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Authentic Chinese Dumplings

Authentic Chinese Dumplings Authentic Chinese Dumplings Authentic Chinese Dumplings Authentic Chinese Dumplings Authentic Chinese Dumplings

Chinese dumplings are one of the most popular dishes in China, there are lots of different fillings to make these delicious dumplings. You can steam or boil, the leftovers can be fried with a little oil. Dip the dumplings into a mixture of ginger, garlic, vinegar, soy sauce and chili oil. Heavenly delicious!













Trans-fat Free, High Fiber


For the wraps:
1 cup all-purpose flour
or you can use 1/2 cup whole wheat, 1/2 cup white flour
as needed
1 teaspoon salt
1 teaspoon canola oil
For the fillings:
½ pound leeks
Chinese leeks if possible, remove the tough top, wash well, finely chopped
1 bunch scallions, spring or green onions
finely chopped
2 cloves garlic
minced, or more to taste, optional
½ pound mushrooms, chinese
re-hydrated, finely chopped, or substitute any variety of mushroom
2 large eggs
well blend
½ pounds tofu
smoked, 1 package, 1/2 pound, optional
4 tablespoons sesame oil
to taste


For the wraps:

Combine flour, water, salt and oil in a large bowl, adding water several tablespoons once and kneed the dough, until no dry flour left, the dough should be smooth and not sticky. You can also use blender.

Wrap the dough with a plastic wrap or a wet towel, let the dough sit at least 30 minutes.

(You can always buy the premade wraps in grocery store.)

For the filling:

At medium high temperature, in a non-stick pan, coat with cooking spray, add the eggs, let eggs spread evenly, until eggs are cooked through, no liquid left and use your wooden spoon to crush eggs into pieces. Transfer to a big bowl.

Put all the the ingredients into the same bowl, using the spoon to mix well. Seasoning with salt. Let the mixture sit for at least 20 minutes, the flavor will be better.

Then after the steps above:

Roll the dough on a lightly floured surface, using your hand to shape the dough into 15 inches long and 1 inch thick.

Then divide the dough into about 40 small doughs, then roll each dough into a circle wrap, about 3 inches diameter. To prevent the wrap stick together, make sure separate them.

Then each wrap need about 1 to 2 teaspoons filling, depends on how big your wraps are. Then fold the wrap, make sure seal very well. Repeat the steps until finish all the ingredients.

Put the dumplings into a big pot with boiled water, once all the dumplings float on top of the water, and pumped, about 6 to 8 minutes. Then take all of dumpling out. Serve warm.

For the dipping:

Chinese always use vinegar, some minced garlic, soy sauce is optional.


* not incl. in nutrient facts

Add review




this is not chinese!

about 13 years ago

I watched the preparation or these (many times), both when in Northern China with her parents and back in North America and can confirm the authenticity.



This is a vegetarian Chinese dumpling recipe, so there is no meat added, but I ate vegetarian Chinese dumplings when I was traveling in China, there are all kinds of vegetarian dumplings, you can put whatever veggies you want, quite delicious.

about 13 years ago

Chia-Li Sung

This is the kind of recipe developped either by a Chinese person who has no decent palate or a non-Chinese who thinks he/she knows how to make Chinese dumpling. Olive oil?? Baked tofu? seriously??

over 12 years ago

I didn't even realize that smoked baked tofu was available until I saw it in a Chinese grocery store (in China). Many Chinese would argue that anything without pork isn't worth eating! Nothing could be farther from the truth.


Nutrition Facts

Serving Size 380g (13.4 oz)
Amount per Serving
Calories 76956% of calories from fat
 % Daily Value *
Total Fat 48g 73%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1280mg 53%
Total Carbohydrate 24g 24%
Dietary Fiber 5g 20%
Sugars g
Protein 37g
Vitamin A 43% Vitamin C 31%
Calcium 12% Iron 39%
* based on a 2,000 calorie diet How is this calculated?


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