Marion’s Kitchen dumpling recipes | Marion's Kitchen (2024)

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Everybody loves dumplings! This collection has them all – from wontons, gyoza and fried dumplings to dim sum. Plus, Marion’s tried-and-true way to make dumplings from scratch. So easy! So quick!

Crispy Rice Paper Dumplings

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Har Gow (Prawn Dumplings)

Brie Cheese Dumplings

Spring Onion Steamed Buns

Classic Yum Cha Siu Mai

More dumplings recipes

Thai dumplings

Gyoza

Chicken dumplings

Pork dumplings

Beef dumplings

Dumpling soup

Fried dumplings

Steamed dumplings

Thai dumplings

Gyoza

Chicken dumplings

Pork dumplings

Beef dumplings

Dumpling soup

Fried dumplings

Steamed dumplings

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Marion's Original Salad Dressings

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FOOD PRODUCTS

EXPLORE

WORK WITH US

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Curry Paste

Recipes

Media Partnerships

Contact Us

Meal Kits

MK Daily

Content Production

Shipping and Delivery

Chilli Sauces

About Us

Returns and Exchanges

Marion's Original Marinades

Shop

Marion's Original Salad Dressings

Where to Buy

@2021 Marion's Kitchen

Terms

Privacy Policy Terms of Service

Accessibility

Stay in touch with my latest recipes and updates!

FOOD PRODUCTS

Curry Paste

Meal Kits

Chilli Sauces

Marion's Original Marinades

Marion's Original Salad Dressings

Where to Buy

EXPLORE

Recipes

MK Daily

About Us

Shop

WORK WITH US

Media Partnerships

Content Production

GET HELP

Contact Us

Shipping and Delivery

Returns and Exchanges

@2021 Marion's Kitchen

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Powered by Marion’s Kitchen dumpling recipes | Marion's Kitchen (32)

Marion’s Kitchen dumpling recipes | Marion's Kitchen (2024)

FAQs

What is the secret to perfect dumplings? ›

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

How to make dumplings juicy? ›

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

What are the three types of dumplings? ›

Instead, we're focusing on three different subcategories within the Chinese culinary canon: Chinese dumplings, wontons, and baozi. Although all three of these fit within that culinary definition, we're setting them apart from each other due to their different preparation methods.

What's the best flour to use for dumplings? ›

These dumplings start with all-purpose flour, which creates structure and holds the other ingredients together. Baking powder is a leavening agent, which means it releases gas that makes the dough expand. It's responsible for the dumplings' light and fluffy texture.

Why are my dumplings hard and not fluffy? ›

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Why do my dumplings come out dry? ›

If you overcook your dumplings in the steamer or when boiling, the dough of the wrappers will have a gummy texture that isn't very pleasant, and your filling might get dry and tough.

Why did my dumplings turn out tough? ›

Be sure to follow the cooking time recommended in your recipe, and check the dumplings regularly to make sure they are not overcooked. Using too much flour: If you use too much flour in your dumpling dough, the dumplings will be dense and tough. Be sure to measure the flour carefully and follow the recipe closely.

What is the difference potstickers and dumplings? ›

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin.

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 is the most popular type of dumpling? ›

Jiaozi. Jiaozi (pronounced "jow-zee") are perhaps the most common type of Chinese dumpling. Crescent-shaped and formed with an opaque wrapper made from wheat dough, jiaozi are usually filled with ground pork, cabbage, and scallions, and served with a dipping sauce made of soy sauce, vinegar, and sesame oil.

How many minutes should I air fry dumplings? ›

Place the frozen dumplings into the air fryer basket. Spray generously with oil, making sure to get all the sides. Air fry the frozen dumplings for 8 minutes at 375F. Shake the basket and continue to air fry for 2 more minutes if you'd like the dumplings to be crispier.

Can you put aluminum foil in an air fryer? ›

Foil is safe to use in an air fryer so long as you follow three basic rules: never let foil touch the heating element; make sure the foil is weighted so it doesn't blow around the basket; and avoid contact with acidic ingredients, which can cause the foil to leach onto your food.

What can you not cook in an air fryer? ›

7 Foods You Should Never Cook In Your Air Fryer
  • Wet Batters. Those beer-battered onion rings, fries, fish cutlets, plus tempura veggies and more are not well suited for a crisp in the air fryer. ...
  • Cheesy Items. ...
  • Large, Bone-In Meat Cuts. ...
  • Baked Goods. ...
  • Greens. ...
  • Raw Rice and Other Grains. ...
  • Too Much of Anything.
Apr 14, 2023

Do you cook dumplings with lid on or lid off? ›

Once your water is boiling, let your dumplings cook in the steam for about ten minutes. Don't remove the lid as letting the steam escape will disrupt the cooking process and result in undercooked dumplings, so keep that lid on!

What keeps dumplings from falling apart? ›

The liquid should be at a low/moderate steady boil. If it's boiling too hard, the dumpling dough can fall apart. Simmering broth might not be hot enough to raise the dumpling dough. Remove or tilt the lid after they've cooked so the dumplings don't over-steam and get soggy and dense.

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