Dumplings Recipes
Hand-folded dumplings, potstickers, gyoza, and soup dumplings worth the pleat-by-pleat patience.
★ Dumplings
DumplingsPork dumplings
Got the ingredient ratios from @snackqween on tik tok!!
Bella ReepIngredients
- Dumpling wrappers
- 1 lb Pork
- 1 tbsp Rice vinegar
- 2-4 cloves Garlic, minced
- 1 tbsp Ginger, minced
- As desired Green onion
- Dash Soy sauce
Instructions
- 1Mix pork, vinegar, garlic, ginger, green onion & soy sauce together.
- 2Place in dumpling wrappers and do little food overs as desired. It’s fun to play around.
- 3Make as many as need to use up all the filling.
- 4Cook as desired. I like to steam on the stove in a pan then lightly pan fry in oil or do the chili garlic soy variation I posted previously!
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Open in Pepper →Why Dumplings Reward the Time You Put In
Dumplings are a kitchen project that pays off every single bite. The dough is forgiving, the fillings are flexible, and the pleating gets faster the more batches you make.
Pan-fry for crispy bottoms, steam for tender wrappers, or boil straight into soup. The same dough handles all three with confidence.
Make a double batch and freeze them flat on a tray before bagging — you'll have homemade dumplings ready in 12 minutes any night of the week.
Quick Tips
- 1
Keep the dough covered
Wrappers dry out in minutes. Work with a damp towel over the stack and only pull a few at a time.
- 2
Don't overfill
A scant tablespoon is plenty. Overstuffed dumplings split open and the filling never cooks through.
- 3
Seal with water, not flour
Brush the wrapper edge with water before pleating — flour creates a dry seam that pops open in the pan.
- 4
Freeze before bagging
Lay raw dumplings on a sheet pan, freeze solid, then transfer to a bag. They won't clump and cook straight from frozen.
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