Easy Ways to Make Dumplings

If you like Chinese food, you are certainly familiar with this one menu. Yes dumplings, this is one of the famous menus in all parts of the world. Almost every country that has a Chinese food restaurant certainly has this one menu.

According to the Justtryandtaste website, dumpling is a type of dim sum that has many fans. This food is usually commonly served when we dine at a restaurant that serves dim sum food. Dim sum itself is a term in Cantonese which means snacks. Variants other than dumpling include pau and dim sum chicken feet. Dumpling usually consists of minced meat coupled with vegetables wrapped in a piece of skin made from flour dough. Types of dumplings also vary, for example, Jiaozi, dumplings containing minced meat and vegetables are usually cooked by boiling and have thick skin.

In the following, you will find out easy ways to make dumplings that source from chowhound website. You can create your own according to your taste.


  • 10 ounces (2 cups) unbleached all-purpose flour
  • About 3/4 cup just-boiled water


  1. To prepare the dough in a food processor, put the flour in the work bowl. With the machine running, add 3/4 cup of water in a steady stream through the feed tube. As soon as all the water has been added, stop the machine and check the dough. It should look rough and feel soft but firm enough to hold its shape when pinched. If necessary, add water by the teaspoon or flour by the tablespoon. When satisfied, run the machine for another 5 to 10 seconds to further knead and form a ball around the blade. Avoid overworking the dough.
  2. Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup water in a steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water—it is hard to simultaneously do both actions. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl (it is not terribly hot) to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon.
  3. Regardless of the mixing method, transfer the dough and any bits to a work surface; flour your work surface only if necessary, and then sparingly. Knead the dough (it is not hot) with the heel of your hand for about 30 seconds for machine-made dough, or about 2 minutes for handmade dough. The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with.
  4. After resting, the dough can be used right away to form the wrappers. Or, refrigerate it overnight and returned it to room temperature before using it.
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