How to Make Chinese Dumplings at Home

Dumplings, also called Jiǎozi (饺子) in Chinese, are perhaps one of the most well-known Chinese dishes to make! Most people in Europe have either tried or heard of them once. For Chinese people, dumplings are a most typical dish for festivals and special occasions. They are traditionally enjoyed during Chinese New Year and family reunions, and stand for prosperity and good luck — fun fact: Their golden, half-moon shape is reminiscent of ancient Chinese coins!

Making dumplings at home could be an exciting activity for you to get closer to Chinese tradition, and it’s simpler than you may think. Whether you’re looking to impress friends or actually celebrate a special occasion, dumplings are the first Chinese dish to go for, and they come in all shapes! They are especially nice to make if you have just started cooking Chinese food.

Preparing to Make Dumplings: Equipment and Ingredients

The beauty of making dumplings at home is that you don’t need much special equipment. While a dumpling press can be helpful for beginners, a simple rolling pin and a large pan or steamer will do the job. You can even buy pre-made dumpling wrappers from an Asian grocery store, though making your own wrappers adds an extra touch of authenticity and fun.

Key Ingredients:

For a classic cabbage filling, here’s what you’ll need:

For the Wrappers:

• 2 cups all-purpose flour
• ½ cup warm water (add slowly as needed to achieve the right texture)

For the Filling:

• 1 cup finely chopped Napa cabbage (or substitute with regular cabbage)
• 1 tbsp ginger, grated
• 1 clove garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• Salt and pepper to taste
• Green onions or chives, finely chopped (optional, for added aroma)

Step-by-Step Guide

1. Making the Dumpling Dough

• Start by sifting the flour into a mixing bowl. Gradually add the warm water and knead until the dough is smooth and elastic, about 5–8 minutes.
• Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period makes the dough easier to roll out.

2. Preparing the Filling

• In a large mixing bowl, combine the chopped cabbage, ginger, garlic, soy sauce, and sesame oil. Season with salt and pepper.
• Mix well with a spoon or your hands until all ingredients are evenly incorporated. For extra flavor, allow the filling to sit for 10–15 minutes before wrapping.

3. Rolling the Dough into Wrappers

• Once the dough has rested, cut it into small portions and roll each into a ball. Flatten each ball slightly and then roll it into a thin circle, about 3 inches in diameter.
• Aim for a wrapper that is slightly thicker in the middle and thinner at the edges to prevent tearing when you fold the dumplings.

4. Filling and Folding the Dumplings

• Place a wrapper on your palm, add about 1 teaspoon of filling in the centre, and fold the wrapper in half over the filling.
• Press the edges together tightly, using your fingers to pleat the edges if you want a traditional look. The pleats will help the dumplings hold their shape when cooking.

5. Cooking the Dumplings

• Boiling: Bring a pot of water to a boil, then add the dumplings in small batches. Stir gently to keep them from sticking. Once they float, let them cook for another 2–3 minutes until they are fully cooked.
• Pan-frying: Heat a bit of oil in a pan, add the dumplings, and let them fry until the bottoms are golden brown. Then add ¼ cup of water, cover the pan, and steam for 5 minutes. Uncover and cook until the water evaporates and the bottoms are crispy.
• Steaming: Place the dumplings in a steamer lined with parchment paper or cabbage leaves (to prevent sticking) and steam for about 10 minutes.

Serve them hot with dipping sauces like soy sauce, black vinegar, or chili oil for an extra kick!

Dumpling Variations and Occasions

Now, Chinese dumplings certainly come in a dazzling variety with unique fillings, shapes, and cooking styles. Here are a few popular types:

• Shuǐjiǎo (水饺): These boiled dumplings are the most common type, filled with meat, vegetables, shrimp, or even fish.
• Guōtiē (锅贴): Known as potstickers, these are pan-fried dumplings with a crispy bottom and tender top.
• Hāozi (蒸饺): Steamed dumplings, usually wrapped in translucent dough, are great for seafood or vegetarian fillings.
• Xiǎolóngbāo (小笼包): These “soup dumplings” have a juicy, flavourful broth inside along with the filling.

When and Why to Make Dumplings

In China, dumplings are a central dish for the Lunar New Year, standing for wealth and unity. Families gather to make and eat dumplings as a way of bringing luck for the new year, and each fold of the dumpling is made with care. Dumplings are also enjoyed during other festive occasions, such as weddings, family reunions, and even just on weekends for bonding. For anyone learning Chinese culinary traditions, dumplings offer a joyful way to connect with loved ones.