How to Make Homemade Dumplings 三鲜水饺

Download

Kelly Song shows you how to make our recipe for Northern Chinese–Style Dumplings and breaks down three shaping methods. With a larger group, you can delegate tasks for a festive, communal experience.

Get our Su Shui Jiao (Northern Chinese–Style Cabbage and Mushroom Dumplings) recipe:

Get our San Xian Shui Jiao (Northern Chinese–Style Pork, Shrimp, and Chive Dumplings) recipe:

Get exclusive access to every recipe, review, and more:
Sign up for our free newsletters to receive more delicious recipes, cooking tips, and exclusive content:

ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at

If you like us, follow us:

0:00 – Introduction: Northern Chinese Style Dumplings 三鲜水饺
0:39 – How to Make Dumpling Dough and Filling
2:07 – How to Roll Dumpling Wrappers
3:12 – Traditional Shaping Method
5:34 – Mirroring Shaping Method
6:52 – Half-Moon Shaping Method
7:26 – How to Cook Dumplings
9:25 – Tasting with Dipping Sauces

How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin

Download

Here is a comprehensive guide on how to make dumpling wrappers!

FULL RECIPE:

DUMPLING RECIPES

Pork & Cabbage Potstickers:

Tofu & Kimchi Dumplings:

Chicken Potstickers:

INGREDIENTS

320g all-purpose flour
175g warm water (between 110ºF to 120ºF)

0:00 Intro
0:10 Making and resting dumpling dough
2:21 Cutting dough into pieces
2:54 Shaping dough into small balls
3:36 Rolling pin suggestions
3:51 Rolling technique for dumpling wrappers
5:30 Mama Lin’s attempt to roll wrappers
6:24 Dumpling pleating examples
6:40 Tips for storing rolled out wrappers
7:23 End

Equipment

Unfortunately, that small tapered rolling pin that I show in the video is no longer available on Amazon. Here is a similar one that I found: (affiliate link)

Large rolling pin by J.K. Adams: (affiliate link)

NOTES

I have a variable temperature kettle that I use to heat the water to the right temperature. You can mix cold water with boiling hot water to get the same results. Note that you’ll likely need more cold water than boiling hot water. You can also run your tap at the hottest setting and use that hot water.

In the video, I mention that the dough pieces should be between 12 to 14g for medium-sized dumplings and 14g to 16g for larger dumplings. Those are measurements that I like when I’m using the dough to make potstickers. I want the wrappers to be slightly thicker so that they can withstand the heat during the pan-frying process. It’s a matter of personal preference, really. If you are making steamed or boiled dumplings, you’ll probably want the dumplings skins to be thinner. For example, with xiaolongbao (小籠包/soup dumplings), I’ve seen many recipes recommend the wrappers to be about 9 to 10 grams each because you want the dumpling skins to be very thin.

Also, I’m rolling out the wrappers until they’re about 3.5 to 3.75 inches in diameter.

If you don’t have rolling pins at all, you can use a jar to roll out the wrappers. You can also roll out sheets with a pasta machine and use a cookie cutter to cut out the shapes. The cookie cutter should be at least 3.5 inches in diameter

FOLLOW ME HERE:
Blog:
Instagram:
Facebook:
Pinterest: