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How to Make Chinese Dumplings (Filling and Dough) from Scratch

Updated on February 5, 2013
Cast your vote for Chinese Dumplongs

Chinese dumplings are one of the most widely known dishes. It is simple to make yet it packs a lot of flavor. Here is a simple recipe which comprises of the filling and dough.

I like my dumplings to look fancy like this!
I like my dumplings to look fancy like this! | Source

Cook Time

Prep time: 50 min
Cook time: 10 min
Ready in: 1 hour
Yields: It makes about 50 depending on the size

Ingredients

  • 2 cups All Purpose Flour
  • 1 cup Water
  • 1 pound Ground Pork
  • 1 tsp Sesame Oil
  • 1/8 cup Chopped Green Onions
  • 9 ounces Finely Chopped Bok Choy (or any other kind of green leafy vegetable)
  • 2 tsp Cooking Oil
  • Salt and Pepper
Wrap the dough while letting it rest.
Wrap the dough while letting it rest. | Source
Your meat mixture should look something like this.
Your meat mixture should look something like this. | Source
I like to stuff my dumplings!
I like to stuff my dumplings! | Source
Fold pleats in the center out, it's a lot easier this way, trust me.
Fold pleats in the center out, it's a lot easier this way, trust me.

The How-To

  1. Make the dough: Mix flour with water until a soft dough forms. Knead for about 5 min, or until dough becomes elastic. Let it sit for at least 20 minutes. You can make it ahead, but make sure the dough is at room temperature before you work with it.
  2. Make the filling: In a large bowl, mix the pork, sesame oil, ginger, bok choy and green onions. Feel free to add a pinch of salt and pepper if you wish.
  3. Take the dough (make sure it is at room temperature!) and knead for another minute. Divide dough into 4 pieces. Roll each piece of dough into 6 inch lengthwise logs. Cut each log into 1 inch pieces.
  4. Roll each 1 inch piece into a circle. It should be approximately 3 inches across, depending on the thickness. Roll out all the dumpling skins.
  5. Take one of the dumpling skins and spoon about 1 tablespoon of the meat mixture in the middle. Fold skin in half. Pinch from the middle to form two pleats in the center. Working out, make two more pleats on each side and pinch the remaining dough shut. It should look similar to the image at the top of the hub. If you prefer to make things simple, just fold the dough in half and pinch it shut so it looks like half moon.
  6. You now have several ways of cooking these: 1) To boil them, fill a pot with a inch of salt and stick dumplings in when the water is boiling. Let cook for 7-10 minutes. Dumplings should float to the top when it is done. 2) To steam them, put a steaming basket in a pot of boiling water (make sure it is level, you can place a small plate on top of it if need be) and line it with parchment paper or a piece of lettuce. Place dumplings on top (don't crowd them) and steam for 10 minutes. 3) To cook them like potstickers, heat a skillet until hot. Add 1 tablespoon of oil (make sure it is something neutral, like vegetable oil), making sure it is coated evenly. Place dumplings (don't crowd them) and fry them until the bottoms are golden brown. Add a half cup of water and cover skillet with lid.Cook about 7 minutes or until all the water is gone.

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Comments

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    • billybuc profile image

      Bill Holland 4 years ago from Olympia, WA

      Well, I do love dumplings...not sure if I've had Chinese dumplings. They look good enough that I will probably give them a try. Thanks for the recipe.

    • sarahshuihan profile image
      Author

      Sarah 4 years ago from USA

      Wow billybuc, you're always so quick to comment, it's like you never leave hubpages;) Thanks for the compliment. It's a really great dish, try ordering them at your local Chinese restaurant to see if you like them first.

    • hawaiianodysseus profile image

      Hawaiian Odysseus 4 years ago from Southeast Washington state

      Sarah, is this the same dish known as humbao (spelling might be incorrect)? When I lived in Seattle, my favorite grocery store to shop at because it carried so many island foods was Uwajimaya. I bought this humbao--or what we Hawaiians call manapua--quite often. If this is the same thing, I am so thankful to finally get a recipe. Good job, Sarah! I will be sure to share this with my family of origin back home in the islands.

    • pstraubie48 profile image

      Patricia Scott 4 years ago from sunny Florida

      Yum ...these look so good. I am a huge fan of dumplings. My introduction to them was in Japan where we had gyoza. But since then I have eaten Chinese dumplings as well but have never made my own wrapper for them. Thank you for the detailed instructions. I must give these a try..

      Happy New Year...

    • Debby Bruck profile image

      Debby Bruck 4 years ago

      Hello Sarah - Looks delish, of course, I would have to use a kosher meat, ground chicken or make them vegetarian with just vegetables or fermented soy, since I keep kosher. You did a great job of putting together these instructions. Blessings, Debby

    • sarahshuihan profile image
      Author

      Sarah 4 years ago from USA

      hawaiianodysseus - I learned something new today! If your family makes it let me know how it turns out!

    • sarahshuihan profile image
      Author

      Sarah 4 years ago from USA

      pstraubie48-gyoza is pretty similar to this, but I believe the meat mixture is slightly different, and I know you pan fry them. If you do try these out let me know how they turn out!

    • sarahshuihan profile image
      Author

      Sarah 4 years ago from USA

      Debby - The filling is pretty much to taste in my opinion. I've made a vegetarian version before with tofu and leafy greens. Cooking is all about experimenting!

    • sarahshuihan profile image
      Author

      Sarah 4 years ago from USA

      Arielqiao - I wish I can buy frozen ones here, but until then I'll make my own :)

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      I just love Chinese dumplings, and yours do look fancy. I don't know if mine will look as good, but I sure want to try this recipe! Thank you!

    • sarahshuihan profile image
      Author

      Sarah 4 years ago from USA

      vespawolf - I didn't think that my dumplings look that fancy! It just takes practice to fold it like that, it took me quite a few times.

    • sarahshuihan profile image
      Author

      Sarah 4 years ago from USA

      Hello swankapang - I've had food from Malaysia and it is definitely delicious! I think that there are many ways to make the dumplings look, even throughout China they can take on many different shapes. I think I'll have to do some experimentation and write another hub about it!

    • Claudia Tello profile image

      Claudia Tello 4 years ago from Mexico

      This recipe is truly much easier than I would have thought, I really imagined making Chinese Dumplings much more elaborate. Great that you shared it with us. The feeling look delicious by the way.

    • sarahshuihan profile image
      Author

      Sarah 4 years ago from USA

      I think a lot of dishes are easier to make than we thought!

    • nighthag profile image

      K.A.E Grove 4 years ago from Australia

      wow

      I can't wait to try these, I Looove Chinese dumplings and the idea of making my own is just tooo good. Thank you!

    • sarahshuihan profile image
      Author

      Sarah 4 years ago from USA

      nighthag - you're welcome! Let me know how they turn out for you! Don't forget to let the dough rest!

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