Dumpling
Delight in the comforting perfection of homemade dumplings, a timeless dish that combines soft, tender wrappers with a savory filling bursting with flavor. This versatile recipe lets you create dumplings filled with seasoned ground pork or chicken, enriched with fresh green onions, garlic, ginger, shredded cabbage, and a hint of sesame oil for depth. Whether steamed, boiled, or pan-fried to golden crispiness, these dumplings offer a satisfying balance of textures and flavors. With simple pantry staples like all-purpose flour and soy sauce, you can craft these delicate parcels from scratch in under an hour. Perfect as appetizers, snacks, or a hearty main course, these dumplings pair beautifully with your favorite dipping sauces for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoons salt
- 0.75 cups water
- 1 pound ground pork or chicken
- 2 stalks green onions (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup cabbage (finely shredded)
- 1 carrot (grated)
- 0.25 cups cornstarch (for dusting)
- 2 tablespoons vegetable oil (optional for frying)
- 1 cup water (for steaming or boiling)
Instructions
In a large bowl, combine the all-purpose flour and salt.
Gradually add the water while mixing with your hands or a spoon until a shaggy dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic. Cover with a damp cloth and allow it to rest for 30 minutes.
In a separate bowl, mix the ground pork or chicken, green onions, garlic, ginger, soy sauce, sesame oil, cabbage, and carrot until well combined. Set the filling aside.
Divide the rested dough into four equal portions. Roll each portion into a thin log about 1 inch in diameter and cut into 12-15 small pieces.
Flatten each piece into a disc and roll out into a thin circle about 3 inches in diameter.
Place about 1 teaspoon of filling in the center of each wrapper. Fold the wrapper over the filling to form a half-moon shape, then pinch the edges together to seal, crimping for added decoration if desired.
Dust a tray with cornstarch and place the formed dumplings on it to prevent sticking.
For steaming: Line a steamer basket with parchment paper or cabbage leaves and arrange the dumplings inside without touching. Steam for 10-12 minutes until the filling is cooked through.
For boiling: Bring a pot of water to a boil. Drop the dumplings in and cook for 5-6 minutes. The dumplings are done when they float to the top.
For pan-frying: Heat vegetable oil in a nonstick pan over medium heat. Arrange the dumplings in the pan in a single layer and cook until the bottoms are golden brown, about 2-3 minutes. Add 1/4 cup of water to the pan, cover, and let them steam for 5 minutes until the water evaporates.
Serve hot with your favorite dipping sauce, such as soy sauce, chili oil, or black vinegar.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
