Making dumplings from scratch was the only way my mom ever made them. I’ve helped her in the process for as long as I can remember. I would watch her roll out each wrapper and work on folding them. Her rolling always outpaces my wrapping skills. My mom’s dumplings will always be my favourite; steamed, fried or boiled, they always turn out plump and juicy. My wrappers come out a little thinner and still not quite even, I’m working on it.
This recipe is one filling variation but you can stuff the dumplings with pretty much anything. Some variations include:
- Ground beef
- Vermicelli, egg and dried shitake mushrooms
- Ground lamb
- Ground pork and parsley
- Ground pork and napa cabbage
Step by Step Photos
Assemble ingredients
Mince the shrimp, garlic and ginger
Add the chives
All the filling ingredients, to be mixed
Ring of dough, ready to be cut
Cutting the dough into discs
From dough disc, to wrapper, to dumpling
As they’re being wrapped, keep the dumplings well floured and seperate to prevent them from sticking
Fry the dumplings
These look amazing!
Thank you!