Perfect Asian Dumplings: You won't believe how EASY they are to make at home!

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

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

dumpling wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is often less salty.

Welcome to Selena's table, today we're making Asian style dumplings.

You can buy wrappers or make your own; today I will show you how to make both the wrappers and the filling.

Start by preparing the filling; I always cook my filling first to cool it down before putting it in the wrappers.

Using 2250 g of ground beef, I will cook it because I freeze my beef and don't want to refreeze raw meat.

Chop up 2 mushrooms, 1 large onion, and 1 inch of ginger. Use a food processor to finely chop these vegetables.

Add 4 garlic cloves to the food processor along with 2-3 carrots and 1 zucchini. You can use any vegetables you have on hand.

Chop the vegetables until they are very fine, similar in texture to the ground beef.

Add about 1 cup of chopped cabbage to the mixture.

In a large cast iron skillet, melt some tallow to cook the filling.

Once the tallow is melted, add the ground beef and the chopped vegetables to the skillet.

Season the filling with sweet soy sauce, salt, and pepper, and cook until the beef is browned and the vegetables are tender.

Let the filling cool before using it to fill the dumpling wrappers.

While the filling cools, prepare the dumpling wrappers.

Make the dough for the wrappers and let it rest for a few moments before rolling it out.

Roll out the dough into thin circles for the dumpling wrappers.

Place a small spoonful of the cooled filling in the center of each wrapper.

Moisten the edges of the wrapper with water, fold in half, and press to seal.

You can pleat the edges for extra texture if desired.

Arrange the dumplings in the skillet and cook until the bottoms are golden brown, about 3-4 minutes.

Add a small amount of water to the skillet and cover to steam the dumplings for about 5 minutes.

Remove the lid and continue cooking until the water evaporates and the bottoms are crispy again.

Serve hot with sweet soy sauce for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens