Homemade Dumplings
Homemade Dumplings
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 cup hot water
For the Pork Filling
- 500 grams ground pork
- 1 cup cabbage, chopped, excess water squeezed out
- 1/2 cup chives, chopped
- 1/4 cup ginger, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
For Cooking
- as needed cooking oil, for pan-frying
- 1/2 cup water, for pan-frying
- as needed water, for boiling
Instructions
- 1
In a large bowl, combine the all-purpose flour with the hot water. Mix the ingredients until a shaggy dough forms.
⏱️ 3 min
- 2
Transfer the dough to a clean surface and knead it for 8 to 10 minutes until it becomes smooth and elastic.
⏱️ 10 min
- 3
Cover the dough and let it rest for 30 minutes.
- 4
Chop the cabbage and squeeze out any excess water. Chop the chives and ginger.
⏱️ 10 min
- 5
In a large bowl, combine the ground pork, chopped cabbage, chopped chives, and chopped ginger.
⏱️ 5 min
- 6
Add the soy sauce, sesame oil, salt, sugar, and white pepper to the bowl with the filling ingredients.
⏱️ 2 min
- 7
Mix all the filling ingredients thoroughly until well combined.
⏱️ 5 min
- 8
After the dough has rested, roll it into a long, cylindrical log. Cut the dough log into small, even-sized pieces.
⏱️ 5 min
- 9
Take one small piece of dough and flatten it with your palm. Using a rolling pin, roll the flattened dough piece into a thin, circular dumpling wrapper.
⏱️ 15 min
- 10
Place a small amount of the prepared pork filling in the center of the wrapper. Wet the edges of the wrapper with water.
⏱️ 10 min
- 11
Fold the wrapper in half to create a crescent shape. Pinch the middle of the folded edge to seal it. Create small pleats along one side of the dumpling, pressing them firmly to the other side to seal completely. Repeat the process for the remaining dough and filling.
⏱️ 15 min
- 12
To pan-fry: Heat a pan over medium heat and add a small amount of cooking oil. Place the dumplings in a single layer in the hot pan. Cook for 2 minutes until the bottoms are golden brown and crispy.
⏱️ 2 min
- 13
Add 1/2 cup of water to the pan. Immediately cover the pan with a lid and steam the dumplings for 8 minutes, or until all the water has been absorbed.
⏱️ 8 min
- 14
Remove the lid and continue to cook for another 2 minutes until the bottoms are extra crispy. Serve immediately with your favorite dipping sauce.
⏱️ 2 min
- 15
To boil: Bring a pot of water to a rolling boil. Carefully add the dumplings to the boiling water.
⏱️ 5 min
- 16
Boil for approximately 8 minutes, or until the dumplings are cooked through and float to the surface. Serve immediately with your favorite dipping sauce.
⏱️ 8 min
- 17
To freeze: Place the raw, uncooked dumplings in a single layer on a parchment-lined baking tray. Freeze the dumplings for 1 to 2 hours, or until they are completely solid.
- 18
Once frozen, transfer the solid dumplings to a freezer-safe bag or airtight container for long-term storage. When ready to cook from frozen, follow either the pan-frying or boiling method, adjusting cooking time as needed until thoroughly heated and cooked.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Dumplings
For the Dough
- 2 cups all-purpose flour
- 1 cup hot water
For the Pork Filling
- 500 grams ground pork
- 1 cup cabbage, chopped, excess water squeezed out
- 1/2 cup chives, chopped
- 1/4 cup ginger, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
For Cooking
- as needed cooking oil, for pan-frying
- 1/2 cup water, for pan-frying
- as needed water, for boiling
Instructions
- 1
In a large bowl, combine the all-purpose flour with the hot water. Mix the ingredients until a shaggy dough forms.
⏱️ 3 min - 2
Transfer the dough to a clean surface and knead it for 8 to 10 minutes until it becomes smooth and elastic.
⏱️ 10 min - 3
Cover the dough and let it rest for 30 minutes.
- 4
Chop the cabbage and squeeze out any excess water. Chop the chives and ginger.
⏱️ 10 min - 5
In a large bowl, combine the ground pork, chopped cabbage, chopped chives, and chopped ginger.
⏱️ 5 min - 6
Add the soy sauce, sesame oil, salt, sugar, and white pepper to the bowl with the filling ingredients.
⏱️ 2 min - 7
Mix all the filling ingredients thoroughly until well combined.
⏱️ 5 min - 8
After the dough has rested, roll it into a long, cylindrical log. Cut the dough log into small, even-sized pieces.
⏱️ 5 min - 9
Take one small piece of dough and flatten it with your palm. Using a rolling pin, roll the flattened dough piece into a thin, circular dumpling wrapper.
⏱️ 15 min - 10
Place a small amount of the prepared pork filling in the center of the wrapper. Wet the edges of the wrapper with water.
⏱️ 10 min - 11
Fold the wrapper in half to create a crescent shape. Pinch the middle of the folded edge to seal it. Create small pleats along one side of the dumpling, pressing them firmly to the other side to seal completely. Repeat the process for the remaining dough and filling.
⏱️ 15 min - 12
To pan-fry: Heat a pan over medium heat and add a small amount of cooking oil. Place the dumplings in a single layer in the hot pan. Cook for 2 minutes until the bottoms are golden brown and crispy.
⏱️ 2 min - 13
Add 1/2 cup of water to the pan. Immediately cover the pan with a lid and steam the dumplings for 8 minutes, or until all the water has been absorbed.
⏱️ 8 min - 14
Remove the lid and continue to cook for another 2 minutes until the bottoms are extra crispy. Serve immediately with your favorite dipping sauce.
⏱️ 2 min - 15
To boil: Bring a pot of water to a rolling boil. Carefully add the dumplings to the boiling water.
⏱️ 5 min - 16
Boil for approximately 8 minutes, or until the dumplings are cooked through and float to the surface. Serve immediately with your favorite dipping sauce.
⏱️ 8 min - 17
To freeze: Place the raw, uncooked dumplings in a single layer on a parchment-lined baking tray. Freeze the dumplings for 1 to 2 hours, or until they are completely solid.
- 18
Once frozen, transfer the solid dumplings to a freezer-safe bag or airtight container for long-term storage. When ready to cook from frozen, follow either the pan-frying or boiling method, adjusting cooking time as needed until thoroughly heated and cooked.