Before learning to scramble an egg or cook dried pasta, I was folding dumplings under my mother’s watchful eye. In many Asian families, making dumplings is a ritual, a meditation and often a multi-generational family affair. Homemade dumplings are one of the simplest foods to make, but they can intimidate even the most confident of home cooks. And I understand the reluctance. With the constant onslaught of perfectly formed dumplings on social media, we naturally doubt our ability to replicate these beautiful little pieces.
But I’m here to offer this cliche-but-essential advice: When making dumplings, practice is perfect (or nearly perfect). Your first attempts at making dumplings may leave you feeling discouraged. They will probably be a bit ugly, maybe not Instagrammable just yet. Put that phone down and keep going. Fold, shrink, tuck and repeat. Over and over. I’ve had decades of practice and yet, some days, if I haven’t made them in a while, or if I don’t feel the vibe, I can still hand out pretty mediocre looking dumplings. But the benefit? Ugly dumplings, like imperfect veggies, can still taste great – and these tips, which I wrote in my new book To Asia, with love, will help you get there:
Season the filling well
Whatever you choose for your filling, season it well. If it tastes bland before you put it in the package, it will be even more tasteless like a dumpling as the wrappers will dampen the flavor a bit. Depending on what your filling is, and if you don’t want to taste it raw, you can do a “spot test” and cook a tablespoon of the filling to test the flavor.
2. Then make sure to dry it out
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 it to the mix. For vegetables such as spinach, kale or bok choy, blanch them first and then squeeze them firmly with your hands. If you find that your filling has too much liquid, I recommend draining the entire mixture in a colander. Another trick I learned from my mom is to add a teaspoon of cornstarch or breadcrumbs to soak up the liquid.
3. Don’t be afraid to experiment with fillings
I like to experiment with the dumpling fillings and try different vegetables and flavors that are not specifically Asian. Almost anything can be made into a dumpling. My zero-waste “leftover dumpling,” for example, is filled with repurposed roasted vegetables, beans, herbs, spices, and other foods I found in my fridge.
This bouncy filling contains peas, chives and ricotta (which helps bind it together!).
4. Keep it together
Fillings that ‘fall apart’ can make folding your dumpling even more difficult. Chop up your filling ingredients or even blitz them quickly in the blender or food processor to make the mixture easier to handle. If you have a filling that feels too thin, like it won’t stick together (a simple trick is to squeeze the filling in your hands to see if it sticks together), add something that will ‘bind’ it, such as mashed beans, mashed potatoes, or a soft, creamy cheese such as ricotta. This will make it easier to hold the filling in place when you fold them.
5. Less is more
Overfilling the dumplings can make the folding process cumbersome. If you’re just making dumplings, less is more and gives you more control over the folding – start with 1 to 2 teaspoons of filling and work your way up; once you are more comfortable with the process you can handle more filling, say about 1 tablespoon.
Only 1 teaspoon!
6. Store-bought wraps are the most convenient option
Store-bought dumpling packs are the best option for everyday cooking. I keep packets of round dumpling wrappers in my freezer and put them in the fridge to thaw overnight before using them. Store-bought wrappers are incredibly versatile and can be used to make dumplings for steaming, cooking, or for pot stickers.
Unlike homemade wrappers, they are To do should be moistened around the edges so that they stick together when folded. The easiest way to do this is to have a small, shallow bowl of water nearby. Dip the edge of the wrapper in the water and twist the wrapper in the water with both hands until it is completely wet.
7. But homemade wraps are easier than you think
The most simple and versatile homemade dumpling wrappers consist of only flour and water, making them incredibly pantry-friendly. Dough made with just boiled water is malleable and requires minimal rest. They roll out easily into thin wrappers, which are best for pot stickers, frying, and steaming (instead of cooking). One of the best things about hot water dough is that you can work with it straight from the fridge, which is useful if you want to make your dough ahead of time.