15 BEST CHINESE DUMPLING RECIPES (2024)

FAQs

What is the most popular Chinese dumpling? ›

Jiaozi (pronounced "jow-zee") are perhaps the most common type of Chinese dumpling. Crescent-shaped and formed with an opaque wrapper made from wheat dough, jiaozi are usually filled with ground pork, cabbage, and scallions, and served with a dipping sauce made of soy sauce, vinegar, and sesame oil.

Don't Overwork the Dumpling Dough

First, mix the dumpling ingredients just until the dough comes together. You'll whisk together the dry ingredients, then add melted butter and heavy cream. Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour.

Wrapped in dough, the jiaozi is usually prepared with a meat filling such as pork, beef, mutton or shrimp, and mixed with vegetables like chive, celery, fennel, or cabbage and even herbs such cilantro. Jiaozi are usually steamed or boiled.

For dumplings, 🌾 all-purpose flour 🌾 is typically the best type to use. It has a moderate protein content, which gives the dumplings a tender and soft texture. 🍴 If you want a slightly denser dumpling, you can use 🌾 cake flour 🌾 or 🌾 self-rising flour 🌾, which have lower protein contents.

Before you even start making your dumplings, first think about how you want to cook them. There are three basic ways: steaming, boiling, and steam-frying.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.

The best side dishes to serve with Asian dumplings (East Asia) are ramen, tomato and egg stir fry, fried greens, chilli miso steamed aubergine, pork belly fried rice, cucumber salad (Oi Muchim), tahini miso noodles, and claypot tofu.

Common dumpling meat fillings include chicken, pork, beef, shrimp, and fish which are usually mixed with chopped vegetables. Popular vegetable fillings include napa cabbage, scallion (spring onions), celery, leek, spinach, mushroom, carrot, garlic chives, and edible black fungus.

What kind of sauce goes with dumplings? ›

Tangy, spicy chile-garlic sauce is a staple condiment that contains not much more than red chiles, garlic, rice vinegar, and salt. Sort of a chunky version of sriracha, it's often used by itself as a dipping sauce. The brand you're most likely to encounter is Huy Fong, which is Vietnamese.

Overmixing will develop the gluten in the Bisquick, which will make the dumplings tough. Instead, stir the dough just until the ingredients are combined. Let the dough rest for a few minutes before dropping it into the broth. This will give the gluten time to relax, which will also help to make the dumplings fluffy.

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.

Be sure to follow the cooking time recommended in your recipe, and check the dumplings regularly to make sure they are not overcooked. Using too much flour: If you use too much flour in your dumpling dough, the dumplings will be dense and tough. Be sure to measure the flour carefully and follow the recipe closely.

Jiaozi. One of the most ubiquitous types of Chinese dumplings, jiaozi (饺子) are usually steamed or boiled and have been enjoyed across China for millennia. They often have a mixture of minced pork, shrimp, vegetables, mushrooms, and aromatics, along with a paper-thin dumpling wrapper.

Chinese dumplings (jiaozi) may be divided into various types depending on how they are cooked: Boiled dumplings (simplified Chinese: 水饺; traditional Chinese: 水餃; pinyin: shuǐjiǎo; lit. 'water dumpling') Steamed dumplings (simplified Chinese: 蒸饺; traditional Chinese: 蒸餃; pinyin: zhēngjiǎo; lit.

Dumplings are either boiled, steamed, or fried, but there's a couple of different ways to further differentiate these techniques: Boiled dumplings can be cooked in water or directly in the soup or stew in which they will be served.