How to Make Homemade Dumplings 4 Ways
Boiled dough-wrapped dumplings are the most classic style served in China. They’re a staple at many Lunar New Year celebrations and are believed to represent good luck. First, we’ll explain how to make dumplings that way; then we’ll move on to steamed pot sticker-style dumplings, how to make soup dumplings, and modern air-fryer dumplings.
How to Make Dumpling Dough and Dough-Wrapped Dumplings
Here’s the general process for making homemade dumplings. Use our Steamed Dumplings recipe for specific amounts and timings. Test Kitchen Tip: Want to save a batch for later? Prepare the dumplings through step 5, then place them in a single layer on a baking sheet. Cover with plastic wrap, freeze until firm, and transfer the dumplings to airtight containers. Cover and freeze up to 3 months. Once ready to enjoy, steam for 12 minutes or until cooked to a safe internal temperature (165°F).
How to Make Steamed Dumplings Pot Sticker-Style
Follow our recipe for Asian Dumplings with Pickled Ginger Drizzle for recipe specifics, or use the steps below if you’re making your own version of steamed dumplings.
How to Make Soup Dumplings
Here are the general steps for making soup dumplings, but you can use our Soup Dumplings recipe for more specifics. Test Kitchen Tip: To get a head start on these soup dumplings (we get it; they’re a bit of a weekend project), make all the dumplings and arrange on a parchment-lined baking sheet coated with nonstick spray. Cover and freeze completely. Transfer dumplings to a resealable plastic freezer bag and steam as directed straight from the freezer 10 to 12 minutes, or until the filling is cooked through.
How to Make Dumplings in an Air Fryer
For a completely different texture and eating experience than the previous dumpling methods, give air-fried a try using our Air-Fryer Pork Dumplings recipe.
Test Kitchen Tips to Make Homemade Dumplings Better—No Matter Which Method You Choose
Whether you’re steaming, air-frying, or otherwise, these dumpling tips will help you level up your dumpling game.
Stretch your steamer options. A bamboo basket ($20-$30, Williams Sonoma) positioned over a skillet or wok of water is the traditional technique, but a regular metal steamer covered in cabbage leaves also works beautifully if that’s what you have in your kitchen. Avoid lean meat. Your best bet is to opt for ground meat with at least 20% fat. If you’re seeking the most classic option for how to make Chinese dumplings, pork and/or lamb are traditional. 80/20 or fattier ground beef, ground chicken, or a meatloaf-style mix (of 70% ground beef and 30% ground pork) can also yield tender and juicy dumplings. Don’t fear herbs and spices. Fresh herbs, dried herbs, and spices are your friend to amp up the flavor and make the filling your own. Think of combinations you’ve enjoyed in other Asian-inspired recipes and feel free to experiment. Veg out. To add more moisture—and score juicier dumplings—consider adding corn kernels, peas, chopped cabbage, shredded or diced carrots, shredded summer squash, or chopped mushrooms to the meat mixture. Dip it. You can buy or make specific dumpling dipping sauces. Our Homemade Chili Crisp is also exceptional with any kind of dumpling.
