Chinese Dumplings Recipe – Authentic, Juicy & Easier Than You Think

There’s something magical about folding your first batch of homemade dumplings. This Chinese dumplings recipe brings the authentic flavors of traditional dim sum right into your kitchen, and I promise it’s more approachable than you might think. These tender parcels feature a savory pork and vegetable filling wrapped in delicate dough, pan-fried to golden perfection with crispy bottoms and tender, steamed tops. Whether you call them potstickers, gyoza, or jiaozi, these Chinese dumplings recipe are a beloved comfort food that’s perfect for family gatherings, Chinese New Year celebrations, or any weeknight when you’re craving something truly special.

The aroma of garlic, ginger, and sesame oil wafting through your kitchen as these dumplings sizzle in the pan is absolutely irresistible. While making dumplings from scratch might seem intimidating at first, this step-by-step guide will have you folding like a pro in no time.

Why You’ll Love This Recipe

• Authentic flavor without leaving home – Restaurant-quality dumplings made with simple, accessible ingredients
• Fun and therapeutic to make – Folding dumplings is a relaxing, meditative activity (and even better with friends or family)
• Freezer-friendly – Make a big batch and freeze them for quick, satisfying meals anytime
• Customizable filling – Easily adapt the recipe for pork, chicken, shrimp, or vegetarian preferences
• Perfectly crispy-tender texture – The pan-frying technique creates an amazing contrast between crispy bottoms and soft, juicy tops

Ingredients

For the Dough (or use store-bought wrappers):

• 2 cups all-purpose flour
• ¾ cup boiling water
• Pinch of salt

For the Filling:

• 1 pound ground pork (or chicken, or plant-based alternative)
• 2 cups napa cabbage, finely chopped
• 3 green onions, finely minced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sugar
• ½ teaspoon white pepper
• 1 teaspoon salt
• 1 egg, lightly beaten

For Cooking:

• 2 tablespoons vegetable oil
• ½ cup water (for steaming)

For the Dipping Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon chili oil (optional)
• Sliced green onions

Substitutions: Use store-bought dumpling wrappers to save time. For a vegetarian version, replace pork with firm tofu, mushrooms, or plant-based ground meat. Swap napa cabbage with regular cabbage or bok choy.

How to Make Chinese Dumplings Recipe

Step 1: Prepare the Dough (if making from scratch)

Mix flour and salt in a large bowl. Gradually pour in boiling water while stirring with chopsticks or a fork. Once cool enough to handle, knead for 8-10 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.

Tip: The dough should be soft but not sticky. If it’s too dry, add water one teaspoon at a time.

Step 2: Make the Filling

Salt the chopped cabbage and let sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel. In a large bowl, combine pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, salt, and egg. Mix in one direction until well combined and slightly sticky.

Tip: Mixing in one direction helps create a better texture and helps the filling bind together.

Step 3: Roll Out the Wrappers

Divide dough into 4 portions. Working with one portion at a time (keep others covered), roll into a log and cut into 12 equal pieces. Roll each piece into a thin 3-inch circle, slightly thicker in the center than at the edges.

Tip: Dust your work surface lightly with flour to prevent sticking.

Step 4: Fill and Fold

Place about 1 tablespoon of filling in the center of each wrapper. Moisten the edges with water, fold in half to create a half-moon shape, and pleat one side 5-6 times while pressing to seal. The pleated side should face you.

Tip: Don’t overfill! It’s better to use less filling at first until you get the hang of sealing them properly.

Step 5: Pan-Fry the Dumplings

Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Arrange dumplings in a single layer (work in batches if needed), flat side down. Cook for 2-3 minutes until golden brown on the bottom.

Step 6: Steam-Fry to Perfection

Pour ¼ cup water into the skillet and immediately cover with a lid. Steam for 6-8 minutes until the water evaporates and the filling is cooked through. Remove the lid and let cook for another minute to re-crisp the bottoms.

Tip: The sizzling sound tells you the water has evaporated and the bottoms are crisping up again.

Step 7: Make the Dipping Sauce

While dumplings cook, whisk together soy sauce, rice vinegar, sesame oil, and chili oil. Add sliced green onions.

Recipe Tips & Variations

Flavor Variations:

• Shrimp dumplings: Replace pork with chopped shrimp and add water chestnuts for crunch
• Chicken and mushroom: Use ground chicken with shiitake mushrooms for an earthy flavor
• Vegetarian: Combine tofu, cabbage, carrots, mushrooms, and glass noodles
• Kimchi dumplings: Add finely chopped kimchi to the pork filling for a spicy Korean twist

Cooking Methods:

• Steamed: Place in a bamboo steamer lined with parchment paper and steam for 10-12 minutes
• Boiled (for soup): Drop into boiling water and cook for 6-8 minutes until they float
• Deep-fried: Fry in 350°F oil for 3-4 minutes until golden brown

Make-Ahead Tips: Assemble dumplings and arrange on a parchment-lined baking sheet without touching. Freeze until solid (about 2 hours), then transfer to freezer bags. Cook from frozen, adding 2-3 extra minutes to the steaming time.

Serving Suggestions

Serve your homemade Chinese dumplings recipe hot from the pan with the dipping sauce on the side. They’re perfect as:

• An appetizer for Chinese dinner parties
• A main course with steamed rice and stir-fried vegetables
• Part of a dim sum spread with spring rolls and soup dumplings
• A game-day snack that’s far more interesting than standard fare
• Chinese New Year celebration food (eating dumplings symbolizes wealth and prosperity!)

Pair with hot jasmine tea, cold beer, or sake for the complete experience.

Storage & Freezing Instructions

Room Temperature: Cooked dumplings are best eaten immediately but can sit at room temperature for up to 2 hours.

Refrigerator: Store uncooked dumplings on a parchment-lined plate, covered with plastic wrap, for up to 24 hours. Cooked dumplings keep for 3-4 days in an airtight container.

Freezer: Freeze uncooked dumplings as described above for up to 3 months. No need to thaw before cooking simply add a few extra minutes to the steaming time.

Reheating: Reheat cooked dumplings in a hot skillet with a little oil to re-crisp the bottoms, or steam for 3-4 minutes until warmed through. Microwave reheating works but won’t give you that desirable crispy texture.

Nutrition Information

Per serving (5 dumplings):

• Calories: 285
• Protein: 16g
• Carbohydrates: 28g
• Fat: 11g
• Fiber: 2g
• Sodium: 620mg

Note: Nutrition values are approximate and will vary based on specific ingredients used.

Conclusion

Making this Chinese dumplings recipe from scratch is one of the most rewarding cooking experiences you’ll have in your kitchen. Yes, there’s a bit of a learning curve with the folding technique, but even imperfectly shaped dumplings taste absolutely delicious. The combination of juicy filling, tender dough, and crispy golden bottoms is simply unbeatable.

I encourage you to gather your family or friends, put on some music, and make dumpling-folding a fun, shared experience. Some of my best memories involve dumpling-making parties where everyone contributes to the assembly line.

Have you tried this recipe? I’d love to hear how it turned out! Leave a comment below with your experience, share photos, or let me know what filling variations you tried. Don’t forget to rate the recipe it helps other readers find these delicious dumplings!

Frequently Asked Questions (FAQs)

Can I use store-bought wrappers instead of homemade dough?

Absolutely! Store-bought dumpling wrappers (also called gyoza or potsticker wrappers) are a huge time-saver and work perfectly for this recipe. Look for round wrappers in the refrigerated section of Asian grocery stores. They typically come in packages of 40-50 wrappers. Just make sure to keep them covered with a damp towel while working to prevent drying out.

Can I make Chinese dumplings ahead of time?

Yes, dumplings are excellent for meal prep! Assemble the dumplings and freeze them uncooked on a parchment-lined baking sheet. Once frozen solid, transfer to freezer bags where they’ll keep for up to 3 months. Cook directly from frozen no thawing needed just add 2-3 extra minutes to the cooking time. This makes them perfect for quick weeknight dinners.

How do I know when the dumplings are fully cooked?

Dumplings are done when the wrapper becomes translucent and slightly glossy, and the filling reaches an internal temperature of 165°F. When pan-frying, you’ll know they’re ready when the water has completely evaporated, the bottoms are golden brown and crispy, and the tops look slightly translucent. If you’re unsure, cut one open to check that the meat is no longer pink.

Why are my dumplings sticking to the pan?

Sticking usually happens for three reasons: not enough oil, insufficient preheating, or using a pan that’s not non-stick. Make sure your non-stick skillet is properly heated before adding dumplings, use enough oil to coat the bottom, and avoid moving them during the initial frying phase. Once they develop that golden crust, they’ll release naturally.

Can I make these dumplings vegetarian or vegan?

Definitely! For vegetarian dumplings, replace the pork with crumbled firm tofu, finely chopped mushrooms (shiitake work wonderfully), glass noodles, or plant-based ground meat. Add extra vegetables like carrots, bamboo shoots, or water chestnuts. For vegan dumplings, simply omit the egg from the filling or use a flax egg as a binder. The flavor will be just as delicious!

What’s the best way to fold dumplings if I’m a beginner?

Start with the simple half-moon fold: place filling in the center, fold the wrapper in half, and press the edges together firmly. As you gain confidence, try the pleated fold by making 5-6 small pleats along one edge while keeping the other side smooth. Don’t worry about perfection even wonky-looking dumplings taste amazing! Watch a few video tutorials to see the hand motions, which can be easier to follow than written instructions.