I Made THE EASIEST Homemade Boiled Dumplings

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can be cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier for cooking, while canola oil is a budget-friendly option.

Prepare the filling by mincing shrimp and mixing it with 80/20 ground pork, chives, garlic, ginger, and Szechuan peppercorns.

Season the filling with salt, soy sauce, and sesame oil, mixing well while stirring in one direction to develop the texture.

Set the filling aside after mixing.

For the dough, weigh out all-purpose flour and water in a baker's percentage of 100 flour to 50 water.

Add the water to the flour in increments to hydrate it slowly until fully absorbed.

Knead the dough by hand for 2-3 minutes until it forms a ball, then let it rest for 15 minutes.

Repeat the kneading and resting process two more times, for a total of three cycles.

Portion the rested dough into equal pieces, estimating each piece to be around 20 grams.

Roll out each dough piece into thin wrappers, ensuring they are not stuck together with flour.

Fold the dumplings by closing the top of the wrapper, pushing the sides in, and pinching to seal.

Boil a pot of water and add the dumplings, cooking until they float to the surface.

Once the dumplings float, add cold water to the pot to slow down the cooking process, repeating this step 3-4 times until fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens