How to Make Chinese Dumplings (recipe) 饺子

Chinese dumplings have been a tasty treat for thousands of years. In China, when we talk about dumplings, we’re usually referring to boiled dumplings (or shui jiao, 水饺). Not potstickers, not steamed dumplings, but boiled ones. We consider it a staple, a delicious alternative to rice and noodles. You might think boiled dumplings are not as tasty as potstickers. After all, potstickers have a nicely charred surface and crispy texture and look great, right? But to us, boiled dumplings are the ultimate comfort food that we eat every week. They’re super delicious if you make them the right way.

Today I’ll give you a thorough introduction to making dumpling wrappers from scratch, wrapping dumplings, and cooking and storing them. So no matter which filling you prefer, you can always refer to this recipe to make dumplings.

Ingredients

For the Wrappers

    Wonton wrappers (also called skins)

For the Filling

    1.5 cups ground pork

    1/2 cup chopped shrimp

    2 cups Napa cabbage

    1 teaspoon ginger

    1 tablespoon green onion

    1.5 teaspoon salt

    2 tablespoons soy sauce

    2 tablespoons cooking wine

    1/3 teaspoon white pepper

    1 tablespoon sesame oil

    1 tablespoon vegetable oil

For the dorections, you can watch this video