Introduction: How to Make Dumplings

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Here's a quick video on how to hand-fold your own dumplings, then steam them to perfection!

We made our filling on the fly, but here's a great Epicurious Recipe.


Dumpling filling:

  • 4 dried shiitake mushrooms
  • 1 ounce dried rice noodles
  • 1/2 pound Napa cabbage
  • 1/2 pound baby bok choy
  • 2 ounces dried bean curd*
  • 3 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • Pinch of grated fresh ginger
  • 1 packet of frozen dumpling wrappers
  • small bowl of water

Dipping sauce:

  • 3 tablespoons soy sauce
  • 1 teaspoon Chinese black vinegar*
  • 1 teaspoon sesame oil
  • Pinch of white pepper
  • Chinese hot pepper sauce* (optional)
  • Available at specialty Asian markets

To make the vegetable filling:
In small bowl, combine mushrooms with boiling water to cover. Let sit 30 minutes to soften. Drain; remove tough stems and finely dice caps. Set aside.

In small bowl, combine noodles with boiling water to cover. Let sit 10 minutes to soften. Drain; finely dice. Set aside.

Bring a large pot of water to boil over high heat. Add the cabbage; blanch until just wilted. Using a slotted spoon, remove cabbage to strainer set over a large bowl. Press down on cabbage to squeeze out all liquid. Transfer to cutting board; roughly dice. Using the same pot of boiling water, repeat the process with the bok choy. Place all chopped vegetables in large bowl.

Finely dice the dried bean curd; add to vegetable mixture.

Add the sesame oil, soy sauce, ginger, and monosodium glutamate (optional) to the vegetable mixture. Stir in chopped mushrooms and noodles until completely incorporated.