I’m warning you: once you taste these dumplings, store-bought will never be the same. Crispy and chewy on the outside, juicy and flavorful inside — and everything is homemade, from the dough to the filling.
The dough? Just wheat flour and hot water = the perfect chewy bite. For the filling, I use homemade seitan and fresh veggies, but you can get creative with anything you love.
In this video, I also show you my favorite way to cook dumplings to get that irresistible crispy bottom. 🥟
Save this for your next dumpling night, and let me know in the comments: What’s your favorite dumpling filling?
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once you taste these homemade dumplings
storebought will never be the same so save this recipe Crispy and chewy on the outside juicy
and flavorful inside The dough is super simple just wheat flour and hot water It gives that
perfect bite that no storebought wrapper can match For the filling you can get creative I use
homemade Satan and fresh veggies for a juicy meaty texture and of course plenty of seasoning Wrapping
the dumplings is my favorite part I’m not a pro but I do believe that practice makes perfect which
is the best excuse to eat more homemade dumplings
4 Comments
Recipe for homemade dumplings (24 pieces) 🥟
For the dough:
– 250 g all-purpose flour
– 130 ml hot water
For the filling:
– 125 g homemade seitan mince (or other type of mince)
– 100 g chestnut mushrooms or fresh shiitake, finely chopped
– 100 g white cabbage, finely chopped
– 1 small carrot, finely chopped
– 2 tbsp oyster sauce (I like to use vegetarian mushroom sauce)
– Pinch of salt and white pepper
– 1 tbsp cornstarch
For the dipping sauce:
– 1 tbsp black vinegar
– 1 tbsp soy sauce
Toppings:
– Crispy chili oil
– Spring onion, finely chopped
Method:
1️⃣ Make the dough: Place the flour in a large bowl and create a well in the center. Gradually add the hot water while stirring with chopsticks or a sturdy spoon. Knead the dough on your work surface for 10 minutes until smooth and elastic. Cover with a tea towel and let it rest for 30 minutes.
2️⃣ Prepare the filling: Finely chop all the vegetables (by hand or using a food processor). Mix with the seitan mince, mushroom sauce, salt, white pepper, and cornstarch. Test the filling by squeezing a small portion; if it holds together, it’s ready. If not, add a bit more cornstarch.
3️⃣ Form the dumplings: Lightly flour your work surface. Divide the dough into 2 pieces and roll each into a long rope. Cut each rope into 12 equal pieces. Flatten each piece with your palm, then roll into an 8-10 cm circle. Place a spoonful of filling in the center and fold the dumpling, pinching from the middle outward to seal. Repeat for all pieces.
4️⃣ Pan-fry & steam: Heat 1 tbsp oil in a pan over medium heat. Place the dumplings flat-side down and fry until the bottoms are golden brown. Add water until the dumplings are about ⅓ submerged, cover with a lid, and steam for 5-7 minutes on low heat. Remove the lid and cook until all the water evaporates and the bottoms are crispy.
5️⃣ Serve: Mix the black vinegar and soy sauce for dipping. Top with crispy chili oil and fresh spring onion.
Idk why this channel isn’t bigger….
Hey! Those dumplings look AMAZING. Is there a way to make them have that saucy water inside it? You know the ones where you bite them and it's just bursts, would love to see that ❤
ohhhh these look so good. im gonna save this to try it one day!!