Making dumplings from scratch is easier than it looks – the dough is just flour and water, and you'll master the folding in three tries. Here's the full recipe: dough, two filling variations, and preparation. Set aside an hour, preferably with several people around the kitchen counter – dumplings are made to be made together.
The Dough (approx. 30 dumplings)
- 300 g wheat flour – see our flour selection
- 1.5 dl warm water
- A pinch of salt
Mix flour and salt, pour in the water little by little, and knead for 8–10 minutes until the dough is smooth. Cover and let rest for 30 minutes – resting makes the dough pliable enough to roll thin. Shortcut: pre-made dumpling wrappers from the freezer section (see wrappers) work perfectly.
Classic Filling with Pork and Cabbage
- 300 g ground pork
- 150 g finely chopped napa cabbage, salted and squeezed dry
- 2 spring onions, 2 cloves garlic, and a thumb of ginger, finely chopped
- 1 tbsp soy sauce, 1 tsp sesame oil – see Asian sauces
Vegetarian option: replace the meat with finely chopped mushrooms, glass noodles, and cabbage – same seasoning. Mix the filling well and stir in one direction until sticky; this makes for juicy, cohesive dumplings.
How to Shape Dumplings
- Roll the dough into a log and cut into walnut-sized pieces.
- Roll each piece into a thin circle, about 8 cm – preferably thinner at the edges than in the middle.
- Place a teaspoon of filling in the center. No more – overfilled dumplings will burst.
- Fold into a half-moon shape and pinch tightly closed. Beginner's tip: just pinch the edge tightly without pleats – that's enough. The pleats come with practice.
Three Ways to Cook Them
- Steamed: 8–10 minutes in a bamboo steamer with parchment paper.
- Boiled: 4–6 minutes in simmering water until they float.
- Potsticker: fry in oil until golden brown on the bottom, add a little water, cover and steam until cooked through – same method as in our gyoza guide.
The Dipping Sauce
Two parts soy sauce, one part rice vinegar, a few drops of chili oil. Done.
Frequently Asked Questions
Can I freeze homemade dumplings? Yes – freeze them raw on a tray until hard, then transfer to a bag. Cook directly from frozen, just add a couple of minutes.
Why do my dumplings burst? Too much filling, or dough rolled too thin at the edges. Less filling and well-pinched edges solve most problems.
What's the difference between dumplings and gyoza? Gyoza is the Japanese variant with extra thin dough – you can find the full overview in the dumplings guide.
The Shortcut
No time to fold them yourself? We have over 70 ready-made varieties in our dumpling collection – gyoza, mandu, and dim sum – ready in under fifteen minutes. You'll find the rest of the ingredients in the flour and sauce selections at FUDI.
