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It doesn’t matter if we’re coming up on Lunar New Year or any old day of the week: We always have dumplings on the brain. BTW, the Chinese word for dumpling represents the exchange between the old and new year—that’s why they’re common at new year celebrations. Dumplings also symbolize wealth, since they’re traditionally shaped like silver ingots, an imperial Chinese currency. That said, there are tons of different types of dumplings from China and beyond to sink your teeth into, some of them easy enough to prepare at home. Here, 30 dumpling recipes to whip up for the Year of the Dragon (or any weeknight dinner), from traditional pork potstickers to shrimp shumai to unexpected sausage-and-egg breakfast dumplings. Wonton Making Machine
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Assembling potstickers may feel intimidating at first, but these tips will make the experience easier (and more successful).
Read on for our 30 favorite dumpling recipes to make at home.
Not only is this dumpling recipe gluten-free (the wrappers are made with tapioca and potato starches instead of the usual wheat), it’s also freezer-friendly to boot. And the zingy dipping sauce? *Chef's kiss.*
In this dumpling recipe, the filling is simple yet packed with flavor. The bites are easy to freeze, and you can cook them with just about any method: pan-frying, boiling or, our favorite, steaming.
The best part about making potstickers at home? They freeze like a charm. Just place the uncooked dumplings in a single layer on a baking sheet, freeze them overnight, then transfer them to freezer bags to prepare on a busy night.
These dumplings stuffed with pork, cabbage, garlic and ginger won’t disappoint. (But we’d be lying if we said we weren’t most excited about the three-ingredient chili oil dipping sauce.)
Complete with sweet chili ginger sesame sauce for dipping. The secret to these vegetarian gems’ crispy bottoms? Dredging the dumplings in sesame seeds before frying.
Yup, paleo dumplings are a thing—and they’re delicious. Instead of carby dough, these are wrapped in rounds of daikon radish. (Don't worry, they still freeze like a charm.)
We have a feeling your kids will be all over this sweet, sticky appetizer stuffed with their go-to takeout order. Freeze an extra batch so you’re always prepared for busy weeknights.
Bring on the fresh produce for a plant-based take on dumplings that's sure to satisfy. These dumplings boast bell peppers, button mushrooms, cabbage, scallions, garlic and onion.
Sink your teeth into heavenly pillows of shrimp and ground pork, dunked in savory homemade garlic-chili oil. Go ahead and make a second batch of the sauce while you're at it; it'll taste divine on fried chicken, pizza, vanilla ice cream and everything in between.
If you don’t have a bamboo steamer, a regular stove steamer will work fine. Go the extra mile by topping them with flying fish roe, if you're feeling fancy.
Assembling these cuties is as simple as putting a rounded tablespoon of filling in the center of each wrapper, folding it over to create a triangular pouch and pressing the edges together. How easy is that?
Tender, mild shrimp is just the match for punchy grated ginger and herbaceous fresh cilantro. Diced shiitake mushrooms also offer meaty texture to every bite.
13. Miso Dumpling Soup with Autumn Squash
This ground turkey dumpling recipe has a delicious secret: red curry paste. Not only does it turn the flavor up a notch, but it keeps the meat nice and moist as well. As for the broth, it gets its umami-laced flavor from white miso paste.
14. Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps
We seriously wouldn’t blame you for skipping the dumpling recipe altogether and noshing on the fried garlic-panko sesame seeds instead...but why deprive yourself?
Don’t worry about cooking the pork filling through before stuffing the wonton wrappers. The meat will cook to juicy perfection in the pan once the dumplings are fried.
This dim sum favorite can be made low-carb by trading traditional wrappers for sweet cabbage leaves. The recipe also calls for gluten-free coconut aminos in place of soy sauce in the dipping sauce.
Feel free to add extra veggies to the filling of this dumpling recipe, like mushrooms, bell peppers or broccoli. Chopped water chestnuts would be a great crunchy addition, too.
Dumplings 101: Don’t overfill the wrappers. If they’re excessively stuffed, you'll miss out on the impressive pleats and they'll likely fall apart when cooked. Presentation is everything, no?
Four words: Sweet. Chili. Pomegranate. Sauce. Need we say more? This dumpling recipe isn’t traditional, but it’s oh-so delicious (and packed with protein).
You can find gow gee pastry wrappers at your local Asian market. Once the dumplings are assembled, they can be steamed, fried or boiled in your favorite broth—all paths lead to deliciousness.
The chicken dumplings themselves are pretty tame; it's the hot chili oil sauce on the side that you need to watch out for. But if you want the filling to be spicy too, add a drizzle or two of sriracha to the chicken as well.
This type of dumpling recipe is famous for its translucent wrappers, which allow you to see the pink shrimp and green scallions nestled inside. The wrappers are made from sweet potato and tapioca starches.
23. Crispy Sesame Ginger Potstickers with Chive Chili Sauce
BRB, going for a swim in the toasted sesame-chili oil alongside roasted peanuts and fresh chives. The filling stars zucchini, kale and fresh ginger.
Homemade soup in 15 minutes of cooking? You’d better believe it. (The key is starting with frozen potstickers instead of a from-scratch dumpling recipe—your secret is safe with us.)
Water and flour are all you need to make dumpling dough from scratch. Warm water aids in gluten production, which is key for soft, stretchy dough.
The addition of chopped lemongrass gives this dumpling recipe a bright, citrusy, aromatic je ne sais quoi. If you make the shumai ahead to cook from frozen, let them steam for an additional five minutes.
There's a reason you head to your favorite soup dumpling spot to get your fix—these savory poppables are a labor of love. But TBH, you'll feel so accomplished if you make these at home. They're stuffed with chicken aspic, ground pork, vermicelli, lemongrass and ginger.
Juicy, savory ground pork meets punchy, sour kimchi for an impeccably balanced bite. To make a batch ahead for future busy weeknights, place the uncooked potstickers on a baking sheet in a single layer and freeze overnight. Then, transfer them to freezer bags and store.
Want to get your gyoza on without a moment of folding? These open-face, pan-fried delights are just the ticket. Top them with rice and kimchi, then fold them with your chopsticks (sort of like a taco) to dip in soy sauce, sriracha or chili crisp.
Wanna know a secret? You can stuff just about *anything* into a dumpling wrapper, cheddar cheese and breakfast sausage included. Pass the sriracha ketchup, please.
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