How to Make Dumplings

Dumplings originated in China and are a traditional food there. When I was in China, I thought dumplings were only popular in China, but in fact, they are well-loved in many countries and regions. When I wanted to eat dumplings in other countries, I found only frozen packaged ones, not fresh. So, I decided to make dumplings from scratch myself.

Making dumplings from scratch is quite simple. I will share with you the complete process, from making dumpling wrappers to crafting beautiful dumplings and creating dipping sauces. You will learn to master this basic skill easily. I will also provide a comprehensive understanding of dumplings.

1. About Dumplings

Dumplings, originally known as "húntun," have various names such as "jiǎozi," "jiǎo'ér," "biǎnshí," "piānshí," "láowán," "fěnjiǎo," "jiǎo'ěr," "shuǐjiǎo'ěr," "shuǐdiǎnxīn," "shuǐjiǎozi," and "jiǎo'ér." Dumplings can be prepared in multiple ways, including boiling, steaming, frying, and baking.

From an archaeological perspective, dumplings have a history of over 2,600 years in China. In literature, they can be traced back to the pre-Qin period. One of the Confucian classics, "The Book of Rites," mentions: "Mix rice and meat to make 'ěr,' then fry it," which seems to refer to fried dumplings.

Dumplings are also an essential food for the traditional Chinese New Year. They became a New Year's Eve dish during the Ming Dynasty. However, the earliest history of dumplings as a festival food dates back to the Winter Solstice, not New Year's Eve.

2. Which Flour to Use?

There are several types of flour, including high-gluten flour, all-purpose flour, and whole wheat flour. When making dumplings, people often choose between high-gluten flour and low-gluten flour.

High-Gluten Flour: Made from the core part of the wheat, it has a high protein content and the highest gluten strength. Its strong elasticity makes the dumpling wrappers chewy and less likely to break during boiling. Dumplings made with high-gluten flour maintain their shape well during cooking, with wrappers that are white, translucent, glossy, and have a delicate, refreshing, and chewy texture.

All-Purpose Flour: Dumplings are commonly made with all-purpose flour, also known as medium-gluten flour, which has a protein content between 9% and 11%. This type of flour is widely used in traditional Chinese dishes such as buns, steamed buns, and noodles.

Tip:

The gluten content of all-purpose flour varies by country. Check the protein content on the nutrition label (per 100 grams of flour):

10-11g = Ideal

12-14g = More elastic

Below 10g = Soft

3. Flour to Water Ratio

To make delicious dumplings, the dough's softness is crucial. You need a relatively soft dough that is easy to roll but not so soft that it becomes sticky.

Ratio:

250g / 2 cups all-purpose flour

125-130ml / 0.5 cup water

Note: Measuring by cups is not very accurate.

For me, this ratio is perfect when using medium-gluten flour (10-11g protein per 100g of flour), also known as all-purpose flour. If you use other types of flour, their water absorption capacity may vary. Generally, the higher the protein content, the more water is needed to achieve the same consistency.

You might need to experiment a bit to find the best ratio for you. If this is your first time making dumpling wrappers from scratch, I recommend making the dough by hand rather than relying on a mixer. This way, you can "feel" whether the dough is ready and add more flour or water as needed.

4. How to Achieve the Perfect Dough

Place the flour in a large bowl and gradually add water. Stir gently with chopsticks or a spatula until no loose flour is visible. Then, knead by hand.

At this stage, the dough should be medium-firm and look rough. Cover and let it rest for 10-15 minutes, then knead it into a smooth dough. Cover and let it rest for at least 30 minutes.

The resting process helps soften the dough. The longer it rests, the softer it becomes. If you are using high-gluten flour, it's best to let it rest longer.

If you prefer a softer, more tender dough after cooking, I recommend two alternative doughs:

Hot Water Dough: Assume the total required water is 300ml. First, mix the flour with 200ml boiling water. Then, add 100ml room temperature water to the mixture.

Half-Starch Dough: Replace about ¼ of the flour with cornstarch. Don’t forget to sift the mixture to ensure even blending. Dumpling wrappers made with this dough will have a glossy appearance and tender texture after cooking.

5. Perfect Dumpling Wrappers

You can use a machine to make dumpling wrappers or do it by hand. I make them by hand, rolling out the dough into individual wrappers. (A tutorial will follow below.)

1. Form the dough into a circle or a rope.

2. Cut it into evenly sized pieces.

3. Flatten each piece into a small disc with your palm.

4. Roll it out with a rolling pin into thin discs.

The ideal dumpling wrapper should be thick in the center and thin around the edges. This ensures that the edges of the dumplings won’t be too thick after wrapping. Achieving this requires good hand coordination while rolling.

Tip:

If the dough sticks, be sure to sprinkle flour. Cover unused dough to prevent it from drying out.

6. How to Handle Extra Dough

You can make all the dough into dumpling wrappers and sprinkle extra flour (or better yet, cornstarch) between each wrapper. Place them in a sealed plastic bag (squeeze out as much air as possible). Freeze them and thaw in the refrigerator before using.

Alternatively, you can use the leftover dough to make other snacks, such as scallion pancakes.

7. Delicious Filling

The filling I'm making is a versatile classic: Chive and Pork Dumpling Filling. You'll need the following ingredients:

Chives

Five-spice powder

Cooking wine

Pork

Salt

Soy sauce

Sesame oil

Mix these ingredients together until well combined. (For detailed instructions, check out my recipe tutorial.)

Tip:

The ingredients used in this recipe are commonly available. You can find them at local Asian grocery stores or purchase them online.

8. Perfect Dipping Sauce

I didn’t use dipping sauce in this recipe because I’m currently under the weather and prefer something simple. I just dipped the dumplings in soy sauce, which is also fine to eat directly as the filling itself is very flavorful.

If you want to make a dipping sauce, you can check out my previous recipe tutorial for dumpling dipping sauces.

Are you ready to make delicious dumplings with me? Let’s get started!