How to Make Dumplings—(with Steamed Pork Dumplings Recipe)

I have got many e-mails querying about how to make Chinese dumpling dough and  how to make dumpling wrappers. Previously I have made lots of Chinese dumpling recipes but did not provide a detailed instruction about how to make dumpling from flour. So here the tutorial comes.

Generally, there are three parts of making dumplings:Making a dough for dumplings and make dumpling wrapper,making your favorite dumpling filling and decide how to cook and serve dumplings (steam, pan-frying or water-boiling)

how to make dumplings

How to make dumpling wrappers


  • 300g flour
  • 150g water
  • 1/2 teaspoon salt

The ratio between flour and water is around 2:1. Add salt accordingly.

  • Mix salt with flour
  • Stir the water in the bowl with flour slowly and stir the flour with a chop sticker.
  • Knead the flour into smooth dough possibly for around 5~8 minutes, cover with a cloth and set aside for around 40 minutes.

how to make dumpling wrapper

Then keand the dough again for around 5 minutes until you get a smooth surface. Now, there are two options

1. Roll the dough into a long log and then Cut the log into sections around 1 inch. Roll the small section into round wrappers.

how to make dumpling wrapper2

2. Roll the entire dough into a large  wrapper around 0.5 cm thin and then cut the wrappers out with a round cutter. You can choose either way you like.

how to make dumpling wrapper

How to make dumpling filling

Usually, dumplings can be made with beef, chicken, pork and shrimp. Choose your favorite ones. You can combine some of them together.

Decide whether any side vegetables are required. Commonly, mushrooms, celery, carrots, cabbages are great side vegetables for dumplings. If the side vegetable contains lots of water for example chive, cabbage or fennel, add some oil firstly before mixing with the meat filling or adding salt can help to prevent loosing the water. 

Add water into meat filling and stir in one direction until the water is absorbed. And then repeat the process twice, which means we need to add water to the filling three times(not too much one time).For the amount, I recommend adding 1 tablespoon of water for 250g meat filling. However the water amounts in different types of meat might differ, so the basic principle is adding water to the meat filling until it cannot absorb any water anymore.

However you can just add egg liquid instead of water for example pot-sticker .

Mix with any side vegetables as well as seasonings (ginger, scallion, salt, pepper, soy sauce, sesame oil, spicy powders) and then stir in one direction too until all of the ingredients get combined. Ginger and scallion can be added in previous step in the form of ginger and scallion water. Soaking minced ginger and scallion with warm water to make basic ginger and scallion water.

This is the filling for today’s recipe. I use celery, dried shitake mushrooms and carrots with Chinese five spicy powder as main seasonings.

make dumpling filling

Some other inspirations:

Chive and Pork dumplings :  with chive and minced pork as filling

Corn and shrimp dumpling: with sweetcorn and shrimp as filling

Celery pork dumpling : with celery and minced pork

Beef wonton–beef filling : with ground beef and water chestnuts

How to fold dumplings

There are many ways to fold dumplings. You can choose your own way or follow the tutorial below to make the little moon shaped dumplings.

In step 1, spoon some stuffing to put in the middle of the wrapper in the left hand. Moisten one edge with some water so that the edges can be pressed firmly

In step 2,  fold one side of the wrapper against the other. Press the center together.

In step 3 , began to make the first pleats on the right.

In step 4, the second pleats.

In step 5, I show you how it look like after two pleats are made.

In step 6, repeat this on the left side and get a nice shaped little moon dumpling.

How to fold dumplings

And here is a quick way to fold dumplings–Using a dumpling presser as below.

How to cook dumplings

Dumplings can be pan-fried—Pot sticker

Dumplings can be boiled–celery pork dumpling 

Dumplings can be steamed—dim sum shrimp dumplings and today’s recipe.

Dumplings can be served with pure vinegar, or chili oil sauce (chili oil, sesame oil, salt, spring onions).

how to make dumplings


How to Make Dumplings—(with Steamed Pork Dumplings Recipe)

How to Make Dumplings—(with Steamed Pork Dumplings Recipe)
Prep Time: 1 hour
Cook Time: 10 minutes

Serve: 2~3

How to make dumplings from starch with tips for making perfect dumpling fillings.


  • dried seaw for decoration
  • For the wrapper
  • 300g high-gluten flour
  • 150g water
  • 1/2 teaspoon salt
  • for the filling
  • 300g ground pork
  • 1 small section of carrots, finely chopped
  • 3 large dried shitake mushrooms; soaked in clean water previously
  • 2 celery, finely chopped
  • 1/2 tablespoons sesame oil
  • 1 inch root ginger, grated
  • 2 teaspoons salt
  • 1 teaspoon Chinese five spicy powder
  • 2 spring onions, chopped, finely chopped


  1. Make wrappers according to the instructions above or just purchase one small package of dumpling wrapper.
  2. Add water into meat filling with grated ginger and spring onions and five spicy powder. Stir-fry in one direction until the water is absorbed.
  3. And then mix with carrots, celery, dried mushrooms and add salt, sesame oil then stir in one direction too until all of the ingredients get combined.
  4. Wrap the dumplings one by one and then put in your steamer to steam for around 15 minutes.
  5. Transfer out, garnish some chopped onions and dried seaw powder for decoration if you like. Or serve with vinegar, chili oil etc.

how to make dumplings




    • Elaine Luo says

      Thanks Holly for stopping by. Make dumpling wrappers from starch is really easy once you take action.

  1. JPAR says

    You keep saying ‘add water to meat’ and do this up to three times.
    How much water do you add?
    I’ve made several lots of dumplings in the past, but always suffered from the filling seeming to be too dry. Wonder if the addition of water is the solution Ive been looking for?

    • Elaine Luo says

      Hi Jpar,
      That’s the exact reason why the filling is too dry. The amount of water added each time depends on the amount of the meat filling. For 250g meat filling, I recommend adding around 1 tablespoon of water all together. Each time, stir in one direction until the water is well absorbed. But sometimes, the water contained in the different types of meat might differ. So it is hard to provide a detailed amount. The basic concept is to add water until the meat cannot absorb anymore water.

  2. CC says

    I’m so glad I found your website – I grew up eating many of these dishes and I can’t wait to try out some new recipes. Very authentic and complete with rules I will never understand (my mom also told me to only stir in one direction)! Keep up the good work ;)

    • Elaine Luo says

      Thanks for the lovely commenting. Personally I learned a lot from my mother too and sometimes she explains some of the reasons. But I get most of the experience from daily cooking. So practice makes perfect.

      Plus, I am really glad to help!

  3. sunita says

    Please I would like to know how to make the chicken dumpling filling moist.i would appreciate if u could email me as soon as possible. Thanks

    • Elaine Luo says

      Hi Sunita,
      To make the chicken filling for dumplings moist, there are several ways. Add egg white or add more oil with starch. Adding egg white would be an easier way. But you will need to stir the filling in one direction to mix them well and let the meat absorb some of the liquid. It is almost the same with pork filling.

  4. Don says


    thank you for sharing your fantastic recipes, as you have made sichuan ciusine at least visually more manageable for the home cook.

    i made the scallion pancake this evening and it turned out pretty good. i think with further experimentation it will turn out better as i would like to make it so its less dense.

    i also attempted making the dumpling wrappers but unfortunately to no avail. i tried with bith all purpose flour and plain white flour, but the dough was too wet to work with even after letting it rest. any other tips?



    • Elaine Luo says

      Hi Don,
      Use high-gluten flour for dumpling wrappers next time. All purpose flour and plain white flour absorb less water thus making the dough too wet. And reduce the water slightly based on the brand of your flour; stop adding water when the flour is turned into flocculent texture.

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