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!
Dumplings are made from a simple dough consisting of all-purpose flour, water, and salt. The shaped dumplings are either fried in a pan until golden brown or boiled in a soup.
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. Allow batter to rest for 3 to 5 minutes.
All-purpose flour: Most AP flour will work, though the amount of gluten within the flour will affect the texture of the dumpling dough. More gluten (thus more protein) will make for tougher/more resilient vs softer/more delicate dough. Tapioca flour/cornstarch: For dusting between the wrappers when storing. Warm Water.
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.
For dumplings, 🌾 all-purpose flour 🌾 is typically the best type to use. It has a moderate protein content, which gives the dumplings a tender and soft texture. 🍴 If you want a slightly denser dumpling, you can use 🌾 cake flour 🌾 or 🌾 self-rising flour 🌾, which have lower protein contents.
The Cracker Barrel dumpling ingredients are very simple: just flour and buttermilk! The use of buttermilk adds a slight tang and a light, fluffy texture that you won't get with regular milk. The sauce, or broth, is a base of chicken stock, flavored with onions, carrots, and celery.
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.
When cooking the dumplings, keep the pot at a gentle simmer. An aggressive simmer or boiling will break them apart. Keep the heat low and keep your pot covered so that they steam.
To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.
Pizza dough works great for making fluffy dumplings and even for the flatter, Southern-style variation. 8. Pigs in a Blanket: Pigs in a blanket is the name given to any type of mini hot dog or sausage wrapped in dough. Try it with pizza dough!
Some flours that you may want to try would be bread, pastry, cake, or almond because they are a softer flour which will make your dumplings feel lighter and fluffier. Let me know if you like how they turned out.
Can you make dumplings with plain flour? If you don't have any self-raising flour, you might be wondering whether you can use plain flour to make your dumplings instead. Technically you can, but your dumplings will definitely end up being pretty dense.
When comparing Chinese dumplings vs wontons, some key differences are: Wrappers: Wonton wrappers are thinner, are usually square, and may contain egg.Dumpling wrappers are thicker, are usually round, and don't require egg. Filling: Dumplings can be filled or unfilled.
Dumplings can be cooked in a variety of ways: simmered, steamed, poached, baked, pan- fried, deep fried, and broiled. Simmered or poached dump- lings are quite popular. In fact, most dumplings are initially cooked by poaching.
The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates.
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.
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