Marion’s Kitchen dumpling recipes | Marion's Kitchen (2024)

FAQs

How to make dumplings more juicy? ›

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Of course, store bought dumpling wrappers are totally suitable if that's all you have on hand (or you're just not in the mood for rolling and shaping dumplings), but homemade dumpling wrappers are always extra delicious! And you get the satisfaction of truly making all your dumplings from scratch and by hand.

Adding cold water to the dumplings to not over boil them too quickly, making sure to get all of the dough thoroughly cooked is a definite pro tip.

A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.

Making your own dumplings is really easy when you use wonton wrappers.

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

When comparing Chinese dumplings vs wontons, some key differences are: Wrappers: Wonton wrappers are thinner, are usually square, and may contain egg. Dumpling wrappers are thicker, are usually round, and don't require egg. Filling: Dumplings can be filled or unfilled.

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.

Can I use store-bought wrappers for soup dumplings? ›

Making soup dumplings requires advance work to make the gelatin, so plan accordingly. The dough and wrappers must be handmade. Using store-bought gyoza/dumpling wrappers won't work if your intention is to achieve the signature top knot on the dumpling.

Place a couple of teaspoons of filling in the middle of a spring roll plate, roll over and tie the two ends together. Repeat until there are no spring roll plates or refill. Add a little neutral oil to a frying pan, and fry the dumplings until they have a golden brown color on the underside.

Cover up. As you fold your dumplings, keep them covered with a slightly damp kitchen towel. This prevents the dumplings from drying out (dry skins can split when cooked).

Don't scoop or pack the ingredients down. Be sure the broth is bubbling before dropping in the dumplings so the bottoms cook well at the start. Lower the heat to finish slowly cooking the dumplings completely, so they aren't soggy and doughy in the centers.

The dumplings are one of the two stars of the dish, so getting them right is crucial. When they're made incorrectly by overworking the dough, they can toughen. The solution is to be as gentle as possible when working with your dough.

You can thicken it by mixing a teaspoon or 2 of flour, or cornstarch with cold water, and then stirring in some liquid from the stew, then adding the slurry to the stew and heating it through until it thickens to the consistency you want. Why are my chicken and dumplings hard?