dough for dumplings recipe

Written BySheba G Updated On
dough for dumplings recipe
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The Best dough for dumplings recipe

I’m so excited to share this recipe for dough for dumplings with you. I’ve been making it for years, and it’s a staple in our household. My kids love helping me roll out the dough and assemble the dumplings.

It’s a great way to spend quality time together and get some hands-on learning in the kitchen. As for me, I love how versatile this recipe is – it’s perfect for a quick weeknight dinner or a special occasion like a holiday party. Plus, it’s surprisingly healthy considering how delicious it is!

The key to making this recipe shine is in the dough itself – you want it to be tender but not too sticky. I’ve experimented with different ratios of flour to water over the years, and I’ve found that this one works best: 2 cups of all-purpose flour, 1/2 cup of warm water, and a pinch of salt. Don’t overmix the dough, or it’ll end up tough and unpleasant to work with.

Just mix until it comes together in a ball, then let it rest for 10 minutes before rolling it out. This dough can be used for so many different types of dumplings – pork, beef, vegetable… you name it!

My family loves when I make these little packets of joy on lazy Sundays after church.

Dumpling Dough Recipe

Dumpling Dough Recipe

4.8 from 1995 votes

A versatile and easy-to-make dumpling dough recipe that is perfect for making your favorite dumplings. This recipe uses simple ingredients and basic techniques to create a delicious and tender dough.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1/2 cup water

For the Filling

1 lb ground meat (pork, beef, chicken, or turkey)
1 cup finely chopped vegetables (cabbage, carrots, etc.)
1 tsp soy sauce
1 tsp sesame oil
1/2 tsp ginger
1/2 tsp garlic powder

👨‍🍳Directions

1In a large mixing bowl, combine the flour and salt.
2Gradually add the water while mixing with a fork until a dough forms.
3Knead the dough on a lightly floured surface for about 2 minutes until it becomes smooth and elastic.
4If the dough is too sticky, add more flour.
5If it is too dry, add a small amount of water.
6Cover the dough with a damp cloth and let it rest for 10 minutes.
7While the dough is resting, prepare the filling by mixing the ground meat, chopped vegetables, soy sauce, sesame oil, ginger, and garlic powder in a separate bowl.
8Ensure all ingredients are well combined.
9After the dough has rested, divide it into two equal pieces.
10Roll out each piece on a lightly floured surface until it is about 1/8 inch thick.
11Use a 3-inch round cutter or glass to cut out circles of dough.
12Repeat until all the dough is used.
13Place a small amount of filling (about 1 tablespoon) in the center of each dough circle.
14Fold the dough over the filling to create a half-moon shape.
15Press the edges together to seal, using a bit of water if necessary to help it stick.
16Crimp the edges with a fork or your fingers to create a decorative seal.
17Place the filled dumplings on a lightly floured baking sheet, making sure they do not touch each other.
18Cover the dumplings with a damp cloth and let them rest for another 10 minutes.
19This helps to relax the dough and makes it easier to cook.
20Preheat your pan over medium heat.
21Add a small amount of oil and place the dumplings in the pan.
22Cook until the bottoms are golden brown and crispy, about 3-4 minutes.
23Add 1/4 cup of water to the pan, cover it, and let the dumplings steam for 5-7 minutes until the water has evaporated and the dumplings are cooked through.
24Remove the lid and cook for an additional 1-2 minutes to crisp up the bottoms again.
25Serve hot with your favorite dipping sauce.
26For boiling dumplings: Bring a large pot of water to a boil.
27Gently drop the dumplings into the boiling water, making sure they do not stick to the bottom.
28Cook for 5-7 minutes, or until the dumplings float to the top and the dough is tender.
29Remove the dumplings with a slotted spoon and serve with your favorite dipping sauce.

🔧Equipment

Mixing bowl
Measuring cups
Rolling pin
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a vegan version, use vegetable broth instead of water to make the dough.

This dough for dumplings recipe is a staple in my kitchen. It’s versatile and easy to make, making it perfect for any occasion. Whether you’re having a family gathering or just a quiet night at home, dumplings are always a good idea.

Plus, they’re a great way to use up leftover ingredients and make a hearty, satisfying meal. You can store leftover dumplings in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply steam or pan-fry them until heated through.

Dumplings can be served as a main dish or a side, and they pair well with a variety of flavors. You can serve them with a dipping sauce, a side of vegetables, or a bowl of soup. The possibilities are endless, and I encourage you to experiment with different fillings and flavors to find your perfect combination.

❓ Frequently Asked Questions About Dumpling Dough

Can I use a different type of flour for the dumpling dough?

You can experiment with different types of flour, such as whole wheat or gluten-free options. However, keep in mind that the texture and taste may change. Whole wheat flour will make the dough denser and more nutritious, while gluten-free flour may require additional binders like xanthan gum.

How do I prevent the dumpling dough from sticking?

To prevent the dough from sticking, make sure your work surface is well-floured. You can also lightly dust the rolling pin. Additionally, avoid adding too much water when mixing the dough. If the dough becomes sticky, add a bit more flour until it reaches the desired consistency.

Can I make the dumpling dough ahead of time?

Yes, you can make the dough ahead of time. After kneading, wrap the dough in plastic wrap and refrigerate for up to 24 hours. This can help develop the gluten and make the dough easier to work with. When you’re ready to use it, let it sit at room temperature for about 30 minutes before rolling it out.

How do I know when the dumpling dough is kneaded enough?

The dough is kneaded enough when it becomes smooth and elastic. This usually takes about 5-10 minutes of kneading. To test it, poke the dough with your finger. If the indentation springs back, it’s ready. If not, continue kneading. Over-kneading can make the dough tough, so be careful not to overdo it.

How do I store leftover dumpling dough?

If you have leftover dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, you can freeze the dough for up to 3 months. Thaw it overnight in the refrigerator before using. To use the leftover dough, let it sit at room temperature for about 30 minutes to make it easier to roll out.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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