Chinese dumplings are a beloved dish, enjoyed across China and beyond. Known as jiaozi (饺子), these little pockets of dough filled with meat, vegetables, or both, offer a satisfying mix of texture and flavor. Making dumplings by hand can seem intimidating at first, but with a clear process, anyone can learn to make authentic dumplings from scratch. This guide will walk you through everything—from preparing the dough to mixing the filling, shaping the dumplings, and cooking them.
Dough is the prima materia in dumpling making. Traditional Chinese dumpling wrappers are considered and kept very simple, flour and water. Depending on the recipe, it may require some pinch of salt or a drop of oil; the simplest recipe calls for just flour and water.
Filling for dumplings varies with location and taste; the classic one consists of minute pork with cabbage, garlic, ginger, and scallions. Other versions will use mushrooms, shrimp, or other greens.
After rest, the dough is divided into small pieces, about walnut sizes, and rolled into balls. Use the rolling pin to flatten each ball into a thin sheet of circle approximately 3 inches (7-8 cm) in diameter, with the edges being slightly thinner than in the center so that they can be folded with ease. Cover them with a damp cloth to protect them from drying while doing other work.
There are several techniques for folding dumplings, and the experience itself is sometimes the most enjoyable part of the process. The most common method is to hold the wrapper in one hand and use the other hand for filling, usually about a teaspoon, placing it in the center of the wrapper. Care was taken not to overfill, as during cooking, filling would spill out. Once filled, the wrapper is folded in half gently and pressed along the edges. To give the dumpling a decorative look, one can pleat it by making small pleats along the edge starting at one end and pressing each pleat so the dumpling is well sealed. If this feels complicated at first, then it might be best to start with simple pinch folds and work from there.
A plethora of cuising styles can be used to prepare dumplings: boiling, steaming, and pan-frying. Each process gives a unique texture and taste.
Bring a large pot of water to boil, then drop the dumplings in batches while stirring gently to prevent the dumplings from sticking together. After the dumplings float, cook for another 2 to 3 minutes; thereafter, remove with a slotted spoon, and serve. The boiled dumplings are tender and juicy inside.
Line the bamboo or metal steamer with parchment paper or cabbage leaves to prevent the dumplings from sticking, then place the dumplings inside, leaving an adequate space between one and next. If placed correctly over boiling water, steam for another great 10 to 12 minutes while still being cooked through. Many people find steamed dumplings just so wonderful: they have the interplay between softness and chewiness in their texture.
Drizzle a little oil into a non-stick pan to heat it over medium flame. Thereafter, the dumplings are arranged in a single layer, and their bottoms are cooked until golden brown. Then, about 1/4 cup of water is poured in, and the pan is covered with a lid for the dumings to steam while the water evaporates. After the water has evaporated enough, the lid is removed and the bottoms are cooked further for about a minute to get another crisp.
Typically, dumpings are served with sauce consisting of soy sauce mixed with rice vinegar and a hint of chili oil or chopped fresh hot chili. Inclusion of minced garlic and grated fresh ginger can bring more intricate aspect to flavor-and gives a sharp zing that goes particularly well with savory notes. Were it not for its greatness in taste, the simplicity of this sauce drags the dumpling taste down.
If you do happen to have some extra dough or filling, there is no need to fret—dumplings can be frozen before boiling to accommodate your schedule. Transferring the dumplings onto a baking sheet lined with parchment paper, placed carefully so that none of the dumplings touch, helps preventing them from sticking together. After the dumplings have completely frozen and are hard to touch, move them into a freezer bag or container with an airtight seal for longer keeping. There is no need to thaw them before cooking; they may be cooked directly from frozen. Cooking times will be a bit longer than those for fresh dumplings, but the texture and flavor will shine through regardless. This method comes in handy when wanting to prepare dumplings in big batches to eat anytime home.
Making handmade dumplings is a rewarding process that brings together simple ingredients and traditional techniques. From preparing dough and filling to folding and cooking, each step contributes to a delicious, satisfying dish. With practice, your dumpling-making skills will improve, and you can experiment with different fillings and shapes. Whether boiled, steamed, or pan-fried, dumplings are a versatile food that works for any meal or occasion.