Top 10 Best Homemade Dumpling Recipes

If you're bored with meat and seafood dishes, vegetarian dumplings are a fantastic option to try. These dumplings have a perfect balance of flavors, with a delightful fragrance from the combination of vegetables and mushrooms, and a tender filling with a chewy wrapper. Follow Mytour's recipe below to enjoy a light, wholesome meal for the entire family!

Ingredients:

• 1 Cassava root: Choose dry cassava for a more flavorful and aromatic dumpling.
• 1 Carrot
• 100g Shiitake mushrooms
• 1 Onion
• Sesame oil
• Wonton wrappers (check the dough recipe above)

Instructions:

• Step 1: Prepare the ingredients: Peel the cassava and soak it in salted water. Peel and rinse the carrot. Soak the shiitake mushrooms in warm water until they soften. Peel the onion. Slice the carrot into thin, short strips, and finely chop the other ingredients so they cook faster and make the dumplings more visually appealing.
• Step 2: Mix the filling: Place all the prepared ingredients into a large bowl. Season the mixture with 1/2 teaspoon of seasoning powder and a pinch of black pepper. Add a bit of sesame oil to enhance the aroma of the filling.
• Step 3: Shape and cook the dumplings: Take a small amount of the filling and place it in the center of each dumpling wrapper. Fold and seal them in your preferred shape. You can either fry or steam the dumplings, both options are delicious. Be careful not to cook them for too long to prevent the wrapper from becoming dry. If the vegetables are hard to cook, briefly sauté them before assembling the dumplings.
• And that's it! You've successfully made vegetarian dumplings. Despite the absence of meat or shrimp, these dumplings still have a fresh, earthy flavor from the vegetables. The addition of sesame oil at the end brings out even more delicious aroma. So, why wait? Make these nutritious dumplings for your family and enjoy a meal full of fiber and detoxifying benefits!

Ingredients:

• 200g Scallops
• 100g Shrimp
• 1/2 Carrot
• 2 Sprigs of Cilantro
• 100g All-purpose flour
• A pinch of Salt
• A bit of Cooking oil
• Some Shrimp roe (for garnish)

Instructions:

• Prepare the scallops and shrimp: To save time, it's best to buy pre-shelled scallops. After purchasing, soak them in a saltwater solution for 15 minutes. Afterward, blanch the scallops in hot water for 1-2 minutes to remove any odor, then rinse with fresh water and drain. For the shrimp, cut off the antennae and legs, peel the shell, and gently squeeze the shrimp's body to release the vein. Rinse thoroughly and set aside.
• Grind the shrimp and scallops: Take half of the prepared scallops and blend them with the shrimp until smooth. Keep the rest of the scallops whole.
• Prepare the other ingredients: Peel and chop the carrot into small cubes. Wash the cilantro and finely chop it.
• Mix the filling: In a bowl, combine the shrimp and scallop mixture with the diced carrot and chopped cilantro. Mix well to evenly distribute the ingredients.
• Prepare the dough: In a bowl, combine 100g of all-purpose flour with 50ml of water and a pinch of salt. Knead the mixture until it becomes smooth and forms a cohesive dough. Cover with plastic wrap and let it rest for 30 minutes to 1 hour. Once rested, roll the dough into a log and cut it into equal portions.
• Roll the dough: Lightly oil your hands and roll each piece of dough into a ball, then flatten it into a round shape. Apply a thin layer of oil to your knife and use it to thin the dough discs.
• Shape the dumplings: Place a small amount of filling in the center of each dough wrapper, then top with a whole scallop. Pinch the edges together to form a dumpling, leaving the scallop exposed in the center.
• Steam the dumplings: Set up a steamer and bring water to a boil. Place the dumplings into the steamer, sprinkle a little shrimp roe on top, and cover. Steam for 20-25 minutes until the dumplings are fully cooked. Once done, arrange them on a plate and garnish for a beautiful presentation.
• Result: In just a few simple steps, you have created scallop dumplings with a vibrant and appealing color, as well as an irresistible flavor. The chewy dumpling wrapper complements the sweet and tender filling of vegetables, shrimp, and scallops. For an extra boost of flavor, serve the dumplings with soy sauce, mustard, or chili sauce. Don't wait, head to the kitchen and prepare this delightful dish for your family!

Ingredients:

Dumpling Dough:

• Dumpling flour (or all-purpose flour): 400g
• Salt: 1g
• Water: 240g

Filling:

• Chicken: 500g
• Egg white: 1
• Coriander: 150g
• Soy sauce: 16g
• Grated ginger: 3g
• Ground pepper: 1g
• Five-spice powder: 1g
• Spring onions: 2 stalks
• Salt: 4g
• Vegetable oil: 50g
• Sesame oil: 4g

Instructions:

• Step 1: Prepare the Dough: Mix 1g salt into 400g dumpling flour (or all-purpose flour). Add 240g water and mix thoroughly with the flour. Knead the dough until smooth, then cover and let it rest for 20 minutes. Once rested, knead again until smooth, then cover and let it rise for 1 hour.
• Step 2: Prepare the Filling: Mince coriander and spring onions. Clean and chop the chicken into small pieces, then marinate with salt to remove any odor. After rinsing and drying, chop the chicken finely. Combine the chicken, egg white, soy sauce, ginger, pepper, five-spice powder, spring onions, and salt in a bowl. Heat 50g vegetable oil until hot, then pour into the mixture to enhance the flavor of the spring onions. Add 4g sesame oil and mix the coriander with the chicken mixture to complete the filling.
• Step 3: Shape the Dumplings: After the dough has rested, divide it into equal portions and roll them into small balls. Flatten each ball and fill with the prepared mixture, sealing each dumpling tightly.
• Step 4: Cook the Dumplings: Heat a pan and add 3 tablespoons of vegetable oil. Fry the dumplings for about 1 minute over low heat. Add 60g of water, cover the pan, and steam the dumplings until fully cooked.

Once cooked, enjoy your chicken dumplings while hot, dipping them in soy sauce, black soy sauce, or chili sauce. Enjoy making and eating your delicious chicken dumplings!

Ingredients:

• 500g Dumplings
• 100g Flour for frying
• 50ml Fresh milk
• 150g Mozzarella cheese
• 30g Laughing Cow cheese
• 20g Cheddar cheese
• 2 tablespoons Sweet and sour sauce

Instructions:

Frying the Dumplings:

• Dip the dumplings into the flour to coat evenly. Then, fry them in hot oil until golden brown, remove them, and drain excess oil on paper towels.

Making the Cheese Sauce:

• Pour 50ml of milk into a pan, then gradually add 150g Mozzarella cheese, 30g Laughing Cow cheese, 20g Cheddar cheese, and 2 tablespoons of sweet and sour sauce. Stir until the cheese melts and the mixture thickens, then turn off the heat.

Result:

• The fried dumplings with cheese sauce are incredibly delicious, crispy on the outside, and paired with a rich cheese sauce—truly irresistible!

Ingredients:

• 100g All-purpose flour
• 100g Ground pork
• 1 Gấc fruit (500g)
• 2 Shallots
• 5g Spring onions
• Seasoning (salt, sugar, MSG, seasoning powder, ground pepper) to taste

Instructions:

Preparing the filling:

• Finely chop the shallots and spring onions, then mix them with the ground pork. Add a pinch of salt, sugar, MSG, seasoning powder, and ground pepper based on your taste. Mix well and let it rest for 10–15 minutes for the flavors to meld.

Preparing the Gấc fruit:

• Cut the Gấc fruit in half and remove the red seeds inside. Use a spoon to gently scrape the red pulp off the seeds.

Making the dough:

• In a bowl, mix 100g of all-purpose flour with a pinch of salt, 30ml of water, and 2 teaspoons of cooking oil. Stir well, then add the Gấc pulp to the mixture. Continue mixing until the dough forms a smooth, non-sticky ball.
• Transfer the dough onto a clean surface or chopping board and knead it. Use your hands to stretch and fold the dough for about 10–15 minutes.
• Roll out the dough:
• Sprinkle some flour on the surface, then roll the dough thinly using a rolling pin. Use a cup to press and cut out circular dough pieces.

Filling and shaping the dumplings:

• Lightly dust the surface with flour again. Stack the dough circles, slightly overlapping each one. Repeat this until you have a stack of 5 circles.
• Place a portion of the filling along the length of the dough, fold it in half, and roll the dumpling into a rose shape.

Steaming the dumplings:

• Place the dumplings into a steaming basket, set it in a pot with 300ml of water, and steam for about 10 minutes until cooked.

Ingredients:

• Ground pork 300g
• All-purpose flour 250g
• Onion 1/2 bulb (about 50g)
• Chinese cabbage 100g (3-4 leaves)
• Shiitake mushrooms 70g
• Chives 100g
• Common seasonings 10g
• Water 120ml

Preparation:

Prepare the filling:

• To make the Gyoza filling, finely chop the onion, cabbage, mushrooms, and chives, then mix them in a bowl with the ground pork.
• Season with 1/2 teaspoon salt, 1 tablespoon sugar, 1 tablespoon seasoning powder, 1/2 teaspoon ground pepper, 1/2 teaspoon monosodium glutamate, 1 tablespoon garlic, 1 tablespoon shallots, 1 tablespoon sesame oil, and mix everything well.
• Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Prepare the dough:

• Mix 250g all-purpose flour with half a teaspoon of salt and 120ml water, knead the mixture until smooth. If the dough is too dry, add more water; if it’s too wet, add more flour.
• Cover the bowl of dough and let it rest for 15 minutes.

Form the dumplings:

• Dust the surface with flour to prevent sticking, roll out the dough to about 0.5mm thick, and cut it into small round pieces.
• Place the filling in the center of each piece, then fold the edges of the dough together to shape the Gyoza.

Fry the dumplings:

• Place the dumplings in a pan, adding sesame oil or vegetable oil. Set the stove to a medium-high heat of 180°C. Once the underside of the Gyoza is golden brown, add water until it’s half submerged, cover the pan, and cook until the water evaporates.
• Fry until the dumplings are crispy and golden on both sides. Your Japanese Gyoza is now ready to enjoy!

Prepare the dipping sauce:

• A good dipping sauce is essential for the perfect Gyoza. Combine 4 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, a pinch of chili powder, and 1/4 tablespoon sugar (or monosodium glutamate), then stir well.

Result:

• Gyoza Dumplings with a tender, flavorful filling and crispy golden skin, complemented by the perfect dipping sauce, making this dish irresistibly delicious.

Ingredients:

• 500g ground pork
• 500g Chinese sausage (giò sống)
• 400g small shrimp (peeled)
• 1 tablespoon tapioca starch
• 32 wonton wrappers (steamed variety)
• 1 teaspoon sesame oil
• 100g minced shallots
• Some garlic oil (fried garlic in oil)
• 100g fried onions
• 1/2 carrot (finely chopped)
• 50g chopped spring onions
• 2 tablespoons sweet soy sauce
• 1 tablespoon regular soy sauce
• 1 tablespoon oyster sauce
• Some seasoning to taste

Instructions:

Mixing the Filling and Forming the Dumplings:

• In a bowl, combine 500g ground pork, 500g Chinese sausage, 100g fried onions, 100g minced shallots, 1/2 finely chopped carrot, 50g chopped spring onions, 4 teaspoons seasoning powder, 1 tablespoon tapioca starch, 3 teaspoons sugar, 1 teaspoon ground black pepper, 2 teaspoons monosodium glutamate, and 1 teaspoon sesame oil.
• Mix the ingredients thoroughly, kneading until the mixture becomes smooth, then let it rest in the fridge for 20 minutes.
• To assemble the dumplings, place a wonton wrapper on a flat surface, put a small amount of filling in the center along with one shrimp, gently press it down, and fold the wrapper edges to seal.
• Continue until all the filling is used up.

Steaming the Dumplings:

• For a glossy finish, brush each dumpling lightly with oil before arranging them in the steamer. Once the water in the steamer is boiling, reduce the heat to medium and steam the dumplings for 8 minutes.
• When the dumpling wrappers begin to wrinkle, they are cooked. Leave them in the steamer for 10 minutes to cool slightly before removing and serving.
• For extra flavor and to prevent sticking, brush the dumplings with garlic oil before serving.

Making the Soy Sauce Dip:

• For the dipping sauce, mix 2 tablespoons sweet soy sauce, 1 tablespoon regular soy sauce, 1 tablespoon oyster sauce, 2 tablespoons warm water, 1 teaspoon seasoning powder, 4 teaspoons sugar, and 1 teaspoon monosodium glutamate.
• Stir until the ingredients dissolve, then pour into a saucepan and bring to a simmer over low heat. When the sauce begins to bubble, add 1 tablespoon of cornstarch mixed with water. Stir until the sauce thickens, then remove from heat.
• Pour the sauce over the dumplings, garnish with fresh herbs, and enjoy!

Final Result:

• These shrimp siu mai dumplings are visually stunning with a smooth, shiny wrapper, infused with the aroma of fried garlic. Biting into them reveals a flavorful and tender filling, making this dish an irresistible treat for all.

Ingredients:

For the dumpling dough:

• 100g tapioca flour
• 100g rice flour (can substitute with 200g pre-mixed dumpling flour)
• 1/2 teaspoon salt

For the filling:

• 150g ground pork
• 500g shrimp
• 3 dried shiitake mushrooms
• 1 large shallot
• 10 stalks of green onions
• 1 carrot
• Common seasonings: fish sauce, salt, seasoning powder, black pepper, etc.

Instructions:

• Preparing the ingredients:
  • Clean the pork and chop or grind it coarsely. Don't grind too fine, as this affects the texture of the dumpling.
  • Wash and peel the shrimp, removing the black vein along the back. Finely chop the shrimp.
  • Soak the mushrooms in water to soften, remove stems, and chop finely.
  • Peel and crush the shallot, then chop finely.
  • Trim the green onions, wash thoroughly, and chop finely.
  • Peel and chop the carrot into small cubes or finely chop it.
• Making the dough: In a large bowl, mix the tapioca flour and rice flour together. Boil 200ml of water, add salt and stir to dissolve. Gradually add the salted water to the flour mixture, stirring constantly with chopsticks. Once cool enough to handle, knead the dough until smooth and firm, then cover and rest for 5 minutes.
• Preparing the filling: Mix the ground pork, shrimp, carrot, mushrooms, shallots, and green onions in a bowl. Add seasonings to taste.
• Shaping the dumplings: After the dough has rested, roll it into logs and cut into pieces. Use a rolling pin to flatten each piece into a thin, round wrapper. Cover any unused dough to prevent it from drying out. Once the dough is rolled out, place a spoonful of filling in the center of each wrapper. Wet the edges of the dough with water and fold it over the filling, pressing gently to seal. Pinch the edges together to form the dumpling. Repeat until all the ingredients are used up.
• Steaming the dumplings: Grease the steamer tray with a thin layer of oil to prevent sticking. Arrange the dumplings in the steamer and steam over boiling water for 10-15 minutes, depending on the size of the dumplings. When the dough becomes translucent, they are done. Remove the dumplings from the steamer and serve.

Unlike traditional dumplings filled with meat, har gow is renowned for its stuffing made from fresh pink shrimp, which brings a rich, sea-like flavor. The sight of these shrimp-filled dumplings, with their translucent and smooth skin, is enough to make anyone eager to try a bite and keep on eating without stopping.

Ingredients:

• 100g Shrimp
• 20g Pork fat
• 30g Jicama (can be substituted with bamboo shoots, cabbage, or napa cabbage depending on your preference)
• Cornstarch
• Seasonings: Seasoning powder, sugar, pepper
• Har gow wrappers (refer to the wrapper recipe above)

Instructions:

• Step 1: Prepare the ingredients: Peel the shrimp, wash them with salt, and let them sit for 5 minutes to remove any sliminess. This step ensures that the shrimp retains its fresh taste and crunch after cooking. Afterward, rinse the shrimp with water and chop them finely. Do not use a food processor at this stage, as it will turn the shrimp too small and remove its texture. Peel the jicama, rinse it under water, and cut it into very small cubes.
• Step 2: Cook the pork fat: Boil some water and cook the pork fat in it for 10-15 minutes until it becomes firm. Afterward, remove it from the water and place it in a cold bath to keep it crunchy. Once it cools, dice it into small cubes.
• Step 3: Mix the filling: Place the shrimp in a bowl and add seasonings, including 1/2 teaspoon of seasoning powder, 1 teaspoon of cornstarch, 1 teaspoon of sugar, and a pinch of pepper. Use chopsticks to mix the ingredients well. Add the jicama and pork fat, and continue mixing. Once the mixture sticks together thanks to the cornstarch, cover the bowl with plastic wrap and refrigerate it for 30 minutes.
• Step 4: Wrap and cook the har gow: Place a small amount of filling in the center of each dumpling wrapper and seal it. You can use a little egg or water along the edges to make the wrapper stick better. Then, arrange the dumplings in a steamer or fry them in a pan until cooked through. Enjoy the delicious shrimp har gow! Though it may seem like a complicated process, the flavors make it all worth it. The aroma of fresh shrimp will lure you in the moment you open the steamer lid. What are you waiting for? Start cooking!

If you're a fan of meat dishes, this is the dumpling recipe you've been looking for. The filling of tender, sweet pork combined with crunchy, slightly sour bamboo shoots will delight your taste buds with every bite. Why not follow along with Mytour and try making these delicious pork dumplings today?

Ingredients:

• 300g Pork
• 3 Stalks of asparagus
• 1 Carrot
• 1 Egg
• Ginger, Garlic
• Wheat flour
• Har gow wrappers (refer to the wrapper recipe above)

Instructions:

• Step 1: Prepare the ingredients: Wash the pork with water and rub it with salt to remove any unpleasant odor. Then, chop the pork finely. You can use a food processor, but be careful not to make it too minced, as this may affect the texture of the dumpling. Peel and mince the ginger, garlic, and carrot. For the carrot, cut it into thin strips! Crack the egg and separate the yolk.
• Step 2: Mix the filling: Place all the ingredients into a large bowl and season with 1/2 teaspoon of seasoning powder, 1 teaspoon of sugar, and a pinch of pepper. Mix everything well with your hands until the filling has a firm, sticky consistency. If the mixture doesn't bind well, you can add 1/2 teaspoon of cornstarch to improve its texture.
• Step 3: Wrap and cook the dumplings: Place a small amount of filling in the center of each wrapper and seal it. You can either steam or fry these dumplings, both methods work great. Serve with a delicious dipping sauce and enjoy your freshly made pork dumplings.

Good luck with making these tasty pork-filled dumplings!