Simple Chinese Dumplings

    (99)
    50 mins

    I love dumplings in soups and rich stews. This is my simple recipe for making dumplings that are widely used in Chinese and other SE Asian cuisine. Feel free to add any herbs of your choice.


    99 people made this

    Ingredients
    Serves: 5 

    • 225g plain flour
    • 3 tablespoons butter
    • 1 teaspoon salt
    • 4 tablespoons water

    Directions
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Mix together flour and salt. Cut butter into mixture using a fork. Stir in water to form a soft dough.
    2. On a floured surface, roll out dough very thin with a belna. Cut into 2cm (1 in) wide strips (a sharp knife works). Tear 2cm (1 in) long pieces of dough from these strips and drop into simmering chicken stock.
    3. Cook 10 minutes with the pot lid off, then 10 minutes more with the lid on. Serve plain with the stock you've simmered the dumplings in, or add to your favourite stew or soup recipe.

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    Reviews and Ratings
    Global ratings:
    (99)

    Reviews in English (92)

    by
    135

    Absolutely perfect, we LOVED these in my homemade chicken noodle soup with dumplings...not slimy like when using premade canned biscuits and not fluffy like when using Bisquick dumplings. These taste exactly like the dumplings you get in any restaurant, thick and a little chewy and just heavenly. I used cold butter as I didn't have any shortening and added garlic salt and onion powder to the flour, and I did have to use about 3/4 cup water instead of 1/4 cup. Just a note to all the nay-sayers out there, these DO NOT rise like those Bisquick-type dumplings, that's not the kind of dumplings these are. These are completely submerged in whatever sauce you cook them in and are more like giant doughy noodles, they are not ball-shaped and don't sit on top of your sauce and get fluffy and airy on the outside. Please note this before trying the recipe so you won't have different expectations. 1/17/12 - UPDATE: I recently won 1st place in a cook-off a local restaurant using this recipe in my Chicken & Dumplings entry. I never use shortening, using instead only real, unsalted butter and add a little salt, pepper, garlic powder, and onion powder to the mix before adding about a cup or so of water :-)  -  17 Apr 2008  (Review from Allrecipes US | Canada)

    by
    58

    fANTASTIC! I only had butter and olive oil to use instead of the shortening. Used equal parts along with garlic salt. They were the best dumplings ever!  -  05 Dec 2005  (Review from Allrecipes US | Canada)

    by
    49

    Loved these!! I've always made the fluffy, Bisquick type of dumplings but always wanted to try a more "spaetzle" type. The recipe is great, although I found that I needed more like a half cup of water instead of 1/4 cup in order to get the dough to 'hold' together. I also added a little garlic powder and some pepper and my family totally loved them.  -  30 Nov 2006  (Review from Allrecipes US | Canada)

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