Ideally, anytime the water comes up to a vigorous boil, add 1/4 cup of cold water. This cools the water down and prevents the dumpling wrappers from overcooking and becoming starchy. Place the dumplings about 1-inch apart, giving them some room to expand. Once boiling, place the dumplings in, cover, and steam on medium to medium high heat for 8-10 minutes. Boiling dumplings is a great way to cook a big batch in very little time. Cooking them just right ensures that the wrappers are still al dente. Like steaming, boiling allows you to really taste the flavor of the juicy filling inside the dumplings. NOTE: We worked with Kana (maker of sustainable parchment paper products) to bring you this post. All thoughts and opinions are our own. How to Eat Chinese Dumplings These simple tweaks mean you can enjoy the ultimate comfort food, but it’s the perfect recipe because it doesn’t require a ton of preparation!

Take a look at the photo of the bottom of the bamboo steamer, below. The platform on which the dumplings will sit is raised about 2 cm. You want to make sure the steamer is sitting in enough water such that it doesn’t get scorched or burned, but not so much water that the boiling liquid touches the steaming platform. Bring a large pot of lightly salted water to a boil, then turn down the heat to keep it just below a light simmer. Fill a wok (with lid) or metal steamer with water. If using a wok with a bamboo steamer, make sure there’s enough water in the wok to come up the sides of the steamer about 1 cm, to prevent scorching. However, many people have asked me if you can use frozen dumplings in that recipe, as a way to cut down on prep time. Roll a piece of dough into a small ball, and then use a floured rolling pin to roll it out into a round shape, roughly 10 cm/ 4 inches in diameter.Roll each piece of dough into a ball, and roll out the dough into a round shape measuring about 10 cm/ 4 inches in diameter. Add the egg yolks, butter, flour, and starch to the warm, but not hot, potato puree. Mix everything briefly and season the dough to taste with nutmeg and salt. Knead briefly so that the seasoning is well distributed. In a medium bowl, whisk together the flour, baking powder and salt. In a separate bowl, combine the milk and melted butter. Add the milk mixture to the dry ingredients, stirring until the flour is just moistened. Be careful not to overmix, or the dumplings will become dense.

These suet dumplings are made just the way you'd do it, with flour and vegetable suet and a touch of seasoning. Our veggie dumplings will be the lightest and doughiest you will ever taste!With the liquid still simmering, add frozen dumplings to the pot. Stir gently, then increase heat to bring the mixture to a boil again. The poaching liquid for the potato dumplings should never boil. Just below a light simmer is the sweet spot. If you’re new to making potato dumplings, cook a test dumpling first. If it falls apart, add more starch to the dough.

Making the dumpling wrappers from scratch ensures a soft and chewy texture which you cannot get with ready-made wrappers. They’re also a must-have on the table during Chinese New Year (particularly New Year’s Eve), since they symbolize wealth. Their shape actually resembles the gold ingots once used as currency in ancient China. You will need a 1:1-mixture of all-purpose flour and starch to bind the dough. Cooked potatoes are wet. The flour and starch mixture will soak up the excess moisture and give them a firmer texture. But don’t overdo it with the starch unless you want industrial-style rubber gum dumplings. How to cook your potato dumplings Get a tight fitting lid for your pan and hold it out in front of you as a kind of shield between you and the pan (you’re about to add the water to steam the dumplings, which will cause some oil splatter).You only need a handful of ingredients to make a perfect soup dumpling. The big secret is to mix the wet and dry ingredients just enough for them to come together. If you don’t overmix them, they’ll turn out light and fluffy every time! As with the Thuringia-style dumplings, you do want to use a starchy potato variety. That way you won’t have to add as much refined potato starch to the dumpling batter. Place your potatoes in a large pot. Cover with cold water and season liberally with salt. Bring the water up to a boil. Cover the pot and cook the potatoes skin-on for about 20 minutes or until tender. The potatoes are done once they easily slide off when pierced with a sharp paring knife. Drain the potatoes and peel using a sharp paring knife while still hot. Press the warm potatoes through your potato ricer or pass them through a tamis to get a smooth puree.

I also recommend using a pasta roller attachment with an electric stand-mixer to roll out the dumpling wrappers. Gather the scrap pieces of dough in one pile, and when you have enough to make one small ball of dough, gently knead the scrap pieces together until you have a smooth ball of dough. Many recipes call for dropping the dough directly into the simmering soup, but we like to let ours rest for a few minutes first. This gives the baking powder time to produce gas bubbles, helping the dumplings stay as light as air! Form them by dropping rounded tablespoonfuls of the batter onto a parchment-lined baking sheet and set aside. Step 3: Drop ’em in. Wrap each piece of dough in some cling film, and set aside on the kitchen bench to rest for about 30 minutes. During this time, the dough will sweat a little under the cling film (due to the hot water used in the dough). Step 3 If you want to make your own gyoza wrappers, you can use the following dumpling wrapper recipe, but roll them out more thinly. Dumpling Wrapper RecipeAn electric stand-mixer with a dough hook will make light work of these dumpling wrappers, not least because it can knead the dough which will very hot from the boiling water.