How to make Authentic Chinese Dumplings From Scratch
Servings Prep Time
2people 2Hours
Cook Time
Servings Prep Time
2people 2Hours
Cook Time
  • 1/4lb Uncooked shrimppeeled, deveined and diced
  • 2 EggsOrganic
  • 1lb Ground beef
  • 1/2lb chiveFinely chopped
  • 3tablespoon Soy Sauce
  • 2tablespoon GingerFinely chopped or Ginger powder
  • 2tablespoon Cooking wine(optional)
Dumpling dough
  • 3cups All-purpose flour
  • 1 cup Warm water
  1. In a large mixing bowl, mix flour with water and knead into a dough. Cover it with a damp cloth and let it rest for at least one hour.
  2. After an hour, divide the dough into three sections. Roll each section into one-inch diameter thick log.
  3. Then cut the log 1/2 inches apart.
  4. Put some flour on a hard surface or working surface to prevent the dough from sticking to the work surface. Then use a roller and roll each piece into 3-4 inches diameter round wrapper. Be sure only one side of the wrapper have flour.
Fill in
  1. In a pan, scramble the egg with a sprinkle of salt.
  2. In a mixing bowl, combine scrambled egg, pork, chive, soy sauce, ginger and cooking wine together. Add a pinch of salt based on personal preference.
  3. To assemble the dumplings, place the wrapper on a surface. Spoon approximately 1 tablespoon of the mixture into the center of each wrapper. Use your finger, rub the edges of the wrapper with water (to make it extra sticky). Fold the dough over the filling to create a half-moon shape. Pinch the edges to make sure it is sealed.
  1. Place about 2 tablespoons of fill in at the per wrapper in the middle of the wrapper.
  2. Fold the dough and start pinching the edge of the dough together. Be sure the dumpling is sealed.
To Boil
  1. Bring a large pot of water to boil at medium heat and then throw the dumpling in. Be sure to stir slowly so the dumpling doesn’t sink and stick to the bottom.
  2. Bring the pot to boiled, then pour half a cup of water in. Repeat total two times. The third time, the dumpling is done and ready to be served! Note, dumplings should be floating.
  1. My favorite sauce is mixing balsamic vinaigrette with a drizzle of sriracha.
Recipe Notes

If you don’t┬álike eating pork, no worries. You can eliminate pork from the recipe and follow the instruction without the pork to make shrimp and chive dumpling.