3 Best Dumpling Recipes (Chicken, Vegetarian, Pork) - Tiffy Cooks (2024)

3 Best Dumpling Recipes (Chicken, Vegetarian, Pork) - Tiffy Cooks (1)

What if I told you that the more dumpling you eat on Lunar New Year, the more money you make in the new year?

In my culture, dumpling are a traditional lucky dish that symbolizes wealth.

Wrapping Dumpling on Lunar New Year is a family tradition passed down from my great-grandma, and now I am passing our traditions to you.

In this blog post, you can find 3 of my favorite fail-proof dumpling recipes that you need to try!
3 Best Dumpling Recipes (Chicken, Vegetarian, Pork) - Tiffy Cooks (2)

Regardless of which dumpling recipe you choose to make, here are 3 CRUCIAL tips for the perfect dumpling every single time.

1. Hand Chopped Chicken and Pork makes a world of difference.

I know it takes an extra 7-8 minutes but trust me, it is worth it! Versus store-bought ground chicken, the chicken doesn’t get mushy and is chewy and extra juicy.

You also have complete control of the fat and meat ratio. I love using skinless chicken thighs, but you can also use chicken breast if you are trying to be healthy.

2. ALWAYS pull out the excess water from the Cabbage.

You want CRUNCHY Cabbage, not soggy cabbage, so this step is CRUCIAL.

Add a generous amount of salt to the cabbage and massage it for 2 minutes. Let the cabbage sit for 5-7 minutes, or until the water from the cabbage has come out.

Squeeze out all the excess water, making sure 80% of the water is out. This extra step will ensure your Chicken dumpling filling is crunchy and not soggy.

3. TEST the Chicken Dumpling filling before you start wrapping!

Here is my grandma’s secret cooking tip that changed my life!

Take a teaspoon of the filling, put it in the microwave for 15-30 seconds, and taste to see if you need any more additional seasoning.

I recommend being more generous with the seasoning but adjusting to your liking.

3 Best Dumpling Recipes (Chicken, Vegetarian, Pork) - Tiffy Cooks (3)

RECIPE#1: HAND CHOPPED CHICKEN DUMPLING

These Hand Chopped Chicken Dumplings are SO JUICY and delicious; I promise they taste better than any store-bought dumplings you will ever try!

Hand Chopped Chicken Dumplings are SO worth it; I will never buy ground chicken ever again. The filling is super juicy, the meat is still chewy, and the cabbage gives the dumpling a nice crunch.

Crispy on the outside, juicy on the inside, these Chicken Dumplings will change your life!

Ingredients

ACCESS FULL RECIPE HERE!

3 Best Dumpling Recipes (Chicken, Vegetarian, Pork) - Tiffy Cooks (4)

RECIPE #2: VEGETARIAN DUMPLING

One dish that I can eat for the rest of my life and never get bored of is DUMPLINGS.

I love dumplings in every form possible, especially these delicious, refreshing, and addicting Vegetarian Dumplings.

The vegetarian dumplings are seasoned perfectly, the cabbage is crunchy, the mushroom is “meaty,” and herbs give the dumplings a refreshing kick.

Ingredients

ACCESS FULL RECIPE HERE

3 Best Dumpling Recipes (Chicken, Vegetarian, Pork) - Tiffy Cooks (5)

RECIPE #3: The BEST Pork and Chives Dumplings

My favorite dumpling flavor of all time is pork and chives. It is the perfect balance between savory and refreshing. Not only is it easy to make pork and chives dumplings are home, but these dumplings are also flavourful, juicy, and seasoned to perfection! If you don’t eat pork, you can substitute it with ground chicken. Suppose you are a vegetarian, don’t worry! Use scrambled eggs and vermicelli noodles instead, and I promise it will be just as delicious!

Ingredients

Vegetarian Alternative:

access full recipe here

3 Best Dumpling Recipes (Chicken, Vegetarian, Pork) - Tiffy Cooks (6)

HOW TO STORE DUMPLINGS

Dumplings can last in the freezer for up to 3 months.

First, to store these in the freezer, freeze the dumplings making sure they are not stuck together on parchment paperwork for 2 hours.

Once the dumplings harden, you can add them into ziplock bags. Ensure not to add the dumplings into the bags until they are fully frozen to prevent them from sticking together.

HOW TO ENJOY DUMPLINGS

3 Best Dumpling Recipes (Chicken, Vegetarian, Pork) - Tiffy Cooks (7)

The first way is to pan-fry them.

The key to making sure the wrapper doesn’t stick to the pan is to use a good non-stick pan.

Drizzle in oil and turn the heat up to medium-high. Once the pan is hot, add in the dumplings and let it pan fry for 2 minutes.

Pour in water, making sure ¼ of the dumplings is covered in water, put the lid on, and let it cook for another 8-9 minutes.

To check if the dumplings are cooked, you can poke a hole, and if the juices are clear, the dumpling is cooked.

3 Best Dumpling Recipes (Chicken, Vegetarian, Pork) - Tiffy Cooks (8)

The second way, which is the easy way, is to boil the dumplings.

I like boiled dumplings more than pan-frying because it is faster, and I like how soft the wrapper is.

All you have to do is bring a pot of water to a boil, add in the dumpling, and let it cook for 7-8 minutes or until the dumplings are floating.

​​

3 Best Dumpling Recipes (Chicken, Vegetarian, Pork) - Tiffy Cooks (9)

DIPPING SAUCES

My go-to dipping sauce for everything is always black vinegar, homemade chili oil, and sesame seeds. I love this combination because you get tangy, savory, and also spicy.

My fiance doesn’t like the tanginess of the black vinegar, so his go-to is soy sauce, grated garlic, homemade chili oil, and sesame seeds.

If you don’t have black vinegar at home, mix a 2:1 ratio of rice vinegar and soy sauce.

3 Best Dumpling Recipes (Chicken, Vegetarian, Pork) - Tiffy Cooks (2024)

FAQs

What are the 3 main ways to cook dumplings? ›

You can prepare dumplings by steaming, boiling, or pan-frying: 1. Steam: Steamed dumplings are dumplings that are cooked using hot water vapor. Dumplings are usually steamed using a steamer, particularly a specialized bamboo steamer, which is made for steaming dumplings.

What are three types of dumplings? ›

Here are the seven main types of Chinese dumplings:
  • Siu Mai. Pronunciation - Shoo my. ...
  • Jiaozi. Pronunciation - Jow zee. ...
  • Xiao Long Bao. Pronunciation - Shau Long Bao. ...
  • Har Gao. Pronunciation - ha-gaow. ...
  • Bao Zi. Bao Zi is the overall category of bun-shaped dumplings with thick dough wrapping with filling. ...
  • Wontons. ...
  • Sheng Jian Bao.

What is the most popular dumpling? ›

Jiaozi. One of the most ubiquitous types of Chinese dumplings, jiaozi (饺子) are usually steamed or boiled and have been enjoyed across China for millennia. They often have a mixture of minced pork, shrimp, vegetables, mushrooms, and aromatics, along with a paper-thin dumpling wrapper.

How can I make my dumplings taste better? ›

A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.

How to cook the best dumplings? ›

Depending on the number of dumplings you're cooking, bring a medium to large pot of water to a boil. Drop in the dumplings, and stir immediately so they don't stick to the bottom of the pot. Bring back to a boil, and boil for 6-8 minutes, depending on their size, until cooked through.

Are dumplings better fried or boiled? ›

I find boiling is best for dumplings that have a filling with a stronger flavour such as my lamb and onion dumplings. Pan-frying is better in fillings with a lighter flavour such as these vegetable dumplings where you can notice the extra fried toastiness.

What is the American version of dumplings? ›

Originating in the Pennsylvania region the pierogies have been a staple in the city of Pittsburgh and all over western Pennsylvania. Pierogies are soft semicircular dumplings that are usually filled with potatoes or cheese. However, just like other dumplings, fillings are interchangeable depending on culture.

What are steamed pork dumplings called? ›

Siu Mai (烧卖)

Like har gow, they are a staple in type of Chinese dumplings in dim sum restaurants and are often served in the bamboo baskets in which they were steamed. Siu mai are made with a filling of ground pork (although some add shrimp), sometimes mushrooms, bamboo shoots, or water chestnuts.

What are dumplings traditionally filled with? ›

Popular meat fillings include ground meat (usually pork, but sometimes beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, and garlic chives with scrambled eggs.

How to spice up chicken and dumplings? ›

Seasonings to Add to the Chicken & Dumplings Soup

Poultry seasoning blends typically have spice and herbs like sage, rosemary, thyme, garlic and onion (and others!), so if you don't have a blend but have any of those individual spices- add them!

What are the three components of dumplings? ›

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

What keeps dumplings from falling apart? ›

Keep the pot at a gentle simmer when cooking the dumplings. An aggressive simmer or boiling will break them apart. Keep the heat low and cover the pot so that they steam. The dumplings can cook longer than the suggested times without issues, but agitating them with an aggressive simmer will make them fall apart.

How are most dumplings cooked? ›

There are three basic ways: steaming, boiling, and steam-frying. There is also deep-frying or serving with a crispy lacy “skirt.” While the cooking method depends heavily upon your mood and what you are craving, it also depends on the shape of your dumpling.

How are dumplings usually made? ›

Dumplings are made from a simple dough consisting of all-purpose flour, water, and salt. The shaped dumplings are either fried in a pan until golden brown or boiled in a soup. The fried version is usually served as an accompaniment to breakfast codfish.

How do you cook dumplings all the way through? ›

Straight-fry/Oil Only

Stir with spoon, shake around (in a controlled way) and turn with chopsticks, flipping all dumplings on all three sides, browning equally. If frozen, add 1-2 minutes per dumpling side, in order to ensure cooked/heated all the way through. Once all dumplings nicely browned, remove from heat.

References

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