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

FAQs

How do you fold dumplings in Marion's Kitchen? ›

Moisten the edges of the wrapper with a little water. Fold the bottom of the wrapper over the filling and make two pleats, one each side of centre – or pleat however you like! Repeat with remaining filling and wrappers. To cook the dumplings, bring a large pot of water to the boil.

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.

Dumplings are balls of flour filled with a stuffing. Momos are also dumplings that contain some form of filling, be it vegetarian or meat. Dim sums are small snacks in Chinese cuisine that are eaten for lunch. They too have fillings covered with dough, but the dough is semi- or completely transparent.

The Four-Pleat

Place the filling in the middle of the wrapper, fold over, and seal in the center only. Now we are going to make two pleats on either side of the seal. Holding the side of the dough closest to you, use your thumb and forefinger to make two folds towards the center seal. Do the same on the other side.

These dumplings start with all-purpose flour, which creates structure and holds the other ingredients together. Baking powder is a leavening agent, which means it releases gas that makes the dough expand. It's responsible for the dumplings' light and fluffy texture.

Cold water is best for boiled dumplings because it causes the flour's proteins to form the gluten that makes dough chewy and able to withstand vigorously boiling water.

Making your own dumplings is really easy when you use wonton wrappers. These dumplings are really simple and what we created for our wonton soup, but could easily find themselves in any number of delicious... soups. If you love them, try adding them to other soups.

Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

Gyoza is the Japanese version of a Chinese dumpling, specifically pan-fried potstickers. It is also crescent-shaped, and the size is usually smaller than a potsticker. However, the gyoza wrappers are thinner and more delicate than potstickers.

What is the most popular dumpling? ›

Jiaozi. Jiaozi (pronounced "jow-zee") are perhaps the most common type of Chinese dumpling. Crescent-shaped and formed with an opaque wrapper made from wheat dough, jiaozi are usually filled with ground pork, cabbage, and scallions, and served with a dipping sauce made of soy sauce, vinegar, and sesame oil.

Some families hide a coin inside one or more of the jiaozi, so someone may bite into something hard and discover a gold or silver coin inside their dumpling. Whoever finds the dumpling with the coin has good luck and will be lucky in the upcoming year.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.