How To Make Dumplings From Scratch

Because you’ll be making your own dumpling dough, filling, and dipping sauce, you will need different sets of ingredients for each step.

Ingredients

For The Dough

This is the most basic dumpling dough recipe that requires:

• Flour: This recipe calls for 1 and half cups of all-purpose flour which forms the base of the wrappers. You can add in cornstarch to make the dough even more tender but we believe the flour works great on its own.
• Water: You can go with boiling water as it helps in gluten development. The amount of water depends on the consistency you want on your wrapper but we suggest you collect 1/3rd of a cup of boiling water for this recipe.
• Salt (Optional): Flavoring your wrapper with salt is optional but when used it helps bring out the flavor of the filling even more.

For The Filling

In this recipe, we are using a pork filling but you can switch up the filling with vegan as well as vegetarian options.

• Ground Pork: Pork is everyone’s favorite when it comes to dumplings. For many, it has a nostalgic feel. But this selection of meat works because of its fat content. For this recipe, you will need 6oz of ground pork.
• Napa Cabbage: Cabbage is often added to give the filling a flavorful bite. Take one cup of finely cut napa cabbage to add to the filling.
• Green Onions: Green Onions provide flavor to the pork and also ensure that the moisture remains intact. This recipe calls for 2 green onions.
• Sesame Oil: Gor for toasted sesame oil as it helps to bind everything together.
• Seasonings: For aromatics, take 1/2 tsp. ground white pepper, 1/2 tsp. freshly ground black pepper, 3 Tbsp. low-sodium soy sauce, 1 tsp. granulated sugar and salt to taste.

For The Dipping Sauce

• 1/2" fresh ginger, grated
• 1/4 tsp. granulated sugar
• 3 Tbsp. black vinegar
• 1 Tbsp. soy sauce
• 2 tsp. toasted sesame oil

Equipment

Since we are making dumplings from scratch, you will need the following equipment:

• Large mixing bowl
• Rolling pin
• Steamer basket or pot
• Wok or large pan (if pan-frying)
• Spatula
• Plate or tray for finished dumplings

Now that you have everything you need, it's time to make these delicious pork dumplings.

1. Make The Dumpling Dough

Start by combining the all-purpose flour with some salt in a large mixing bowl. To this, pour in boiling water and stir with a wooden spoon until combined. Then, add in room-temperature water and continue mixing until you get shaggy dough bits.

Use your hands to knead the dough until it is smooth. It might take up to 15 minutes. Once everything is well combined, cover and allow the dough to rest for 30 minutes.

2. Make The Filling

For the filling, prepare your veggie mixture in a separate bowl. Take the chopped cabbage and green onion in a small bowl and season them with some salt. In a separate bowl, take the ground pork and the seasonings and mix well until combined.

Combine the two mixtures and stir well with a wooden spoon. Finally, transfer it to the refrigerator to chill until the dough is done resting.

3. Make Dumpling Wrappers

Bring your rested dough out of the refrigerator and divide it in half. Take one of the halves and start rolling it into a 1-inch thick rope. Then, cut the rope up into 1-inch pieces. Place each of these pieces and flatten them with the heel of your palm.

Next, use a rolling pin and roll each piece into a 3-inch disc. Make sure that the wrappers are not too thick or too thin as it might affect the end result.

Once all your wrappers are done, cover them with a kitchen towel to prevent drying.

4. Assemble

Take your prepared wrappers and filling and start assembling. Place a tablespoon of the filling at the center of each wrapper. Fold in the top half of the wrapper over and pinch the border to seal.

You can also try pleating by making small folds and pinching them to seal at the edge. Repeat the process for the remaining dough and filling and place them on a lightly dusted surface.

5. Cook

Since we are making steamed dumplings, place the prepared dumplings on the steamer basket. Make sure to place a buttered paper at the base to prevent them from sticking. 

You will steam them for about 10-15 minutes or until the wrapper becomes slightly transparent.

6. Make The Dipping Sauce

Once your dumplings are ready, it's time to make the dipping sauce. Stir all the sauces and seasoning together in a small bowl until they are properly mixed. Serve it on the side of your freshly homemade dumplings.

Even though we personally enjoy steamed dumplings, pan-fried ones also have a special place in our hearts. Here is how to make pan-fried dumplings:

1. To make pan-fried dumplings, start by heating a small amount of oil in a pan. Take your assembled dumplings and add a few of them to the pan.
2. Once the bottom of the dumplings begins to brown, add a splash of water and over it with a lid.
3. Cook the dumplings until they are cooked or the water in the pan is evaporated.
4. Transfer the dumpling to a paper towel-lined plate to get rid of excess moisture or grease.

Cooking time for dumplings varies depending on the type, size, and cooking method. For boiled dumplings, cooking them for 3-5 minutes after they float to the surface does the trick. 

If you’re steaming your dumplings, go for 6-8 minutes in a steamer basket. Similarly, pan-fried dumplings (potstickers) typically need 2-3 minutes to fry the bottom, then 5-7 minutes to steam. 

However, if you’re frozen dumplings instead of freshly made ones, these may require an extra 1-2 minutes. 

Always check for doneness by cutting one open; the filling should be hot throughout. You can also tell if the wrappers are cooked as they often turn transparent. 

Avoid overcooking, as this can make the wrappers soggy or tough.

• Use a mixture of boiling and room-temperature water for the dough to achieve the perfect texture.
• Let the dough rest for at least 30 minutes to improve elasticity.
• Do not overwork your dough. This can lead to tough dumplings.
• Don't overfill the wrappers - about 1 tablespoon of filling is usually enough.
• For pan-fried dumplings, use the "fry-steam-fry" method: brown the bottoms, add water, cover to steam, and then uncover to re-crisp.

If you have made more dumplings than you can eat in one sitting, it's perfectly okay to store them for further consumption. Even though you can store cooked dumplings, we suggest you store the uncooked ones as they remain fresh for longer.

Arrange the uncooked dumplings on a floured tray without touching them and freeze them until solid. Then, transfer them to airtight containers or freezer bags. They'll keep for up to three months. When cooking frozen dumplings, don't thaw first - cook them straight from frozen.

For cooked dumplings, cool them completely before refrigerating them in airtight containers. It's best to consume them in 3-5 days. To reheat, steam, or pan-fry; avoid microwaving as it can make them soggy.

If you are looking to store leftover filling, store it separately in the refrigerator and use it within 2 days. For dumpling wrappers, keep them tightly wrapped in plastic and refrigerated, using within a week.