Dumpling Recipe
Master a family-loved dumpling recipe with simple steps, expert tips, and the best dipping sauce. Learn how to make yours today.
Ingredients
Filling
- 3 pounds green leafy vegetables (shepherd’s purse, baby bok choy, or napa cabbage) washed and chopped
- 1.5 pounds ground beef
- ⅔ cup dry cooking sherry substitute for Shaoxing wine
- ½ cup neutral oil canola, vegetable, or avocado oil
- 3 tablespoons sesame oil for aroma and depth
- 1 tablespoon salt
- 3 tablespoons soy sauce
- ¼ teaspoon ground white pepper
- ⅔ cup water for moisture in filling
Assembly
- 1 small bowl water for sealing dumplings
- 3 packages round dumpling wrappers store-bought or homemade
Instructions
- Prepare the vegetables: Wash and blanch the greens. Cool in ice water, squeeze out moisture, and chop finely to a minced texture.
- Mix the filling: Combine chopped vegetables with meat and other filling ingredients. Stir vigorously for 6–10 minutes until paste-like.
- Wrap the dumplings: Wet the wrapper edges with water, add filling, fold and seal with pleats. Make sure there are no open edges.
- Taste test: Boil a few to check flavor. Adjust seasoning if needed. Continue wrapping and space them apart on a tray.
- Freeze for later: Freeze wrapped dumplings on a tray. Once solid, store in freezer bags for up to two months.
- To boil: Cook in boiling water for 6–8 minutes (fresh) or 8–10 minutes (frozen). Done when floating and wrappers are translucent.
- To pan-fry: Fry dumplings for 2 minutes. Add water, cover to steam, then uncover and fry until bottoms are golden.
- To steam: Steam over simmering water for 8–10 minutes in a lined steamer basket. Increase time for frozen dumplings.
Notes
Test a few dumplings before wrapping all to adjust seasoning. Use parchment or cabbage leaves to prevent sticking during steaming. Always freeze in a single layer before transferring to a bag for longer storage. Avoid microwaving to keep wrappers tender.