How to cook dumplings
How to cook dumplings
How to Make Dumplings for Soup
This article was co-authored by wikiHow staff writer, Jessica Gibson. Jessica Gibson is a Writer and Editor who’s been with wikiHow since 2014. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Jessica also completed an MA in History from The University of Oregon in 2013.
The wikiHow Video Team also followed the article’s instructions and verified that they work.
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Few things are as comforting as a bowl of soup with dumplings. Fortunately, it’s easy to mix dumplings to add your favorite soup or stew. Decide if you’d like to make simple flour dumplings or rich dumplings that include eggs. For dumplings with a little texture and herbed flavor, try cornmeal dumplings that have tarragon and parsley in the batter. Simply drop spoonfuls of any of these batters onto your hot soup or stew and simmer them until they’re dry.
Yields 20 dumplings
Yields 24 dumplings
Yields 12 large dumplings
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If you want to make quick flour dumplings for a soup, start by whisking together flour, salt, and baking soda. With the dry ingredients fully mixed, stir in vegetable oil and warm water until a smooth batter forms. If your batter is dry, add 1 tablespoon of water at a time until it reaches the right consistency. Then, drop spoonfuls of batter into a pot of soup or stew simmering on the stove. Make sure to leave ½ inch of space in between each dumpling so they don’t stick together. Once all of the dumplings are in, cover the pot and let the soup simmer for 5 minutes. To check if your dumplings are done, insert a knife or toothpick into the center and if it comes out clean, they’re ready to serve! For more advice, like how to make egg dumplings, read on.
How to Cook Dumplings 3 Ways
Growing up, dumplings ( jiǎ ozi, 餃子) were practically their own food group in our family. A bag of dumplings was always in the freezer, ready to become an after school snack, quick breakfast, party appetizer, or lazy weeknight dinner. In this post, we’ll talk about how to cook dumplings properly, with three methods: steaming, pan-frying, and boiling.
NOTE: We worked with Kana (maker of sustainable parchment paper products) to bring you this post. All thoughts and opinions are our own.
How to Eat Chinese Dumplings
Jiaozi can be eaten any time of day, any time of year, as an appetizer, side dish, or main dish. They are the ultimate versatile food item.
They’re also a must-have on the table during Chinese New Year (particularly New Year’s Eve), since they symbolize wealth. Their shape actually resembles the gold ingots once used as currency in ancient China.
Making Dumplings
Before we get into how to cook dumplings, let’s quickly talk about how to make them!
You may have already tried some of the tasty dumpling recipes on our blog. We have built up quite the repertoire over the years. Here are some of our most popular:
Once you have your recipe picked out, see our full tutorial on how to fold dumplings (4 methods, from beginner to advanced).
How to Cook Chinese Dumplings
Ok, let’s get into the details on how to cook dumplings once you’ve put them all together! I’ll provide step-by-step instructions and tips for three different methods: steaming, pan-frying, and boiling.
Method 1: Steam
Steamed dumplings are not only one of the healthier ways to go, they’re delicious! The outer wrapper stays firm and a little chewy. This is also one of the better ways to cook dumplings if you really want the flavor of the filling to shine through.
Equipment Needed:
Instructions:
Fill a wok (with lid) or metal steamer with water. If using a wok with a bamboo steamer, make sure there’s enough water in the wok to come up the sides of the steamer about 1 cm, to prevent scorching.
If using a metal steamer or pan/steam rack set-up, just make sure there’s enough water to simmer for 10 minutes without drying out. Make sure the water isn’t high enough to touch the dumplings during steaming.
Take a look at the photo of the bottom of the bamboo steamer, below. The platform on which the dumplings will sit is raised about 2 cm. You want to make sure the steamer is sitting in enough water such that it doesn’t get scorched or burned, but not so much water that the boiling liquid touches the steaming platform.
You may end up having to add a little boiling water as the dumplings steam.
They’re sustainably sourced, biodegradable, and easy to use. They come in different sizes and shapes, and can be used in bamboo steamers, metal steamers, steamer baskets, and air fryers.
Bring the water in your steamer/wok to a boil.
Place the dumplings about 1-inch apart, giving them some room to expand. Once boiling, place the dumplings in, cover, and steam on medium to medium high heat for 8-10 minutes.
The water should be simmering enough to generate steam. It should not be at a rigorous boil that bubbles up and touches the dumplings or evaporates the water too fast.
Method 2: Pan-fry
Everyone loves the crispy bottoms on a batch of pan-fried dumplings (or “potstickers”). You really can’t go wrong with this cooking method!
Equipment needed:
Instructions:
Heat cast iron pan over medium high heat until smoking. If using a non-stick pan, heat over medium heat until hot.
Add a couple tablespoons vegetable oil, and then add the dumplings.
Fry until the bottoms of the dumplings are lightly golden brown.
Get a tight fitting lid for your pan and hold it out in front of you as a kind of shield between you and the pan (you’re about to add the water to steam the dumplings, which will cause some oil splatter).
Add about ½ cup water to the pan and immediately cover. Allow to steam in the pan until all the water has cooked off, about 7 minutes.
Uncover and continue cooking until the pan is completely dry and the bottoms of the dumplings are crispy.
Method 3: Boil
Boiling dumplings is a great way to cook a big batch in very little time. Cooking them just right ensures that the wrappers are still al dente. Like steaming, boiling allows you to really taste the flavor of the juicy filling inside the dumplings.
Equipment needed:
Instructions:
Depending on the number of dumplings cooking, bring a medium to large pot of water to a boil.
Drop in the dumplings, and stir immediately so they don’t stick to the bottom of the pot.
Bring back to a boil, and boil for 6-8 minutes, depending on their size.
Ideally, anytime the water comes up to a vigorous boil, add 1/4 cup of cold water. This cools the water down and prevents the dumpling wrappers from overcooking and becoming starchy.
A Note On Cooking Frozen Dumplings
If cooking frozen dumplings, there is no need to thaw them first. The instructions above are still accurate, you just may want to cook them on the longer side of the range (8 minutes for boiling, 10 minutes for steaming).
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How to Make Chinese Dumplings
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Chinese dumplings have been a tasty treat for thousands of years. There are actually several different types of dumplings––jiaozi (boiled or pan-fried), potstickers (pan-fried then steamed), and gow gees (steamed or deep-fried). You can easily make tasty jiaozi that are either boiled or pan-fried, with just a bit of effort and preparation.
If you’d like to make potstickers, click here.
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To make Chinese dumplings, start by mixing flour, water, and salt to make the dough, and letting it rest for 10 minutes before rolling it out into wrappers. Then, combine shredded cabbage with minced meat and seasonings, and mix thoroughly for about 10 minutes to dry out the mixture a bit. Next, place 1-2 tablespoons of filling in the center of each wrapper, fold the sides of the wrappers together, and press the edges to seal the filling inside the dumplings. Finally, place the dumplings in boiling water, reduce to a simmer, and cook for 10 minutes. To learn more, including how to make fried dumplings, read on!
How to Cook Chinese Dumplings
Dumplings are an important Chinese New Year food in northern China. On Chinese New Year’s Eve, Northerners usually make and eat dumplings. There are many ways to cook dumplings, including boiling, steaming, and frying.
Here we introduce dumplings with pork and Chinese cabbage filling. If you do not want that filling, replace it with another filling.
Ingredients: 600g wheat flour, 400g ground pork, 100g Chinese cabbage, 2 eggs, some ginger, green onion and some garlic
Seasoning: 5–10g salt, 20g soy sauce, sugar, cooking wine, sesame oil, chicken powder
(The amount of the seasonings listed above can be adjusted according to personal taste.)
Preparation and Cooking Instructions
1. Make the Dumpling Wrappers
a) Put the wheat flour in a basin. Add some salt and mix evenly. Pour water in the center of the flour. Knead and stir the flour into dough. Cover the dough with a wet cloth for about half an hour.
b) Sprinkle some flour onto a board and place the dough on the board. Knead the dough into a long strip and cut it into dumpling-skin-size pieces.
c) Roll each small piece flat with a rolling pin to make the dumpling wrappers. Stack the wrappers aside, sprinkling some flour on each to prevent them from sticking together.
2. Make the Dumpling Filling
a) Clean and mince the pork.
b) Clean and mince the Chinese cabbage.
c) Mix the ground pork with the minced Chinese cabbage, salt, cooking wine, chicken powder, sugar, eggs, and some water, and stir them evenly.
3. Fill the Dumplings
a) Put a spoon of filling into the center of each wrapper.
b) Fold and pinch the wrapper edge together hard.
c) Make sure the wrapper edge is sealed.
4. Make the Dipping Sauce (Adjust to Your Taste)
a) Clean and chop some green onion, ginger, and garlic.
b) Make starchy sauce by mixing starch, boiled water, sugar, vinegar, soy sauce, and sesame oil.
c) Add the sliced ginger and garlic to an oiled wok, and stir-fry them until the fragrance is released.
d) Add the starchy sauce to the wok and bring to the boil.
e) Add the chopped green onions. Stir-fry quickly to finish the dipping sauce.
5. Cook the Dumplings
a) Boil some water, and add the dumplings one by one. While boiling the dumplings, stir them to prevent them from sticking together or to the pot.
b) When the water boils again, add a small cup of water. Cover and repeat twice more.
c) Drain the dumplings and serve them in a dish.
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How to Cook Chinese Dumplings
Learn How to Make the Best Chinese Dumplings
I am no expert on cooking dumplings but Suzanna Foo is and I know because I have been to her restaurant in Philadelphia and enjoyed some of the most delicious pork dumplings imaginable. Her restaurant offers some of the most innovative, tasty Chinese food I have ever experienced.
I wanted to learn how to make dumplings at home so I checked out her cookbook, Suzanna Foo Chinese Cuisine, and was happy to see not only how she makes dumplings but how she cooks them so they come out perfect. She describes boiling just made dumplings as well as frozen and then explains how to pan-fry them.
Boiling Fresh Dumplings
The technique is very similar to cooking fresh pasta with a few unique twists. For example, you want to use a lot of water when cooking both pasta and dumplings. Start by bringing a big pot of water to boil, add your dumplings, then immediately stir them so they don’t stick together.
Bring the water back to a boil and as soon as the dumplings start to float to the top, add ½ cup of cold water. The reason for this has to do with the filling inside. Most likely inside is still raw so you add the cold water to slow down the cooking process of the dough so it doesn’t break apart while allowing the filler to finish cooking.
Continue to cook until those wonderful dumplings start floating again. Now it’s time to taste one to see if they are done. They should be done at this point but if not, just add another ½ cup of cold water and wait till they float again.
When done, remove them from the pot with a Chinese strainer or a slotted spoon. Be careful not to place them on top of each other or they will stick and break apart.
Boiling Frozen Dumplings
You do no want to thaw frozen homemade dumplings. Just add them to your pot of boiling water and once they start floating, add 1 cup of cold water to slow them down. Bring the water back to a boil and as soon as they start floating to the top, add another cup of cold water.
Again, when they start to float they should be done. Taste and if not done, add some more cold water and wait until they float again. When they are done, strain and serve with your favorite dumpling sauce.
Pan-Frying Dumplings
If you pan-fry a dumpling, they are called Pot Stickers. Why? Because when frying, the bottom sticks to the bottom of the pan making them crisp and delicious. Also, when pan-frying dumplings, you don’t want to cook frozen ones. You want to be sure to defrost them or they will burn.
In a large nonstick pan, add a tablespoon of corn or vegetable oil and heat it up. Add as many dumplings as you can that will fit into the pan in a single layer without a lot of touch feely going on. Now for the interesting part.
Add ½ cup of cold water to the pan over the dumplings, cover and cook on low heat for 10 minutes. Don’t even think about flipping them or checking them out. Let them cook until all the water is cooked off and the dumplings are golden and crisp on the bottom.
If they are not golden and crisp on the bottom, continue to cook until they are. When done, remove and serve or start another batch.