How to Make Chinese Dumplings (recipe) 饺子

ground pork

🥗Healthier: ground chicken

💰Cheaper: tofu

Tofu provides a plant-based option and is cost-effective.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile, while vegetable oil is budget-friendly.

cabbage

🥗Healthier: bok choy

💰Cheaper: lettuce

Bok choy adds nutritional value, while lettuce is a low-cost substitute.

Add flour into a large bowl. Slowly pour the water into the bowl, mixing them together with chopsticks.

Knead the dough until smooth, about 10 minutes.

Cover the dough with a damp cloth and let it rest for 2 hours.

After resting, knead the dough again for 3 to 5 minutes and let it rest for another 30 minutes.

Slice 1/6 of the dough off and roll it into a stick, then cut into small pieces.

Roll each piece into a round disc, about 1 millimeter thick and 7 centimeters in diameter.

Place about 1 tablespoon of filling in the center of each wrapper and seal the edges.

Bring a large pot of water to a boil and add dumplings one at a time, stirring gently.

Boil until dumplings float and the dough becomes transparent, about 1 minute.

For potstickers, heat oil in a skillet, add dumplings, swirl in water, cover, and cook until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens