Dumpling Recipe Chinese

I find that nothing compares to the satisfaction of making your own perfectly pan-fried dumplings at home.

The crispy, golden-brown bottoms and tender, juicy filling of this pan-fried dumpling recipe chinese create a truly rewarding experience, especially when paired with a unique and delicious spicy black garlic glaze. This recipe delivers that perfect potsticker experience with a unique and delicious spicy black garlic glaze that transforms simple chicken dumplings into an unforgettable family meal.

This dumpling recipe chinese is designed to take a bit longer for the initial prep, making it a great weekend project, but the good news is you can freeze extra dumplings for quick weeknight dinners later on. We’re skipping generic store-bought wrappers and a bland dipping sauce for a superior, from-scratch experience, perfect for creating healthy high-protein snacks or a satisfying family dinner.

Ingredients

• For the Dough:
  • 300g (2 ½ cups) all-purpose flour
  • 120ml (½ cup) hot water (about 80°C/175°F), essential for developing a tender, soft dough texture.
  • 60ml (¼ cup) cold water, to help bring the dough together and provide structure.
• For the Filling:
  • 340g (¾ lb) ground chicken, or substitute ground turkey for a similar lean protein.
  • 200g (2 cups) napa cabbage, finely chopped.
  • 50g (½ cup) dried shiitake mushrooms, rehydrated and finely diced; these add a deep umami flavor to the filling.
  • 2.5cm (1 inch) fresh ginger, grated, for a vibrant, aromatic note.
  • 3 cloves garlic, minced.
  • 3 scallions, white and light green parts finely chopped, green parts reserved for garnish.
  • 15ml (1 tbsp) alcohol-free soy sauce.
  • 5ml (1 tsp) toasted sesame oil.
  • 2.5ml (½ tsp) white pepper.
  • 2.5ml (½ tsp) granulated sugar, to balance the savory flavors.
• For Cooking and Glaze:
  • 30ml (2 tbsp) vegetable oil, for pan-frying.
  • 120ml (½ cup) water, for steaming.
  • 30g (2 tbsp) black garlic cloves, minced; this adds a sweet, tangy, and molasses-like complexity to the glaze.
  • 60ml (¼ cup) alcohol-free soy sauce.
  • 30ml (2 tbsp) rice vinegar.
  • 15ml (1 tbsp) brown sugar, packed.
  • 5ml (1 tsp) red chili flakes, adjust to taste for desired heat level.
  • 60ml (¼ cup) water.
  • 5ml (1 tsp) cornstarch, mixed with 15ml (1 tbsp) cold water (slurry), to thicken the glaze.
  • 15ml (1 tbsp) toasted sesame seeds, for garnish.

Instructions

1. Make the Dumpling Dough: In a large mixing bowl, combine the flour. Gradually add the hot water (about 175°F or 80°C), stirring quickly with chopsticks until the mixture forms shaggy clumps; the hot water helps make a softer dough. Then add the cold water and mix until a cohesive dough forms.
   Turn the dough onto a clean surface and knead for 8-10 minutes, or until it becomes smooth and elastic; avoid overworking the dough, which can make it tough. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes to let the gluten relax, resulting in a tender dumpling recipe chinese wrapper.
2. Prepare the Filling: Place the finely chopped napa cabbage in a bowl, sprinkle with ½ teaspoon salt (not listed in ingredients, used only to draw out moisture), and let sit for 10 minutes. Squeeze out the excess water from the cabbage using a clean kitchen towel; this step is critical to prevent a soggy filling.
   In a large bowl, combine the squeezed cabbage, ground chicken, rehydrated and diced shiitake mushrooms, grated ginger, minced garlic, chopped white and light green scallion parts, soy sauce, sesame oil, white pepper, and granulated sugar. Mix well until everything is evenly combined for this savory dumpling recipe chinese filling.
3. Form the Dumplings: Divide the rested dough into four equal pieces. Roll one piece into a log about 2.5cm (1 inch) in diameter. Cut the log into 1.5cm (⅝ inch) pieces. Flatten each piece with your palm, then roll it into a thin circle (about 7cm / 2.75 inches in diameter), ensuring the center is slightly thicker than the edges for strength.
   Place about 1 teaspoon of filling in the center of each wrapper, moisten the edges with water, and pleat and seal the dumplings into your desired shape (like half-moons or pleated purses). I often get my kids to help with this step; it’s a great way to make a big batch of these family-friendly dumplings faster.
4. Prepare the Spicy Black Garlic Glaze: In a small saucepan, combine the minced black garlic, soy sauce, rice vinegar, brown sugar, chili flakes, and 60ml (¼ cup) water.
   Bring the mixture to a simmer over medium heat, stirring until the sugar completely dissolves. Whisk in the cornstarch slurry and cook for 1-2 minutes, stirring constantly until the glaze thickens to a glossy consistency; remove from heat and keep warm while you cook the dumpling recipe chinese.
5. Cook the Dumplings: Heat 15ml (1 tbsp) vegetable oil in a large non-stick skillet over medium-high heat. Arrange half of the dumplings in a single layer in the skillet, ensuring they don’t touch each other. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
   Carefully pour 120ml (½ cup) water into the skillet (be careful of steam), immediately cover with a lid, and steam for 6-8 minutes, or until the chicken filling is cooked through and the wrappers are translucent.
   Remove the lid and continue cooking for another 1-2 minutes to evaporate any remaining water and allow the bottoms to re-crisp for that perfect texture. Repeat with remaining dumplings, adding more oil if needed. If the dumplings stick to the pan or tear when you try to lift them, add another tablespoon of water and immediately cover again to finish cooking. This cooking method makes this dumpling recipe chinese perfect.
6. Plate and Serve: Transfer the hot, cooked dumplings to a mixing bowl. Pour the warm Spicy Black Garlic Glaze over the dumplings and gently toss to coat them evenly and create a beautiful gloss. Arrange the glazed dumplings on a light-colored serving platter or in a wide, dark ceramic bowl for contrast.
   Drizzle any remaining glaze over the top for extra flavor. Finely slice the reserved green parts of the scallions and generously scatter them over the top with a sprinkle of toasted sesame seeds for garnish. This dumpling recipe chinese is a great high-protein meal.

Why Black Garlic Makes a Better Glaze

Black garlic starts as regular garlic but undergoes a slow-cooking process at low heat and humidity. This transformation changes its flavor profile completely. It loses the harsh, pungent bite of raw garlic and develops complex, sweet, molasses-like notes with a savory umami richness. The resulting glaze delivers deep, sophisticated flavor without the sharpness, making this particular dumpling recipe chinese unique and family-friendly. It balances perfectly with the chili flakes in the recipe for a truly unforgettable meal.

Make-Ahead & Freezing Tips

This dumpling recipe chinese is ideal for make-ahead meal prep, saving time on busy weeknights. To freeze uncooked dumplings, arrange them in a single layer on a parchment-lined baking sheet. Place the sheet in the freezer for 1-2 hours until the dumplings are firm. Once frozen solid, transfer them to an airtight freezer bag or container, removing as much air as possible. Store for up to 3 months. When cooking from frozen, add a few extra minutes to the steaming time in Step 5.

Filling Variation Ideas

You can easily adjust the filling for different tastes or dietary needs. These variations keep this dumpling recipe chinese versatile for family dinner rotations.

• Ground Chicken and Chive: Substitute the ground chicken with ground chicken mixed with 1 cup of finely chopped chives. Increase the ginger slightly for balance and omit the shiitake mushrooms.
• Shrimp and Water Chestnut: Use finely minced raw shrimp (about 340g / ¾ lb) and replace the napa cabbage with a ½ cup of finely chopped water chestnuts for added crunch and texture.
• Vegetarian/Tofu: Use crumbled firm tofu (squeezed dry to remove moisture) mixed with a tablespoon of vegetarian oyster sauce or additional soy sauce to replace the ground chicken for a vegetarian-friendly option.

FAQs

Can I use store-bought dumpling wrappers instead?

Yes, absolutely. If you’re short on time, using store-bought wrappers will speed up the process significantly for this quick meal prep recipe. Use the same folding technique and adjust the cooking time slightly as store-bought wrappers are often thinner.

Where can I buy black garlic?

Black garlic can sometimes be found in the produce section of well-stocked supermarkets, but it’s more common in Asian grocery stores or online specialty food shops. I like to keep a jar on hand for various sauces.

Can I make this dumpling recipe without the spicy glaze?

Yes, you can serve the dumplings with a simple dipping sauce made from soy sauce and rice vinegar (2:1 ratio) or a store-bought sweet chili sauce. The black garlic glaze, however, is highly recommended for its unique sweet and savory flavor that elevates the chicken dumplings.

How do I prevent the dumplings from sticking to the pan when pan-frying?

Ensure your non-stick skillet is properly preheated before adding the oil, and use a good-quality non-stick pan. Also, make sure not to overcrowd the skillet; cook in batches if necessary. I’ve found that a well-seasoned cast-iron skillet also works well for developing a super crispy bottom.

Are these healthy dumpling recipe chinese options for kids?

Yes, this recipe features lean ground chicken and a generous amount of fresh vegetables like napa cabbage and scallions. The preparation method involves pan-steaming rather than deep-frying, making this a healthy and high-protein dinner idea.

Can I prepare a large batch of the filling ahead of time?

Yes, you can prepare the filling mixture up to 24 hours in advance and keep it refrigerated in an airtight container. Make sure to squeeze out all excess moisture from the cabbage just before mixing it with the other ingredients.

Conclusion

This dumpling recipe chinese delivers on its promise of crispy bottoms, a juicy chicken filling, and a sweet-and-spicy black garlic glaze that takes less time than ordering takeout. This family-friendly meal is perfect for a weekend project or a weeknight shortcut using pre-prepped ingredients. Try making a double batch this week, freeze half for later, and enjoy a delicious, homemade feast. Don’t forget to save this recipe for later!

dumpling recipe chinese

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• Author: Emily Madona
• Total Time: 80 minutes
• Yield: 36 dumplings (6 servings) 1x
• Diet: General

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Description

A pan-fried dumpling recipe featuring crispy bottoms, a juicy chicken filling, and a unique spicy black garlic glaze. This recipe creates perfect potstickers, ideal for a satisfying family dinner or meal prep.

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Ingredients

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• For the Dough:
• 2.5 cups all-purpose flour
• 0.5 cup hot water (175°F / 80°C)
• 0.25 cup cold water
• For the Filling:
• 0.75 lb ground chicken
• 2 cups napa cabbage, finely chopped
• 0.5 cup rehydrated dried shiitake mushrooms, diced
• 1 inch fresh ginger, grated
• 3 cloves garlic, minced
• 3 scallions, white and light green parts chopped
• 0.5 tsp salt
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 0.5 tsp white pepper
• 0.5 tsp granulated sugar
• For Cooking and Glaze:
• 2 tbsp black garlic, minced
• 0.25 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp brown sugar, packed
• 1 tsp red chili flakes
• 0.25 cup water (for glaze)
• 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
• 2 tbsp vegetable oil
• 0.5 cup water (for steaming)
• 1 tbsp toasted sesame seeds, for garnish
• Scallion greens, sliced (reserved for garnish)

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Instructions

1. Prepare the Dough: Combine flour and hot water in a bowl, stirring until shaggy clumps form. Add cold water and mix, then knead on a floured surface for 8-10 minutes until smooth and elastic. Cover and rest for 30 minutes.
2. Make the Filling: Chop napa cabbage and sprinkle with salt; let stand for 10 minutes. Squeeze out excess moisture using a kitchen towel. In a large bowl, combine the squeezed cabbage, ground chicken, shiitake mushrooms, ginger, garlic, white scallions, soy sauce, sesame oil, white pepper, and sugar; mix thoroughly.
3. Form the Dumplings: Divide the rested dough into four pieces. Roll one piece into a log and cut into 1.5 cm pieces. Flatten each piece and roll into thin circles. Place 1 teaspoon of filling in the center of each wrapper, moisten the edges with water, and pleat to seal.
4. Prepare the Glaze: In a small saucepan, combine minced black garlic, soy sauce, rice vinegar, brown sugar, chili flakes, and 0.25 cup water. Bring to a simmer, stirring until sugar dissolves. Whisk in the cornstarch slurry and cook for 1-2 minutes until thickened and glossy. Keep warm.
5. Cook the Dumplings: Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Place half of the dumplings in a single layer and cook for 2-3 minutes until bottoms are golden brown and crispy. Add 0.5 cup water to the skillet, cover immediately, and steam for 6-8 minutes until cooked through. Remove the lid and cook for another 1-2 minutes to re-crisp the bottoms. Repeat with remaining dumplings.
6. Plate and Serve: Transfer hot dumplings to a bowl and pour the warm glaze over them, tossing gently to coat. Serve immediately, garnished with sliced scallion greens and sesame seeds.

Notes

To make ahead, prepare the filling up to 24 hours in advance and refrigerate. Uncooked dumplings can be frozen solid on a baking sheet, then transferred to an airtight container for up to 3 months. When cooking from frozen, add a few extra minutes to the steaming time.

• Prep Time: 60 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pan-Frying, Steaming
• Cuisine: Chinese, Asian

Nutrition

• Serving Size: 6 dumplings
• Calories: 350 kcal
• Sugar: 5 g
• Sodium: 500 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 25 mg