What do dumplings look like

Boiled dumplings are also the most important dish for celebrating Chinese Lunar New Year in northern China. It is a ritual comparable to that of the roast turkey at Thanksgiving. A dumpling is shaped like an ingot the kind used as ancient Chinese money , and this shape symbolizes wealth. Eating dumplings is a way to bring good luck, so that everything goes well in the coming new year and that family can be together. As for the fillings that can be used for boiled dumplings, the list never ends.

So no matter which filling you prefer, you can always refer to this recipe to make dumplings. I will discuss dumpling fillings in another post. Here is a short cooking video about how to make Chinese dumplings. That is OK, because the dough can be used for both boiled dumplings and potstickers. For cooking potstickers, the process from dough-making to dumpling-wrapping is exactly the same. However, I still suggest you seal them carefully. Also take note, this dough is not for steamed dumplings.

For cooking steamed dumplings, you should use hot water to make the dough, so it will be tender after steaming. See my recipe for making steamed dumplings here.

If you give this recipe a try, let us know! Cheers, friends! I love hearing from you! Submit your question or review below. Your email address will not be published. Don't subscribe All Replies to my comments Notify me of followup comments via e-mail. You can also subscribe without commenting. Happy New Year Maggie! I love dumplings, but always eat them out! Love the tips and of course the video, so helpful! Fantastic technique on rolling the dough and I was fascinated there was no need to wet and seal them.

You make this look effortless, yet having made these numerous times I know what a labor of love these are. Fantastic post and photos! Thanks Kevin! When you use fresh dough, you can easily seal the dumplings without wet the dough. Happy New Year, Maggie! Your dumplings are absolutely perfect! This is such an amazing tutorial too! Hope you are having a wonderful time celebrating with your family!

Wishing you all a happy, healthy and prosperous new year! Oh… my… gawd! Happy New Year, btw! What a fabulous way to celebrate! I love all of your fabulous tips and your pictures are incredible! Next time I make dumplings, I am definitely following your recipe!

Maggie, oh my gawd girl! I am amazed!!! These look fabulous and are beautiful! Happy Chinese New Year!!! Wishing you and your family a very happy and healthy Chinese New Year! Amazing handiwork, you are such a pro! Fast and perfect are your little delicious shui jiao. We love shui jiao too as it is so comforting and a perfect way to bring in the new lunar year. So now here is the question of the day, how many dumplings can you eat at one sitting?

My boys can easily eat 30 of them per teenager… I would need to recruit more help to make these from scratch! You are such an inspiration as I bet your handmade wrappers taste so much better than the ones from the wet market and the texture is just gorgeous! Your videos and step by step process are so helpful and I am sure we all need to bookmark this one to try later. Sharing everywhere, of course! Hi Bobbi, thanks so much for all the kind words! Oh, I can easily eat 30 dumplings at one sitting too!

You need to tell everyone in the house to help, if you need to make these from scratch. We make dumplings every year, from scratch of course. And have a great weekend! Once again, such an amazing post, Maggie! Happy New Year! I love steamed dumplings. I have been wanting to try making them myself.

I love how detailed your notes and recipe are! Even though the dumplings look like a lot of work, I enjoy such challenges when I have time! Hi Kim, thanks and Happy New Year! I really enjoyed your post. I would love to try making the dumplings.

I tried potstickers this week, and was very pleased with the way they turned out. My husband spends alot of time in Shanghai, and I went with him one time.

The lines we saw at the dumpling places was something to see. So far I have two dumpling filling recipes. For example, a filling with beef, chicken, shrimp or vegetarian?

Hi Linda, thanks for leaving a comment and the suggestion! Thanks for this walk through Maggie! Wish me luck! Good luck Pamela! Making dumplings do require a lot of patience and practice. Do I have to let the dough set? Will it turn out differently if I just use the dough right after and I make it and knead it? And I looovvveee this tutorial! So thorough and they look delicious! You need to let the dough to rest so it will get tender enough to roll out. Also, resting the dough will let the flour and water corporate thoroughly, so the dough will become smooth and taste better after cooking.

I hope this is helpful! Hi Maggie, Can we used boiling water instead of room temp water to make the dough? You will be making a different dumpling dough for steamed dumplings, not boiled if using boiling water. Looks so yummy!! I love all your tips for the dumpling skin. So helpful! Do you happen to have a good vegetarian dumpling recipe?

They are bigger in size and easier to wrap. I will let you know when I post the recipe! Maggie: I will definitely be making these. Love Lamb! They will be the perfect dish to christen my new wok. Hi Charlie, I got my wall hanging back in China. It is a blessing for good fortune. I like lamb a lot because it makes the dumpling filling very flavorful.

Can make the dumpling and freeze it for 1week in the freezer? Or can I make the dumpling skin and freeze it? I think it take longer time to make the skin need time to rest the skin?

Hi Janet, yes you can make the dumplings ahead and freeze them, up to a month. Amazing guide. Thank you so much for the effort you have put in for all this.. Fantastic Details. Well done! I make my dumplings from scratch too!

I have been making from scratch since I was a little kid with my parents. But I find that using a kitchenaid with the kneading attachment and the pasta attachment to flatten dough makes the process super easy. And I use a Stainless Steel Round form like a biscuit cutter to cut it into identical sizes. I usually make 60 or so dumplings in one sitting by myself. Hi Juliette, glad to hear you like my post! It is interesting to hear about your experience of making dumpling wrapper by using KitchenAid.

My problem is, sometimes I found dumpling dough is bit too tender to roll out through a pasta machine. I always thought dumpling dough is supposed to be tenderer than pasta dough, otherwise the dumpling will turn out tough. Seems like I was wrong! Do you use the KithcenAid to make cold water dough or hot water dough? Or is it possible to do both? It works really well! Thanks for your prompt reply Juliette! When I make dumpling dough I use the cold water dough for boiled dumplings and hot water dough for steamed dumplings.

I think cold water dough might work even better, because the dough is usually tougher. I usually prepare a whole afternoon, make a huge batch and freeze them. So happy to know I can make them faster now! Rolling by hand is too time consuming.

From what I read online, you can use white spelt flour to replace all-purpose flour. The article also mentioned the gluten in spelt flour is more fragile, so you should knead it gently to prevent it from over-kneading. I would test it by making a small batch if using whole spelt flour. One question though: When I had these in Tianjin, the dumplings were served in bowls of water, the water they served it in was delicious, you could drink it, it was so salty and full of flavour, would they have added things to the water?

Hi Liam, we usually serve the dumpling water separately, by itself. It is usually plain, or seasoned with just a pinch of salt. Thank you so much for this wonderfully descriptive write up!

Will have to check out more of your blog — I love cooking Chinese food too. Hi Sinita, this recipe is designed for boiled dumplings. I have a question: Can this dough be used also for steamed dumplings? Thank you! Happy cooking and I hope the steamed dumpling recipe works for you! Made these and they turned out wonderful! Only wanted to do a small batch since it was my first time, so divided the recipe by 5 and got about 8 dumplings out of it. Also was a bit impatient and formed them only after waiting 40 mins for them to rest.

Make your soup with a little extra liquid to ensure a soupy consistency. When using a large dinner spoon and a heaping amount of batter, the recipe makes about 12 big dumplings that cover the top of a Dutch oven. Make smaller dumplings if you like. How to Store and Freeze Leftover dumpling soup can be stored in the refrigerator for up to two days. Reheat it gently on the stovetop or in the microwave, just until everything is warm.

You may notice that the dumplings break down a little more, but they generally stay intact. Though best when made as needed, drop dumplings can be made in big batches and frozen for future use.

Divide the batter up into individual dumpling portions and quick freeze on a baking sheet or in a muffin tin. Once frozen, wrap each dumpling in plastic and place them in a freezer bag. Thaw for at least 30 minutes before dropping the dumplings into a soup.

Many soups and stews with dumplings can also be frozen ; be sure to chill it first. Is It Possible to Overcook Dumplings? Recipe Tags: Stew dumplings dinner american. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Dumplings Gail Landry Sampson. Dumplings Amanda Griffen. Dumplings Mousebone Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 6. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.

Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review JulesDiner. Rating: 5 stars. Absolutely outstanding! My darling hubby has been asking for chicken and dumplings for months. With the weather turning a bit cooler, I decided to give this recipe a try. I was not disappointed, and neither was he. These are absolutely delicious. I used butter rather than margarine and I used two tablespoons rather than one. These were light, fluffy and so tender.

I followed the recipe and some of the suggestions by other reviewers. Mix only until incorporated, add to simmering not boiling liquid and put a lid on it! Italy: Culurgionis d'Ogliastra Known as a Sardinian ravioli, these dumplings are folded to look like an ear of wheat. Hailing from the province of Ogliastra, they're typically filled with potatoes, pecorino cheese, lard, onions, garlic, and mint but can also be filled with ricotta, spinach or chard and saffron.

They're often served with a drizzle of tomato sauce and topped with pecorino. The dough and filling are then stuffed into a banana leaf, formed into a pyramid, and steamed.

You can find it at many street vendors in Vietnam. Some Nepali vendors in Kathmandu have even filled momos with Snickers and Mars Bars to accommodate tourists. Brazill: Coxinhas Coxinhas, which translates to "little thighs," are a popular Brazilian street food made of a thick dough that is filled with seasoned shredded chicken and then shaped to look like a chicken leg.

It's then breaded, deep fried, and drenched in hot sauce. Taiwan: Ba-wan One of the national dishes of Taiwan, ba-wan is among the country's most prevalent street foods. This iconic dumpling consists of rice flour and potato starch wrapper, filled with pork, bamboo, and mushrooms.

It can be steamed or fried and is typically served with a sweet and spicy sauce or a rich broth. They're perfect as snacks or appetizers. Turkey: Manti Hailing from Turkey but popular across Europe and the Middle East, manti are boiled dumplings that are typically filled with ground lamb and accompanied by a garlic-yogurt sauce topped with sumac. Guyana: Duff A classic Guyanese dumpling that is often paired with a traditional coconut milk broth soup called metemgee, this simple, yet tasty steamed dumpling is made with wheat flour, sugar, and butter.