Dumplings recipe

Dumplings recipe:-As a result of their reassuring warmth and wide variety of fillings, dumplings are an essential component in a wide variety of culinary traditions all over the world. The options for inventiveness in the kitchen are virtually limitless when it comes to these little pockets of delight, which range from delicate potstickers to substantial pierogi. The purpose of this recipe is to walk you through the process of making your very own delicious dumplings, which are ideal for sharing with your loved ones and friends.

Dumplings recipe


  • 2 cups all-purpose flour
  • 1 cup warm water
  • 1 teaspoon salt
  • Your choice of filling (e.g., ground pork, shrimp, chicken, tofu, mushrooms, cabbage, scallions, garlic, ginger)
  • Soy sauce, vinegar, or dipping sauce of your choice (for serving)
  • Optional: sesame oil, chili paste, or other seasonings to taste

Also read:-Egg Rolls Recipe


  • Put together the dough. Both the all-purpose flour and the salt should be mixed together in a large mixing bowl.
  • When the flour mixture is combined with the warm water, gradually add the water while stirring until a dough begins to form. On a surface that has been dusted with flour, knead the dough for approximately five to seven minutes, or until it becomes smooth and elastic.
  • Once the dough has been shaped into a ball, cover it with a clean cloth or plastic wrap and allow it to rest for thirty minutes. This will allow the gluten to relax.
  • Construct the Filling. While the dough is resting, you can prepare the filling that you want to use. There is a wide range of ingredients that can be utilised, including ground pork that has been seasoned with soy sauce, ginger, and garlic, as well as a vegetarian filling that is composed of tofu, mushrooms, and cabbage. It is important to cook any raw ingredients before putting together the dumplings.
  • After the filling has been prepared, it should be allowed to reach room temperature before the dumplings are ready to be assembled.
  • Get the dumplings ready. Following the period of resting, the dough should be cut into small pieces that are approximately the size of a ping pong ball.
  • Utilising a rolling pin, shape each individual piece of dough into a thin circle that is approximately three inches in diameter. In order to prevent the remaining dough from drying out, make sure to keep it covered.
  • Make sure that each dough circle has a tablespoon of filling placed in the middle of it. Be careful not to overfill the dumplings, since this will make it more difficult to seal them before they are well sealed.
  • Dumplings should be sealed and shaped. Take the dough and fold it over the filling to form a half-moon shape. This will ensure that the dumplings are sealed.
  • The edges should be pressed together tightly, and if necessary, a little water should be used to assist in sealing them. You can also add a decorative touch by crimping the edges of the paper. Proceed with the process of filling and shaping the remaining dumplings until all of the dough and filling has been utilised.
  • Prepare the dumplings by cooking them. A large saucepan of water should be brought to a boil over low heat.
  • Before adding the dumplings to the water that is boiling, make sure that there is not too much space between them.
  • Place the dumplings in the oven and cook them for four to six minutes, or until they float to the surface and are fully done.
  • Serve, and take pleasure in it After the dumplings have been cooked, remove them from the water with a slotted spoon and arrange them on a tray that is intended for serving.
  • The dumplings should be served hot, with a dipping sauce of your choice, such as vinegar, soy sauce, or your personal preference.
  • In order to enhance the flavour of the dumplings, you can choose to either drizzle them with sesame oil or sprinkle them with chilli paste.
  • Treat yourself and your loved ones to some homemade dumplings, and take the time to savour every bite of the wonderful fillings and soft wrappers that you have prepared.

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