home made dumplings recipe

Written ByJenny Smyth Posted on
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The Best home made dumplings recipe

I’ve always been a fan of homemade dumplings, and I’m excited to share this recipe with you. As a busy mom, I appreciate how easy it is to make and how much my family enjoys it.

We’ve had this dish for special occasions, like holidays, and also for everyday meals. The best part is that it’s so versatile – you can serve it as a main course or as a side dish.

I’ve experimented with different fillings and seasonings over the years, but the classic combination of ground pork and vegetables is still my favorite. The technique for making the dough is simple, yet it requires some finesse to get it just right.

Once you master the art of wrapping dumplings, you’ll be hooked – it’s a fun process that’s almost meditative. My kids love helping me out in the kitchen, and they’re always eager to learn new skills.

This recipe has been passed down through generations in my family, and I’m happy to share it with you.

Homemade Dumplings

4.7 from 1582 votes

Fluffy and tender homemade dumplings are a classic comfort food. They are perfect for soaking up savory broths or gravies.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tbsp vegetable oil
3/4 cup boiling water

For the Filling

1 cup ground meat (chicken, pork, or beef)
1/2 cup finely chopped cabbage
1/2 cup finely chopped carrots
1/4 cup finely chopped green onions
1 tbsp soy sauce
1 tsp grated ginger
1/2 tsp minced garlic
1/2 tsp sesame oil
1/4 tsp white pepper

For the Broth

4 cups chicken or vegetable broth
1 tbsp soy sauce
1 tbsp vegetable oil
1 tsp grated ginger
1 clove garlic, minced

👨‍🍳Directions

1In a mixing bowl, combine flour, salt, and baking powder.
2Add vegetable oil and boiling water, stir until a dough forms.
3Knead the dough briefly until smooth.
4Cover and let it rest for 10 minutes.
5While the dough is resting, prepare the filling.
6In a separate bowl, combine ground meat, cabbage, carrots, green onions, soy sauce, ginger, garlic, sesame oil, and white pepper.
7Mix well until all ingredients are evenly distributed.
8On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
9Use a cookie cutter or glass to cut out circles about 3 inches in diameter.
10Place a spoonful of filling in the center of each circle.
11Fold the dough over the filling to form a half-moon shape, then pinch the edges to seal.
12Crimp the edges with a fork or your fingers to create a decorative seal.
13In a large pot or steamer, bring the broth to a boil over medium-high heat.
14Add soy sauce, vegetable oil, ginger, and garlic to the broth.
15Reduce heat to medium and place the dumplings in the steamer basket or gently into the pot, ensuring they are not overcrowded.
16Cover and steam for 10-12 minutes, or until the dough is cooked through and the filling is heated.
17The dumplings should be plump and firm to the touch when done.
18Carefully remove the dumplings from the steamer or pot and serve them hot with the broth for dipping.
19Enjoy your homemade dumplings immediately while they are warm and fresh.

🔧Equipment

Mixing bowl
Steamer or pot with lid
Skillet
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Homemade Dumplings Works

This homemade dumplings recipe is always a good idea for any occasion – whether you’re hosting a big gathering or just need a comforting meal for your family. One of my favorite things about this recipe is how versatile it is – you can serve it as an appetizer, side dish, or even as a main course.

And don’t even get me started on how delicious leftovers are! When reheating cooked dumplings, I like to add a splash of soy sauce or sesame oil for extra flavor.

❓ Frequently Asked Questions About Dumplings

Q: What type of flour should I use for the dumpling dough?

A: For this recipe, I recommend using all-purpose flour or a combination of all-purpose and bread flour. The key is to find a balance between flakiness and structure – you want the dough to hold together well but still be tender when cooked.

Q: Can I use store-bought wonton wrappers instead of making my own dough?

A: While store-bought wonton wrappers can save you time, they often lack the delicate texture and flavor of homemade dumpling dough. If you do choose to use them, make sure to thaw them according to the package instructions.

Q: How do I keep my dumplings from sticking together?

A: To prevent sticking, make sure your work surface is lightly floured, and gently press out any air bubbles in the dough before wrapping each dumpling. You can also dust the dumplings with cornstarch or flour after they’re wrapped.

Q: Can I freeze these dumplings for later use?

A: Yes, you can freeze dumplings for up to 3 months. Simply assemble them as usual, place them on a baking sheet lined with parchment paper, and put them in the freezer until solid. Then transfer them to an airtight container or freezer bag for storage.

Q: What’s the best way to cook these dumplings – steaming or boiling?

A: Both methods work well, but steaming helps preserve the delicate texture of the dumpling wrapper. If you do choose to boil them, make sure to add a few drops of oil to the water to prevent sticking.

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