Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (2024)

by Jaden | Appetizers/Bites, Asian, Chinese New Year, Pork, Recipes | 76 comments

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Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (1)

What you’ll learn:

  • How to fold Chinese dumplings like a pro
  • The importance of pushing extra air out of dumplings
  • How to properly cook Chinese dumplings

My mom is a Chinese dumpling wrapping queen. She can mix up a batch of filling ingredients and fold them into perfect, little half-moon dumplings faster than the time it takes me to set the table. Mom will usually sit at the breakfast table facing the television and while watching her favorite Chinese soap opera, she’ll be pleating those suckers without once looking down. The problem is that during emotional moments of the dramatic soap, her dumplings would look, well, sad. So, the lesson is, watch happy shows, get happy, fat dumplings!

Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (2)

There’s a brand new book out written by my friend Andrea Nguyen and it’s called Asian Dumplings. With full color photos, step-by-step illustrations on how to wrap over 75 Asian dumplings from samosas to spring rolls, it’s definitely a book I’d recommend. I’ve adapted her Chinese Boiled Pork Dumplings Recipefor you to try. The folding technique is simple enough for you master while watching a light-hearted, happy show on TV.

How to Fold Chinese Dumplings

Step 1: Place about a tablespoon of filling in the middle of the wrapper. Dip your finger in the cornstarch slurry and paint the top half’s edge. If you put too much slurry on the wrapper, it will get soggy and make it difficult to fold. So just the top half– along the edge.

Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (3)

Step 2: Bring the bottom edge up to meet the top.

Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (4)

Step 3: Pinch the center.

Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (5)

Step 4: Now pinch the rest of the edges together – use the meaty part of your thumb to really pinch and seal good, while pushing any extra air out of the dumpling.

Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (6)

I go over the edge, pinching one more time, to ensure there are no holes. If you have a hole, dumpling filling will leak out.

Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (7)

There should be no air bubbles in the Chinese dumplings – the middle is all filling. Air bubbles will cause the dumpling to rupture when you boil them.

Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (8)

Step 5: Lay them flat out on a plate or baking sheet, keep them covered with a barely damp towel or plastic wrap. Try to give each dumpling space – so that they don’t stick to each other. Cook the Chinese Dumplings (see recipe below) or cover and refrigerate if you are cooking same-day. Freeze as-is on the plate/baking sheet if saving for another day. Once frozen, you can gather them up and put them in a freezer bag.

Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (9)

Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (10)

Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (11)

Chinese Dumplings: Boiled Pork and Cabbage Dumplings

Adapted from Asian Dumplings by Andrea Nguyen

Salting and squeezing the water out of the cabbage is essential. It prevents your dumplings from being too soggy!

5 from 1 vote

Print Recipe Pin Recipe

Servings 50 dumplings


  • 12 ounces napa cabbage leaves, roughly chopped (or regular cabbage)
  • 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
  • 1 teaspoon grated fresh ginger (use microplane grater)
  • 1/4 cup minced Chinese chives or green onions (white and green parts)
  • 2/3 pounds ground pork
  • 1/8 teaspoon ground white pepper (or freshly ground black pepper)
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • 2 teaspoons sesame oil
  • 1 package frozen round dumpling wrappers (gyoza/potsticker wrappers), defrosted at room temperature for 30 minutes

For the slurry:

  • 1 tablespoon cornstarch + 1/2 cup water


  • To make the filling, put the cabbage in a food processor and process until cabbage is finely minced. Remove the cabbage to a large bowl and sprinkle with the salt. Let cabbage sit for 10 minutes. In the meantime, return the food processor bowl to the stand and add the ginger, chives, pork, pepper, soy sauce, rice wine and sesame oil. Pulse 4 times to mix the ingredients well. Set aside.

  • Use your hands to grab a handful of the cabbage and squeeze and discard the excess moisture out into the sink. You can also spoon all of the cabbage onto a cheesecloth and then squeeze all the water out. Place the dry cabbage back into the large bowl and add the pork mixture. Fold the cabbage into the pork mixture.

  • Mix together the slurry. Take one dumpling wrapper, spoon scant 1 tablespoon of the pork mixture onto the middle of the wrapper. Dip one finger into the slurry and "paint" the edges of the dumpling wrapper. Bring up the bottom side of the wrapper, fold up and press to shape into a half-moon shape, encasing all of the filling. Place on baking sheet, cover loosely with plastic wrap and repeat with rest of dumplings. Make sure that the dumplings do not touch each other on the sheet.

  • When all dumplings assembled, you can cook immediately or cover with plastic wrap and refrigerate for up to several hours. To cook, half-fill a large pot with water and bring to boil. When boiling, and gently slide in 1/3 of the dumplings. When water returns to a boil, turn heat to a simmer and gently cook for 6-8 minutes. Remove with slotted spoon and repeat with remaining dumplings. Serve with hot chili sauce.

Tried this recipe?Let us know how it was!

More recipes to explore:

Xiao Long Bao – Shanghai Steamed Soup Dumplings(Steamy Kitchen)

Gyoza Recipe (Japanese Pan-Fried Dumplings)(Steamy Kitchen)

Chinese Fried Wontons(Steamy Kitchen)

Steamed Siu Mai Dumplings(Steamy Kitchen)

Chicken and Dumplings(Food Network)

Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (12)Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!

Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (13)Stay in touch with me in our Facebook group, on Pinterest or follow me on Instagram! Sign up for my email list, too where we chat all things recipes, tips, giveaways, and more!

  1. Beth Bilous on 2/18/21 at 6:17 am

    Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (14)
    I have made Ming Tsai’s for a very long time. I will make them forever. But I love your boiled idea. And slurry will help mine not break I think. The ingredients are just perfect in yours.


  2. Deeksha on 10/15/20 at 5:05 am

    This look so delicious. Thanks you so much for the recipe.


  3. Angela on 7/17/19 at 9:06 pm

    Thank you so much for this recipe. I followed your instructions and the dumplings were delicious. They stayed intact during boiling and scooping out but when I bit into it, that’s when it started to fall apart. Any advice for this?


    • Jaden on 7/18/19 at 8:12 pm

      Hi Angela, add a bit more cornstarch – which will help keep the filling together. Try adding a teaspoon of additional cornstarch to the filling mix.


      • Angela on 7/31/19 at 10:03 am

        Oh sorry, I meant the dumpling wrapper fell apart when I bit into it.


  4. Susanne Yang on 1/21/17 at 4:18 pm

    Hi Jaden: I wonder if you or your mom have ever made the dumpling part from scratch and what would that recipe be? I enjoyed this article so much!


  5. Evie on 6/9/15 at 12:05 am

    This recipe is exactly good, i tried without cabbage and change pork with chicken. Very easy and i got wonderful taste!
    Thanks a lot Jaden!


  6. mrs. chiu on 3/21/15 at 7:28 am

    Excellent filling recipe! Ive been using same recipe for 30 years and thought I would try a new one. While this one isnt much different than one I learned from my MIL (who lives in Bradenton also), it was excellent! Will make again for sure! Thanks, Jaden:)


  7. Kat on 11/8/14 at 1:28 am

    That is just not how one folds Jiaozi, or any Asian dumpling for that matter. The dumplings once folded should sit up on the tray, not lie down, and should have several folds in their tops. Otherwise your dumpling runs a high risk of overheating, which leads to the dumpling breaking apart at the top and often the sides. This is a solid video that explains very well dumpling folding basics: . Fresh dough also helps, since you can make it the thickness you want. Plus it has more of that wonderful chewiness once boiled 🙂


    • Jaden on 11/8/14 at 6:42 am

      Kat – Thank you for your input, I fold dumplings many ways and have been folding dumplings since I was 3 years old. My intention for Steamy Kitchen is to provide simple, delicious recipes that are easy enough for tonight’s dinner, whether you are a beginner cook or otherwise. My cookbook has step by step photos and there are other dumpling posts on Steamy Kitchen with also step by step fold where I use multiple folds on the dumplings. This particular recipe, I chose the easier method.


  8. DanS@MyEasyChineseRecipes on 11/16/13 at 1:50 am

    Great post! Love you hand gesture demonstration!
    I am sharing a link to this post to share with my friends!


  9. cindy on 7/29/13 at 8:28 pm

    “Freeze as-is on the plate/baking sheet if saving for another day. Once frozen, you can gather them up and put them in a freezer bag”


  10. Angie on 4/8/13 at 6:41 am

    These look so yummy and easy to make. Do you have any tips on making a batch of them and freezing 1/2 of the portion? I don’t want them to end up sticking together after they are frozen. Thanks!


  11. jing yix shing on 2/21/13 at 12:34 am

    do you know how to f*ck?


  12. jing yix shing on 2/21/13 at 12:31 am

    no good sh*t


  13. jing yix shing on 2/21/13 at 12:29 am

    chili no chili, is to be yes have, with no, no good!


  14. Kimberly on 2/20/13 at 6:06 pm

    Thank you for posting this. Do you have a favorite hot chili sauce?


  15. on 1/24/13 at 2:55 am

    Thanks a lot for posting “Chinese Boiled Pork Dumplings | Steamy Kitchen Recipes”.
    I reallywill undoubtedly wind up being back again for a lot
    more reading and commenting soon enough. Thanks a lot,


  16. on 1/16/13 at 9:43 pm

    “Chinese Boiled Pork Dumplings | Steamy Kitchen Recipes” actually makes me think a somewhat
    extra. I appreciated each and every particular component of this blog post.
    Thanks -Naomi


  17. “Chinese Boiled Pork Dumplings | Steamy Kitchen Recipes” was a wonderful article, can not wait to examine much more of your postings.
    Time to waste a little time on the net lmao.
    Thank you -Loren


  18. Handwriting analyst on 11/12/12 at 3:53 am

    Making dumplings require a lot of precision as you need to be really careful with the dough and also the folding. These pork dumplings seem to be really palpable. Thank you for sharing the recipe and that too with such detailed explanation.


  19. Patricia rucker de bassi on 9/15/12 at 11:30 pm

    We are brazilians and lived in Taipei-Tw for 3 years. We used to have dinner at
    DinTaiFun. Now we are back to Brazil and we try this dumpling recipe. It is really great. We remembered the good times spent there. Thank you very much!


  20. Jennalyn on 6/21/12 at 8:23 pm

    I literally just made these, using this tutorial on my iPad in the kitchen, and am thrilled with how easy everything was.


    • SteamyKitchen on 6/22/12 at 9:32 am

      Thank you so much!


  21. Frederieke on 1/22/12 at 4:44 pm

    This recipe looks fab. I live in Rome and we (believe it or not!) can’t actually buy the frozen wrappers for these dumplings, do you have a recipe for them? Are they easy to make?



  22. Isabella on 1/22/12 at 3:26 am

    Tried these this evening for Chinese New Year here in New Zealand. I was worried my skills weren’t high enough but they came out perfectly! And soooo yummy! Thank you!


  23. DeskSnacker on 1/16/12 at 9:25 am

    I’m a victim of overstuffing my dumplings, then confused by why they won’t pinch close properly, ha!


  24. Sharon on 1/15/12 at 11:35 am

    Hi Jaden,

    I’m loving your site,… so helpful and exciting even for a “beginner” in Asian cooking like myself 🙂 Could you tell me a brand name of wonton wrappers that you use? I am looking for the best quality with no artificial ingredients, I don’t have a Asian Supermarket close enough to shop at, looking to order off a internet store. Thanks for you time,



  25. coolmama on 12/30/11 at 4:17 pm

    I just tried your dumpling recipe. It was easy to follow with all the beautiful pictures and step by step directions. I was skeptical about my own skills but when I took the first bite, I almost cried b/c it brought back memories of my Granama’s recipe from when I was a little girl in China. THANK YOU!!!!


  26. Ocean frieght on 6/30/11 at 3:14 am

    Delicious .. Thanks for the nice instructions ..


  27. Susan York on 1/27/11 at 10:14 pm

    Hsve to try these. They look really great. Tried some this week that were also good so will let you know how they compare. Thanks for the great post!


  28. Feast on the Cheap on 1/25/11 at 6:41 pm

    These look so incredible, exactly what I’ve been craving. I’m making ’em!


  29. Angela on 11/9/09 at 3:00 pm

    Just curious what kind of dipping sauce you would suggest.


  30. Meme on 10/10/09 at 1:47 am

    I’ve tried to make these a couple of times. I think I was missing the soap opera! 🙂 I was wondering where you get the round wrappers. All I can find is square (wonton) and was thus dumpling challenged. I’ve seen a recipe where they cut the wrappers with a round cookie cutter, but thought that a great waste of material & time. Can I buy them round? I’m certainly up for another try and tour recipe looks great!

    Yes, you can by them round! They are just a bit thicker than the square wonton wrappers. Jaden


  31. Carolyn Jung on 10/8/09 at 5:35 pm

    I am so making these for Lunar New Year! 😉


  32. Tina on 10/7/09 at 11:20 am

    These look fabulous! I’ve made my own ravioli, but it’s never occurred to me to make this type pf dumpling. Just thinking though, being a dessert fanatic, these would be wonderful with a sweet filling! I’ve seen eastern European recipes, but they are much heavier; this technique would produce a much lighter result. I guess I know what I’ll be doing this weekend!


  33. Diana on 10/6/09 at 7:33 pm

    I love dumplings so much! Whether they’re boiled, fried, in soup or anything I’m a huge fan of them. They’re fun to do as a party because you can make a ton and everyone gets lots to freeze.


  34. Simone (junglefrog) on 10/6/09 at 5:54 pm

    I didn’t know there was a book dedicated to dumpkings… Ever since making the first dumplings for the daring cooks, I’ve been meaning to make them again. Love them and yours look gorgeous!


  35. Velva on 10/5/09 at 10:01 pm

    These dumplings look absolutely amazing! Enjoyed the blog post.


  36. Kim M. on 10/5/09 at 8:42 pm

    These dumplings look AMAZING, Jaden!

    I pre-ordered your cookbook months ago, and received it TODAY! I love the recipes and the step-by-step photos! I also love the quality of your photos and the beautiful pictures of you and your children!

    Please start writing your next cookbook NOW! 🙂 smile!


  37. Andrea Nguyen on 10/5/09 at 5:10 pm

    Dawn — You’re spot on about Italian raviolis being a type of dumpling. Dough rolled thin + filling + poaching + sauce = dumpling — or maybe that’s a type of pasta? Nah, it’s a dumpling.

    Jaden’s walk through here is terrific and I’m glad that you are all inspired. Use store-bought wrappers and practice technique. Then step up to making your wrappers from scratch as many Asian folks do. They’re phenomenal and not as hard as you may think!


  38. Dawn in CA on 10/5/09 at 2:14 pm

    These do look tasty. I am in love with dumpling wrappers — not only for dumplings, but for homemade ravioli, too. Although I guess raviolis are just Italian dumplings, right? 😉 How do you keep the cooked dumplings from sticking together while you make the last two batches? I usually make them in a broth, so this hasn’t been an issue, but I’d like to try serving them this way…


  39. Jean on 10/5/09 at 11:45 am

    p.s. Just ordered your book along with this one! I can’t wait!!!


  40. Jean on 10/5/09 at 11:40 am

    Oh I am a fool for Chinese Dumplings! I need this book!!!


  41. slammie on 10/5/09 at 10:43 am

    You mean you don’t make your own wrappers???? LOL


  42. Asianmommy on 10/5/09 at 9:43 am

    Thanks for the recipe! I remember folding dumplings with my mom when I was little.
    Would love to learn how to make samosas!


  43. Bill on 10/5/09 at 9:34 am

    If you freeze some of these how do you prepare them when they are thawed out?

    Do not defrost, just add them frozen to boiling water and add an additional 3 minutes to cooking time~jaden


  44. TexasDeb on 10/5/09 at 8:08 am

    I’d tried fried wontons before but never steamed dumpling- these are healthier, surely, so count me in. And I agree – a make your own dumpling party is genius.

    Ok to make these and then serve them in broth for a bit of a change up? Or is that another recipe for another day….?

    Oh of course! Boil them in broth instead of water and serve with broth ~jaden


  45. Angela@spinachtiger on 10/5/09 at 8:05 am

    My next party theme is going to be out of my cooking comfort zone (Chinesee). This will be one of the included recipes. Congrats on the book.


  46. Alta on 10/5/09 at 8:02 am

    Mmm, dumplings. Love them so much. Wish I knew of a gluten-free dumpling wrapper. If anyone knows of one, let me know! I’d even consider making my own wrappers!


  47. Vivian Boroff on 10/5/09 at 2:47 am

    Jaden, your dumplings look delicious! I just got Andrea’s book this week and there are several recipes that I cannot wait to try. I hope they turn out as well as yours 🙂


  48. Eat. Travel. Eat! on 10/5/09 at 1:05 am

    What a nice and through walk through on making dumplings! Your dumplings have lots of filling in them compared to mine which is great :).

    I have never heard about using the cornstarch slurry for making the dumplings before! I wonder how big of a difference it is compared to regular water.

    The cornstarch slurry is a very common technique to make sure that dumplings remain sealed! Water won’t always keep the dumpling sealed – esp if the wrappers don’t have a lot of excess flour on the surface. ~jaden


  49. Lori @ RecipeGirl on 10/5/09 at 12:51 am

    Damn, you made these look mouthwatering (you, you got a gift!). Now I’m gonna have to make some dumplings! Absolutely can’t wait to get my hands on your cookbook. SO exciting!!


  50. Katie on 10/5/09 at 12:21 am

    Thanks for sharing the book! I’ll have to get a copy for myself as I could eat dumplings until the cows come home. Great step by step post. =D


  51. Eliot on 10/4/09 at 4:08 pm

    Our family has had dumpling nights, where I’ll set up a few plates of assorted diced things–onion, pork, ginger, beets, water chestnuts, snow peas, bell pepper, cilantro, whatever we have around–and eeveryone makes a half a dozen or so dumplings. Then we all stand around and cook them and shuffle off to the table with our custom-made dinners. Fun and delicious!

    GREAT idea! never thought of the ‘make your own dumpling’ party ~jaden


  52. Esme on 10/3/09 at 11:21 pm

    Thanks-I plan on making these this weekend and have all my ingredients ready to go-now you gave me the How To.


  53. Jessica @ How Sweet on 10/3/09 at 10:54 pm

    These look great! I had something similar at a wedding today, but these look better!


  54. Kitt on 10/3/09 at 10:39 pm

    Might have to get that book. I could live on dumplings. I wish I’d learned some of the fancier pleating techniques I’ve seen. I knew a woman who could pleat a dumpling so the seam looked just like a sheaf of wheat. Very pretty.


  55. Jane on 10/3/09 at 10:19 pm

    You make these look much simpler than my meagher attempts! I will try these next week, and the book is on my list of must-haves, along with your new book. Congratulations on finishing!


  56. katiek @kitchensidecar on 10/3/09 at 8:31 pm

    I love making dumplins. I made xiaolongbao – genesis of my blog. those are terrors to fold. gah! I usually make my own skin. Do you have a preference for skins, brandwise?


  57. Joanne on 10/3/09 at 6:22 pm

    Hmm, again the moms win. Mine is a whiz at making dumplings too. Same thing watch a chinese soap while making them. As an adult now, my mom and I sit at the table with all the supplies set out and we chat while we make them. I think in another 10 years of constant dumpling making, I will be as skilled as she is.


  58. The Cooking Bride on 10/3/09 at 5:21 pm

    I love ordering dumplings when my husband dine at our favorite Asian restaurant. I’ve tried these a home and they turned out “okay.” I am excited to find a new recipe. I’m sure these will be tasty!


  59. Kate on 10/3/09 at 4:09 pm

    Jaden, this is a gorgeous post — the step by step pictures, the clear as a bell instructions — I have always been too intimidated to make these but now I am going to try — thank you!! (and congrats on the cookbook!) 🙂


  60. Sean on 10/3/09 at 1:48 pm

    My mom and I usually sit down on a lazy, Sunday afternoon and make these while watching TV. Gets a little tedious after awhile but the end result is so worth it. We usually use egg white to bind the wrap together so I’ll have to give the cornstarch mix a try later!


  61. Rasa Malaysia on 10/3/09 at 11:36 am

    Yummylicious, this is what I need for breakfast this morning!


  62. Lauren on 10/3/09 at 11:25 am

    I’ve only mad dumplings once before, but this looks like the way to do it!


  63. Chris on 10/3/09 at 11:14 am

    Those sound excellent! Time to break out my steamer:)


  64. Half Assed Kitchen on 10/3/09 at 11:12 am

    Oh yes! I’ve been planning on making these and now I have instructions. Thank you!


  65. Haley J. on 10/3/09 at 11:01 am

    Oh, MAN, do those look good. I have a terrible dumpling habit, and now it is demanding to be fed. With these. And some of that chili sauce. mrowr!


  66. Barbara Park on 10/3/09 at 10:36 am

    Jaden–your cookbook arrived in my mailbox yesterday. I am one very happy lady!!


  67. natalie on 10/3/09 at 10:17 am

    yum! i love making dumplings and am always looking for more recipes! gotta add this book to my wishlist!!
    i totally had to laugh at the chinese soap opera because that is totally my mom sitting at the table, making something, and eyes glued to a vietnamese soap opera!! haha!!


  68. These look amazing and easy to do. Have made perogies in the past, so these can’t be much different. Think I’ll try them this weekend. Thanks for the tips.


  69. the teacher cooks on 10/3/09 at 9:17 am

    You make these look incredibly easy to make and delicious.


  70. Manggy on 10/3/09 at 9:16 am

    Ooh, yes please. I’ve been lusting after that book for a while now- must save up 🙂 I love these kinds of dumplings- from the filling to the chewy wrapper to, of course, the chili sauce (must always have it!), it just comes together so perfectly.



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Submit a Comment

Chinese Boiled Pork Dumplings Recipe | Steamy Kitchen (2024)


Do you cook meat before boiling dumplings? ›

Can you pre cook dumpling filling? My answer is absolutely yes! I have tried so many raw dumpling filling recipes, none of them taste as good as my mom's precooked pork dumpling filling.

Is it better to steam or boil Chinese dumplings? ›

Steaming will produce silky, tender dumplings with skin that is slightly firmer than that of boiled dumplings, but still stretchy. If you are making your own dumpling wrappers, use the hot water dough for this method, as this will give you a softer morsel.

How to make crispy boiled dumplings? ›

Remove the lid and cook, swirling the pan regularly, until the remaining water has evaporated and the dumplings are crisp again. Some recipes suggest leaving the dumplings alone without swirling here. I find that swirling gives them a much better, more evenly browned and crisp crust.

Do you boil dumplings covered or uncovered? ›

Once your water comes to a boil, reduce the heat to medium or medium-low. You want a gentle boil that won't disturb your dumplings as they steam. Make sure you cover them! This allows for as much steam as possible so that your dumplings can definitely get cooked.

How long should you boil dumplings for? ›

Bring a large pot of water to a boil. Cook dumplings in batches of about eight until they are cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the dumplings to a serving platter. Serve warm with the dipping sauce.

How long to boil raw meat dumplings? ›

To cook:
  1. To cook the dumplings, gently lower them into a medium pot of boiling water and boil for approximately three to five minutes. They are done when the dumpling skins are translucent and the dumplings have been floating for about three minutes. Remove from pot carefully with a slotted spoon.
  2. Serve hot.
Aug 20, 2004

What are the 3 main ways to cook dumplings? ›

Let's explore some of the most popular ones:
  1. Boiling: Boiling is a classic and straightforward method of cooking dumplings. ...
  2. Steaming: Steaming is another common and healthy way to cook dumplings. ...
  3. Pan-Frying: Pan-frying, also known as pot-sticking, creates a delectable combination of crispy bottoms and tender fillings.
May 17, 2023

Are Chinese dumplings fried or boiled? ›

You can steam them for a soft chewy exterior or pan-fry them for a crispy crunchy bottom! Either way, you can't go wrong with a dumpling, but there is a divide within the foodie community about which is better!

What's the difference between a dumpling and a potsticker? ›

Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.

How long to boil Chinese dumpling? ›

Instructions: Depending on the number of dumplings cooking, bring a medium to large pot of water to a boil. Drop in the dumplings, and stir immediately so they don't stick to the bottom of the pot. Bring back to a boil, and boil for 6-8 minutes, depending on their size.

Why are my boiled dumplings hard? ›

Be sure to follow the cooking time recommended in your recipe, and check the dumplings regularly to make sure they are not overcooked. Using too much flour: If you use too much flour in your dumpling dough, the dumplings will be dense and tough. Be sure to measure the flour carefully and follow the recipe closely.

Why do you put cornstarch in dumplings? ›

The cornstarch will absorb excess water, which will then convert to steam, allowing the bottoms to form that crisp crust. After the dumplings have drained, place them, bottom-side down, on a plate covered with cornstarch. Then, into a hot skillet coated with enough oil to fry up a solid crust.

Do you boil or pan-fry dumplings? ›

Dumplings can be steamed (zhēngjiǎo, 蒸饺), pan-fried (jiānjiǎo, 煎饺), or boiled (shuǐjiǎo, 水饺, literal translation: water dumpling). They are then served with a dipping sauce, like Chinese black vinegar or our favorite dumpling sauce recipe. They can also be eaten with hot pot meals or served in soup!

How to cook raw Chinese dumplings? ›

Depending on the number of dumplings you're cooking, bring a medium to large pot of water to a boil. Drop in the dumplings, and stir immediately so they don't stick to the bottom of the pot. Bring back to a boil, and boil for 6-8 minutes, depending on their size, until cooked through.

How long to cook dumplings in frying pan? ›

Pan fry method

Heat the oil in the non-stick frying pan over a medium heat until the oil is shimmering. Carefully place the frozen dumplings in a single layer in the hot frying pan. Cook for 1-2 minutes until the bottom of the dumplings are golden brown. Turn once and cook on another side for another minute.

How do you cook frozen Chinese dumplings? ›

How to pan-fry frozen dumplings. In a nonstick pan over medium-high heat, add ½ cup of water and 1 tablespoon of vegetable oil. Place the frozen potstickers flat side-down and cover the pan with a lid for 8 to 12 minutes, until all the water has evaporated and the flat side of each potsticker is golden.

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