EASIEST Recipe for Dumpling Dough- 3 Ingredients (2024)

FAQs

What are the 3 components of dumplings? ›

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

Whisk flour, baking powder, and salt together in a mixing bowl. Cut in shortening with a knife or pastry blender until mixture resembles fine crumbs. Stir milk into flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!

For dumplings made with wheat flour, all purpose or plain flour will suffice. If your recipe calls for leavening, you'll need to add baking powder and salt.

Combine 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine salt in a medium bowl. Cut in 1 tablespoon softened unsalted butter and 1 tablespoon finely chopped fresh parsley, if using. Stir together with a fork until blended. Stir in 1/3 cup milk to form a wet dough.

Before you even start making your dumplings, first think about how you want to cook them. There are three basic ways: steaming, boiling, and steam-frying.

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

These dumplings start with all-purpose flour, which creates structure and holds the other ingredients together. Baking powder is a leavening agent, which means it releases gas that makes the dough expand. It's responsible for the dumplings' light and fluffy texture.

For dumplings, 🌾 all-purpose flour 🌾 is typically the best type to use. It has a moderate protein content, which gives the dumplings a tender and soft texture. 🍴 If you want a slightly denser dumpling, you can use 🌾 cake flour 🌾 or 🌾 self-rising flour 🌾, which have lower protein contents.

For the standard dumpling dough, in fact, all that's required is just wheat flour, water, and salt. In comparison, the gluten-free dumplings are made with a combination of rice flour, tapioca flour, and psyllium husk powder.

Surprisingly, they're not hard to make at home. The trick is to save time at home by using store-bought gyoza wrappers or round dumpling wrappers. Using store-bought wrappers will cut the active time to under 30 minutes, which makes these delicious from-scratch dumplings faster, easier and cheaper than takeout.

Why do you need to boil water to make dumpling dough? ›

Hot water denatures flour's proteins, resulting in dough supple enough to roll very thin and into tender wrappers ideal for pan-fried and steamed dumplings, such as. The hot water for this dough should be hotter than warm and cooler than boiling and can come from the faucet's hot tap.

Note: Bread flour with a moderate amount of gluten, such as widely available Gold Medal, works best to yield tender, yet slightly chewy dough. Unbleached flour produces terrific flavor, but bleached flour imparts a brighter finish that some Asian cooks like.

If you only have plain flour in the house, add some baking powder as well, to help them rise and become fluffy. This post suggests using 1 tsp of baking powder for every 100g of plain flour.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.

Popular meat fillings include ground meat (usually pork, but sometimes beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, and garlic chives with scrambled eggs.

Ground pork is the most common dumpling filling base across China. We have several pork dumpling recipes, each with a different vegetable complement. This was the very first dumpling recipe we ever published on the blog, and still one of our most popular.

Mei cooks her some special dumplings which she claims to be effective for rejuvenation. She tells Mrs. Li that the secret ingredient for her rejuvenating dumplings is unborn fetuses imported from an abortion clinic in Shenzhen, where she used to work. Mrs.

Ground pork and vegetables are both common fillings. Zheng Jiao: More delicate than boiled dumplings, steamed dumplings are made with beautifully pleated translucent wrappers. Common fillings range from pork and chives to shrimp, cabbage, or any number of vegetables.