Simple Dumpling Recipes Ranging From Steamed to Fried (2024)

Potstickers are pan-fried Chinese dumplings that have a dough wrapper which is then filled with whatever mixture of ground meat, vegetables, and seasonings you prefer.

The folding process is simple, especially if you opt for the half-moon shape. Don't worry about getting them looking perfect! Potstickers are meant to be a bit rustic. As they fry in the pan, be patient and let them get that crispy bottom. This is what sets potstickers apart from other dumplings.

Making them at home allows you to customize flavors and use high-quality fresh ingredients. You can even prep a batch of wrappers and filling ahead of time so putting together a last-minute meal is a breeze. Potstickers are hard to mess up, which makes them one of the most beginner-friendly dumplings.

Soup dumplings, also known as xiaolongbao, are a Shanghai specialty. In this version, the thin wrappers are filled with seasoned ground pork and piping hot soup.The steamy broth inside provides a burst of savory flavor. Gelatin is typically used to solidify the soup so it remains condensed inside the dumpling. Part of the fun is biting gently to allow the soup to spill out before taking a bigger chomp.

Making the soup dumpling wrappers takes some skill, but the filling can be prepped in advance. Every soup dumpling, whether homemade or from a top-notch restaurant, should be a saucy, juicy bite.

Gyoza are related to potstickers and have origins in Chinese cooking, but the Japanese put their own spin on the classic dumpling. Japanese gyoza wrappers are usually thinner and more delicate than potsticker skins. The filling also has a lighter flavor, accentuated with garlic chives and sesame oil.

Gyoza can be pan-fried like potstickers, but they are also commonly boiled and served with dipping sauce. This technique showcases the wrapper texture. The easiest way to make tasty gyoza at home is to buy premade wrappers and stuff them with your favorite finely minced fillings.

Pork and shrimp is arguably the most classic dumpling filling. Dicing the shrimp into small pieces and combining it with flavorful pork makes for a juicy, textured bite. You can round out the flavor by adding garlic, ginger, soy sauce, and scallions.

The key to excellent homemade dumplings is taking the time to fold the wrappers carefully. There are many creative techniques, but the basic crimped half-moon shape works well. Dip your fingertip in water and run it along the edge before pinching the dumplings together. This seals in the filling.

Steamed dumplings make a great appetizer or weeknight dinner alongside rice and vegetables. For special occasions, frying these also adds crispy edges that take these up a notch.

Wontons have their origins in Chinese cooking but have taken on several regional variations. They are made from thin, silky dough wrappers filled with finely minced meat or vegetables. Shanghai-style wontons are traditionally small squares, while Cantonese wontons can be folded into elaborate shapes.

The classic wonton filling combines ground pork, green onions, ginger, and soy sauce. Wontons only require a small bit of filling in the center since the wrappers are dainty. They can be steamed, boiled, or fried after folding. In this version, the steamed wontons are bathed in spicy chili oil. The bright orange, sesame-inflected sauce clings to the wontons and offers a fiery kick of flavor.

From Chinese guo tie to Italian mezzelune, pan-fried dumplings exist all over the world. Potstickers may be the most familiar version, with their crispy fried bottoms and tender tops.Pan-frying offers a nice contrast of textures compared to steaming or boiling dumplings. The dumplings develop a crispy base as they cook in a bit of oil, while the exposed tops stay soft and pillowy.

Part of the appeal is the theatrical sizzling sound as the dumplings brown. A platter of pan-seared dumplings is visually stunning garnished with fresh herbs and dipping sauces.

Thung Thong are a fried golden dumpling specialty from Thailand. The minced shrimp filling is wrapped in a thin rice dough wrapper and typically served with a sweet and sour dipping sauce. These crispy foods are extremely popular as street food and appetizers in Thailand. The unique wrapping technique with traditional Thai flavors make this a one-of-a-kind dumpling experience.

Shumai originated as a Cantonese dim sum item. They are small, open-topped dumplings made with round, thinly rolled dough wrappers. Shumai is typically filled with minced pork or shrimp, along with mushrooms, ginger, and scallions.

A teaspoon-sized portion of filling is placed in the center of the wrapper, then pleated up around the filling to create a round base and open top. Shumai is most often steamed until the translucent wrappers are just tender. Their appearance and difference from other dumpling variations make them interesting to many.

For a satisfying savory breakfast, try sausage and egg dumplings. The classic pairing of spicy sausage and fluffy scrambled eggs makes a natural dumpling filling. Adding cheese, herbs, or diced vegetables can help further round out the flavors.

Fold the sausage egg mixture into ready-made potsticker wrappers and pan-fry until the bottoms are crispy and brown. While not common in traditional cuisines, dumplings make an easy, hand-held breakfast. Dip them in ketchup, hot sauce, or soy sauce for a mouthwatering start to the day.

If you're a vegetarian or looking to add more veggies to your diet, vegetable dumplings are a fantastic option. The traditional vegetable filling usually consists of chopped cabbage, carrots, mushrooms, and tofu or tempeh but you can modify the filling to suit your tastes or utilize fresh seasonal produce. You can even make these vegan with minimal swapping.

The most popular cooking technique for these dumplings is steaming which keeps the ingredients bright and crisp-tender. If you like even more flavor, consider dipping the dumplings in soy vinegar, hot chili oil, or peanut sauce.

Har gow are a type of Cantonese dumpling made with translucent wheat starch wrappers stuffed with shrimp. These delicate dumplings are folded into pleated cups just large enough to hold a bite-sized portion of minced shrimp. Pork fat is usually added to the filling for moisture and flavor. The wrappers have an especially thin, chewy texture. They are typically steamed until just cooked through but still retain their softness. These are often served as dim sum with dipping sauces.

For a lighter take on potstickers, ground chicken is a feasible option. To boost the chicken's flavor, mix in minced garlic, grated ginger, soy sauce, sesame oil, and scallions. For extra moisture, add a touch of cornstarch.

You can also experiment with different Asian spices like five-spice powder or curry powder blended into the filling if you'd like. Chicken potstickers are endlessly adaptable and full of flavor. They make an easy weeknight dinner or snack that even picky eaters will enjoy.

Mushrooms make a tasty and meatless filling for Chinese-style dumplings. Chopped shiitake, oyster, or button mushrooms are sautéed with aromatics like ginger and garlic to make up the filling. While not as common as pork or shrimp dumplings, the mushroom is a popular meatless filling in China and Taiwan.

Mandu are Korean-style dumplings traditionally served for Lunar New Year and other celebrations. These hearty dumplings are made by encasing seasoned meat or vegetable fillings in thin wheat dough wrappers. Common fillings include ground pork, kimchi, and tofu. Mandu is usually deep fried to obtain a crispy outside that protects the moisture of the filling.

Originating from ancient Korean royal court cuisine, mandu represent prosperity and good fortune. Their crowning pleats and plump crescent shape have become icons of Korean food.

In this soup recipe, the broth is enhanced by the addition of chicken wontons. The wontons are usually steamed with a seasoned ground chicken filling. These are then simmered directly in chicken broth so that they absorb flavors as they cook.

Served with crisp bok choy and fragrant garnishes like scallions and ginger, chicken wonton soup is a soul-warming dish. It's a popular starter for Chinese banquets but also makes a weeknight dinner.