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.
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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!
INGREDIENTS
MAIN INGREDIENTS
- Dumpling Wrappers:
- 300g all-purpose flour
- 100g spinach
- 140ml water
ACCESSORIES
- Filling:
- 100g chives
- 200g ground pork
- 5g five-spice powder
- 1 tablespoon cooking wine
- 4g salt
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
DIRECTIONS
STEP 1
Prepare all the ingredients.
Wash 100g of spinach thoroughly and put it in a juicer. Add about 30ml of water and blend into juice.
STEP 2
Gradually add the spinach juice to 150g of flour, mixing to form a green dough.
Gradually add 110ml of water to another 150g of flour, mixing to form a white dough.
STEP 3
Cover the prepared white and green doughs with plastic wrap and let them rest for 30 minutes.
STEP 4
While the dough is resting, prepare the chive and pork filling:
Clean and finely chop 200g of pork, then mix in 4g of salt, 5g of five-spice powder, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, and 1 tablespoon of sesame oil. Mix well and let it marinate for 10 minutes.
STEP 5
Wash and chop 100g of chives into small pieces, then add them to the marinated pork.
Tip:
Do not mix immediately. Stir everything together just before wrapping to prevent the chives from releasing water.
STEP 6
After the dough has rested, roll the white dough into strips and roll out the green dough into a rectangular shape.
STEP 7
Wrap the white dough with the green dough.
STEP 8
Roll the wrapped dough into a log, then cut it into evenly sized pieces.
STEP 9
Roll the dough pieces into round dumpling wrappers that are thicker in the center and thinner around the edges.
Tip:
For detailed instructions on making perfect dumpling wrappers, refer to the earlier sections of the article. Please read them carefully and follow the steps accordingly.
STEP 10
Take a dumpling wrapper, form a bowl shape with your left hand, and place the prepared filling inside.
STEP 11
Fold the dumpling wrapper in half.
STEP 12
Pinch the edges of the wrapper together with the thumb and index finger of both hands.
STEP 13
The finished dumpling will look like this. This technique helps avoid lumps in the dough and speeds up the wrapping process.
STEP 14
The entire batch of dough can make about 40 dumplings. If you can’t eat them all at once, you can freeze them in the refrigerator.
Tip:
If you have leftover dough after using up the filling, you can use it to make steamed buns or scallion pancakes. I have detailed recipes for these as well.
STEP 15
Cook the dumplings in boiling water until they are done.
Tip:
Add the dumplings to the pot only after the water has started boiling to prevent them from sticking together.
After cooking, you can dip the dumplings in soy sauce or make a dipping sauce by mixing soy sauce, chili oil, chopped scallions, a small amount of water, and sesame oil.
Recipe analyzer
- Recipes: How to Make Dumplings
- Main Ingredients:11
- Servings per recipe:1
- Servings size:927 g
-
Energy (calories)：2017 kcal
-
Protein：93.36 g
-
Fat：62.62 g
Why gray?
-
Carbohydrates：263.52 g
-
Protein: 19%379 kcal
-
Fat: 28%560 kcal
-
Carbohydrates: 53%1077 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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