Chinese Dumplings

Chinese Dumplings

Little by little, my Chinese recipe collection is starting to grow. It's funny that I never thought I would enjoy the Chinese cuisine. But I can assure you it's enough to try a well cooked Chinese dish only once to become addicted to its whole and special taste. After several experiments, I managed to make the Chinese dumplings recipe. They are extraordinarily good and loved by everybody, even by the kids!

I think Chinese dumplings are the best when cooked after the recipe below. Although there are a great deal of variants, I recommend starting with a good basic recipe and then you can experiment.


White flour
450 g
2.5 tsp
1 piece
Vegetable oil
3 tbsp
Boiling water
250 ml
Minced pork meat
650 g
can be replaced with chicken
Garlic cloves
3 pieces
Fresh shredded ginger
1 tsp
or dried ginger powder
Corn starch
1 tbsp
Soy sauce
5 tbsp
plus some more soy sauce for serving
Cooking rice wine
2 tbsp
Green onions
2 pieces
Ground black pepper
0.5 tsp
if you have, you can add some ground Sichuan pepper
Vegetable oil
50 ml

Step by step


First, we will prepare the Chinese dumpling dough:

Place 450g flour and 0.5 tsp salt in a bowl, mix.


Add in 1 egg and 3 tbsp oil, mix together with the flour using a fork, until the dough is crumbly.


Then, little by little, pour in 250g boiling hot water and stir quickly, using the fork, until water is completely absorbed.


Slowly, start to knead dough with your hands, it will be slightly hotter at first, but it will soon cool down and be easier to work.

One more thing - you might think at first that it needs more water, but I suggest you wait. Soon, the dough will soften and will be perfect just with these amounts.


Turn dough out onto the table and knead until smooth and not sticky.

It has playdough-like texture and it's easy to work.


Let the dough ball rest for 10 minutes in the bowl, you can cover with a plastic bag, so that it won't form a skin on the outside.


After 10 minutes, cut into 2 and shape 2 equal balls.

Let rest on the table for another 10 minutes.


In the meantime, prepare the filling: 

- place the meat mince in a bowl, add 3 cloves of crushed garlic, grated ginger, 1 tbsp cornstarch, 5 tbsp soy sauce, 2 tbsp rice wine and the white ends from 2 spring onions, chopped.


- mix everything well with the hands, add in also 2 tsp salt and the ground black pepper.


We start to form the dumplings.

Roll out each ball of dough into a large thin sheet, 2-3 mm thick. Dust the workspace with flour when you roll out the dough.


Use a big glass to cut out circles.

Gather the remaining dough into a new ball, let rest, roll out again and cut out new circles.


Place 1 tsp meat filling into the middle of each circle.


Each dumpling is formed this way: 

- first, pinch the edges together to seal;


- now we go down on each side, make a bend in the front and press it against the opposite edge, from the back;


- repeat the procedure;


- do the same moves on the other side and see what the dumpling should look like in the end.

If you couldn't see exactly what to do from my pictures and instructions, you can find loads of videos on how to form Chinese dumplings on Youtube.


Form all the dumplings this way and arrange in a big tray lined with flour.


Finally, it's time to cook the dumplings: 

The dumplings can be steamed for 30 minutes and then served.

We like to combine the steaming with the frying. For this, heat a few tbsp oil in a pan and place the dumplings in it, filled side down.


When they start to brown nicely, turn on the other side, so that the edges rest on the pan - see the picture.


And quickly pour in the pan 100ml hot boiling water.


Put the lid on now and cook the dumplings over medium heat for 4-5 minutes.


Remove the lid, transfer dumplings on a platter and place new dumplings in the pan to fry.

We cook them using 2 pans at the same time and it's a lot faster.


You must serve the dumplings with simple soy sauce or with dipping sauce, prepared in this way: 

- in a small bowl, mix 4 tbsp soy sauce, 4 tbsp rice vinegar/wine, 2 tsp sesame oil, 1 crushed garlic clove and a finely chopped scallion.

Furthermore, I recommend here the flavourful Chinese spicy oil, it is wonderful and makes a great combination with the dumplings.

Extremely tasty and special, you should give it a try!


Quantity: 8 servings
Prep time: 90 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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