Chinese Dumplings

"This is an authentic recipe given to me from a friend from Malaysia. It is her Grandfather's recipe who had a store. You'll probably want to double (or triple) the recipe; they are that good. The first four ingredients are for the dough. You can use wonton wrappers instead, just roll them out a little thinner."
Chinese Dumplings created by B-B-Q Man
Ready In:
1hr 35mins
30-36 dumplings



  • 2 cups flour
  • 2 eggs, large
  • 2 tablespoons vegetable oil
  • 12 cup cold water, divided

  • 34 cup chinese chives (find these in an asian market, you could substitute regular chives or scallions, but it won't be qui)
  • 1 lb ground pork
  • 1 teaspoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon ginger juice (I grate some ginger and press it in a garlic press)
  • 12 teaspoon chicken bouillon powder
  • 1 teaspoon sesame oil
  • 12 teaspoon finely minced garlic
  • salt & pepper


  • For Dough:

  • Place flour in a bowl and make a well.
  • Crack eggs in a separate bowl and lightly whisk.
  • Add eggs, oil, and half the water and mix together to make a dough.
  • Add more water as needed. The dough should not be sticky (similar to pasta dough).
  • Knead dough on a floured surface for about 10 minutes.
  • Cover and set dough aside to rest for 1/2 hour.
  • For filling:

  • Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
  • Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
  • To assemble:

  • Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
  • Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
  • Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
  • Do the rest of the rounds.
  • To cook:

  • Steam the dumplings for 12 minutes.
  • You can serve them as is or you can then:

  • Stir-fry them in a little peanut oil just until they get a little crispy.
  • Serve them with your favorite dipping sauces.
  • Enjoy.
  • If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.

Join The Conversation

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  1. By the seat of Her
    This recipe was delicious!! My six year old said, "They taste better than the restaurant!" Thank you for sharing this! I liked that the recipe was authentic! The dough turned out spectacular! Keep the flour around because it does get sticky when you roll it out! It yields a huge batch so I set aside half to make tomorrow night! YUM!
  2. mommyoffour
    This was very good. I only used the filling and halved it as I had some wonton wrappers in the fridge needing to be used up. We enjoyed the very much. Thank you for sharing.
  3. B-B-Q Man
    Chinese Dumplings Created by B-B-Q Man
  4. Sally Sasquatch
    This is a wonderful recipe. I used the filling only, and bought dempling wrappers at the aisian market. I made about 400 dumplings for our cub scout blue and gold banquet which had the theme "Chinese New Year". They were a huge success with adults and children alike. I served them with steamed broccoli and carrots over pan-fried asisan noodles.
  5. YaYa1689
    Chinese Dumplings Created by YaYa1689



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