Best ever recipe for Chinese dumplings

Chinese dumplings are little parcels of deliciousness. Since I was a little girl, my parents made dumplings for special occasions such as birthdays or Chinese Lunar New Year. And I always look forward to them.

The significance of Chinese dumplings in our culture is pretty simple – their shape, the half-moon crescent, represents the dazzling light of the moon and the hope of a prosperous year ahead. My parents ran a Chinese takeaway for years, and watching them fold hundreds of dumplings taught me that this isn’t just cooking – it’s sharing love through food.

Chinese dumplings come in all different shapes and sizes, but at the heart of it is sharing them with family and friends. Combining lots of different dumplings with an assortment of fillings, they symbolise togetherness and good fortune. So, even more reason to eat them as much as possible.

Why this Chinese dumpling recipe works

When I asked my parents for their recipe, they just rattled off ingredients and told me they threw this and that in and mixed it up. That’s the thing with Chinese recipes – they’re stored in the recesses of the brain and handed down through generations. But they always work.

This recipe for Chinese pork dumplings will work for you, too. The dumpling filling is simple to make; it’s just a matter of combining the ingredients. Once the dumplings are assembled, you crisp up the bottoms in hot oil, then add water to steam them until perfectly cooked.

The secret? Bicarbonate of soda and cornflour keep the pork mince tender and juicy, while the combination of dark and light soy sauce gives you that authentic Chinese takeaway flavour.

Should I make homemade dumpling wrappers?

Absolutely, you can. I’ve made wrappers from scratch by mixing 300g plain flour with 200ml of boiling water and a pinch of salt. After letting the dough rest, you cut and roll each piece into rounds.

But I’ll be honest – after years of making dumplings, I think it’s much easier to buy ready-made dumpling wrappers or wonton wrappers. The density of shop-bought wrappers isn’t quite as thick as homemade, but this blog is all about simplicity and ease.

If you want less hassle, head to the Asian supermarket and pick up a few packets of wrappers. You can freeze them and use them when needed. Look for round dumpling wrappers (about 8-10cm diameter) rather than square wonton wrappers, though both work brilliantly.

Where to buy dumpling wrappers

Most Asian supermarkets stock fresh dumpling wrappers in the chilled section. You’ll also find them in larger Tesco, Sainsbury’s, or Waitrose stores in the international food aisle. They typically come in packs of 30-50 wrappers.

Storage tip: Keep unopened packs in the fridge for up to a week, or freeze for up to 3 months. Once opened, store in an airtight container with a damp tea towel over them to prevent drying out.

What makes the perfect dumpling filling?

The foundation of great dumplings is a well-balanced filling. Traditional Chinese pork dumplings combine minced pork, vegetables, aromatics, and seasonings in perfect harmony.

The pork provides richness and body, while vegetables like pak choi or napa cabbage add moisture and freshness. Spring onions, ginger, and garlic bring aromatic depth that makes these dumplings irresistible.

Key ingredients for dumpling filling

Meat base: Minced pork is traditional, but you can use chicken or turkey mince for a lighter version. The bicarbonate of soda helps tenderise the meat and keep it juicy during cooking.

Vegetables: Pak choi is my go-to, but napa cabbage (Chinese cabbage) is equally authentic. Some recipes include Chinese chives for extra flavour, or shiitake mushrooms for an earthy note. Finely chop your vegetables so they distribute evenly through the filling.

Aromatics: Fresh ginger and garlic are non-negotiable. Spring onions (green onions) add sweetness and colour. Don’t skip these – they’re what make your dumplings taste authentically Chinese.

Seasonings: The combination of light soy sauce (for saltiness), dark soy sauce (for colour and depth), Shaoxing rice wine (for complexity), and sesame oil (for nuttiness) creates that signature Chinese flavour. White pepper adds warmth without overpowering the other ingredients.

How to fold Chinese dumplings

While making the filling is super easy, the folding is the tricky part – but only when you first begin. There are so many different ways to fold dumplings, but I like the crescent shape pleat as it’s one of the simpler shapes to master.

The key when you first begin is to not overfill the wrapper with too much dumpling mixture. It will be hard to fold without the filling oozing out of the seams, and the dumpling won’t seal properly. Start small and you’ll become more confident.

Step-by-step folding technique

Basic fold: Fill the middle of the wrapper with a heaped teaspoon of filling. Fold it over into a half-moon shape. You could just press the edges together, and honestly, they’ll still taste amazing.

One-way pleat method: Hold the wrapper in one hand and pinch at one corner to seal. Take the side of the wrapper closest to you and keep pinching to create pleats towards the corner you’ve already sealed. Keep going until you have a crescent shape and seal well.

The video in the recipe card shows you exactly how to do this. Don’t worry if your first few look wonky – mine certainly did. Practice makes perfect, and even imperfect dumplings taste incredible.

Different ways to cook Chinese dumplings

One batch of dumpling filling can be cooked three different ways, giving you variety throughout the week. Each method brings out different textures and flavours.

Pan-fried dumplings (potstickers)

This is my favourite method and the one I’ve included in the recipe below. You fry the dumplings until golden and crispy on the bottom, then add water and cover to steam them through. The result? Crispy, golden bottoms with tender, juicy tops. Absolutely irresistible.

I also have an easy potsticker chicken dumpling recipe here.

Steamed dumplings

For a lighter option, steam your dumplings in a bamboo steamer over boiling water for 8-10 minutes. Line the steamer with parchment paper or cabbage leaves to prevent sticking. Steamed dumplings have a silky, delicate wrapper and let the filling flavours shine through.

Boiled dumplings

Traditional in northern China, boiled dumplings are cooked in a large pot of boiling water for 6-8 minutes until they float to the surface. Add them to soups or serve with a simple dipping sauce. They’re comforting and perfect for cold weather.

The best dipping sauces for Chinese dumplings

A good dipping sauce can elevate your dumplings from delicious to unforgettable. While plain soy sauce works brilliantly, mixing your own sauce takes just seconds and makes a huge difference.

Classic soy and vinegar sauce

Mix equal parts soy sauce and Chinese black vinegar (or rice wine vinegar). Add a touch of sesame oil and a pinch of sugar. This is the most traditional dipping sauce and pairs beautifully with pork dumplings.

Spicy chilli sauce

My personal favourite is chilli sauce mixed with soy sauce. Use Chinese chilli oil (with the crunchy bits) or add fresh red pepper flakes to regular soy sauce. A drop of sesame oil adds richness.

Ginger and garlic sauce

Finely mince fresh ginger and garlic, then mix with soy sauce, rice vinegar, and a small splash of warm water. Let it sit for 10 minutes so the flavours meld together. This cuts through rich pork beautifully.

Quick dumpling sauce formula

Start with 2 tablespoons of soy sauce, add 1 tablespoon of vinegar, ½ teaspoon of sesame oil, and customise from there. Add chilli for heat, sugar for sweetness, or crushed garlic for punch.

Chinese dumpling filling variations

Once you’ve mastered the basic pork filling, try these variations to keep things interesting. The folding and cooking methods stay exactly the same.

Vegetable dumplings

Replace the pork with finely chopped shiitake mushrooms, bamboo shoots, and extra cabbage. Add scrambled egg for protein and binding. Season generously as vegetarian fillings need extra flavour.

Prawn dumplings

Use raw prawns (peeled and deveined) chopped into small pieces. Mix with bamboo shoots, water chestnuts, spring onions, and a touch of fish sauce instead of soy. These are lighter and perfect for summer.

Chive dumplings

Chinese chives have a distinctive garlicky flavour. Mix finely chopped chives with scrambled egg, glass noodles, and a touch of sesame oil. These are completely vegetarian and absolutely delicious.

Chicken and mushroom

Swap pork for chicken mince and add finely diced shiitake mushrooms. The mushrooms add an earthy depth that complements the milder chicken perfectly.

How to freeze Chinese dumplings

Yes, you can absolutely freeze dumplings – and this is where they become a brilliant meal prep option. You can freeze them cooked or uncooked, though I prefer freezing them uncooked so they taste freshly made when you cook them.

Freezing uncooked dumplings

Lay the dumplings in a single layer on a baking sheet lined with parchment paper. Make sure they’re not touching each other. Pop the tray in the freezer for 2 hours until the dumplings are solid.

Once frozen, transfer them to an airtight container or freezer bag. This prevents them sticking together and stops freezer burn. They’ll keep for up to 3 months.

Cooking from frozen

Don’t thaw frozen dumplings – cook them straight from the freezer. For pan-fried dumplings, add an extra 2-3 minutes to the cooking time. For steamed dumplings, steam for 10-12 minutes instead of 8.

You can also drop frozen dumplings straight into soups. They’ll cook through in about 8-10 minutes and add wonderful substance to a simple broth.

Storage in the fridge

Uncooked dumplings keep in an airtight container in the fridge for up to 24 hours. Any longer and the wrappers become soggy from the filling’s moisture. Cooked dumplings keep for 3-4 days and reheat well in a hot pan with a splash of water.

Troubleshooting common dumpling problems

My wrappers keep tearing

This usually means you’re overfilling them. Start with less filling (about a heaped teaspoon) until you get the hang of folding. Also, keep unused wrappers covered with a damp tea towel – dried-out wrappers tear more easily.

The filling leaks out during cooking

Make sure the edges are properly sealed with no filling on the outside. Moisten the edges with water before folding – this helps them stick. Press firmly to seal, especially at the corners.

My dumplings stick to the pan

Use a non-stick pan and make sure the oil is hot before adding dumplings. Don’t move them during the initial frying – let that golden crust form first. When adding water, use cold water rather than hot, and reduce the heat slightly.

The pleating won’t stay closed

Your fingers might be too dry. Dip your finger in water and moisten the edges thoroughly before folding. Press each pleat firmly as you go, and give the final seal a good pinch.

Frequently asked questions

How do you make Chinese dumplings from scratch?

Start by making a filling with minced pork, finely chopped vegetables, aromatics (ginger, garlic, spring onions), and seasonings. Place a teaspoon of filling in the centre of a dumpling wrapper, moisten the edges with water, and fold into a half-moon shape. Seal well, then cook by pan-frying, steaming, or boiling.

What’s the difference between dumplings and potstickers?

Potstickers are Chinese dumplings that are pan-fried on one side to create a crispy, golden bottom, then steamed by adding water and covering with a lid. All potstickers are dumplings, but not all dumplings are potstickers – some are only steamed or boiled.

Can you freeze Chinese dumplings?

Yes, dumplings freeze brilliantly. Freeze them uncooked in a single layer on a baking sheet for 2 hours, then transfer to an airtight container. They keep for up to 3 months and can be cooked directly from frozen – just add a few extra minutes to the cooking time.

What’s the best dipping sauce for dumplings?

The classic combination is soy sauce mixed with Chinese black vinegar (or rice wine vinegar), a touch of sesame oil, and optional chilli oil for heat. My favourite is simply chilli sauce mixed with soy sauce – it’s quick and delicious.

How do you fold Chinese dumplings?

Place filling in the centre of the wrapper and moisten the edges with water. Fold into a half-moon shape and pinch one corner to seal. Create pleats along the front edge by pinching small folds towards the sealed corner. Press firmly to seal completely. The video in the recipe card shows this step-by-step.

Can I make dumpling wrappers at home?

Yes, mix 300g plain flour with 200ml boiling water and a pinch of salt to make dough. Rest for 30 minutes, then roll into thin rounds. However, shop-bought wrappers are much quicker and work just as well – they’re available at Asian supermarkets and larger supermarkets.

What vegetables go in Chinese dumplings?

Traditional vegetables include napa cabbage or pak choi (Chinese cabbage), spring onions, and sometimes shiitake mushrooms or Chinese chives. The vegetables should be finely chopped so they mix evenly through the filling and don’t puncture the wrapper.

How long do dumplings take to cook?

Pan-fried dumplings (potstickers) take about 10 minutes total – 2 minutes to crisp the bottom, then 8 minutes steaming with a lid on. Steamed dumplings need 8-10 minutes in a bamboo steamer. Boiled dumplings cook in 6-8 minutes until they float.

Why are my dumplings soggy?

If pan-frying, make sure you let the bottom crisp up properly before adding water. Don’t add too much water – you want just enough to create steam. Remove the lid in the final minute to let any excess moisture evaporate.

Can I use chicken instead of pork?

Absolutely. Chicken or turkey mince works well, though the flavour is milder than pork. You might want to add an extra tablespoon of sesame oil for richness, or include some finely chopped shiitake mushrooms for extra depth.

Serving your homemade Chinese dumplings

Serve the dumplings immediately while they’re hot and crispy. Arrange them on a serving plate with a small bowl of dipping sauce on the side. Chinese dumplings are perfect as an appetiser, party food, or main course with steamed rice and stir-fried vegetables.

For Chinese New Year or special occasions, make a variety of fillings and let everyone try different types. It’s a wonderful way to bring people together, just like my parents did in their takeaway all those years ago.

The beauty of homemade dumplings is that they’re made with love, and that’s something no restaurant can replicate.

More Chinese recipes you’ll love

If you enjoyed these dumplings, try these other Chinese favourites:

• Quick & easy chicken noodle soup Chinese style – perfect for using leftover dumplings in a warming broth
• Crispy Chinese salt and pepper chicken wings – another family favourite from my parents’ takeaway
• Easy spicy peanut noodles with garlic and chilli – a brilliant side dish for your dumpling feast
• Simple recipe for congee (Chinese rice porridge) – comfort food at its finest

 

Did you make this Chinese dumpling recipe?

Please let me know how this pork dumpling recipe turned out for you? Leave a comment below and tag @cooksimplyathome on Instagram. For other recipes check out the index.