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Chinese Dumplings Recipe

Looking for an easy Chinese Dumplings recipe? Learn how to make Chinese Dumplings using healthy ingredients.

Submitted by ellene628

Makes 10 servings

Boiled dumplings. Can use any kind of ground meat or seafood.

Recipe Ingredients for Chinese Dumplings

3 c. whole wheat flour
1 c. unbleached flour
1 1/2 c. water
2 lb ground lamb
2 c. napa cabbage (10 leaves)
1 c scallions (bunch), chopped fine
3 T grated fresh ginger
3 T soy sauce (light)
1 tsp. Chicken soup mix
1 tsp Salt
1 dash pepper

Recipe Directions for Chinese Dumplings

  1. For filling:

  2. Rinse cabbage leaves and chop fine. Squeeze all excess water out and put in large mixing bowl. Add all other remaining filling ingredients. Mix well. Set aside while making dough/wrappers.

  3. Dough for wrappers:

  4. Make dough with flour and water (Start with ~5c flour ? more dough can be made later). Add only enough water to get flour to slightly crumbly stage, but where it can stick together when squeezed. Knead dough until smooth and elastic. Work with a portion at a time. Cover remaining portions with a damp paper towel to keep it from drying out. Make a 1? rope with the dough. Cut into ? pieces. On well floured surface, roll out each piece into round wrapper (approx. 3?), being careful not to make too thin. Try and leave them a little thicker in the middle and thin out the edges.

  5. Dumplings:

  6. Once wrappers are made from this portion of dough, place a small amount of filling in center (no more than 1 level Tablespoon). Fold dough over filling, stretching a little to meet other side. Carefully pinch around edge until closed. With both hands, pull up and squeeze corners toward top/center, being careful not to break open dumpling. This will create small folds at the top of dumpling. Place dumplings on well floured pan or platter. Do not let them touch or they will stick to each other. Dust top of dumplings with flour after each batch is made to keep them from sticking together.

  7. After dumplings are made, put on a large pot of boiling water. Turn up the heat from medium-high to high. Add some dumplings to the boiling water. The water should stop boiling. Cover and bring back to a vigorous boil. (Be careful, as the water will rise fast at a certain point, so don?t leave them unattended.) Add about cup cold water to stop boil. Cover and bring back to boil. Repeat cold water and re-boil. The dumplings are usually done after the third boil. When done, the dumplings will enlarge, and the wrapper will become a bit translucent. Depending on the filling used, it could change the cooking time. Taste for filling doneness. Use slotted spoon and put in serving bowl. Bring water back to boil for next batch. As the batches are completed, the dumpling broth will thicken. This makes a wonderful addition to the ?left over? dipping sauce in individuals? bowls to make a tasty soup.

  8. Serve in individual bowls, letting each person add as much dipping sauce as desired.

  9. Cucumber salad goes well on the side (cucumbers marinated in a little of the same dipping sauce.

  10. This is a great recipe for a crowd.

  11. Dumplings can be frozen. Make sure to individually freeze them first (spread out on jelly roll pan), then they can be bagged up for use later. When cooking frozen dumplings, make sure to do one extra boil with the cooking to ensure they are thoroughly cooked. Always test one for doneness at this point.


Appetizers, Main Dish, Chinese, Boil

Nutrition Facts
Serving Size 207.5g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 15% Vitamin C 14%
Calcium 5% Iron 28%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • Very low in sugar
  • High in niacin
  • Very high in selenium
  • High in vitamin B12
  • High in zinc
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