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 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.
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.
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.
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 – what’s not to love?! And these ones are just so easy to make. They really take no time at all to whip up the filling, fold and cook. Perfect for when youre in dire need of a dumpling fix – quicksmart!
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… you guys, this plate is pure heaven.
Dumpling fans, you’re going to love these steamed bad boys! 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, friends.
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. These are 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. You want to ensure your meat doesn’t dry out, so definitely stick with 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 wrapped up in a little dumpling wrapper. You guys, these are 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, my friends. Level up your gyoza with this crispy latticework bottom that’s pure, supersonic crunch. Truly joyous!
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. It’s a bit of a process, but it’s worth every second.
These are my go-to dumplings for a fancy (or not-so fancy) dinner party. They look like they’ve been plated in a restaurant (but really they’re super simple to make) and the flavour is so bomb you’ll be hearing the applause weeks later. Silky pork dumplings, infused with Marion’s Thai Green Curry Paste – what’s not to love?
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! I can’t believe I haven’t thought of this before. These moreish, crunchy parcels are full of savoury umami goodness, and the chilli adds the perfect spicy finish.