Quite possibly the easiest recipe for dumpling dough done in 5 minutes! We show you how quick it is to make dumpling dough at home with only 3 ingredients. Enjoy take-out style Asian dumplings anytime. You'll never go back to packaged once you have made our homemade potsticker wrappers.
About The Dough for Asian Dumplings
This easy Asian potsticker dough recipe comes together so fast with minimal ingredients. This dumpling dough is going to take your homemade potstickers over the top, there is nothing like the tenderness of homemade dough. The process is easy and nothing like making pie crust, so don't be intimidated! I can be wordy in my instructions, it is actually very easy.
What is a Potsticker?
A potsticker is an Asian style dumpling that is either steamed, fried or both. The dough is usually stuffed with a mix of Chinese flavored meat and vegetables then served with a sauce for dipping. Typical flavor combinations include chicken, pork or shrimp with cabbage, carrot and green onion.
Why Not Just Buy Potsticker Wrappers?
Well you can, but trust me, they aren't as good! A long time ago I decided to make most things from scratch going forward. Some gasp at the fact when I talk about it , but really it has made my life so much easier. Imagine having a craving, then all the ingredients to make Asian dumplings, except the wrappers? Instead, I keep basic ingredients on hand and can whip up almost anything I need in no time at all. Not everything homemade has to take hours or make a huge mess. It is all about preparation. Have everything you need within reach and nothing you don't! Less clutter, more room to work.
What Should I Stuff My Homemade Potstickers With?
Traditionally, you will find a pork filling in most dumplings. This recipe for dumpling dough is versatile and works well with any flavor profile you choose. We have an amazing recipe we used this homemade dumpling dough for, check that out here after! Sweet and Spicy Asian Pot-Stickers Tip: Whatever filling you use, make sure excess liquid is removed before wrapping so the wrappers don't get soggy before they are cooked.
Directions for How To Make Homemade Potsticker Dough
Start by adding 2 cups flour and ¼ teaspoon salt to a bowl. Slowly pour in ¾ c boiling water. Mix.
Mix in the flour and press the dough into the bowl.
Use the press, push and fold method for kneading the dough right in the bowl. Less mess.
Flatten the dough out into the bowl and drizzle about 1 tablespoon of oil over it (your choice, we use Olive Oil), continue to press and fold the dough to work in the oil.
Shape the dough into a ball, cover the bowl with plastic wrap and allow the dough to rest for 1 hour. RESTING IS NECESSARY to ensure dumplings hold together, however you may be able to push it to 30 minutes.
After the hour is up, roll the dough out to ¼" on a hard flat surface lightly dusted with flour.
Cut with square or circle cutter.
Store the cut potsticker wrappers in an air tight container or zip top bag, keep refrigerated.The homemade dumpling dough can even be fried in oil and used like wontons! Fill them with crab rangoon filling, etc. There are many uses.
More Asian Inspired Recipes
For this recipe, you can follow my recipe for a great filling that works wonderfully in this dough.
If you are following a low carb lifestyle, then my Keto Asian Glazed Shrimp with Bok Choy is packed with flavor without guilt.
For those who are a fan of Asian noodles, you must check out these "Slurp Worthy" Noodle Bowl Recipes.
Our quick and easy process for making Asian potsticker dough in 5 minutes, plus a video collage to give you a more visual idea of how easy this is!
Ingredients
2 cups All Purpose Flour
¼ teaspoon Salt
¾ cup Boiling Water
Instructions
Add 2 cups flour and ¼ teaspoon salt to a bowl. Slowly pour in ¾ c boiling water. Mix well.
Once the flour is mixed in, firmly press down on the mixture to get it to stick together.
Work the dough until it comes to together and is no longer crumbly. This will take a minute or two.
Shape the dough into a ball, cover the bowl with plastic wrap and allow the dough to rest for about 10 minutes.
Roll out to about ¼" thick, cut with round cutter, fill.
See our Easy Pork Potsticker post for a delicious recipe!
Nutrition Information:
Yield: 12 Amount Per Serving:Calories: 180
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Melissa
Owner & Lead Recipe Developer for It's Simple! since 2015, where you will find our best Family Favorites & Keto Low Carb Dishes with Helpful Cooking Tips & Hints in each post. Many Thanks for Stopping By, Enjoy!
From-scratch dumpling dough requires only two ingredients — flour and water — and the water temperature yields different types of wrappers. 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.
For dumplings made with wheat flour, all purpose or plain flour will suffice. If your recipe calls for leavening, you'll need to add baking powder and salt. Alternatively, you can use self-rising flour which has the leavening included. For a lot of dumplings, plain flour is all that is required with no baking powder.
Dumplings are most commonly formed from flour or meal bound with egg and then simmered in water or gravy stock until they take on a light cakey texture. Many recipes call for herbs, onions, grated cheese, or chopped meat to be rolled into the dough before cooking.
Originating in the Pennsylvania region the pierogies have been a staple in the city of Pittsburgh and all over western Pennsylvania. Pierogies are soft semicircular dumplings that are usually filled with potatoes or cheese. However, just like other dumplings, fillings are interchangeable depending on culture.
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.
The two flours I used are the King Arthur all purpose flour and the Hill Country all purpose, and you wont believe it but the cheap flour made way better dough, it was much more delicate, easier to work with, texture wasn't tough after the boiling.
Stir together flour, baking powder, sugar, and salt in a bowl. Cut in butter until mixture is crumbly. Stir in milk and mix until a batter forms that is thick enough to be scooped with a spoon.
All you need are just a few simple ingredients to make these homemade dumpling wrappers too. For the standard dumpling dough, in fact, all that's required is just wheat flour, water, and salt. In comparison, the gluten-free dumplings are made with a combination of rice flour, tapioca flour, and psyllium husk powder.
I have found some recipes that do include egg, but most of the frozen varieties I've eaten (Bibigo and multiple Trader Joe's dumplings) are all free of egg. Korean dumpling wrappers are typically made with wheat (and possibly soy as well), not egg.
Note: Bread flour with a moderate amount of gluten, such as widely available Gold Medal, works best to yield tender, yet slightly chewy dough. Unbleached flour produces terrific flavor, but bleached flour imparts a brighter finish that some Asian cooks like.
For each cup of all-purpose flour, simply use one cup of plain flour. Keep in mind that plain flour in the UK has a slightly lower protein content, which may affect the texture of your final baked goods.
Contrary to popular belief, you don't need to buy flour produced in China or flour specifically labeled as “dumpling flour”. You can produce excellent dumpling wrappers using regular flour sold in your local shop. The most common all purpose flour works just fine!
A dumpling is a small mass of dough that can be boiled, fried, baked, or steamed. There are a ton of dumpling varieties out there, from pork- and cabbage-filled Chinese dumplings to cheesy Polish dumplings.
Steamed dumplings have better texture, a firmer shape when the steaming time is perfect. Over steaming makes them soggy. Boiling homemade dumplings in bubbling hot water shifts dumplings about, thus may cause sticking; worse, the wrapper opening if not properly sealed may allow water into the filling.
Stir with spoon, shake around (in a controlled way) and turn with chopsticks, flipping all dumplings on all three sides, browning equally. If frozen, add 1-2 minutes per dumpling side, in order to ensure cooked/heated all the way through. Once all dumplings nicely browned, remove from heat.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
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