese god for good luck in military operations.[26]

Tangbao[edit]

Tangbao are Chinese dumplings filled with soup; the most famous of these are the steamed xiaolongbao (小籠包) of Jiangsu cuisine. Xiaolongbao are made of either leavened or unleavened dough, filled with minced pork or meat aspic filling, and steamed to melt the gelatinous filling into back into broth.[27]Zongzi wrapped in a bamboo leaf (right) and ready to eat (left)

Other Chinese dumplings[edit]

Steamed har gow (shrimp dumplings) served in dim sumChinese dumplings can also be based on glutinous rice instead of wheat. Zongzi (粽子), are triangular or cone-shaped, and they can be filled with red bean paste, Chinese dates, or cured meat, depending on the region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival.

Chinese cuisine also includes sweet dumplings. Tangyuan (湯圓) are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, or red bean paste. Tangyuan may also be served without a filling. They are eaten on the 15th day of Chinese New Year, or the Lantern Festival. In Southern China, people will also eat tangyuan with an angular shape on the Winter Solstice.[13]

Other kinds of dumplings include har gow, fun guo, siew mai, lo mai gai, crystal dumplings, and several varieties of dim sum.

Japanese gyoza

Japanese dango

Japanese[edit]

Dango (団子) is a sweet dumpling made from rice flour, similar to mochi. It is eaten year-round, but different varieties are traditionally eaten in particular seasons. Three to four dango are often served on a skewer.

Gyōza (ギョーザ/餃子) is the Japanese version of the Chinese jiaozi, while nikuman (肉まん) is the Japanese variant of baozi.

Korean[edit]

Dumplings in Korean are generally called mandu (만두, 饅頭) and further divided into subtypes such as gyoja (analogous to Chinese jiaozi) and hoppang (analogous to Chinese baozi).[28] It is thought that the route through which hoppang were brought into Korea was through China. The first dumplings in Korea are seen in the Hyowooyeoljeon (효우열전/孝友列傳) in Goryeosa (고려사, 高麗史), and it is said that they were made by a naturalized Khitan during the reign of King Myeongjong of Goryeo. They are typically filled with a mixture of ingredients, including ground pork, kimchi, galbi, bulgogi, vegetables, or cellophane noodles, but there are many variations. Mandu can be steamed, fried, or boiled. The dumplings can also be used to make a soup called mandu-guk (만둣국).

Mongolian[edit]

Buuz (Бууз) are Mongolian steamed dumplings, generally made of dough, minced garlic and ground beef or ground mutton. Originally one of the main festival foods during the Mongolian Lunar New Year, they are now widely eaten all year. Khuushuur (хуушууp) are the deep-fried version of buuz. They are commonly eaten during the national festival Naadam. Bansh [mn] are smaller version of buuz and can be steamed, fried, or boiled in milk tea or soup.

European[edit]

British and Irish[edit]

Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Traditionally dumplings are made from twice the weight of self-raising flour to tallow, bound together by cold water to form a dough and seasoned with salt and pepper but can also be made using self-raising flour and butter. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings may be airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre.

The Norfolk dumpling is not made with fat, but from flour and a raising agent.[29] Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.[30] Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat.

When sweetened with dried fruit and spices, dumplings can be boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, after the cloth.[31]

France[edit]

Raviole du Dauphiné (in English, 'Dauphiné ravioli') are a type of French dumpling. The regional specialty consists of two layers of pasta made out of tender wheat flour, eggs, and water, surrounding a filling of Comté or Emmental cheese, cottage cheese made of cow's milk, butter and parsley. They are usually associated with the historic region of Dauphiné in South-Central France.

Central and East European[edit]

Tyrolean roast wild boar with Buttermilchserviettenknödel (slices of bread dumpling made with buttermilk)Main article: KartoffelklösseMain article: Pierogi

Germany, Poland, Romania, Austria, the Czech Republic and Slovakia boast a large variety of dumplings, both sweet and savoury. A dumpling is called Kloß in northern Germany, Knödel, Nockerl or Knöpfle in southern Germany and Austria, and pieróg in Poland. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klöpse in north-eastern Germany, Knöpfle and Nocken in southern Germany) contain meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings (Serviettenknödel). Potato dumplings, known as Kartoffelklöße, are common in Bavaria, Thuringia, and the Rhineland areas, but they are also consumed all over the country.[32] They generally consist of a combination of cooked and raw potatoes that are cooked in a salted water or pan-seared in butter. A Thuringian type of potato dumplings called Thüringer Klöße, is made with potatoes and bread and is a common variation of potato dumplings. Kartoffelklöße are often served alongside roasted and braised meats, sauerbraten and sauerkraut, goulash and rouladen.

Maultaschen are a Swabian (Baden-Württemberg) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of sausage meat, spinach, bread crumbs and onions and flavored with various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8–12 cm (3–5 inches) across.

The only potato dumpling museum in the world, the Thüringer Kloßmuseum, is in Heichelheim near Weimar in Germany.

A monument to halušky in Poltava, Ukraine

Plum dumplings

Apricot dumplings

Halušky are a traditional variety of dumplings cooked in the Central and Eastern European cuisines (Czech Republic, Hungary, Romania, Serbia, Slovakia, and Ukraine). These are small lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German Spätzle, Knöpfle, or Knödel.

In Hungary and Romania, the dumplings usually contain plums or cottage cheese and are called in Hungarian szilvás gombóc, Romanian găluște cu prune, or túrógombóc (Hungarian), colțunași cu brânză (Romanian), depending on the filling. Sweet dumplings are either pre-powdered, or dredged with sugar when a sweeter taste is needed. In Hungary, dumplings are called gombóc and in Austria Zwetschgenknödel. Sweet varieties called gombóc are made with flour and potato dough, which is wrapped around whole plums or apricots, and then boiled and rolled in hot buttered bread crumbs. Shlishkes or krumpli nudli are small boiled potato dumplings made from the same potato dough as sweet plum dumplings, also rolled in hot buttered bread crumbs.

Bryndzové halušky, considered the Slovak national dish, are small potato dumplings without a filling, served with salty sheep's cheese on top. The same dumplings are also used to create a similar dish, strapačky. Also available are their related stuffed version called pirohy, usually filled with bryndza (bryndzové pirohy), quark cheese, potatoes, onions, cabbage, mushrooms, or meat.

Slices of Czech knedlík

In Czech cuisine, dumplings have two main forms:

Knödel is called in Czech knedlík and in Slovakia knedľa. It can be either houskový (bread) or bramborový (potato) knödel. These dumplings are boiled in loaf shape and then cut in slices and are part of many Czech national dishes such as Vepřo knedlo zelo or Svíčková na smetaně.

Ovocné knedlíky (ball-shaped knedle) filled in with fruit: plums, strawberry, blueberry etc. Meal is completed on plate with grated quark, melted butter and powder sugar.

A kind of potato-dough dumplings from Međimurje, northern Croatia

Idrijski žlikrofi are Slovenian dumplings, regionally located in the town of Idrija. They are made from dough with potato filling and have a characteristic form of a hat. Žlikrofi are made by a traditional recipe from the 19th century, but the source of the recipe is unknown due to lack of historical sources. The dish may be served as a starter or a side dish to meat based dishes. Žlikrofi were the first Slovenian food to be classified as a Traditional speciality guaranteed dish.

Ukrainian varenyky filled with sour cherry

Pierogi of Poland and varenyky of Ukraine are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling.

"Little ears", variously called uszka in Poland, ushki (ушки) in Russia, vushka (вушка) in Ukraine, and vushki (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to Italian tortellini or Jewish kreplach. They are stuffed with meat or mushrooms and traditionally served in borshch or clear soup. In Romania, "little ears" (Romanian: urechiuşe) are also served in dumpling soup (supă de găluşte)

Lithuanian potato dumplings – cepelinai

Lithuanian dough dumplings are called koldūnai and virtiniai. They are usually filled with meat or curd. One of the varieties is called šaltanosiai, "cold nosed ones", and is made with blueberry filling. There are also potato dumplings called cepelinai or didžkukuliai, filled with meat or curd inside, served with soured cream. A similar dish exists in Belarus that is called klyocki (клёцкі).

Russian pelmeni are smaller than varenyky and made only of minced meat with addition of onions and spices. Sometimes the meat used is only beef, in other recipes is a mixture of beef with pork or mutton, while in Siberia the filling often includes venison. Pelmeni should be juicy inside. They are unrelated to the pasta with which they are sometimes compared as it is a savoury main dish. They are usually boiled in water with spices and salt, or in meat bouillon, sometimes fried before serving. They are often served with plenty of sour cream.

Pelmeni ready for boiling

An important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell — in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher.[33] Pelmeni are never served with a sweet filling, which distinguishes them from varenyky and pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked.

The word pelmeni is derived from pel'n'an' (пельнянь) – literally "ear bread" in the Uralic Komi, Udmurt and Mansi languages.[34][35] It is unclear when pelmeni entered the cuisines of the indigenous Siberian people and when they first appeared in Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in Siberia, possibly a simplified adaptation of the Chinese Wonton (in some dialect is called Bāomiàn "包面"). Pelmeni are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months.[citation needed]

The main difference between pelmeni and Momo (dumpling) is their size—a typical pelmeni is about 2 to 3 centimetres (0.79 to 1.18 in) in diameter, whereas momo are often at least twice that size.

In Siberia, especially popular with the Buryat peoples are steamed dumplings called pozi (buuz in Mongolian, from Chinese: 包子; pinyin: bāozi). They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia.

Manti, samsa, chiburekki, and belyashi are all popular imported dumplings.

Cypriot[edit]

In Cypriot cuisine, dumplings are called ravioli ("ραβιολες") and are pasta that contains the Cypriot cheese "halloumi" ("Χαλούμι"). They look like some types of Italian ravioli.

Italian[edit]

Gnocchi

The fifth-century Roman cookbook Apicius contains a recipe for roasted pheasant dumplings.[36]

Filled pastas such as ravioli and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms, spinach, seafood, or meat). Instead of being made from a ball of dough, the dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the filling.

Gnocchi is a different kind of Italian dumpling. The word gnocchi literally means "lumps", and they are rolled and shaped from a mixture of egg with potato, semolina, flour, or ricotta cheese (with or without spinach). The lumps are boiled in water and served with melted butter, grated cheese, or other pasta sauces. Gnocchi are frequently added to soup.

Maltese[edit]

Maltese ravioli (ravjul) are pockets of pasta filled with ricotta cheese or ġbejniet.

Pastizzi and qassatat are pockets of dough that can be filled with a variety of fillings, usually ricotta (irkotta) or mashed peas.

Scandinavian[edit]

Norwegian[edit]

Norwegian raspeball and kjøttkake

In Norwegian cuisine, dumplings have a vast variety of names, as the dialects differ substantially. Names include potetball, klubb, kløbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill, komperdøse, kumperdøse, kompadøs, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. They are usually made from crushed potatoes mixed with various types of flour, often with an emphasis on barley and wheat. In some local recipes the potatoes are dehydrated, while in others there is a mixture of raw and boiled potatoes. Occasionally they are filled with salted pork. Depending on local tradition, dumplings can be sided with syrup, lingonberry jam, swede and often meat if the dumplings do not have meat filling. Leftovers are often fried in butter and served with granulated sugar.

One distinct variety particular to Møre og Romsdal is blandaball (lit. mixed ball), where equal parts potatoes and fish are used. The fish is commonly pollack or haddock.

Swedish[edit]

In Swedish cuisine, potato dumplings of originally German origin[37] have several regional names, mainly depending on the type of flour used. When the potato is mixed with wheat flour, which is more common in southern Sweden, it is called kroppkaka. In Blekinge[38] and parts of the island of Öland, it is traditionally made from grated raw potato, which makes it greyish in colour, while on Gotland and in Småland it is predominantly made from mashed boiled potato, and is thus whiter in colour.[37] The kroppkaka is usually filled with diced, smoked bacon and chopped, raw onion, and is often spiced with allspice.[37]

Swedish palt, served with butter and lingonberry jam.

When the potato is mixed with barley flour, which is traditional in northern Sweden, it is known as palt in Lapland, Västerbotten and Norrbotten,[37] and as kams in Jämtland, Ångermanland and Medelpad.[37][39] Originally, palt was eaten all over Sweden and was made from barley or rye flour alone, but during the 19th century, when potato was added and wheat became more common and inexpensive, the northern recipes retained the original name, while kroppkaka, which had always been the name used on Öland for the flour dumpling, became the name for the variant in southern Sweden.[40]

Palt and kams is usually filled with diced, unsmoked bacon. However, sometimes fried bacon is served on the side of unfilled palt or kams, which then is known as flatpalt or flatkams, as the lack of filling makes it flatter. The most well-known palt variant is the Pitepalt from Piteå. In Dalarna, where the dish is known as klabbe, it is still made without potatoes and is never filled. Klabbe is instead served with diced bacon on the side.[41]

A variant of palt is blodpalt, where pig, beef or reindeer blood is mixed into the dough. Other palt variants are leverpalt, with minced liver added to the dough, and njurpalt, with diced kidney mixed into the bacon filling.[37] Blodpalt also existed across the country originally, and has been found in Iron Age graves in Halland.[39]

The filled kroppkaka, palt or kams ball – as well as the flatter, unfilled flatpalt, flatkams and klabbe – is dropped into boiling salted water and cooked until it floats. It is traditionally served warm with melted butter and lingonberry jam, although in some parts of southern Sweden the melted butter is replaced by half cream (a mix of milk and cream) or a warm milk sauce, and in parts of northern Sweden the butter is replaced by a warm milk sauce spiced with messmör. Leftover kroppkaka is often served halved and fried.[37]

Unfilled flour dumplings for use in soup are called klimp if the flour is wheat, but mjölpalt if the flour is barley or rye.[37]

Middle Eastern[edit]

Armenian boraki

Georgian khinkali

Iraqi kubbeh

Arabic[edit]

Asida

Qatayef

Shishbarak

Gabout, (Arabic: قبوط) stuffed flour dumplings in a thick meat stew.

Caucasian[edit]

Meat-filled manti in Armenia are typically served with yogurt or sour cream, accompanied by clear soup. Mantapour is an Armenian beef soup with manta.

Boraki (Armenian: Բորակի) are a kind of Armenian fried dumplings. The main distinction of boraki is that the minced meat is pre-fried, the boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then fried. Boraki are served garnished with yogurt and chopped garlic.[42]

Dushbara (Azerbaijan: Düşbərə) is an Azeri soup with tiny lamb-filled dumplings.[43]

Mataz are dumplings in Circassian and some other Caucasian cuisines, closely related to manti. They typically consist of a spiced meat mixture, usually lamb or ground beef, with greens and onions, put in a dough wrapper, either boiled or steamed. Mushrooms, potatoes, or cheese may be used in place of meat.

Khinkali (Georgian: ხინკალი) are Georgian dumplings[44] which originated in the mountain regions of Pshavi, Mtiuleti, and Khevsureti.[45] Varieties of khinkali spread from there across different parts of the Caucasus,[46] now the towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali. The fillings of khinkali vary with the area. The original recipe consists of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. Modern recipes use herbs like parsley and coriander. In Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat. The khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting.

Jewish[edit]

Kreplach

Matzah ball

Knish

Kubbe

Turkish[edit]

Manti

South Asian[edit]

Indian[edit]

Gujia

Indian cuisine features several dishes that could be characterised as dumplings:

Ada (Malayalam) is a sweet South Indian dish from Kerala. Scraped coconut mixed with sugar or jaggery is enveloped between the spread rice-dough and steamed. The sweet version of kozhukattai is equally famous in Kerala.[citation needed]

Bhajia are dumplings sometimes stuffed with vegetables and fruits.[citation needed]

Fara (Hindi) is famous in North India and is very similar to dumplings. It is made of wheat flour with stuffing of lentils and similar delicacies.[citation needed]

Gujia (Hindi) is a sweet dumpling made with wheat flour, stuffed with khoya.

Kachori (Hindi) is a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or urad dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.

Karanji (Marathi, Oriya) or Kajjikayi (Kannada, Telugu) or kanoli are fried sweet dumplings made of wheat flour and stuffed with dry or moist coconut delicacies. They are a popular dish among Maharashtrians, Oriyas and South Indians.

Poornam Boorelu are spherical dumplings filled with a stuffing of chickpea paste mixed with jaggery syrup and cardamom powder. The exterior shell consists of a batter of rice flour and ground black lentils. These are popular in Andhra Pradesh and Telangana.

Kozhakkattai (Tamil) or kadabu (Kannada), is another South Indian dish that can be sweet, salty or spicy. The outer shell is always steamed sticky rice dough. In the sweet version, a form of sweet filling made with coconuts, boiled lentils and jaggery is used, whereas in the salty version, a mixture of steamed cracked lentils, chillies and some mild spices is used.

A dumpling popular in Western India and South India is the modak (Marathi, Oriya) or mmdhaka (Kannada) or modagam (Tamil), sugiyan (Malayalam) or kudumu (Telugu), where the filling is made of fresh coconut and jaggery or sugar while the covering is steamed rice dough. It is eaten hot with ghee.

Nevryo (or neureo) is a sweet dumpling made dominantly in Dakshina Kannada and Udupi districts of Karnataka and Goa, just before Christmas.

Pidi (Malayalam) is a South Indian dish from Kerala that is usually eaten with chicken curry.

Pitha (Bihari, Oriya, Bengali, Assamese) are stuffed savouries made either by steaming or deep frying. A wide range of pithas are available in eastern and north eastern India.

Samosa is a popular savoury snack eaten in the Indian subcontinent and Iranian plateau. It is a fried dumpling usually stuffed with mince, vegetables (mainly potatoes) and various other spices. Vegetarian variants of samosas, without the added mince stuffing, are also popular and are sold at most eateries or roadside stalls throughout the country.

Nepali[edit]

Plateful of Momo (food) in Nepal

In Nepal, steamed dumplings known as momo are a popular snack, often eaten as a full meal as well. They are similar to the Chinese jiaozi or the Central Asian manti. Whether momos originated in Tibet and spread to Nepal or vice versa is unclear, but momos were present in Nepal as early as the fourteenth century.[47] Momos are one of the most common items on the menus of Nepali restaurants, especially in the Kathmandu Valley.

Common fillings for momos are meat, vegetables, and cheese: sweet dessert momos are also made. Momos can be served fried, steamed or grilled. They are usually served with a dipping sauce, known as achar, normally consisting of tomatoes and chillies as the base ingredient, from which numerous variations can be made. Soups with momos are common: both the Nepali jhol momo and the Tibetan mokthuk are examples.[48]

Yomari

Yomari, also called yamari, is a traditional dish of the Newar community in Nepal. It is a steamed dumpling that consists of an external covering of rice flour[49] and an inner content of sweet substances such as chaku. The delicacy plays a very important role in Newaa society, and is a key part of the festival of Yomari punhi.[50] According to some, the triangular shape of the yamari is a symbolic representation of one half of the shadkona, the symbol of Saraswati and wisdom.[51]

North America[edit]

Dropped dumplings simmering for chicken and dumplings, an American comfort food[52]

American dumplings may be of the filled pastry type (which are usually baked), or they may be little pieces of dough added to a savoury or sweet dish, in which case they are usually boiled.

Baked sweet dumplings are a popular dessert in American cuisine. They are made by wrapping fruit, frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. While baking, the dumplings may be surrounded by, and even basted in, a sweet sauce, typically containing brown sugar, butter, and cinnamon or other spices.

Baked savory dumplings, in the form of pizza rolls, are a popular prepared snack food.

Boiled dumplings are made by mixing flour, fat, and baking powder with milk or water to form a dough, which may be either rolled out and cut into bite-size pieces, or simply dropped by spoonfuls into the simmering liquid of a savoury soup or stew, or, for dessert dumplings, onto simmering sweetened fruit. The dropped kind are sometimes called "doughboys". When added to chicken and vegetables in chicken broth, the starch in the dumplings serves to thicken the broth into a gravy, creating the popular comfort food chicken and dumplings. Other common savoury pairings, particularly in the Midwestern and Southern US, are turkey, ham, and butterbeans. Popular sweet pairings are strawberries, apples, and blackberries. Dumplings also feature in the regional stews of the midwest and south called "burgoos." Further north, dumplings are frequently served with beef, corned-beef and duck stews, and blueberries are the favourite fruit for dessert dumplings.

In Canada, the poutine râpée is a type of filled dumpling made with pork mince inside a flour ball.

Southeast Asian[edit]

Indonesian[edit]

Indonesian cuisine features several dishes which could be characterized as dumplings, especially under the influence of Chinese and Portuguese cuisines.

Jalangkote is a South Sulawesi fried pastry with an empanada shape and stuffed with vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten.

Pastel is the most common empanada-shaped fried pastry to be found in Indonesia. The name was taken from Portuguese pastei. It is stuffed with ragout that is made from chicken, vegetables and eggs.

Panada is a North Sulawesi type of fried bread similar to an empanada and stuffed with spicy tuna.

Pangsit (wonton) is another type of dumpling that may be boiled, fried, or steamed, and often is used as complement of bakmi ayam or chicken noodle.

Siomay is an Indonesian fish dumpling served in peanut sauce. In a different part of Indonesia such as in Surabaya, siomay can mean steamed pangsit and it will be served with bakso, meatballs soup.

Homemade Dumplings Recipe (with Video)

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Homemade Dumplings

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My mother was one of the best cooks I ever knew. Whenever she made stews we mostly found homemade dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today — I don't use any electronic gadgets to cook with except an electric stove.

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Updated on January 29, 2024

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Prep Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins

Servings:

Yield:

6 dumplings

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Have a hankering for light, fluffy, tender dumplings just like your mom used to make? You've come to the right place. These homemade dumplings are easy to make with just six pantry staples – and they're even easier to eat. With this top-rated recipe, you'll make perfect dumplings every time.

What Are Dumplings?

A dumpling is a small mass of dough that can be boiled, fried, baked, or steamed. There are a ton of dumpling varieties out there, from pork- and cabbage-filled Chinese dumplings to cheesy Polish dumplings.

These boiled drop dumplings, which are popular in the U.S., are often paired with chicken and broth to create a popular comfort food called chicken and dumplings.

They're prepared by dropping spoonfuls of dough into a pot of boiling soup or stew. The starch in the dumplings thickens the broth, resulting in a rich stew that's impossible to resist.

Dumpling Ingredients

This recipe is made with just six ingredients you probably already have on hand.

FlourThese dumplings start with all-purpose flour, which creates structure and holds the other ingredients together.

Baking PowderBaking powder is a leavening agent, which means it releases gas that makes the dough expand. It's responsible for the dumplings' light and fluffy texture.

White SugarA teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings.

SaltA pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.

Butter or MargarineCold butter or margarine is cut into the flour mixture to bind the dry ingredients together. It also keeps the dumplings light and tender.

MilkWhole milk helps create a smooth, moist dough.

How to Tell When Dumplings Are Done

To make sure a dumpling is done cooking, pierce it with a fork or toothpick. You'll know it's done when the fork or toothpick comes out clean.

How to Store Dumplings

You can store leftover cooked dumplings or dumpling soup in an airtight container in the fridge for two to three days. Reheat gently on the stove or in 10-second intervals in the microwave.

How to Freeze Dumplings

Some people like to freeze dumpling dough for quick and easy cooking.

It couldn't be easier: Just drop spoonfuls of dough onto a baking sheet, flash freeze for at least three hours or up to overnight, then transfer the now-frozen dough to a freezer-safe container or zip-top bag. Label with the date and freeze for about three months.

When it's time to use them, let the dumplings thaw for about 30 minutes and then drop them directly into the soup or stew.

Our 15 Best Dumpling Recipes of All Time Are Little Bundles of Joy

Allrecipes Community Tips and Praise

"I have made the same old dumplings for years," says LIZ1888. "I came upon this recipe and tried it. These were great! I made them for chicken and dumplings. They also thickened the sauce as they cooked."

"The dumplings came out so light and fluffy and flavorful," according to ALISON K. "I was searching for a dumpling recipe made from scratch instead of a mix and was so happy to find this one."

"I topped a vegetable stew with these dumplings on a chilly autumn evening in Wisconsin," says Pam Westfall "Oh yum! Truly delicious. The perfect comfort food!"

Editorial contributions by Corey Williams

Ingredients

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon white sugar

½ teaspoon salt

1 tablespoon butter or margarine

½ cup milk

Directions

Stir together flour, baking powder, sugar, and salt in a bowl.

Dotdash Meredith Food Studios

Cut in butter until mixture is crumbly. Stir in milk and mix until a batter forms that is thick enough to be scooped with a spoon. Allow batter to rest for 3 to 5 minutes.

Dotdash Meredith Food Studios

Drop batter by spoonfuls into boiling stew or soup. Cover and simmer without lifting the lid for 15 minutes. Serve.

Dotdash Meredith Food Studios

Serve hot and enjoy!

DOTDASH MEREDITH FOOD STUDIOS

Recipe Tips

To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.For a finer consistency, sift the flour mixture.

I Made It

Nutrition Facts (per serving)

105

Calories

Fat

18g

Carbs

Protein

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Nutrition Facts

Servings Per Recipe

Calories

105

% Daily Value *

Total Fat

Saturated Fat

Cholesterol

2mg

Sodium

386mg

17%

Total Carbohydrate

18g

Dietary Fiber

Total Sugars

Protein

Calcium

118mg

Iron

1mg

Potassium

54mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Soups, Stews & Chili

Stews

Easy Drop Dumplings for Soups and Stews

Diana Rattray

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

Learn about The Spruce Eats'

Editorial Process

Updated on 02/7/24

Tested by

Colleen Graham

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Colleen Graham

Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.

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(1698)

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Prep:

15 mins

Cook:

20 mins

Total:

35 mins

Servings:

to 6 servings

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Save Recipe

Drop dumplings like these are a Southern specialty and quintessential comfort food. The simple dough is similar to a biscuit, but the batter is dropped directly into a hot liquid instead of being rolled, cut out, and baked. The dumplings are then simmered directly in the soup or stew in which they will be served, such as in a classic recipe for chicken and dumplings.

The Spruce Eats / Diana Chistruga

What is a Dumpling?

The word dumpling refers to a myriad of related dishes from all over the world, from har gow to kopytka to gyoza. Although the actual origin of this style of homey dumplings has yet to be discovered, it is noted that they were first used as sustenance when meat was scarce. Drop dumplings are a comforting addition to a wholesome chicken or beef stew or soup and are very easy to make.

Do I Need To Buy A Lot of Ingredients?

This recipe creates fluffy, hearty dumplings with only four ingredients: flour, baking powder, salt, and milk. They are an easy and delicious way to expand a meal and make any comforting stew or soup even heartier. Feel free to garnish with parsley or chives at the end for some color.

Is It Possible to Overcook the Dumplings?

If you add the dumplings too early and they cook much longer than 15 minutes (depending on the size of the dumpling), they will begin to break down. To ensure perfectly cooked dumplings, set a timer and do not peek under the lid. The soup should remain covered so steam can build up and cook the top of the dumplings while the simmering liquid cooks the bottom.

Tips For The Most Pillowy Dumplings Imaginable

Nap time—Give the dumpling batter time to rest before dropping spoonfuls into the stew or soup. This rest time allows the baking powder to activate, resulting in a fluffier dumpling.No packing—It is important not to compress the dumplings into tight balls but rather let them fall off the spoon into the broth with just the nudge of a finger or another spoon.Make your own—If you do not have baking powder in your pantry, you can make your own. To get 1 teaspoon of baking powder, mix together 1/2 teaspoon of cream of tartar, 1/4 teaspoon baking soda, and 1/4 teaspoon of cornstarch.Soak it up—The dumplings will soak up a lot of broth as they cook, and the flour will thicken the liquid slightly, so add a little extra liquid to your stew or soup.Yield—When using a large dinner spoon and a heaping amount of batter, the recipe makes about 12 big dumplings that cover the top of a Dutch oven. Make smaller dumplings if you like, and adjust the time accordingly.

Ingredients

2 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon fine salt

1 cup milk or water

10 cups store-bought or homemade soup or stew

Steps to Make It

Gather the ingredients.

The Spruce Eats / Diana Chistruga

Sift 2 cups all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon fine salt together in a large bowl.

The Spruce Eats / Diana Chistruga

Add 1 cup milk and mix until combined. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest for a few minutes.

The Spruce Eats / Diana Chistruga

Bring 10 cups store-bought or homemade soup or stew to a boil (be sure there is enough liquid in the pot). Drop spoonfuls of the batter into the soup. Try to keep the dumplings on top of the vegetables and meat.

The Spruce Eats / Diana Chistruga

Lower the heat to medium-low to maintain a lively simmer. Cover and cook for 10 to 15 minutes, depending on the size of the dumplings. Do not remove the lid until it is time to check the dumplings. The dumplings are ready when they have doubled in size, and a toothpick inserted into the center comes out clean.

The Spruce Eats / Diana Chistruga

Once done, divide the dumplings between bowls and serve.

The Spruce Eats / Diana Chistruga

Feeling Adventurous? Try This:

Add cooked drop dumplings to chili.Serve leftover dumplings with gravy.Boil the drop dumplings in lightly sugared water and serve as a dessert topped with jam and whipped cream.

How to Store

Store leftover dumplings refrigerated in an airtight container for up to 3 days. Dumplings stored in soups or stews will increase in volume over time and may break apart or become soggy.

Beef Stew With Dumplings

Stews

Soups, Stews & Chili

American Mains

Nutrition Facts (per serving)

314

Calories

Fat

54g

Carbs

14g

Protein

Show Full Nutrition Label

Nutrition Facts

Servings: 4

to 6

Amount per serving

Calories

314

% Daily Value*

Total Fat 4g

Saturated Fat 1g

Cholesterol 16mg

Sodium 1671mg

73%

Total Carbohydrate 54g

20%

Dietary Fiber 5g

18%

Total Sugars 6g

Protein 14g

Vitamin C 0mg

Calcium 295mg

23%

Iron 3mg

19%

Potassium 667mg

14%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

Stew

dumplings

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american

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Homemade Dumplings Recipe by Tasty

made Dumplings Recipe by TastyOpens in a new windowOpens an external site in a new windowOpens an external siteTasty LogoBuzzFeed LogoClockPlayPinterestFacebookEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusWalmart Grocery PickupSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsSkip to ContentRecipesTips & TricksProductsBegin typing to search, use arrow keys to navigate, press Enter to select and submit search query.Search for recipesCloserecipes submenuPopularGetting Back to BasicsEasy DinnersWork Lunches5 Ingredient MealsSt. Patrick's DayRight NowSlow Cooker RecipesLatest RecipesFamily DinnersPlant-Based MealsDate NightIngredientsChickenPastaPineapplePotatoBeefDietHealthyVegetarianLow CarbHigh ProteinVeganMealsBreakfastLunchDinnerDessertsSnacksSubmit a recipe to Tasty!Have a recipe of your own to share?Submit your recipeClosetricks submenuKitchen Tips & SkillsOur Best Everyday TipsMistakes to AvoidAdvice from ChefsBaking BasicsCulinary School SecretsFood HacksFlavor HacksStorage HacksBaking HacksEgg HacksPizza HacksAppliance CookingInstant Pot TricksCrock Pot PastaAir Fryer RecipesMicrowave MealsFood Processor HacksMeal PlansMy Meal Plan, My WayEasy Meal PrepFamily Dinners$40 A Week$50 A WeekCloseshop submenuLatest CookbooksShop allTasty AdultingTasty PrideTasty Latest & GreatestShop all cookbooksFeatured CookwareShop allTasty Ceramic Non-Stick 16-Piece Cookware SetShop all cookwareGetting Back to BasicsSlow Cooker RecipesEasy DinnersWork LunchesLatest RecipesFamily DinnersGetting Back to BasicsEasy DinnersWork LunchesSlow Cooker RecipesLatest RecipesFamily DinnersCuisineAsianJapaneseLow-FatLow-SugarLow-CaloriePan FryBig BatchStove TopWeeknightDate NightSteamSidesKid-FriendlyAppetizersHealthyDairy-FreeHomemade Dumplingsfeatured in 5 Delicious Savoury Dumplings You Need To TryDumplings 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. Pierce AbernathyTasty TeamUpdated on January 12, 202195% would make againShare via facebookShare via pinterestShare via emailShare via smsPrintInspired by damndelicious.netIngredientsfor 24 dumplings4 cups all-purpose flour (500 g)2 teaspoons salt, divided1 ¼ cups warm water (300 mL)2 cups red cabbage (200 g)2 cups green onion (300 g), sliced6 cloves garlic, minced4 tablespoons ginger, minced2 tablespoons soy sauce2 tablespoons sesame oil½ lb ground pork (225 g)½ teaspoon pepper¾ cup mushroom (55 g), diced¾ cup carrot (90 g), diced½ lb shrimp (225 g), peeled and deveinedDipping Sauce¼ cup soy sauce (60 mL)¼ cup rice wine vinegar (60 mL)1 teaspoon sesame oil1 teaspoon crushed red pepper flakeNutrition InfoView InfoCalories 149Fat 3gCarbs 21gFiber 1gSugar 1gProtein 7gEstimated values based on one serving size.PreparationIn 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.Divide the dough into 4 equal parts.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.Enjoy!Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.Related RecipesPan-Fried Soup DumplingsUnder 30 min2-Day Crab And Pork Soup DumplingsLisa’s GoutieUnder 30 minSpring Khachapuri 2 WaysFrying Pan Soup DumplingsUnder 30 minTakeout-Style Shrimp & Pork Egg RollsUnder 30 minRie’s GyozaUnder 30 minTakeout-Style Veggie Egg RollsUnder 30 minEncanto-Inspired Arepas Con Queso With Avocado MashUnder 30 minInspired by damndelicious.netTasty Logo footerGet the Tasty AppGet the Tasty NewsletterEmail address (required)Sign upThis site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.Follow Tasty© 2023 BuzzFeed, IncSend feedbackRecipes by IngredientCommunity RecipesPrivacy PolicyUser AgreementAccessibility StatementOur Tasty Values© 2023 BuzzFeed,

Traditional Chinese Dumplings (a step by step guide) - Mama Loves to Cook

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×Home » Family Dinners » Traditional Chinese Dumplings (a step by step guide)Published: May 5, 2020 · Modified: Nov 8, 2022 by Marianne Rogerson · This post may contain affiliate links.Traditional Chinese Dumplings (a step by step guide)

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This traditional Chinese dumplings recipe makes the best homemade dumplings and is surprisingly easy, if a little time consuming.

I learned how to make these amazing Chinese pork dumplings while I was living in Hong Kong. A group of the Chinese moms at my kids' school kindly held a workshop one day to teach us their traditional jiaozi recipe and techniques.

Now I'm not going to lie... making homemade Chinese dumplings is time consuming. This is not a 20-minute meal. There is a lot of preparation involved.

BUT it is not difficult to make dumplings at home at all. And the reward of delicious fresh dumplings is oh so worth the time involved in making them.

And actually I find making Chinese dumplings surprisingly therapeutic. I enjoy the process of rolling out the dough and making up the little parcels.

My kids love getting involved with the dumpling making too, so it's a fun activity you can all do together if you have some time on your hands.

If you are really pushed for time, of course you could also skip over the Chinese dumpling dough recipe and buy store bought wrappers. However, I promise you that fresh homemade dumpling wrappers taste so much better!

Honestly, this is the best Chinese dumpling recipe and I cannot thank the moms from HKIS enough for sharing this with me. I hope you love these pork and cabbage dumplings as much as I do.

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Making the Chinese Dumpling Filling

The first thing to do when you make your own dumplings is to make the filling and set it aside to marinate.

To do this, mix all the ingredients together except the cabbage and set it aside for an hour or two. I usually use my hands to do this but you could also put it in a stand mixer if you prefer.

While the meat is marinating you can prepare the Chinese cabbage. Cut the cabbage across in thin slices, then chop the slices up into tiny pieces.

Next, put the cabbage in a bowl and sprinkle with 1 teaspoon of salt and set aside for 30 minutes. Now squeeze out any excess water from the cabbage before you add it to the pork mixture.

Now mix the cabbage into the meat mixture, and your filling is ready to start your dumpling making.

How to Make Dumpling Dough

Flour and water are the only ingredients for this dumpling dough recipe! All you need to do is mix 3 cups of all purpose flour with 1 cup of room temperature water and mix it together to form a soft dough.

Next put the dough onto a floured surface and knead it for around 10 minutes until it is smooth and soft.

How to make Chinese Dumpling Wrappers

Once you have your Chinese dumpling dough, divide it into half and shape each half into a 12-inch long roll.

Next cut the roll into ½ inch pieces. Shape each piece into a ball and then press it flat on your surface with the heel of your hand.

Now it's time to roll out the dough to make the wrappers. Use your non-dominant hand to turn the dough while you use your dominant hand to roll it back and forth with the rolling pin. (Roll, turn, roll, turn)

This ensures the centre of the wrapper is slightly thicker than the edges. Don't worry too much about making perfect circles, you will be folding them up anyway.

How to make Chinese Dumplings

Now you have both the filling and the wrappers ready, it's time to make your dumplings.

Take a wrapper and place it in the palm of your hand. Next take a tablespoon of filling and place it in the middle of the wrapper.

You want your dumpling to be full, but not so full that it oozes out when you fold it. With a little bit of practice you will know what is the right amount.

Next, fold the wrapper over and pinch the edges together to seal it. Now place the dumpling on a tray with the pinched edges facing up and pinch a few pleats in the dumpling to create a pouch.

Remember, they don't have to look perfect! My kids make their own and I promise you they don't look perfect, but they still taste amazing!

How to cook Chinese dumplings

There are three common ways to cook Chinese dumplings: boiled, fried and steamed. Here I'm going to concentrate on boiled and fried.

Boiling is actually the most common method used by Chinese families at home. It is quick and easy and enables you to cook a lot of dumplings at once.

Boiled dumplings are actually my family's favorite too. My kids say they love the texture of the dumpling wrappers when they are boiled.

I also love fried pork dumplings. Also known as pot sticker dumplings or Chinese pot stickers, this is a popular way of cooking dumplings in North America. Because you add water to the pan and cook the dumplings with a lid on, they are actually steamed too - but with the yummy pan fried bottom to them.

Read on to learn how to cook homemade Asian dumplings using these two methods.

Pan Fried Dumplings

To make pan seared dumplings, heat ½ tablespoon of vegetable oil into a large frying pan with a lid.

Place the dumplings in the pan in a single layer, leaving a 1cm gap between them. Put the lid on the pan.

Cook the dumplings for 3 minutes over a medium heat. Then add ⅓ cup of water to the pan and replace the lid. This allows the dumplings to steam.

Continue cooking until the water has evaporated and the dumplings are golden brown on the bottom.

Repeat with the remaining dumplings.

Boiled Chinese Dumplings

Half fill a large saucepan with water. Bring the water to the boil, then add in as many dumplings as you can fit in a single layer, so this will depend on the size of your pan.

Use a slotted spoon to stir the dumplings, to ensure they don't stick to the bottom of the pan.

Add in a drop of vegetable oil to the water to help prevent the dumplings sticking together and put the lid on the pan.

As the water comes back to the boil and the dumplings start to float, add 1 cup water to the pot and replace the lid. Repeat this one more time. (If you are cooking dumplings from frozen, then repeat this two more times).

Remove the dumplings from the water with a slotted spoon and serve as soon as possible.

Repeat with the remaining dumplings.

Can you freeze dumplings?

Yes you can! This Chinese pork dumpling recipe makes a lot of dumplings, so it is ideal for freezing half for later.

To freeze dumplings, place them on a tray lined with parchment paper and place the tray in the freezer.

Once the dumplings are frozen, transfer to an airtight freezer bag. They will keep in the freezer for up to two months.

To cook them from frozen, just follow the same methods as above.

Chinese Dumpling Sauce

To enjoy these dumplings, I make up an easy dumpling sauce to dip them in.

To make a homemade dumpling sauce, just mix together the following ingredients:

2 tablespoons soy sauce2 tablespoons Chinese vinegar (black vinegar)1 teaspoon sesame oil1 tablespoon chili sauce or chili oil

You could also add some shredded fresh ginger to the oil.

Love Chinese food? You may also like these recipes:

Wonton Noodle SoupTraditional Chinese DumplingsHoney Soy SalmonSalt and Pepper Chicken WingsThermomix Chicken and Corn SoupSticky Sesame Chicken

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Continue to Content

Yield: 48 dumplings

Chinese Dumplings

This traditional Chinese dumplings recipe makes the best homemade dumplings and is surprisingly easy, if time consuming.

Prep Time

1 hour

Cook Time

20 minutes

Additional Time

1 hour

Total Time

2 hours 20 minutes

Ingredients

Chinese Dumpling Wrappers

3 cups all purpose flour (plain flour)

1 cup room temperature water

Chinese Dumpling Filling

1 lb ground pork

½ cup green onion, finely chopped

1 teaspoon finely chopped ginger

1 teaspoon sesame oil

1 teaspoon salt

¼ cup soy sauce

2 tablespoon vegetable oil

1 large egg

1 lb Napa (Chinese) cabbage

1 teaspoon salt extra

To Cook

Vegetable oil

Water

Instructions

To Make the FillingIn a large bowl, mix the pork, green onion, ginger, sesame oil, salt, soy sauce, vegetable oil and egg. (I use my hands for this but you could also use a stand mixture if you prefer). Make sure it is well mixed. Set aside to marinate for 1-2 hours. Meanwhile, cut the cabbage across into thin strips. Now chop the strips into very small pieces. Place the cabbage in a bowl and sprinkle with the extra teaspoon of salt. Set aside for 30 minutes.Now squeeze out any excess water from the cabbage before you add it to the pork mixture.Mix the cabbage into the marinated pork. To Make the DoughIn a large bowl, mix the flour and water until a soft dough forms. Turn out onto a lightly floured surface and knead for around 10 minutes until the smooth. Divide the dough in half. Shape each half into a 12-inch long roll and cut the roll into ½ inch pieces. Take a piece of dough and roll it into a ball then press the ball flat with the heel of your hand. Now use your non-dominant hand to turn the dough as you roll it out with a rolling pin using your dominant hand. (Turn and roll, turn and roll) This will help make the centre of the wrapper thicker than the edge. Repeat with all the dumpling pieces until you have made all the wrappers.To Make the DumplingsTake a dumpling wrapper and place it on the palm of your hand. Place a tablespoon of filling into the centre of the wrapper - you want it to be full but not so much that it oozes out. Fold the wrapper over and pinch the edges together.Place the dumpling flat on the table with the pinched edges facing up, and flatten the bottom slightly. Now pinch a few pleats into the dumpling to create a pouch. To pan-fry Dumplings Heat ½ tablespoon vegetable oil in a large non-stick frying pan with a lid.Place dumplings in a single layer in the frying pan, leaving 1cm space between them. Cook with the lid on over a medium heat for 3 minutes.Add ⅓ cup water to the pan and replace the lid. Continue cooking until the water evaporates and the bottom of the dumplings are golden brown. To Boil DumplingsHalf fill a large saucepan with water and bring to the boil.Add 20-25 dumplings (depending on the size of your pan) to the water and stir them to ensure they don't stick to the bottom. Add 1 tablespoon vegetable oil to the water to help prevent sticking and put the lid on the pan. As the dumplings start to float, add 1 cup of water to the pan and replace the lid. Repeat this one more time (two times if you are cooking the dumplings from frozen). Use a slotted spoon to remove the dumplings from the pan and transfer to a serving dish,

Easy Dumpling Recipe | No Suet Needed | Hint Of Helen

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Reviews

Easy dumplings without Suet

by Hint of Helen

28th April 2020

176.3K

3070

Jump to Recipe

Dumplings are the perfect addition to a casserole or stew, to me, the meal isn’t complete without them! Here’s my recipe for how to make dumplings without suet or very much effort! They’re simple, delicious and you only need flour, water and butter to make these.

Traditionally, dumplings are made with suet – but, suet isn’t an ingredient most people buy often (other than, if they’re making dumplings or suet pastry). I’m a big fan of making cooking as simple and straight forward as it can be – and not having to buy new or unnecessary ingredients to do so!

So, these dumplings for stew call for no suet at all – and they’re as delicious, fluffy and moreish as always! If you’ve never made dumplings before they are very easy, and to cook them you just place in the top of your stew or casserole 25 mins before the end of cooking time.

The casserole shown in these pictures is my favourite beef & Guinness casserole and dumpling recipe.

How to make dumplings without suet

Scroll down for recipe card and ingredient list

1. In a mixing bowl measure out the flour and butter

2. Then, use your fingers to mix it together to form a crumb

3. It should look similar to this at this stage:

4. Next, add in water 1 tbsp at a time, and mix with the spoon – continue adding water (a tablespoon at a time, please don’t be tempted to pour it in as it can get very wet very quick). Continue this, until it forms a dough – mix with your hand once it begins to turn more dough-like

(If you do accidentally add in too much water, add a little flour to even it out)

5. The dough should be like this:

6. Next, using floured hands and a floured surface to lay them on – divide the dough into 10 balls

7. Drop the dumplings into your casserole or stew 25 minutes before the end of the stew cooking time

8. Cover with a lid and cook for 25 minutes – until puffed up and cooked through – then serve and enjoy!

Continue to Content

Yield: 10

Dumplings without suet

This easy dumplings recipe is made with no suet. The perfect pairings to stews and casseroles - you'll be able to make this recipe with simple ingredients!

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Ingredients

115g butter

200g self-raising flour

3 Tbsp Water (plus more - see instructions)

Instructions

In a mixing bowl, combine the flour and butter using your finger tips - rub it together to form a crumb dryThen, add in the 3 tbsp of water - and stir using a spoon. Then, take your hands and stir/press it together, keep adding water - a tablespoon at a time, and mixing it in until a soft dough ball forms. Don't add much water at once, it can easily become too wet! Once your soft dough is formed, use floured hands to roll into 10 dumplings (or, however many you can depending on the size you want - remember, they'll grow as they cook)Place the dumplings in the top of your stew or casserole, when there's 25 minutes cooking time left* (remember, the dumplings will soak up some liquid so make sure you have enough liquid in your stew Put the lid on the stew or casserole, and cook for 25 minutes - or until the dumplings are soft and cooked through Optional: Cook for a further 5 mins with the lid off if you're making a casserole and want the dumplings to be a bit crunchy on top

Notes

For example, if the cooking time for your casserole is 3 hours, put the dumplings in after 2 hours, 35 mins. The cooking time of the dumplings will depend on the size you make themYou can use these dumplings in the slow cooker, too, simply remove the lid and pop them in, then continue cooking for an hour.

Nutrition Information

Yield 10

Serving Size 1

Amount Per Serving

Calories 155Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 75mgCarbohydrates 15gFiber 1gSugar 0gProtein 2g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!

Cuisine:

British

Category: Sides

See more:

Beef Recipes, British Recipes, By Ingredient, Recipes, Sides, Stews & Casserole Recipes, Vegetarian

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How to Make Dumplings From Scratch for Soup

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Home Recipes Ingredients Meat & Poultry Chicken

How to Make Dumplings from Scratch

Lindsay D. MattisonUpdated: Jan. 23, 2023

Chicken and dumplings are the ultimate Southern comfort food! While Grandma made it best, it's surprisingly easy to learn how to make dumplings for soup from scratch.

ⓘ

Chicken and dumplings might be one the South’s best comfort foods, but it turns out that soup dumplings are something of an international affair. They can be made with flour, rice, potatoes or cheese, and dropping dumplings into soup is a sure-fire way to reclaim the cozy, comforting feel of Grandma’s kitchen. Learning how to make dumplings for soup is an economical way to create a belly-filling meal that will warm you up from the inside out. And, as it turns out, we have a recipe that’s super easy to master!

What are soup dumplings?

Some people hear dumplings and think of the wrapped dishes found at Dim Sum restaurants. Others immediately think of their Grandmother’s chicken and dumpling soup. There are dozens of different kinds of dumplings around the world, but they mostly fit into two categories: filled varieties (also known as pot stickers, gyoza, mandu, pierogi or ravioli) and unfilled dumplings (like Southern chicken and dumplings, Knodel, Bavarian semolina dumplings, matzo balls or ricotta gnocchi).

Making filled dumplings is a bit of an art form. After you perfect the wrapper, you have to fill them just right (not to mention the learned skill of wrapping it all up in a pretty-looking package). We prefer unfilled soup dumplings because they’re just as filling, comforting and flavorful, all while being significantly simpler to make.

How to make dumplings for soup

You only need a handful of ingredients to make a perfect soup dumpling. The big secret is to mix the wet and dry ingredients just enough for them to come together. If you don’t overmix them, they’ll turn out light and fluffy every time!

Check out our chicken and dumplings recipes to get the whole package, broth and all.

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Chicken & Dumpling CasseroleThis classic, savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy. The basil adds just the right flavor and makes the whole house smell so good while this dish bakes. —Sue Mackey, Jackson, WisconsinGo to Recipe

Quicker Chicken and DumplingsReady in 30 minutes, this easy chicken and dumplings recipe takes advantage of convenience items and uses time-saving, drop-style dumplings. —Willie DeWaard, Coralville, Iowa

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Chicken and DumplingsPerfect for fall nights, my simple version of comforting chicken and dumplings is speedy, low in fat and a delicious one-dish meal. —Nancy Tuck, Elk Falls, KansasGo to Recipe

Taste of HomeHealthy Chicken Dumpling SoupMy husband was fooled with this low-fat recipe and I'm sure your family will be, too! A savory broth, hearty chicken and rich dumplings all add up to comforting flavor. —Brenda White of Morrison, IllinoisGo to Recipe

Yummy Chicken and Dumpling SoupChicken and dumpling soup is a classic that every cook should have in their recipe box and this version is tried and true. My husband is not very fond of leftovers, but says he would eat this every day of the week if I let him. —Morgan Byers, Berkley, MichiganGo to Recipe

Ingredients

1-1/3 cups all-purpose flour, sifted to remove clumps

2 teaspoons baking powder

3/4 teaspoon salt

2/3 cup 2% milk

1 tablespoon butter, melted and cooled slightly

Yield: enough dumplings for 8 servings of soup

Step 1: Mix the batter.

In a medium bowl, whisk together the flour, baking powder and salt. In a separate bowl, combine the milk and melted butter. Add the milk mixture to the dry ingredients, stirring until the flour is just moistened. Be careful not to overmix, or the dumplings will become dense.

Pro Tip: If you’re looking for a shortcut, try using self-rising flour instead of all-purpose flour. The salt and baking powder are pre-mixed into the flour, so you just need to sift it into a bowl!

Step 2: Form the dumplings.

Many recipes call for dropping the dough directly into the simmering soup, but we like to let ours rest for a few minutes first. This gives the baking powder time to produce gas bubbles, helping the dumplings stay as light as air! Form them by dropping rounded tablespoonfuls of the batter onto a parchment-lined baking sheet and set aside.

Step 3: Drop ’em in.

This is my favorite part! There’s something so satisfying about dropping balls of flour into a soup and watching them turn into light, fluffy dumplings. Bring your soup or broth to a simmer and drop the prepared dumplings into the soup a few at a time. Once they’re all in, reduce the heat to low and cover the pot. Cook (covered) for 15 to 18 minutes, until a toothpick inserted in the center of the dumplings comes out clean.

Pro Tip: Avoid the temptation to lift the cover while the dumplings are simmering. They’ll cook faster if the pot is covered the entire time, ensuring a light and airy consistency.

Originally Published: December 19, 2018

Lindsay D. Mattison

Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at Taste of Home in 2023, although she’s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including Wide Open Media, Tasting Table, Mashed and SkinnyMs. Lindsay is an accomplished product tester and spent six years as a freelance product tester at Reviewed (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).

Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she’s not writing, you’ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.

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CategoriesFood and EntertainingRecipesWorld CuisinesAsian CuisineChinese DishesHow to Make Chinese Dumplings

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parts

Ingredients

Making the Wrappers

Making the Filling

Boiling the Dumplings

Frying the Dumplings

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Last Updated: November 29, 2023

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This article was co-authored by wikiHow Staff. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards.

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This article has been viewed 657,925 times.

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Chinese dumplings have been a tasty treat for thousands of years. There are actually several different types of dumplings––jiaozi (boiled or pan-fried), potstickers (pan-fried then steamed), and gow gees (steamed or deep-fried). You can easily make tasty jiaozi that are either boiled or pan-fried, with just a bit of effort and preparation.

If you'd like to make potstickers, click here.

Ingredients

Wrappers

4 cups all-purpose flour

2 cups water

1/3 teaspoon salt

Filling

1.5 cups ground pork

1/2 cup chopped shrimp

2 cups Napa cabbage

1 teaspoon ginger

1 tablespoon green onion

1.5 teaspoon salt

2 tablespoons soy sauce

2 tablespoons cooking wine

1/3 teaspoon white pepper

1 tablespoon sesame oil

1 tablespoon vegetable oil

Steps

Part 1

Part 1 of 4:

Making the Wrappers

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Mix the flour, salt, and water in a large bowl. Mix the ingredients together until you make a nice, smooth dough. Use a wooden spoon to stir the ingredients together until they are fully incorporated. This recipe should make about 20 wrappers.[1]

Research source

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Let the dough rest for 10 minutes. This can help the ingredients settle together. As you wait for the dough to rest, you can cover the bowl with cling wrap. You can start to make the filling for the dumplings while you wait.

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Place the dough on a flat surface. A cutting board will work here. Then, cut the dough into about 20 or more equal pieces for the dumplings.

Make each circular wrapper. Simply use your hand to pick up each piece of dough and pound it into the board to make a small circular disc. Then, use a rolling pin to smooth out each disc until it's about 3 inches (7.5 cm) in diameter. They don't have to all be exactly the same size, but it can help to get them as close to the same size as possible.

You can add some flour to the rolling pin to keep the wrappers from sticking.

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Store or use the wrappers immediately. You should either fill the wrappers immediately, or you can store them in the fridge to keep them fresh while you make the filling. You can store them for a few days in the fridge, or you can even freeze them to store them long-term. Just make sure to coat them with flour so they don't stick to each other.

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Buy wrappers if you don't want to make your own. If you don't have the time or energy to make your own wrappers, then you should know that two types of wrappers are readily available in supermarkets and Asian food stores. Wonton wrappers (also called skins) are delicate and paper-thin, usually about a thirty-second of an inch thick. They typically come in three-inch squares and are made from flour, eggs, and salt.

These wrappers, which are Chinese in origin, are suitable for boiling, steaming, deep-frying, and pan-frying.

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Part 2

Part 2 of 4:

Making the Filling

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Shred the cabbage and put into a stainless pot. If you'd like to be extra thorough, then you can add a dash of salt to the cabbage and let it sit in a bowl for 10 minutes; this will allow the salt to soak up the excess moisture in the dumplings.

Mix the cabbage and minced meat together by hand. Ground meat is meat finely chopped by a meat grinder. The process of mincing is usually done manually. Continue mixing the cabbage and meat together until they are thoroughly blended.

Pork and lamb are generally preferred for Chinese dumplings, but beef, chicken, and turkey may be used as well. In South Asia, both lamb (mutton) and goat meat are popular.

Add the remaining filling ingredients to the bowl and mix again. Repeat the process until you've thoroughly mixed in the remaining ingredients. If you'd rather use mixing spoons instead of your hands, that will work too, but you have to be really thorough.

Massage the cabbage mixture with your hand for 10 minutes. This will help dry out the mixture a bit. While you massage the mixture, if you feel that there is not enough vegetable oil, then you should add more.

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Scoop the filling onto each wrapper. Just use a spoon to scoop out 1-2 tablespoons of the mixture in the center of every wrapper. You don't have to use the exact same amount in every wrapper; just make sure you have enough to use for all 20 or so of the wrappers.

Fold the sides of the wrapper together. You should wet the edge of each wrapper with a damp finger and then fold the sides together, crimping (pressing together) the dough with your fingers to seal the contents inside. To do this, first fold it in half and press together the top of the edge. Then press each side together, while crimping it. Simple mechanical "dumpling presses" are also available to simplify this process.

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Place the wrapped dumplings on a floured surface. This will keep them from sticking to the surface and will make your dumplings ready to either boil or fry—it's your choice!

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Part 3

Part 3 of 4:

Boiling the Dumplings

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Put the dumplings in boiling water. To make sure that they are thoroughly cooked, one method used in China is the "3 boil" method. To do this, add the dumplings to boiling water, and return the water to a boil. Then, add 1 or 2 cups of water (it can be cold or at room temperature). Wait for it to boil the second time, then add water again. After the water boils the third time, your dumplings should be good to go.

Alternately, you can boil the water, place the dumplings in it, wait for the water to return to a boil, and cook the dumplings for 10 more minutes at a simmer.

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Transfer the dumplings carefully from the pot to a plate. You can use a slotted spoon to take out the dumplings or close the lid over the pot and pour out the water before removing the dumplings.

Though they are done at this point, you can go for a boiling/frying combo if you'd like to transfer them to a skillet with hot oil and fry them for just a minute or two, until they're a bit crispy, for an added touch.

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Serve. Serve these tasty dumplings while they're warm. You can enjoy them with a dipping sauce of your choice.

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Part 4

Part 4 of 4:

Frying the Dumplings

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Heat cooking oil in a medium-sized pan over medium heat. You should cook about 8 dumplings at a time if the size of the pan allows it. Once the oil heats up, you should place the first 8 dumplings on the pan while trying to move them apart enough so that they don't stick together.[2]

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Fry the dumplings for 2-3 minutes until their bottoms are light brown.

Add 50 milliliters of water to the pan and heat it over high heat. Cover the skillet and let it steam until the water has completely evaporated. Then, turn the heat back to medium to continue frying the dumplings.

Add some oil to the pan and fry the dumplings until they are crispy with golden brown bottoms. Once you've finished frying these dumplings, remove them from the pan and place them on a plate with a paper towel on it to absorb the excess oil. You can also remove the dumplings with a slotted spoon and shake the extra oil back into the pan.

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Cook the remaining dumplings. Then, cook the remaining 12 or so dumplings in two batches. Do exactly what you did with the previous batch of dumplings, adding more oil when necessary.

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Serve. Serve the dumplings while they're warm with your favorite dipping sauce.

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Community Q&A

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Question

Do I have to make the dumplings this way? Is it okay if I use my own way?

Community Answer

You can use any filling you like and cook them in any way you want - fried, boiled, steamed or a mixture of boil/fry or steam/fry. Your personal taste should always take precedence over the origins of recipes. For example, you may prefer to precook your filling mixture, which insures that it's never under-cooked (especially if the meat is used). However, make sure that the precooked mixture has cooled down and has dried out, by allowing it to cool down in a colander. Excess liquid will rip open the dumpling skins. (In other words, avoid using a wet mixture.) Tip: If using cabbage, use a few pinches of salt and let it sweat separately in a colander for at least 15 minutes to extract its liquid.

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When I boil or fry them, does it cook the meat inside of the dumpling?

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Yes, the meat tenders inside and it cooks.

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What is the brown sauce that is used for chicken dumplings?

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It is usually soy sauce or black/brown vinegar.

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Tips

Don't put too much filling into the crusts. They can be broken easily, which will make them a lot less flavorful.

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Keep the water at a gentle boil. The water should not be a rolling boil or the dumplings may break.

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When you eat the dumplings, you can use any sauce you want. Soy sauce, vinegar, spicy sauce, and garlic sauce are recommended.

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Warnings

The dumplings may absorb some water if you boil them, so be careful when you bite into a hot one, because the juices may spill out.

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Be sure to fully cook the dumplings if you have any kind of meat in the filling since the meat is ground up.

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References

↑ http://chinesedumplingrecipes.com/how-to-make-chinese-dumplings-from-scratch.html

↑ http://rasamalaysia.com/pan-fried-dumplings-recipe/2/

http://chinesedumplingrecipes.com/how-to-make-chinese-dumplings-from-scratch.html

http://rasamalaysia.com/pan-fried-dumplings-recipe/2/

About This Article

Co-authored by:

wikiHow Staff

wikiHow Staff Writer

7 votes - 83%

Co-authors: 54

Updated: November 29, 2023

Views: 657,925

Categories: Chinese Dishes

Article SummaryXTo make Chinese dumplings, start by mixing flour, water, and salt to make the dough, and letting it rest for 10 minutes before rolling it out into wrappers. Then, combine shredded cabbage with minced meat and seasonings, and mix thoroughly for about 10 minutes to dry out the mixture a bit. Next, place 1-2 tablespoons of filling in the center of each wrapper, fold the sides of the wrappers together, and press the edges to seal the filling inside the dumplings. Finally, place the dumplings in boiling water, reduce to a simmer, and cook for 10 minutes. To learn more, including how to make fried dumplings, read on!

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Español:hacer dumplings chinos

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Reader Success Stories

Kelly T.

May 17, 2016

"I made these dumplings without a few of the ingredients from the recipe (ginger, shrimp, and I opted for cilantro instead of green onions), and they still turned out great! It is a bit of a process, but I'm pretty new to cooking (my best dish is pasta), and I was able to handle this recipe."..." more

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Co-authored by:

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Co-authors: 54

Updated: November 29, 2023

Views: 657,925

83% of voters found this recipe helpful.

7 votes - 83%

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Kelly T.

May 17, 2016

Ann Ann Zhang

Apr 19, 2018

"I have always enjoyed cooking foods from my culture, and dumplings are one of my favorite dishes to cook. Thank you to everyone who read this article. It really means a lot. "..." more

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Julie Koch

Sep 9, 2016

"Very useful article and recipe about how to make Chinese dumplings. I found the photos particularly helpful. Thank you."..." more

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Jun 26, 2017

"It helped me because I was looking for a fascinating article to help me learn how to make those things."

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Nov 12, 2016

"I do not know how to make dumplings. I think it is very useful for my writing. Thanks a lot."

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Fluffy Homemade Dumplings - Mom's Dinner

Fluffy Homemade Dumplings - Mom's Dinner

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Home / Recipes / Soup and StewFluffy Homemade Dumplings

Published: Oct 16, 2023 by Susie Weinrich · This post may contain affiliate links. 1 Comment

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These Homemade Fluffy Dumplings are the perfect comfort food recipe to elevate your soup or stew game. They couldn’t be easier to make. Simply combine flour, baking powder and kosher salt, then add some milk and melted butter. They steam/boil in your favorite stew or soup and turn out light, airy, and fluffy. They can also be called Drop Dumplings because you drop them into the soup.

In this post, we’ll guide you through the process, sharing tips and tricks along the way to ensure your dumplings turn out perfectly fluffy.

If you also need a stew or soup recipe to go along with your dumplings, check out this Chicken Stew Recipe, Red Wine Beef Stew, or replace the noodles with dumplings in this Chicken Noodle Soup Recipe or Creamy Chicken Noodle Soup Recipe.

Dumplings Around The World

Dumplings, in their various forms, are enjoyed by cultures around the world. From Chinese potstickers and steamed dumplings to Italian ravioli, and from Indian samosas to Polish pierogi you can find different types of “dumplings” just about everywhere.

Here we are talking about fluffy bread-like dumplings that are dropped into soup or stew and steamed/boiled.

Ingredients

To create these delightful fluffy dumplings, you just need a very basic set of ingredients that you probably already have on hand.

Ingredients shown clockwise: milk, melted butter, kosher salt, baking powder, and all purpose flour.

2 cups all-purpose flour: When measuring flour, spoon it into the measuring cup and level it off for accuracy.

1 Tablespoon baking powder: make sure your baking powder is fresh to ensures your dumplings are fluffy.

1 teaspoon kosher salt: enhances the flavor of the dumplings. Make sure you are using kosher salt and not iodized table salt.

¾ cup milk: we prefer to use whole milk or 2% for a richer dumpling.

4 Tablespoons butter: melted and added to the dough gives these dumplings a richer flavor.

You obviously will also want a big pot of soup or stew to drop your dumplings into!

Tools

There are a few tools that can help make your dumplings.

A fine mesh sieve is great to help sift the dry ingredients together. It doesn’t need to be a big one. We like this three pack of sieves from Cuisinart.

A “cookie scoop” can also make really quick work of scooping and dropping the dumplings into your simmering soup. This is a great multipack of scoops from Amazon.

Step by Step How To Make The Recipe

Combine Dry Ingredients

With a fine mesh sieve over a large mixing bowl, sift together the all-purpose flour, baking powder, and kosher salt.

Add Wet Ingredients

Add the melted butter and milk to the dry mixture, stirring as you pour. Take care not to overmix; a few lumps are perfectly fine.

Drop in Soup

Bring your soup or stew to a gentle simmer over medium heat. Ensure it’s hot and ready for your dumplings.

Using two large spoons or a cookie scoop, portion the dough and gently drop it onto the surface of the simmering soup or stew. Do not stir, it is ok if you have to drop some dumplings on top of the others in the pot.

These are “drop dumplings,” and they will expand as they cook.

Simmer in Soup

Cover the pot and allow the dumplings to simmer and cook for 15-20 minutes, or until they have puffed up and are cooked through.

You can test their readiness by inserting a toothpick; it should come out clean when the dumplings are done.

Soup and Stew Recipes for Dumplings

If you have a family soup recipe that just needs some amazing dumplings, definitely use that. But if you are in search of a soup or stew to have with you dumplings, give any of these a try.

If the recipe linked below already calls for noodles or potatoes, just sub the dumplings.

Chicken Noodle Soup

Creamy Chicken Noodle Soup

Kid Friendly Chicken Soup

Beef Stew with Red Wine

Instant Pot Chicken Stock

Homemade Chicken Stock

Recipe Tips To Remember

Sift your dry ingredients to make sure it mixes thoroughly with the milk and butter.

Do not overmix the dumpling dough. It is ok if it is a little lumpy.

Resist the temptation to stir the dumplings once they’re in the pot. Let them steam and cook undisturbed to achieve that perfect fluffy texture.

Ensure your soup or stew is at a simmer, not a rolling boil, to avoid breaking up the dumplings.

If you prefer larger dumplings, use a larger spoon to drop the dough into the simmering liquid. Adjust the cooking time accordingly.

More Super Duper Comfort Food Recipes

Deluxe Scalloped Potatoes and HamGround Turkey Shepherd’s PieHomemade LasagnaInstant Pot Beef & Barley Stew

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Fluffy Dumpling Recipe

This is a foolproof fluffy dumpling recipe perfect for any stew or soup recipe.

5 from 3 votes

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Prep Time: 15 minutes minutesCook Time: 15 minutes minutesTotal Time: 30 minutes minutes

Servings: 25 Dumplings

Calories: 57kcal

Author: Susie Weinrich

Equipment▢ Cookie Scoop (optional)▢ Fine Mesh Sieve

Ingredients2 cups all purpose flour1 tablespoon baking powder1 teaspoon kosher salt¾ cup milk4 tablespoon butter melted

Cook ModePrevent your screen from going dark while you are cooking!

Instructions Dumpling DoughIn a bowl sift together the all-purpose flour, baking powder, and kosher salt.2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher saltStir in the melted butter and milk JUST UNTIL the dough comes together.TIP: Do not overmix your dumpling dough or you will have tough dumplings!¾ cup milk, 4 tablespoon butter meltedThis will make about 25-30 dumplings.To Use In A Stew or SoupBring your soup/stew to a gentle simmer. Drop tablespoons full of the dumpling dough into the simmering broth.PRO TIP: Resist the urge to stir the dumplings!!!! They will have a better texture if you let them simmer/steam.Once all the dumplings are in the pot, lower the heat to medium-low and pop the lid on. Make sure the soup does not come to a rapid boil or your dumplings may fall apart.Let the dumplings lightly simmer for 15 minutes without disturbing!Once they are done they should have a wet dough on the outside and be fluffy and cooked through in the center. Test with a toothpick to make sure they are done. If it pulls out of the center of the dumpling clean (no dough sticking to it) they are ready to go!

Notes:

SOUP OR STEW FOR DUMPLINGS: If the recipe already calls for noodles or potatoes, just sub the dumplings.

Chicken Noodle Soup

Creamy Chicken Noodle Soup

Kid Friendly Chicken Soup

Beef Stew with Red Wine

Instant Pot Chicken Stock

Homemade Chicken Stock

Did you try this recipe? Connect with me & let me know how it turned out by commenting below!

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If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

More Mom's Dinner Recipes to LoveThick and Hearty White Chicken ChiliLasagna Soup Served With RicottaUltimate Creamy Chicken Noodle SoupHow To Make Homemade Chicken Stock

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About Susie WeinrichSusie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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Casandra

February 21, 2024 at 5:44 am

They are excellent.

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Dumplings

Perfectly stodgy & comforting

Vegetarianv

Dumplings

Perfectly stodgy & comforting

Vegetarianv

“If you ask me, it ain't a stew without good-old, fluffy, doughy dumplings like these! ”

Serves

Serves 4 to 6

Time

Cooks In45 minutes

DifficultySuper easy

Jamie's Ministry of FoodStewBeefPies & pastries

Nutrition per serving Plus

Calories

294

15%

Fat

17.7g

25%

Saturates

10.3g

52%

Sugars

0.7g

Salt

0.9g

15%

Protein

3.9g

Carbs

31.6g

12%

Fibre

1.3g

Of an adult's reference intake

recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver

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Tap For Method

Ingredients

250 g self-raising flour

125 g unsalted butter , cold

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver

BUY THE BOOK

Tap For Ingredients

Method

Preheat the oven to 190°C/375°F/gas 5.Put your flour into a mixing bowl. Using a coarse grater, grate your cold butter into the flour. Add a pinch of sea salt and black pepper.Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs. Add a splash of cold water to help bind it into a dough.Divide the dough into 24 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture so if your stew looks dry, add a cup of boiling water and give it a good stir.Place the dumplings on top of your fully cooked stew and press down lightly so that they’re half submerged. Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes.

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