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How to Make Chinese Dumplings from Scratch

Pot stickers, or Chinese dumplings, are a mainstay of Chinese cuisine. They’re soft and plump and a great addition to your meal, and you can learn how to make Chinese dumplings from scratch at home. That’s right, you don’t have to buy them when you want to put together a Chinese dinner. With the right ingredients and a little know how, you can make your own at home. 

Pot stickers are screen fried dumplings that are usually filled with meat or veggies or both. They’re usually fried slightly to give them a somewhat brown look, and then you finish cooking them in water to steam them.

That’s the quick and short explanation of how to make Chinese dumplings comma and it’s a lot more complicated than that. But don’t despair, because I will get into how to make homemade Chinese dumplings step by step. 

How to Make Chinese Dumplings Dough

Let’s start with the dough and how to make that, because that’s honestly the most difficult part of the entire process. You can make the wrappers from scratch and make your own dough, or you can buy pre made wonton wrappers.

I find that to be a lot faster and easier, and I definitely recommend it to anyone looking for how to make Chinese fried dumplings for the first time. It just saves you a step to have them already made for you and minimises the risk of making this dish and having it become a catastrophe.

Before we cover how to make Chinese steamed dumplings, I want to give you a recipe for making the dough itself.

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How to Make Chinese Dumplings Dough

Ingredients

  • ¾ cup of warm water
  • 2 ¼ cups of flour

Instructions

  • Mix together flour or water in a bowl can use a wooden spoon to combine. Keep mixing until all the water has been absorbed.
  • Gather the dough with your hands and use your fingers to dig into the dough. This helps move the liquid throughout the dough.
  • Remove the dough from the bowl and knead it for about 3 minutes. It should be tacky but should not be sticky. You shouldn't have to add flour to the surface of the dough.
  • The dough should be a smooth ball after a few minutes of meeting. It is fine if there are some dimples on the surface. Put the dough back into the bowl and cover it with a damp towel.
  • Allow the dough to rest for about 45 minutes, which creates a soft and supple dough and ensures the wrappers are easy to roll.
  • Remove the dough from the bowl and knead it a few times. Use your finger to make a hole in the dough center. From the center pull the dough apart and stretch until it becomes a large ring.
  • Using knife to cut the dough and roll it out into a rope that is about an inch and a half in diameter. Cut the dough into five small pieces, which will give you about a tablespoon of dough. Put that back into the bowl and re-cover it.
  • Roll each piece of dough into a ball and flatten each ball into a disc. Dust each of the discs with flour lightly.
  • Roll the dough flat with a rolling pin. Roll the dough a few times, and the final time you should roll the edges more than the center of the discs.
  • You now have wonton wrappers or pot sticker wrappers. Place a little flour on the wrappers and set them to the side and cover with a dry towel. Go through the same process with all the discs of dough.
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How to Make Dumplings Chinese Style

OK, so we have made the dumpling wrappers; now let’s cover how to make Chinese chicken dumplings or make it with whatever meat you want to use. 

So, what goes into filling for Chinese dumplings? For the meat, you can use shrimp, beef, pork, or chicken. Then, you want to have some vegetables in there as well. I prefer peas, shiitake mushrooms, green onions, cabbage leaves, bok choy, and bamboo shoots. I try to add as many of these as I have on hand when I make Chinese dumplings.

The seasonings you use are important as well. How to make Chinese pork dumplings that are seasoned well? I use fresh garlic, sesame seed oil, soy sauce, fresh ginger for my seasoning.

I take all these ingredients- the meat, veggies, and seasonings – and I fry them up together in a pan. Then, I place all that inside my pot sticker wrappers.

Like I said before, the dumplings need to be lightly fried and then finished off by steaming. To close up the wrappers, make sure they are not overfilled. You can take two ends and squeeze them together with your fingers and what the ends with a little water to help them stick together.

Remember to pinch the edges to give it that authentic Chinese dumpling look.

Fry up the dumplings in about a tablespoon of oil for two minutes. You just want to pan fry them until the bottom of the dumplings is a golden brown colour.

To steam the dumplings, place them into enough water to cover them inside a pot. Cover the pot and cook until the water has boiled away. Then, uncover the pot and cook for an additional 2 minutes. You can use the same method for how to make Chinese soup dumplings.

How to Make Chinese Dumplings Sauce

Chinese dumplings can be served with hot chilli sauce such as sriracha, or soy sauce. You can also make your own pot sticker sauce at home from ingredients in the kitchen. 

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How to Make Chinese Dumplings Sauce

Ingredients

  • 1 ½ tbsp of rice vinegar
  • 4 tbsp of soy sauce
  • 1 ½ of rice wine

Instructions

  • Combine all of these ingredients with a whisk and serve. You can also add in a little chili oil or chili paste to give your pot sticker sauce a bit of a kick. The Chinese dumplings taste great with or without sauce, so it's up to you if you want to add the sauce at all.
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Written by Pauline

I'm Pauline, a mother of four grown children, my passion for cooking stemmed from the joy i get cooking for my family. I love to try new dishes, especially when dining out but creating and sharing my own recipes is my favourite thing to do!

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