Chinese boiled dumplings come in many varieties, from thin wonton and sui kow wrappers to thicker potsticker-style skins. My family prefers the thicker wrappers because they hold up better after freezing and are less brittle. This recipe includes shrimp, which is common in traditional sui kow fillings, but meat-and-vegetable dumplings can be made with most ground meats and a wide range of leafy vegetables.
A few years ago I spent a day helping in a dumpling restaurant in New York City and learned hands-on techniques for shaping and filling dumplings. After practicing with the staff for several hours, my dumplings were eventually accepted onto their tray. That experience taught me how difficult commercial dumpling production can be — the pros make many more dumplings in the same time. My home technique is simpler and quicker, though not as visually perfect.
I rarely make my own wrappers because the dough is time-consuming and, for home cooking, not worth the extra effort. I did visit a small shop in Taiwan whose handmade wrappers were exceptional, and I plan to experiment with sourdough to try to recreate that texture in the future. For now, I usually buy pre-made wrappers.
Tips for making Chinese meat & vegetable dumplings
Chinese meat-and-vegetable dumplings allow a lot of variation. Some restaurants feature unique fillings — one I enjoyed (now closed) had an organic duck dumpling with an outstanding broth. Dumplings also freeze extremely well, so I usually make enough for a meal plus extras to freeze for later meals.
To freeze dumplings properly, arrange them on a silicone mat, parchment paper, or foil-lined baking tray so they don’t touch. Freeze until solid, then transfer to a sealed freezer bag for storage. This prevents sticking and preserves the wrapper texture.
Dumpling wrappers
At a Chinese grocery you’ll often find different wrapper types. Wonton wrappers are typically square. Sui mai and potsticker wrappers are usually oval. Sui mai wrappers are about half the thickness of potsticker wrappers, making them more delicate and better suited to boiling than frying. Thicker potsticker wrappers tolerate pan-frying and freezing better. Choose the wrapper based on whether you plan to boil, pan-fry, or freeze the dumplings.
Potsticker wrappers are thicker and ideal for frying.
Sui mai wrappers are thinner and better suited for boiling.
Dumpling wrapper shape
I usually choose oval wrappers because they’re larger and more versatile. When making homemade dumplings, don’t skimp on the filling — generous filling makes for a satisfying bite.
Folding dumplings
For a simple folding method that works for both boiled and pan-fried dumplings, see the accompanying video demonstration.
Cooking tips: For guidance on boiling dumplings — including how to prevent a raw center in frozen dumplings or avoid overcooking wrappers so they fall apart — consult the boiling instructions in the Tips & Tricks section.
Dumpling accompaniments
These dumplings are delicious on their own, but for gatherings you can serve dipping sauces like soy sauce, black vinegar, chili sauce, sesame sauce, or a spicy peanut sauce to complement the flavors.
Enjoy the recipe, and feel free to share your feedback!
MEAT & VEGETABLE DUMPLINGS
Ingredients
- 454 grams ground meat (chicken, pork, or lamb)
- 56 grams fresh raw shrimp (optional)
- 227 grams water chestnuts (canned 8 oz or fresh jicama)
- 20 grams dried shiitake mushrooms
- 10 grams dried black fungus
- 1 tsp chicken bouillon powder (or substitute salt)
- 1/4–1/2 tsp salt (omit if using bouillon)
- 1/2 tsp white pepper
- 1/2 tsp sugar
- 50 grams scallions
- 25 grams fresh chopped cilantro
- 1 Tbsp light soy sauce
- 1/2 Tbsp sesame oil
- 1 Tbsp whiskey
- 1 Tbsp cornstarch
- 225 grams napa cabbage
- 2 Tbsp light soy sauce mixed with 2 cups water (for soaking mushrooms)
- 2–3 packs dumpling wrappers, depending on size and thickness
Instructions
- In a bowl, wash and soak dried shiitake mushrooms and dried black fungus overnight in 2 cups water with 2 Tbsp light soy sauce.
- Chop water chestnuts (or jicama), rehydrated mushrooms and fungus, scallions, and cilantro into small dice.
- Coarsely chop the shrimp if using.
- Combine the ground meat, chopped vegetables, mushrooms, shrimp, and napa cabbage in a large bowl.
- Add seasonings: chicken bouillon powder (or salt), white pepper, sugar, 1 Tbsp light soy sauce, 1/2 Tbsp sesame oil, 1 Tbsp whiskey, and 1 Tbsp cornstarch. Mix thoroughly.
- Mix well and let the filling marinate in the refrigerator for at least 1 hour to allow flavors to meld.
- Test seasoning by microwaving a teaspoon of filling for 10–15 seconds, taste, and adjust salt or soy sauce if needed.
- Fill and fold wrappers. Use a simple folding method suitable for both boiling and pan-frying.
- Cook dumplings by boiling, pan-frying, or steaming. For boiling tips and how to ensure frozen dumplings cook through without breaking, see the boiling guidelines referenced with this recipe.
Video
Notes
See the video for demonstrations on chopping vegetables, folding wrappers, and frying dumplings for crispy potstickers. The nutrition facts listed are per dumpling.
Nutrition (per serving)
Serving: 6 dumplings — Calories 28 kcal; Carbohydrates 1 g; Protein 2 g; Fat 2 g; Sodium 67 mg; Fiber 1 g. Values are approximate.
Let me know how it went or ask any questions.