Quite possibly the easiest recipe for dumpling dough done in 5 minutes! We show you how quick it is to make dumpling dough at home with only 3 ingredients. Enjoy take-out style Asian dumplings anytime. You'll never go back to packaged once you have made our homemade potsticker wrappers.
About The Dough for Asian Dumplings
This easy Asian potsticker dough recipe comes together so fast with minimal ingredients. This dumpling dough is going to take your homemade potstickers over the top, there is nothing like the tenderness of homemade dough. The process is easy and nothing like making pie crust, so don't be intimidated! I can be wordy in my instructions, it is actually very easy.
What is a Potsticker?
A potsticker is an Asian style dumpling that is either steamed, fried or both. The dough is usually stuffed with a mix of Chinese flavored meat and vegetables then served with a sauce for dipping. Typical flavor combinations include chicken, pork or shrimp with cabbage, carrot and green onion.
Why Not Just Buy Potsticker Wrappers?
Well you can, but trust me, they aren't as good! A long time ago I decided to make most things from scratch going forward. Some gasp at the fact when I talk about it , but really it has made my life so much easier. Imagine having a craving, then all the ingredients to make Asian dumplings, except the wrappers? Instead, I keep basic ingredients on hand and can whip up almost anything I need in no time at all. Not everything homemade has to take hours or make a huge mess. It is all about preparation. Have everything you need within reach and nothing you don't! Less clutter, more room to work.
What Should I Stuff My Homemade Potstickers With?
Traditionally, you will find a pork filling in most dumplings. This recipe for dumpling dough is versatile and works well with any flavor profile you choose. We have an amazing recipe we used this homemade dumpling dough for, check that out here after! Sweet and Spicy Asian Pot-Stickers Tip: Whatever filling you use, make sure excess liquid is removed before wrapping so the wrappers don't get soggy before they are cooked.
Directions for How To Make Homemade Potsticker Dough
Start by adding 2 cups flour and ¼ teaspoon salt to a bowl. Slowly pour in ¾ c boiling water. Mix.
Mix in the flour and press the dough into the bowl.
Use the press, push and fold method for kneading the dough right in the bowl. Less mess.
Flatten the dough out into the bowl and drizzle about 1 tablespoon of oil over it (your choice, we use Olive Oil), continue to press and fold the dough to work in the oil.
Shape the dough into a ball, cover the bowl with plastic wrap and allow the dough to rest for 1 hour. RESTING IS NECESSARY to ensure dumplings hold together, however you may be able to push it to 30 minutes.
After the hour is up, roll the dough out to ¼" on a hard flat surface lightly dusted with flour.
Cut with square or circle cutter.
Store the cut potsticker wrappers in an air tight container or zip top bag, keep refrigerated.The homemade dumpling dough can even be fried in oil and used like wontons! Fill them with crab rangoon filling, etc. There are many uses.
More Asian Inspired Recipes
For this recipe, you can follow my recipe for a great filling that works wonderfully in this dough.
If you are following a low carb lifestyle, then my Keto Asian Glazed Shrimp with Bok Choy is packed with flavor without guilt.
For those who are a fan of Asian noodles, you must check out these "Slurp Worthy" Noodle Bowl Recipes.
Our quick and easy process for making Asian potsticker dough in 5 minutes, plus a video collage to give you a more visual idea of how easy this is!
Ingredients
2 cups All Purpose Flour
¼ teaspoon Salt
¾ cup Boiling Water
Instructions
Add 2 cups flour and ¼ teaspoon salt to a bowl. Slowly pour in ¾ c boiling water. Mix well.
Once the flour is mixed in, firmly press down on the mixture to get it to stick together.
Work the dough until it comes to together and is no longer crumbly. This will take a minute or two.
Shape the dough into a ball, cover the bowl with plastic wrap and allow the dough to rest for about 10 minutes.
Roll out to about ¼" thick, cut with round cutter, fill.
See our Easy Pork Potsticker post for a delicious recipe!
Nutrition Information:
Yield: 12 Amount Per Serving:Calories: 180
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Melissa
Owner & Lead Recipe Developer for It's Simple! since 2015, where you will find our best Family Favorites & Keto Low Carb Dishes with Helpful Cooking Tips & Hints in each post. Many Thanks for Stopping By, Enjoy!
Dumplings are made from a simple dough consisting of all-purpose flour, water, and salt. The shaped dumplings are either fried in a pan until golden brown or boiled in a soup.
Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
Stir together flour, baking powder, sugar, and salt in a bowl. Cut in butter until mixture is crumbly. Stir in milk and mix until a batter forms that is thick enough to be scooped with a spoon.
For dumplings made with wheat flour, all purpose or plain flour will suffice. If your recipe calls for leavening, you'll need to add baking powder and salt. Alternatively, you can use self-rising flour which has the leavening included. For a lot of dumplings, plain flour is all that is required with no baking powder.
You don't need speciality dumpling flour to make these wrappers – regular plain, all-purpose flour is absolutely fine. You could also use bread flour if you have it.
What is a “dumpling”? Dumpling is dough wrapped around a filling of minced meat and/or chopped vegetable, or dough with no filling, or the dough is made up of bread, flour or potato - they are usually boiled/poached in seasoned water and sometimes fried in oil.
Before you even start making your dumplings, first think about how you want to cook them. There are three basic ways: steaming, boiling, and steam-frying. There is also deep-frying or serving with a crispy lacy “skirt.”
Heat a pan on medium-high with a couple tablespoons of oil in it. Once hot, add your frozen dumplings. Cook in oil for about three to four minutes, turning once to sear multiple sides. Then add just enough water to cover dumplings about halfway, turn the heat down to medium-low, and cover with a tight-fitting lid.
Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.
Make sure your filling is not too wet, as excessive moisture will increase the chance of the wrapper breaking. Remove as much liquid from vegetables as possible before adding to the mix. For greens like spinach, kale, or bok choy, blanch them first, then squeeze them tightly with your hands.
Hot water denatures flour's proteins, resulting in dough supple enough to roll very thin and into tender wrappers ideal for pan-fried and steamed dumplings, such as. The hot water for this dough should be hotter than warm and cooler than boiling and can come from the faucet's hot tap.
Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown.
To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.
Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.
Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!
Li seeks the help of Aunt Mei, a local chef. Mei cooks her some special dumplings which she claims to be effective for rejuvenation. She tells Mrs. Li that the secret ingredient for her rejuvenating dumplings is unborn fetuses imported from an abortion clinic in Shenzhen, where she used to work.
They are typically recognized by their English translation — pot stickers. Originating in Northern China, these dumplings are filled with ground meat and vegetables, such as cabbage, scallions, garlic and ginger and wrapped in a thin, circular-shaped wrapper made of flour and water.
Traditionally, dumplings are made on the eve of Chinese new year, and a small coin is hidden inside one. Whoever finds the coin is said to have good fortune for the new year! This is particularly the case for 'water dumplings' (水饺) – those boiled in water rather than pan fried.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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