How long to cook fluffy dumplings

Save Recipe. Prep 10 min Total 30 min Servings 8. Ready to make? Nice side dish instead of potatoes. Ingredients 2 cups all purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 egg, beaten 1 cup milk. Steps 1. Combine flour, baking powder and salt. I had these fluffy dumplings while I was traveling to Taiwan, it was so delicious, so I had to recreate them at home and share the recipes with you guys.

It is effortless to make, I simplified the dough recipe, and the filling is a killer flavor! I know you are going to LOVE this recipe. Combine all-purpose flour, active yeast, and sugar in a standard mixer. Yes, this is pretty much all ingredients for this fluffy dumplings dough recipe! Pour warm water and mix on a medium speed and kneed for 3 to 4 minutes or until it becomes a dough piece.

You can definitely make this dough in a mixing bowl by hand. Take the dough out and form a circle and place it back in the bowl. Cover the dough with plastic wrap and let it rise in a warm place for 1 hour 30 minutes. Combine ground pork, ground chicken, garlic, ginger, green onions, oyster sauce, Shaoxing wine , sesame oil, and black pepper in a mixing bowl.

Stir well until they become a sticky texture filling. After 1 hour 30 minutes, the dough should double to triple in size. Take the dough out to a work surface and roll out smoothly to a circle. Form the dough into a rope. Dust flour as needed. Divide the dough into 2 oz pieces 1 oz for smaller dumplings and roll each piece of dough into a small ball. Flatten in between your palm. Work 1 piece at a time while leaving the rest covered with a clean cotton kitchen towel.

Put 1 heaping tablespoon of filling into the center and bring the edges to the top with your index finger and thumb to seal while your left thumb pushes the filling inside. Repeat with the rest of the ingredients. Let the dumplings rest for 15 to 20 minutes without cover. This way, it will prevent the dumplings from sticking to each other.

Finish cooking over medium-high heat, until dumplings are fully cooked and crispy on the bottom, about 10 minutes. Garnish with black sesame seeds. I was looking for ideas tu use up some leftover pizza dough, I saw your video.

I just also happened to have some homemade thai flavour meatballs in the freezer. A bit random I know but it worked so well and was so easy! I will definitely try with your full recipe soon. The result was amazing very juicy and fluffy indeed! Obviously subscribed to your channel now! These were absolutely delicious! I was wondering if next time when I make them if I could make the dough and filling ahead of time and sit them in the fridge for a day or two if I keep then separate?

What do you think? If you have froze the already packed dumplings in the freezer. They best way is to cook them again following the same direction of cooking it fresh! But if you are talking about just reheating left overs, a microwave should do just fine. Moist, with a great ginger flavor. The simple dipping sauce goes great.

Thanks so much for sharing this recipe!!! Ive never made dumpling from scratch before but they came out amazing, my asian mother would be proud!

What happens if I add salt to the dough or simmer in chicken stock? A lot of recipes for dumpling shells call for a bit of salt to be added as part of the dry ingredients for the dough. So you can certainly play around with that. Some recipes also say you can cook them in a stock, but those are usually boiled in small batches rather than simmered where the liquid evaporates..

You could always take just a couple of dumplings and make them with the stock as a test before cooking the rest? Our family of 5 inhaled all twenty dumplings for dinner today. Even my picky 4 yr old asked for seconds, which is a huge win! We all love dumplings except the 4 yr old , and the crispy texture on the bottom just sent us over the moon. Thank you! I also used instant yeast with warm water if that makes any sense.

I had the same trouble. It never really came into a ball in the stand mixer and when it rose it stuck to the sides of the bowl badly and just looked like goo.

When I tried making the small circles was the only time it became doughy but then after I baked them it seemed too thick. So excited to try these — would you recommend freezing uncooked filled dumplings or cooking them and freezing them? Hi, after filling the dough and resting it, can i put it in the freezer to store? These look amazing! If I use instant yeast, how would that change the recipe?

Is the amount the same? You can use instant yeast, but with instant yeast you can just add it to the dry ingredients and skip the part where you add it in the warm water. Then turn the heat on and start cooking. Do you recommend to replace the chicken with beef or make it all pork?

You can do both! Any type of ground meat should work, they will all just have their own unique flavors. Yes, you can but then you would be cooking a whole different dish, since these dumplings specialty is the crispiness on the bottom and soft and steam on the top. You are using dry active yeast, but do we bloom it in warm water first before adding to the stand mixer? Can you help? So in that comment someone was asking me if they can subsitute instant yeast, so for that you skip the part where you put in warm water.

It turned out fine! I didnt let the dough rise before the cooking but it got fluffy anyway in the pan when i cooked them! I tried this and loveee the result. For the frozen leftover, do I have to defrost them before cooking? Hi, do you need to defrost them before heating them up again or can you just put in the pan immediately from the freezer? Do you recommend storing in freezer before cooking or can we refrigerate instead?

I store them in a ziploc bag in my freezer uncooked and cook them following regular cooking instructions as if they were fresh! Hope this help! I have no idea how to fold them nicely or perhaps I overstuffed mine, but the kids loved this recipe.

I consider it a major win! They also loved helping with the dough and found it so much fun to work with. Very quick and easy to prepare and they rose up lovely in my casserole dish. Nice and fluffly and light to eat. Will use again. This recipe has healed me! I made a simple chicken soup by boiling the chicken and adding carrots, celery and a few potatoes. The dumplings are so tender, flavorful and comforting, they thickened the soup to a perfect consistancy. My kids love it too! It's a great change from noodles or rice.

Leslie Schnare Harnish. I used cooking oil for the fat. They came out great. The secret my mom taught me to making "dough boys" as we used to call them is to dip your spoon in the liquid between each dumpling so that the batter doesn't stick to the spoon while scooping.

The dough slides right off the spoon. Rating: 4 stars. Good recipe. One taster said it tasted like a biscuit. The buttermilk dumplings I made at the same time were "voted" better.

I've read that melting the butter and adding it with the milk has the same or better result. Just a thought for anyone who wants to try this recipe. Worth making. Since it was raining I really didn't want to go to the store so I looked up dumplings and found this recipe. I'm so glad I did, I just wish I would of made a double batch!!!

This is the first time I ever made homemade dumplings, fluffy, delicious and much healthier than ready made biscuit dough. I added the flour, salt, bp, sugar, and the 1 tbsp of dried parsley and pulsed a few seconds.

I think butter is much healthier than margarine and followed some reviews and used 2 tablespoons of cold butter, but don't think the extra Tbsp was really necessary.

I pulsed until incorporated, then added the cold milk and pulsed just until the dough pulled together as a ball - not more. I gathered the ball, cut up in pieces with knife, dropped them in my simmering brothy soup and watched them puff up delightfully! Do not remove lid during the process!. They tasted awesome and we all loved them.

The ingredient ratios are spot on- Don't change anything! These dumpling were yummy! One thing that drew me to try them was there was no egg! I love eggs, but not overpowering the flavor of the dumplings. They were easy to make. The only thing if you are a dumpling lover is make the recipe times three. I only doubled it and still had plenty of broth for more. For my family, chicken and dumpling are just that, nothing else