How to Make Perfect Dumplings from Scratch
One of those hearty, soul-satisfying dishes that cuts across borders and cultures is dumplings. Every variation of the dish, whether it’s Chinese jiaozi, Japanese gyoza, Korean mandu, or Nepali momo, combines a mouthwatering filling with soft dough that may be perfectly boiled, steamed, or pan-fried.
Although creating dumplings from scratch may seem difficult, anyone can become an expert at home with the correct instruction. From making the dough and filling to wrapping and frying, this blog will guide you through each step. Let’s get started!
What Are Dumplings?
Dumplings are essentially pieces of dough filled with either a sweet or savory filling. Although they are used in many different cuisines, we’ll concentrate on Asian-style savory dumplings in this essay, especially the type that are made in Chinese or pan-Asian kitchens.
The basic components:
• Dough: Typically made from flour and water.
• Filling: A mix of ground meat, vegetables, seasonings, and aromatics.
• Cooking method: Steamed, boiled, or pan-fried.
> Ingredients You’ll Need
For the Dough:
• 2 cups all-purpose flour
• ¾ cup warm water
• A pinch of salt (optional)
For the Filling (Pork & Cabbage Style):
• 1/2 lb (225g) ground pork (or chicken, beef, or tofu for vegetarian)
• 1 cup finely chopped napa cabbage
• 2 green onions, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp grated ginger
• 1 garlic clove, minced
• Salt and pepper to taste
• Optional: 1 tsp cornstarch (to bind the filling)
Feel free to customize the filling. You can add mushrooms, carrots, shrimp, or use plant-based protein. The key is to balance flavor, texture, and moisture.
Step 1: Making the Dough
Start with the dough, as it needs time to rest.
1. Mixing: In a large bowl, add the flour. Slowly pour in the warm water while stirring with chopsticks or a fork until it starts to clump.
2. Kneading: Transfer the dough to a clean surface and knead for 8–10 minutes until it becomes smooth and elastic. If it’s sticky, add a bit more flour.
3. Resting: Cover with a damp cloth or wrap in plastic and let it rest for 30–60 minutes. Resting helps the gluten relax, making the dough easier to roll.
Step 2: Preparing the Filling
While the dough is resting, prepare your filling.
1. Cabbage Prep: If using napa cabbage, sprinkle a little salt over the chopped leaves and let them sit for 10 minutes. Then squeeze out the excess moisture using a clean cloth or your hands.
2. Mixing: In a bowl, combine the cabbage with ground pork, green onions, soy sauce, sesame oil, ginger, garlic, and seasoning. Stir well to combine until slightly sticky.
3. Chilling: Optional but helpful — chill the filling for 15 minutes. This firms it up, making it easier to wrap.
Step 3: Rolling the Wrappers
You can buy ready-made wrappers, but homemade ones taste better and are more satisfying.
1. Divide and Roll: Cut the dough into four pieces. Roll each piece into a log, then cut into 1-inch chunks.
2. Flatten: Take each chunk and flatten into a disc with your palm.
3. Roll: Using a rolling pin, roll out each disc into a thin, round wrapper about 3 inches wide. Rotate the dough as you roll to keep it circular. The center should be slightly thicker than the edges — this helps avoid tearing during cooking.
Keep your wrappers covered with a damp cloth while you work, as they dry out quickly.
Step 4: Wrapping the Dumplings
Now comes the fun (and slightly tricky) part: wrapping!
1. Filling: Place about 1 teaspoon of filling in the center of a wrapper.
2. Folding: Lightly wet the edges with water using your finger. Fold the wrapper in half to create a half-moon shape. Press the center together.
3. Pleating: Starting from the center, create small pleats on one side and press to seal. Repeat on the other side. Alternatively, just press and seal tightly with no pleats for a simple closure.
Tip: Don’t overfill the dumplings — this can cause them to burst open during cooking.
Step 5: Cooking the Dumplings
There are three popular ways to cook dumplings:
1. Boiled Dumplings (Shuǐjiǎo)
• Bring a large pot of water to a boil.
• Add dumplings in batches, stirring gently to prevent sticking.
• When they float, let them cook another 2–3 minutes until the filling is cooked through.
• Remove with a slotted spoon and serve hot.
2. Steamed Dumplings (Zhēngjiǎo)
• Line a bamboo steamer with parchment paper or cabbage leaves.
• Place dumplings an inch apart.
• Steam over boiling water for 10–12 minutes.
• Serve with dipping sauce.
3. Pan-Fried Dumplings (Guōtiē/Potstickers)
• Heat 1 tbsp of oil in a non-stick pan over medium heat.
• Place dumplings flat-side down and fry until golden brown (about 2–3 minutes).
• Add ¼ cup water and cover with a lid to steam.
• When water evaporates, uncover and crisp the bottoms again (1–2 minutes).
Step 6: Dipping Sauce Ideas
A good dumpling deserves a great dipping sauce. Here are a few ideas:
Classic Soy Sauce Dip:
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• A few drops of sesame oil
• Optional: minced garlic, chili oil, or chopped scallions
Spicy Chili Sauce:
• 1 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tsp chili oil
• Pinch of sugar
Peanut Dipping Sauce (great for pan-fried dumplings):
• 1 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• Water to thin it out
#Dumpling-Making Tips
• Keep wrappers covered: They dry out fast. Use a damp towel over them while you work.
• Don’t overcrowd the pot or pan — dumplings need space to cook evenly.
• Freeze extras: Uncooked dumplings freeze well. Place them on a tray in a single layer until frozen, then store in bags for quick meals later.
• Experiment with fillings: Try shrimp & chive, mushroom & tofu, or spicy lamb for variety.
Final Thoughts
More than just food, dumplings are an experience. Whether you’re cooking alone or hosting family and friends for a dumpling-making session at the table, it’s always a fun, interactive activity that turns out well.
The options are unlimited once you master the fundamentals. You can modify each stage to your preference, from inventive sauces to fusion fillings.
Now get your hands dirty, get some flour, and begin creating your ideal dumplings from scratch. I promise that the first bite will be well worth the effort.