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Asian Style Dumplings 101

  • Author: Joscelyn Abreu



DUMPLING WRAPPERS: (I included a gluten-free wrapper recipe at the end of the post!)

  • 2 cups unbleached all-purpose flour
  • pinch of salt
  • 3/4 cup boiling water


  • 2 packed cups chopped nappa cabbage sprinkled with 1-2 teaspoons salt
  • 1 lb. ground chicken, turkey, or pork If vegetarian, you can use this recipe for ground tofu
  • 2 chopped green onions
  • 1 tablespoon peeled and minced ginger
  • 1 minced clove of garlic
  • 1/4 cup Low Sodium Soy Sauce use Gluten Free if needed
  • 1 tablespoon Rice Vinegar
  • 1/2 tablespoon Pure Sesame Oil
  • pinch of pepper



  1. MAKE DOUGH: Into a large bowl, combine flour and salt. Use a wooden spoon or rubber scrapper to stir in boiling water. Continue to stir flour and water until the flour is mostly absorbed by the water. Mixture will be crumbly.
  2. KNEAD DOUGH: Dump flour mixture onto a clean surface to knead the dough. Knead dough for 8-10 minutes, until dough is soft and smooth. Sprinkle in a little more flour, if necessary, to keep the dough from sticking to your hands and the board. Shape the kneaded dough into a round disc and using a knife, cut the disc into two equal portions.
  3. SHAPE DOUGH: Take each portion and form them into round discs. Poke a hole into the center of each disc and shape into a big “O” or bagel, keeping the width of dough even all around. Cover the two bagel forms with plastic wrap or a kitchen towel and let rest for 20 minutes.
  4. CUT DOUGH INTO EQUAL PIECES: Now we’re going to cut the dough into even portions to roll out. Each round of dough will make 16 wrappers. After 20 minutes, take one of the bagel-shaped pieces of dough out from under the cover. Use a knife to cut the shape evenly in half. Take the two halves, line them up next to each other and cut them down the center again. Now you should have 4 equal pieces. Line the 4 pieces up to cut down the middle again. You should have 8 equal pieces. Now cut each half in half for a total of 16 equal pieces. Lightly toss the dough pieces with flour to keep them from sticking to each other. Place all but one dough piece back under the towel/plastic wrap to keep from drying out. Repeat process with other piece of dough.
  5. ROLL OUT WRAPPERS: Take your small piece of dough and shape into a round disc. Place on a lightly floured surface and using a rolling pin, roll out the dough into a circle about 3-4 inches in diameter. Place finished wrapper on a lightly dusted board or pan and cover with plastic wrap or kitchen towel. Make sure to keep wrappers lightly dusted with flour so they don’t stick to each other. If your kitchen is hot and humid, I don’t suggest stacking them. Instead lay them in a single layer on a try, slightly overlapping. Repeat process with remaining dough pieces.


  1. In a medium bowl, combine chopped cabbage and salt. Toss to coat and let sit for 5-10 minutes, until cabbage is wilted and there is moisture in the bottom of the bowl. When cabbage is wilted, strain the a sieve or wring through a clean dish towel to squeeze out excess moisture. Discard cabbage water and set wilted cabbage leaves aside to add to the mixture.
  2. Into a large bowl, combine all of the ingredients together, including the wilted cabbage. Use a wooden spoon to stir mixture for several minutes, until thoroughly blended. Because of the salt in the soy sauce and cabbage, I don’t add extra salt to the mixture, but if you like salt, feel free to add an extra pinch.
  3. Download a pdf with all of the recipes HERE.
  • Cuisine: Asian