A collection of mouth-watering Asian dumpling recipes
Here are some delicious Asian dumpling recipes.
A dumpling can be any ball of dough stuffed with meat, vegetables, or other fillings. For those who have tried them, there is a certain satisfaction that only a dumpling can give. Whether pan-fried, dropped into a savory soup, boiled, or broiled, dumplings are found in culinary traditions all over the world for good reason.
Click here to see 8 Delicious Asian Dumpling Recipes (Slideshow)
Within the diverse set of cuisines that are commonly termed as “Asian,” many of them feature some version of the dumpling. We have compiled a list of eight delicious dumpling styles, and recipes on how to make them.
You may already be familiar with wonton or shu mai pork dumplings, but there are many other Asian dumplings besides these more popular varieties. Try this Chicken Momo Recipe, inspired by the dumplings commonly served in the Himalayan region that includes Nepal, Tibet, and India.
There are many variations of dumplings in a Chinese kitchen as well. Mouth-watering examples of dumplings stretch to regions as far as Central Asia, such as aushak dumplings that are served in Afghanistan. Click on the slideshow link to see more delicious Asian dumpling recipes. There are so many kinds of dumplings to enjoy. Some of these dumplings may be new to you, and now you have a chance to make them at home.
Delicious Chinese Dumpling Recipes
A staple of Chinese cuisine, dumplings are the ultimate comfort food. These recipes range from traditional takes to inspired-versions but all pay tribute to the beloved flavors and time-honored techniques that make Chinese dumplings one of our favorite eats.
Photo By: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved
Pork Soup Dumplings
Molly says, "Xiao long bao, or soup dumplings, are Chinese steamed dumplings that have soup inside of them. They are like magic! I grew up eating these with my family at our favorite dim sum restaurant in Chicago's Chinatown and later learned how to make them by combining my family's go-to pot sticker recipe with the secret ingredient: soup gelatin, which melts down into soup once the dumplings are cooked."
Pan-Fried Pork and Chive Dumplings with Chile Crisp
These savory dumplings make a great cooking project for the whole family. Food Network Kitchen staffer Vivian Chan says, "Dumplings aren't just something I fill up on when I'm hungry but a comfort food that fills me up with memories. Making them is a weekend activity that everyone in my family has a part in".
Steamed Pork-and-Mushroom Shumai
Elegant, beautiful and packed with flavor, these five-star dumplings cannot be beat.
Chicken Pot Stickers with Dipping Sauce
Molly&rsquos chicken dumplings are a Yeh family favorite. She flavors the filling with fresh ginger and scallion, then serves the pot stickers with a simple, classic dipping sauce.
Steamed Shrimp Dumplings
You&rsquoll want the dough to be very cold before filling the dumplings, so plan to let it rest in the fridge for an hour before cooking.
Pork-and-Shrimp Chive Dumplings
Long before she became the executive dim sum chef at the Wynn Las Vegas Hotel, Sandy Shi learned techniques from her mother. These chive dumplings, which Sandy makes using homemade wrappers, are one of her go-to recipes. "I cut the shrimp in half to give them a bit more texture," she says.
Kabocha Squash and Shiitake Wontons with Pomegranate-Vinegar Syrup
Ming fills wonton wrappers with kabocha squash and shiitake mushrooms for his take on an East meets West dumpling. To eat, drizzle his fall-flavored wontons with a pomegranate-rice vinegar syrup.
Fried Pork Dumplings
Skip store-bought dumplings and make these bites from scratch with ground pork and dumpling wrappers. An easy ponzu dipping sauce makes a perfect pairing.
Sew Mai Dumplings
Jet says, "Dim sum literally translates to 'fill the heart.' I love filling my belly with this Cantonese breakfast! It originated in little tea houses in southern China that served steamed and fried bites with your choice of tea and is the modern version of a culinary swap meet. Masses of people all competing for fresh cooked bites of food auctioned off carts. These are my favorite type of dumpling. Shaped like drums, stuffed with shrimp and pork, they are the best."
Pan-Fried Vegetable Dumplings
These crisp, well-browned vegetarian dumplings are complex in flavor and texture, but relatively easy to make using store-bought dumpling skins. They're stuffed with a mixture of rehydrated wood ear mushrooms, cabbage, carrot, five-spice tofu, and seitan, flavored with sesame oil, soy sauce, and scallion. Pan-frying them lends a nice contrast between the tender filling and the crispy bottoms.
Simple Pork and Scallion Dumplings
The secret ingredient in these pork and scallion dumplings? More pork—specifically, in the form of bacon, which adds pleasant fattiness and smoky notes to the filling. Here, we gently steam the dumplings in a bamboo steamer, lined with wilted lettuce or parchment paper to avoid sticking.
The Best Japanese Pork and Cabbage Dumplings (Gyoza)
Japanese gyoza are similar to their Chinese relatives, but tend to be subtler in flavor. One big perk of gyoza is that they're made with a thinner, stretchier dough, so store-bought wrappers work just as well as homemade. Fillings may vary, but minced cabbage and pork, seasoned lightly with ginger, scallions, garlic, and white pepper, is a fine traditional choice.
Crystal Skin Shrimp Dumplings (Har Gow)
Har gow—plump, juicy shrimp packed into translucent purses made from a combination of wheat and tapioca starch—are a particular dim sum favorite of mine. Pork fatback mixed into the shrimp provides plenty of moisture, melting as the dumplings steam. Pleat the edges of the wrappers for the prettiest effect, but if you're no great shakes at dumpling construction, you can simply crimp them closed instead.
Pan-Fried Leek Buns (Shui Jian Bao)
A "bun" in this context is just a slightly different kind of dumpling, made with a heartier and more forgiving flour dough. They're often cooked like pan-fried dumplings, getting nice and crispy on the bottom. To fill them, try garlicky Chinese chives mixed with umami-rich dried baby shrimp. If you can't find Chinese chives, the milder flavor of leeks will work, too.
Pork and Shrimp Siu Mai (Steamed Chinese Dumplings)
These little gems are just about as easy as dumplings get: Simply spoon the ground shrimp, pork, and fat mixture into the center of each store-bought wonton wrapper, then squeeze the wrapper so it forms a wrinkled cup around the filling. Maintaining bigger chunks of shrimp while grinding the pork finely provides some textural contrast.
Homemade Wonton Soup
Though it can be hard to separate wonton soup from the sad, fluorescent-lit takeout joints of my childhood, it can be wonderful when it's done right. This Hong Kong–style version features sturdy, fat dumplings bursting with ground pork. Serve them in a rich broth made from pork trotters, Chinese ham, and chicken, fortified with kombu and dried shrimp, and dotted with bits of Napa cabbage and bright green scallion.
Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce (Suanla Chaoshou)
So you want to skip the formalities and just knock back as many wontons as you can stomach, huh? We got you. Suanla chaoshou omits the broth and instead serves the dumplings coated in a fiery aromatic sauce. Make it with garlic, vinegar, and a homemade oil infused with roasted chilies and Sichuan peppercorns for their signature mouth-numbing heat. Forming the wontons does take some time—even with the help of premade wrappers—but they're easily made in bulk and frozen for later.
Soup Dumplings (Xiao Long Bao)
Filling a little dough parcel with actual soup might seem like impossible magic, but really, it's all about collagen. That means using real chicken or pork broth, which is chock full of the stuff. As the broth cools, it will gel and solidify once you steam the dumplings, it melts back into a fatty soup—allowing you to impress the heck out of your eaters with the incomparable sensation of biting into a solid and finding a liquid. In other words, this is the dumpling to make if you're looking for lots of cool points.
Sheng Jian Bao (Pan-Fried Pork Soup Dumplings)
Sheng jian bao are the pan-fried, thicker-but-not-overly-doughy cousins to xiao long bao. In this case, the liquid derives not from gelled and melted broth, but from the water that's released by the cabbage and the fat rendered from the pork in their flavorful filling. They end up more like small buns, and less soupy—though no less tasty—than xiao long bao.
Kimchi, the peppery Korean fermented cabbage that's usually treated as a condiment, makes a great addition to dumplings—say, as a spicy replacement for the cabbage in a typical pork and cabbage version. Here, though, we highlight the kimchi and keep the recipe vegetarian by pairing it with vermicelli noodles and tofu. An egg helps to bind the filling ingredients.
In a nod to the diversity of dumplings all over the world, these fun fusion snacks pair a traditional Polish pierogi filling of potatoes and farmer's cheese with Chinese seasonings, including soy sauce, fermented bean paste, sesame oil, and hot Sichuan peppercorns. It's a nice match-up of comforting, soft, and mild ingredients with piquant, bright, and funky flavors.
Gluten-Free Pot Stickers: Round #2
Soon after the Asian Dumplings cookbook was published in 2009, people started writing me about gluten-free dumplings. My response was, “There are many gluten-free Asian dumpling recipes in the book. Check the rice, starch, and legume and tuber chapters for ideas.”
As you may know, I tried my hand at making gluten-free pot stickers in December 2009 and they were just okay — mediocre, actually. The dough vexed me and I kept simmering on it until I had time a couple weeks ago to tackled it again. I made two (2) gluten-free dumpling doughs to use in place of the Basic Dumpling Dough on page 22 of Asian Dumplings.
It was a really interesting experiment in which I blended my own flour. I also made unexpected discoveries about working with gluten-free dumpling dough. How I went about it and my technical notes are in this post on Viet World Kitchen.com:
Check it out, even if you don’t eat a gluten-free diet.
RECIPE: 8 delicious and authentic Peranakan recipes
Spice up weeknight dinners with these easy Peranakan recipes, from savouries like Nyonya laksa and kueh pie tee to sweets like ondeh ondeh and pulut inti.
RECIPE: Healthy Peranakan chap chye in 5 easy steps
REVIEW: 5 best restaurants to go for authentic Peranakan food in Singapore
VIDEO RECIPE: How to cook Peranakan mee siam
500g rice vermicelli/laksa noodles, blanched
125g beansprouts, blanched
5 pieces tau pok, cut into strips
10 quail eggs, cooked and deshelled
2½ tbsp chopped laksa leaves
For The Laksa Paste
2 tbsp dried shrimp, soaked in water
8-10 cloves garlic, skinned
30g turmeric root, skinned
2 candlenuts, soaked in water
10-15 pieces dried chilli, soaked in water
For The Sambal Shrimp Paste
2 tbsp dried shrimp, soaked in water
10-15 pieces small dried chilli, soaked in water
1 Blend all the ingredients for the laksa paste in a blender until it becomes a smooth paste, adding some water if needed.
2 In a medium-sized pot, heat the 100ml of cooking oil on medium heat. Cook the laksa paste for 10-15min, stirring constantly so the paste doesn’t get burnt at the base. Continue cooking till the oil separates and the paste becomes aromatic.
3 Pour in the coconut milk and add salt and sugar to taste. Bring to boil and set aside.
4 To make the sambal shrimp paste, blend dried shrimp, onions and dried chillies in a blender until it becomes a smooth paste, adding some water if needed. Heat the 2 tbsp of cooking oil, add the shrimp paste mixture and stir well till the oil separates. Season with salt and sugar.
5 To serve, place blanched noodles, beansprouts, tau pok, quail eggs, prawn, fish cake and cockles in a bowl. Scoop the laksa gravy over. Garnish with chopped laksa leaves and sambal shrimp paste at the side.
For the rice:
600g glutinous rice, soaked for 1 hour and drained
For the filling:
120g dried shrimp, soaked until soft
1 tbsp Nonya sambal belacan
600g roast pork belly, cut into bite-sized pieces
150g candied winter melon*, finely chopped
For the wrapping:
40 bamboo leaves*, soaked in hot water for 1 hour and drained
Hemp string*, soaked in hot water for 1 hour and drained
Candied winter melon can be found at Chinese medicine shops and dried-goods stores bamboo leaves and hemp string are available at supermarkets.
2 bundles bean vermicelli (glass noodles)
2 tsp Kubara Yuzu dressing*
100g seasoned scallops (chuka hotate)
3 tbsp flying fish roe (tobiko), plus more for garnish
S&B Chili Pepper (ichimi togarashi)
1 Cook the bean vermicelli in a pot of boiling water for 4min. Drain and cut into shorter strands. Cool at room temperature for 5min.
2 Mix the yuzu dressing with the noodles. Add the crabsticks, seasoned scallops and flying fish roe. Mix well.
3 Put the noodle filling in the kueh pie ti cups and top with a pinch of flying fish roe and Japanese chilli pepper.
800g pork shoulder (twee bak)
3 large potatoes, peeled and cut into bite-size pieces
Vegetable oil, for deep-frying
½ cup salted bean paste (tau cheo)
10 Chinese dried mushrooms, soaked, stemmed and squeezed (save the water)
1 Cut pork into bite-size pieces and season with the dark soy sauce, Chinese wine, salt and pepper.
2 Finely chop garlic and shallots (a food processor saves time).
3 Heat oil in a wok and scald the potatoes until light brown, then drain to remove excess oil. Set aside.
4 In the same oil, scald pork briefly over high heat then remove and set aside.
5 In the same wok, fry ground garlic and shallots over a medium heat in ½ cup of oil, until oil surfaces. Add salted bean paste and stir-fry until fragrant.
6 Add pork and mushrooms and stir-fry until fragrant.
7 Measure 800ml of the water the mushrooms soaked in (top up water if needed), add it to wok and bring to the boil.
8 Add the light soy sauce, salt and rock sugar.
3 cucumber, deseeded and cut into 5cm-long strips and seasoned with 1 tsp salt
2 carrots, cut into 5cm-long strips
230g long beans, cut into 5cm-long strips
200g cabbage, cut into 5cm squares
1 pineapple, core removed and cut into 5cm-long strips
For The Rempah
1 Add the water, rice vinegar, salt and sugar to a pot and bring to a boil. Rinse the cucumber and squeeze dry.
2 In the rice vinegar mixture, cook the carrots for 8sec. Add the cucumber, long beans and cabbage, and boil for another 5sec. Remove the vegetables and set aside the rice vinegar mixture.
3 To make the rempah, blend the dried chillies, lemongrass and shallots into a fi ne paste in a food processor. Add the turmeric powder and mix well.
4 Heat the oil in a wok. Fry the rempah for 3min. Add the sugar and salt. Continue frying until the mixture is fragrant and the oil has surfaced, about 5min.
5 Mix the tamarind pulp with the water and strain the juice.
6 Mix the tamarind juice into the cooked rempah. Mix in the peanuts and sesame seeds.
7 Add about 2 tbsp of the reserved vinegar mixture into the paste until it’s thick, like satay sauce.
8 Add the pineapples and bring it to a boil. Turn it down to low heat and add the blanched carrots, cucumber, long beans and cabbage. Mix well and transfer to a big plate to cool.
100g glutinous rice flour
500g sweet potatoes, steamed
50g palm sugar (gula melaka), chopped into small chunks
1 Combine the flours, pandan juice and sweet potatoes in a mixing bowl, and knead until a smooth dough forms.
2 Pinch a small amount of dough, and roll it in your palms to form a ball.
3 Make a dent in the centre of the dough, and place a piece of palm sugar in it. Pinch the dough to close it, and roll it to form a smooth ball.
4 Bring a pot of water to the boil. Add the pandan leaves, then the dough balls. When they fl oat to the surface, drain, then transfer the balls into a pot of cool water.
5 Drain, then roll in grated coconut to coat evenly.
Rinse, then finely slice a handful of pandan leaves. Place in a blender and add water to about halfway up the leaves. Whizz until you get a fine paste. Add more water if the blades get stuck. Pass the paste through a sieve to extract the juice discard the pulp. Use what you need and freeze the extra in ice-cube trays.
300g glutinous rice, washed and soaked for 30min
360g palm sugar (gula melaka), roughly chopped
30 banana leaves, cut into 9cm by 16cm pieces and steamed for 5min
1 Place the glutinous rice and pandan leaves on a muslin cloth and steam for 10min.
2 Remove from heat and mix in the coconut milk, 100ml water and salt. Set aside for 10min, then steam it for 20min until the rice is soft.
3 To make the coconut topping, mix 150ml water and palm sugar in a pot and bring the mixture to a boil. Add the grated coconut and stir-fry for 15min over medium heat, until the mixture turns glossy.
4 Place a mound of rice on the matte side of the banana leaf.
5 Top with 1 tbsp coconut topping, lightly pressing it down with a spoon.
6 Fold in the sides of the banana leaf to enclose the glutinous rice and coconut topping.
7 Tuck in the ends of the banana leaf to make a triangular mound.
½ tsp yellow food colouring
1 Preheat the oven to 180 deg C.
2 In a large mixing bowl, combine the tapioca, sugar, butter and eggs, and mix well.
3 Add the coconut milk, water, vanilla essence, tapioca flour, grated coconut and food colouring, and mix evenly.
4 Transfer to a baking tin and bake for 45min. Cool the kueh to room temperature and serve. If you prefer it slightly browned around the edges, pan-fry lightly over low heat.
Steamed Chicken and Shiitake Mushroom Bun Recipe
I love the richness of chicken thigh and the savory depth of shiitake mushroom. Why not combine the umami goodness of both ingredients into a dumpling filling and stuff it in a Chinese steamed bun? I’ve had several renditions of such a steamed chicken bun, and the one that Slanted Door in San Francisco presents is among the best. You can get some from their Out the Door takeout operation at the Ferry Building.
Charles Phan and his crew have crafted a tasty filling that combines Vietnamese and Chinese traditions. There are shallots, fish sauce and oyster sauce. After all, Charles is ethnically Chinese Vietnamese. It is appropriate for his food to reflect that heritage.
Below is my rendition of Slanted Door’s steamed chicken bun filling. It’s really great if you hand-chop the chicken into pieces the size of large peas. For details, see “Hand Chopping and Mincing Meat” in Asian Dumplings, page 158. It’s not as difficult as you may think! You’re only talking a generous 1/3 pound of meat.
As with all of the bao fillings in the Asian Dumplings cookbook, this one can be used in the steamed filled buns recipe (page 95). It’s not as good for baked filled buns recipe.
Chicken and Shiitake Mushroom Bao Filling
The photo at the top is of small steamed buns filled with this chicken and mushroom mixture. The filling itself isn’t very attractive so I didn’t split open the bun. For help on shaping nice buns (yes, I did type that!), see the written instructions for the Closed Satchel shape (page 52) or watch the how-to video.
Makes 1 1/3 cups, enough for 16 medium or 32 small buns
2 tablespoon canola or peanut oil
1/3 cup chopped shallot or red onion
2 large dried shiitake mushrooms, stemmed, reconstituted, and cut into small dice (1/4 cup)
1/4 cup chopped garlic chives or scallion , green part only
1/2 teaspoon plus 1 or 2 pinches of salt
1/4 teaspoon black or white pepper
1/2 teaspoon sugar
1 teaspoon fish sauce or light (regular) soy sauce
1 1/2 teaspoons oyster sauce
1 1/2 teaspoons sesame oil
2 teaspoons cornstarch
2 tablespoons egg white, lightly beaten
6 ounces coarsely ground or hand-chopped boneless, skinless chicken thigh
2 tablespoons cup coarsely chopped cilantro, leafy tops only
1 1/2 teaspoons minced fresh ginger
1. Heat the oil in a skillet over medium heat. Add the shallot, and cook for 6 to 8 minutes, stirring frequently, until they start to caramelize. Add the mushroom, sprinkle in 1 or 2 pinches of salt, and cook for 1 to 2 minutes, until fragrant. Remove from the heat, stir in the garlic chives. Set aside to cool completely.
2. In a larger bowl, combine together the cooled vegetables, chicken, cilantro, and ginger. Stir together, making sure the ingredients have commingled well.
3. In a small bowl, combine the 1/2 teaspoon salt, pepper, sugar, fish sauce, oyster sauce, sesame oil, cornstarch and egg white. Beat with a fork to blend well. Pour over the chicken and vegetable mixture, and stir, fold, and mash everything together into a cohesive mixture.
4. Cover the filling with plastic wrap and set aside for 30 minutes, or refrigerate overnight, returning it to room temperature before assembling the bao.
Asian Chicken Dumplings
Dumplings are a lot easier to make at home than you think. I prepared these Asian Chicken Dumplings two ways. Pan fried and steamed. Both methods are pretty easy and can be done in less than 30 minutes!
I used this handy dumpling press to press the edges. If you don’t have a dumpling press just pleat the edges with your hands.
For the filling I used ground chicken, cabbage, green onions, ginger, soy sauce and fish sauce. You can always substitute traditional pork or shrimp in the dumplings. The filling gets ground up in a food processor and goes directly into the wonton wrapper.
To assemble the dumplings place 1/2 tablespoon of filling per wonton. Anything more will cause the filling to leak out.
25 Dumpling Recipes That Are Easy Enough to Make at Home
With Lunar New Year underway, we have dumplings on the brain. The Chinese word for dumpling represents the exchange between the old and new year, which is why they&rsquore common at new year celebrations. They also symbolize wealth, since they&rsquore traditionally shaped like silver ingots, an imperial Chinese currency. That said, there are lots of different types of dumplings from China and beyond. Here are 25 dumpling recipes that are easy enough to pull off at home, from traditional pork potstickers to sausage-and-egg breakfast dumplings.
What to serve with Siu Mai
Siu Mai is a Yum Cha / Dim Sum dish so it’s intended to be served as part of a larger banquet. If you’re inspired to try to make your own Yum Cha banquet, here are some of the dishes in my Yum Cha recipe collection:
Yum Cha / Dim Sum favourites
Having said that though, it is obviously just as enjoyable as the star attraction for a meal!!
To serve this as a meal, try it with:
Of course, you can just consume as I usually do. Straight up, neat! – Nagi x
PS And because my mother will be cranky if I don’t let you know this – there is a Japanese version of Shumai too, they’re smaller and topped with peas and here is the recipe on my mother’s website, RecipeTin Japan.
- ½ cup soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon finely chopped Chinese chives
- 1 tablespoon sesame seeds
- 1 teaspoon chile-garlic sauce (such as Sriracha®)
- 1 pound ground pork
- 3 cloves garlic, minced
- 1 egg, beaten
- 2 tablespoons finely chopped Chinese chives
- 2 tablespoons soy sauce
- 1 ½ tablespoons sesame oil
- 1 tablespoon minced fresh ginger
- 50 dumpling wrappers
- 1 cup vegetable oil for frying
- 1 quart water, or more as needed
Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.