There’s nothing quite like homemade Asian dumplings—crispy on the outside, tender and flavorful on the inside, and so much better than takeout. This recipe walks you through making restaurant-quality dumplings right in your own kitchen, and honestly? It’s easier than you’d think!
Whether you’re hosting a dinner party or meal prepping for the week, these dumplings are a total game-changer. The key to success is having all your ingredients prepped and ready before you start assembling—mise en place, as they say in the kitchen. I love serving these with a simple dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil.
These dumplings freeze beautifully, too. Make a big batch, freeze them on a baking sheet, then store in an airtight container for up to three months. When you’re craving them, just cook straight from frozen—add a minute or two to the cooking time, and you’re golden.
If you’re new to dumpling making, don’t worry about achieving perfect crimps on your first try. The most important thing is sealing the edges so the filling doesn’t leak out during cooking. Practice makes perfect, and soon you’ll be folding these like a pro. You might also enjoy making the best chickpea salad as a fresh side dish, or easy pickled red onions for an acidic counterpoint to the rich dumplings.
I like to serve these dumplings with a trio of sauces: the classic soy-vinegar mixture, a spicy chili oil, and a creamy peanut sauce. Let your guests choose their favorite, or offer all three for a complete Asian dumpling experience. For more inspiration on appetizers and sides, check out the best shishito peppers or the best seven layer dip for your next gathering.
For detailed dumpling-folding techniques and variations, I recommend checking out Serious Eats, which has incredible step-by-step photography. You can also find more Asian dumpling inspiration at Bon Appétit and New York Times Cooking for additional recipes and techniques.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- ¾ cup boiling water
- ¼ teaspoon salt
- ½ pound ground pork (or ground chicken or shrimp)
- 2 cups finely chopped napa cabbage, squeezed dry
- 3 green onions, finely minced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon white pepper
- 1 teaspoon cornstarch
- Water for sealing dumplings
- 2 tablespoons vegetable oil for cooking
- ½ cup water for steaming
Instructions
- Make the dumpling dough: In a large mixing bowl, combine 2 cups all-purpose flour and ¼ teaspoon salt. Slowly pour in ¾ cup boiling water while stirring with a fork or chopstick until the mixture comes together as a shaggy dough. Let cool for a few minutes until you can handle it comfortably.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky. If it’s too sticky, add a bit more flour; if too dry, add water a teaspoon at a time. The dough should be softer than bread dough but not sticky.
- Rest the dough: Shape the dough into a ball, cover with a damp towel or plastic wrap, and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax and makes rolling easier.
- Prepare the filling: In a medium bowl, combine ½ pound ground pork, 2 cups finely chopped napa cabbage (which you’ve squeezed very dry), 3 minced green onions, 2 minced garlic cloves, and 1 tablespoon minced fresh ginger. Mix gently to combine.
- Season the filling: Add 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon rice vinegar, ½ teaspoon white pepper, and 1 teaspoon cornstarch to the filling. Mix until everything is well incorporated. Taste and adjust seasonings as needed. The filling should be flavorful but not over-salted.
- Roll out the dough: On a lightly floured surface, roll the dough into a long rope about 1 inch in diameter. Using a sharp knife or bench scraper, cut the rope into 24 equal pieces. You should have about 24 pieces total.
- Flatten the dough circles: Take one piece of dough and flatten it into a disc with your hand. Using a rolling pin, roll each disc into a 3-inch circle, making the edges slightly thinner than the center. Keep the finished circles covered with plastic wrap to prevent drying.
- Fill the dumplings: Place about 1 tablespoon of filling in the center of each dough circle. Be careful not to overfill, as this makes sealing difficult. Dip your finger in water and wet the edges of the circle.
- Fold the dumplings: Fold the circle in half to create a half-moon shape, pressing the edges firmly to seal. For extra security, you can crimp the edges with your fingers or a fork. Place each finished dumpling on a parchment-lined baking sheet, making sure they don’t touch.
- Pan-fry the dumplings: Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, place dumplings flat-side down in the pan, making sure they don’t overlap. Fry for 2-3 minutes until the bottoms are golden brown and crispy.
- Steam the dumplings: Carefully pour ½ cup water into the skillet around the dumplings (not directly on them—be careful of splattering!). Immediately cover the skillet with a lid or aluminum foil and reduce heat to medium. Steam for 6-8 minutes until most of the water has evaporated and the dumplings are cooked through.
- Check for doneness: Carefully remove the lid (watch out for steam!) and check that the dumplings are cooked through and the skin is translucent. If there’s still water in the pan and the dumplings look undercooked, recover and steam for another 1-2 minutes.
- Serve immediately: Transfer the dumplings to a serving plate using a spatula. Serve hot with your choice of dipping sauces such as soy sauce mixed with rice vinegar and sesame oil, or a spicy chili oil.
Pro Tips
- If you can’t find napa cabbage, regular green cabbage works fine—just make sure to squeeze out all the excess moisture so your dumplings don’t get soggy.
- You can substitute the pork with ground chicken, ground turkey, shrimp, or even a vegetarian filling made with extra vegetables like mushrooms and water chestnuts.
- To freeze uncooked dumplings, place them on a baking sheet in a single layer and freeze for 2-3 hours until solid, then transfer to an airtight container or freezer bag. They’ll keep for up to three months. Cook straight from frozen, adding 1-2 minutes to the steaming time.
- For a more vegetarian-friendly option, replace the pork with finely chopped mushrooms, tofu, and additional vegetables. The cooking time remains the same.
- Make a simple dipping sauce by mixing 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and a dash of chili oil. You can also add minced garlic or ginger for extra flavor.
- If your dumplings are sticking to the baking sheet, dust them lightly with cornstarch instead of flour—cornstarch won’t incorporate into the dough like flour will.
- These dumplings can also be boiled in water until they float and then simmer for an additional minute, or steamed in a bamboo steamer basket instead of pan-fried and steamed.
- The key to sealing dumplings successfully is making sure the edges are completely dry when you wet them. If the edges are already moist from the dough, the water won’t help seal them properly.