Homemade Chinese Dumplings

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  • 2 cups all-purpose flour
  • 3/4 cup water
  • Filling:
  • 1 pound ground pork
  • 6 green onions, very finely chopped
  • 2 tablespoons minced ginger
  • 3 tablespoons minced cilantro
  • 2 tablespoons Chinese dark soy sauce
  • 1 teaspoon salt
  • 1 teaspoon peanut oil
  • 1/4 teaspoon white pepper 


Combine the flour and water and knead into a slightly sticky dough. Cover and set aside for 30 minutes. Meanwhile, combine remaining ingredients to make the filling. When the dough has rested, cut it in half and roll each half into a rope about 1-1 1/4 inches in diameter.  Cut each rope into disks about 1/4-inch thick and roll each disk into a thin round. Dust each round with flour to keep them from sticking to each other (you can skip this step and use prepared gyoza or wonton wrappers from our Asian food section). Place just under a tablespoon of filling in the center of each round, fold into a half-moon and pinch the edges to seal - very tightly to keep them from opening up while cooking. Place formed dumplings on parchment paper. Bring a large pot of salted water to a boil. Add dumplings in batches, taking care not to over-crowd. Return to a boil, then reduce heat and simmer about 5 minutes, or until dumplings float and the dough is firm.

Enjoy hot with your favorite dipping sauce. 

Recipe from Central Market Mill Creek - Culinary Resource Center
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