15 Homemade Dumpling Recipes
There is something magical about dumplings. These dumpling recipes span cultures and techniques, from crispy gyoza to Southern chicken and dumplings.
Whether you steam, fry, or boil, these 15 homemade dumpling recipes prove the best things come in small, pleated packages.
1. Pork Gyoza
Japanese pan-fried dumplings with juicy pork filling and lacy crispy bottoms. The crisp-skirt trick makes them restaurant worthy.
Tip Callout
Add a teaspoon of cornstarch slurry to the pan before covering. It fries into the famous crispy lace skirt.
Serve with ponzu or black vinegar dipping sauce.
Swap the pork for finely chopped shrimp for a lighter gyoza with a snappy bite. Do not move the dumplings for the first two minutes of frying so the bottoms develop an even golden crust. Serve with a dipping sauce of soy, rice vinegar, and a few drops of chili oil. Freeze uncooked gyoza on a floured tray for quick future meals.
2. Chicken Dumplings
Lean chicken, ginger, and scallion in delicate steamed wrappers. Light but satisfying.
Tip: Mix the filling in one direction until tacky. It binds without breadcrumbs.
Filling Checklist
- Ground chicken
- Grated ginger
- Chopped scallions
- Soy sauce and sesame oil
- White pepper
Healthy dumpling? See our lighter dinner ideas.
Add finely diced water chestnuts to the filling for a pleasant crunch against the tender chicken. Mixing in one direction until the filling turns tacky is what binds it without any breadcrumbs. These are lovely dropped into a light chicken broth for an easy wonton-style soup. Refrigerate uncooked dumplings for a day or freeze for longer storage.
3. Vegetable Potstickers
At a Glance
| Filling | Cabbage, carrot, mushroom |
|---|---|
| Method | Steam-fry |
| Time | 30 minutes |
| Diet | Vegetarian |
Crispy-bottomed potstickers packed with vegetables. Nobody misses the meat.
Tip: Squeeze the vegetables dry after salting for a firm filling.
Try an edamame and corn filling for a sweet, bright vegetarian potsticker. The steam-fry method works the same: sear, add water, cover, then uncover to re-crisp. Serve with black vinegar mixed with julienned ginger, the classic pairing. Keep a batch of uncooked potstickers in the freezer for a fifteen-minute dinner any night.
4. Soup Dumplings (Xiao Long Bao)
Delicate purses of pork and rich broth that burst when you bite. The crown jewel of dumplings.
Tip: The secret is aspic. Gelatin-rich stock cubes melt into soup inside the wrapper.
Do and Don’t
Do: use thin wrappers rolled fresh.
Don’t: overfill. They need room to seal with 18 pleats.
Ambitious cooking? Browse our weekend project recipes.
A crab and pork combination makes a luxurious variation for a special occasion. Aim for about eighteen fine pleats per dumpling; the thin top is what lets you bite and sip the soup neatly. Serve with black vinegar and slivers of fresh ginger. These are best eaten immediately after steaming, so plan to serve them straight from the basket.
5. Shrimp Dumplings (Har Gow)
Translucent crystal wrappers around snappy whole shrimp. Dim sum elegance at home.
Wrapper tips
- Use wheat starch, not flour
- Roll paper thin
- Keep covered while working
Mini Method
- Mix wheat starch dough with boiling water.
- Rest 30 minutes.
- Roll thin circles.
- Fill, pleat, and steam 6 minutes.
Add finely diced bamboo shoots to the shrimp for extra crunch in the delicate filling. Keep the wheat starch dough covered with a damp cloth at all times since it dries out within minutes. Serve with hot tea, dim sum style, and a small dish of chili oil. The pleated shape takes practice, so expect the first few to look rustic.
6. Cabbage Dumplings
Sweet cabbage and pork (or tofu) boiled until tender. Simple, comforting, endlessly slurpable.
Tip: Boil in batches and add cold water twice. The shock keeps wrappers from getting gummy.
THE ONE THING TO REMEMBER
Salt and squeeze the cabbage first. Dry filling is the difference between juicy and watery dumplings.
Comfort food? See our comfort food recipes.
A tofu and mushroom filling makes a satisfying vegetarian version with the same comforting chew. The cold-water shock during boiling keeps the wrappers tender rather than gummy, so do not skip it. Serve in the cooking water as a light soup with a drizzle of sesame oil, or drain and toss with soy sauce and scallions.
7. Pan-Fried Dumplings
Tip Callout
The fry-steam-fry method: sear bottoms, add water and cover to steam, uncover to re-crisp. Three steps, perfect texture.
Golden crispy bottoms, tender steamed tops. The best of both worlds in one pan.
Works with any filling you like.
This method works with any filling you like, from pork and cabbage to spicy chicken. Once the dumplings hit the hot oiled pan, leave them completely alone until the bottoms are deeply golden. Serve with a simple dipping sauce and a side of quick-pickled cucumbers. Cooked leftovers reheat well in a covered skillet with a splash of water.
8. Steamed Dumplings
Pure and simple: plump steamed dumplings that let the filling shine. The healthiest cooking method here.
Tip: Line the steamer with cabbage leaves or parchment to prevent sticking.
At a Glance
| Steam time | 8 to 10 minutes |
|---|---|
| Water | Rapidly boiling |
| Spacing | 1 inch apart |
| Serve with | Black vinegar |
Simple pleasures? Explore our simple dinner recipes.
Serve the steamed dumplings in individual soup spoons with a spoonful of hot broth for an elegant presentation. Do not overcrowd the steamer basket; the dumplings expand as they cook and will stick together. A drizzle of chili crisp over the top adds welcome heat. These are best enjoyed immediately while the wrappers are silky.
9. Southern Chicken and Dumplings
Fluffy biscuit-like dumplings simmered in creamy chicken stew. Pure Southern comfort in a bowl.
Do and Don’t
Do: drop dumplings onto simmering, not boiling, stew.
Don’t: lift the lid for 15 minutes. The steam does the work.
Use a wide pot so dumplings cook in a single layer.
Drop spoonfuls of biscuit dough instead of rolling flat dumplings for a quicker, fluffier result. Keep the stew at a gentle simmer, never a rolling boil, so the dumplings cook through without falling apart. Serve in deep bowls with cracked pepper on top. Leftovers keep three days refrigerated and reheat gently on the stove.
10. Apple Dumplings
Dessert Dumpling Checklist
- Whole peeled apples
- Pie dough or biscuit dough
- Brown sugar and cinnamon filling
- Butter sauce for baking
- Vanilla ice cream to serve
Whole apples wrapped in pastry and baked in cinnamon sauce. Old-fashioned dessert magic.
Tip: Core from the top, leaving the bottom intact to hold the filling.
Sweet ending? See our old-fashioned desserts.
Swap the apples for firm pears with a pinch of cardamom for an elegant variation. Cut a clear steam vent in the top of each dumpling so the pastry bakes crisp rather than soggy. Serve warm with vanilla ice cream and a drizzle of the pan sauce. They keep two days at room temperature and reheat well in the oven.
11. Pierogi
Polish dumplings stuffed with potato and cheese, boiled then pan-fried with butter and onions.
THE ONE THING TO REMEMBER
Boil first, then fry. Boiling cooks them through; frying adds the golden crust.
Serve with sour cream, always.
Fill half the batch with sauerkraut and mushroom for a tangy vegetarian option alongside the classic potato cheese. Pinch the edges firmly and crimp with a fork so none open during boiling. Serve with sour cream and caramelized onions. Freeze uncooked pierogi on a floured tray, then bag them for up to three months.
12. Wonton Soup Dumplings
Silky wontons floating in ginger-scented broth with bok choy. The soup that fixes everything.
Tip: Freeze wontons on a tray first, then bag. They won’t stick together.
Mini Method
- Simmer a light chicken or pork broth.
- Add ginger and white pepper.
- Drop in wontons and bok choy.
- Cook 5 minutes and serve hot.
Soup lover? Browse our soup recipes.
Use a shrimp and pork mixture for wontons with a snappier, sweeter filling. Cook them in small batches so the water stays at a boil and the wrappers do not stick together. Serve with a drizzle of sesame oil and a handful of fresh spinach wilted into the hot broth. Freeze extras on a tray for instant soup nights.
13. Kimchi Dumplings
Chopped kimchi and pork in a wrapper with a spicy kick. Fermented flavor in every bite.
Tip: Squeeze the kimchi dry and chop it fine so the filling holds together.
Tip Callout
These are excellent pan-fried. The kimchi caramelizes against the hot pan beautifully.
Add diced pork belly to the filling for a richer, juicier kimchi dumpling. Chop the squeezed kimchi very fine so the filling holds together and pleats seal cleanly. Serve with a dipping sauce of soy sauce, vinegar, and toasted sesame seeds. These pan-fry especially well since the kimchi sugars caramelize in the hot pan.
14. Sweet Potato Dumplings
At a Glance
| Filling | Mashed sweet potato |
|---|---|
| Seasoning | Ginger, scallion |
| Method | Steam |
| Serve with | Soy dipping sauce |
Naturally sweet dumplings with creamy sweet potato filling. A vegetarian favorite.
Add a pinch of five-spice for warmth.
Veggie dumplings? See our latest recipes on Spoon and Sizzle.
Stir a spoonful of coconut cream into the mashed sweet potato for a subtle tropical richness. Mash the filling completely smooth; any lumps will tear the delicate wrappers. Serve with a light soy dipping sauce and a sprinkle of toasted sesame seeds. Steam just until the wrappers turn translucent, about eight minutes.
15. Chocolate Dumplings
End with dessert: wrappers around molten chocolate, pan-fried and dusted with cocoa.
Serving idea: Serve with vanilla ice cream and berries.
Tip: Freeze the chocolate centers first so they stay molten, not absorbed.
Do and Don’t
Do: seal edges very well.
Don’t: overcook. Two minutes per side is plenty.
Fill the wrappers with a teaspoon of Nutella instead of chopped chocolate for a hazelnut twist. Seal the edges extremely well, pressing out any air pockets that could burst during frying. Serve warm with fresh berries and a dusting of cocoa powder. These are best eaten immediately while the centers are still molten.
Final Thought
Pleated, pan-fried, or pillowy, these dumpling recipes bring joy in every bite. Pick a filling, gather some friends, and make a batch together.
