I’m a HUGE sucker for dumplings. Gyoza, dumplings, wontons, potstickers… what’s not to love about a bite-sized parcel of pure joy? One of the best things is the versatility. You have free reign to fill your little vessels with whatever your heart desires, whether that’s something meaty and juicy, or plant-based and virtuous. With that in mind, these dumpling recipes will have you filling, folding, steaming and frying your goodies like a professional in no time.
Fill ‘em with your fave combos, whip up your own out-of-this-world dumpling sauce (hello, chinkiang vinegar) and get ready for melt-in-your-mouth morsels of utter deliciousness.
The perfect ratio of chewy wrapper, crispy base and that sweet prawn, water chestnut and garlic chive filling. Why not go all out and make your own dumpling wrappers, then make a day of crafting these delights with your family or friends.
I’m calling it – har gow (aka Chinese prawn dumplings) are the Mount Everest of the DIY dumpling world: they’re quite possibly the trickiest dumplings to make from scratch at home. Many have tried, many have failed (yep, including me). Well, strap yourselves in – I’ve finally reached the har gow peak after 10 YEARS of attempts and nailed those pesky wrappers. New dim sum level unlocked.
The secret to these epic dumplings is all in the light and silky filling: pork, spring onion and ginger moistened with chicken stock and egg make the magic happen. Wontons can be prepped ahead and frozen or refrigerated, then cooked from frozen for when that dumpling craving hits.
When dumplings meet chicken satay, magic happens. These pretty-as-a-picture beauties are parcels of pure joy – everything about them makes me happy, from the shape to the flavourful filling.
Spiced lamb dumplings with chilli oil for dipping… does it get any better? And these ones are just so easy to make. It takes hardly any time at all to whip up the filling, fold and cook. Perfect for when you’re in dire need of a dumpling fix, quicksmart.
You might know these as siu mai, but in Thailand these pork and prawn dumplings are called kanom jeeb. Fold wonton wrappers around the pork and prawn paste and cook in a steamer for a classic street food treat. These are the perfect finger food for your next party or get together.
Flavourful beef and oozy mozzarella… in a dumpling? One million times, yes. The golden chewy bottoms and melting cheese are taken to new heights with a spicy dipping sauce, too. Cheesy. Beefy. Spicy. Divine.
Plump, juicy dumplings with the perfect bouncy filling, smothered in a spicy red oil… a plate of pure heaven.
Now here’s a treat you’re going to want to get in on. Here, the gorgeously smooth prawn filling is offset perfectly with the traditional Thai condiments of garlic oil and nahm jim. Spicy, salty, steamed – they’re all the things, my friend.
These dumplings taste like a Japanese gyoza and a spicy Thai stir-fry had a love child. You’ll enjoy the crackle of the crisp cornflour lace as you pop the caramelised dumpling into your mouth for a delicious pork, basil and chilli flavour bomb. A must-try.
If you love dumplings as much as I do, then you’ll adore these smoky, spicy, chicken-y parcels of homemade goodness. And also… can we have a minute of appreciation for that beautiful triangle fold? You want to ensure your meat doesn’t dry out, so definitely stick with chicken thighs for the best result. Glorious!
These dumplings are a pure celebration of Vietnamese flavours and are so incredibly fragrant. You’ll have loads leftover too, so pop them in your freezer to whip out whenever you need a quick dumpling fix and cook them straight from frozen.
Sometimes the simple things are the best… like these prawn dumplings, which are classic, elegant and oh-so epic. Speaking of epic, the spicy red oil I’ve paired them with is unbelievably good. These will become a fast favourite.
If you’ve been around for a while, you’ll know I love all things spicy and all things dumpling. So it’ll come as no surprise that these spicy pork dumplings are my not-so-secret obsession.
Lamb flavoured with garlic, spring onion and soy sauce, all nestled up snugly in a little dumpling wrapper: in other words, a flavour sensation. Make them ahead of time and store in the fridge or freezer, then steam, boil or fry. Top with a spicy soy sauce and you’re ready to dive in.
Is there anything better than juicy, bouncy, steamed dumplings? This celebration of pork and crab is absolutely delicious, and my simple tips and tricks will help you achieve the perfect filling texture.
Juicy, plump pork dumplings with lashings of spicy chilli oil… it doesn’t get much better than this. It might be a labour of love but if you want to make folding extra easy, make your own dumpling wrappers. A bit of a longer process but totally worth it – promise!
How to make gyoza dumplings EVEN better? The answer is all in the crunch. Level up your gyoza with this crispy latticework bottom that’s pure, supersonic crispy joyousness.
How to make soup dumplings, aka xiao long bao, even better? Add some knockout pho broth! Totally tasty, totally worth the effort.
All together now: oh my gyoza! These dumplings are plump, juicy and packed full of epicness. And that spicy, nutty sauce truly is the secret to their success.
It’s no secret I’m a huge dumpling fan, and these beefy parcels of heaven are a pure flavour sensation. There’s a Sichuan hum in the background, and combined with that chilli oil kick on top? Absolutely epic.
Dim sim is really popular here in Australia: it’s a Chinese-inspired dumpling made with meat and vegetables, and looks very similar to siu mai. Now you can make the very best dim sims from scratch. Get set for zero regrets.
These are my go-to dumplings for a fancy (or not-so fancy) dinner party at mine. These silky pork dumplings are infused with Thai Green Curry Paste and look like they’ve been plated in a restaurant. In reality, they’re super simple to make and the flavour is so bomb you’ll still be hearing the applause weeks later.
These gorgeous gyozas feature sweet, delicate shrimp as the star attraction, made even more epic with a blend of traditional Thai flavours. It wouldn’t be a proper dumpling fix without a spicy dipping sauce, and this one is a total knockout.
What’s better than dumplings? Dumplings dunked in cheesy breadcrumbs and fried, that’s what. These moreish, crunchy parcels are full of savoury umami goodness, and the chilli adds the perfect spicy finish.
Pork and prawn siu mai (or shumai) dumplings are a classic part of a yum cha or dim sum menu, and for good reason… they’re delicious. The great thing about them as well is that they don’t require any fancy folding technique, so they come together fairly quickly. Make sure you vigorously mix the filling to get the characteristic ‘bouncy’ texture’, plus keep some of the prawns roughly chopped so you get little pops of texture throughout.
I’m going to end my round-up of the best dumplings recipes with this curveball – it might not be what you’re expecting, but *exhale* trust me on this one. This quick and simple idea for deep-fried brie cheese dumplings will turn you into the talk of the town – it’s the perfect party food, appetiser or share plate to enjoy with loved ones. And don’t forget the candied chilli for the perfect sweet-n-spicy pop!
