Learn how to make chinese dumplings (potstickers, wontons and gyoza) 3 different ways: steamed, dumplings fried and boiling.
Homemade chinese dumplings (potstickers, wontons and gyoza) are very tasty and are great for the lache, appetizer or main course, and are easier to make than you think!
The Chinese dumplings are best known in America as Potstickers and Wontons, in China is Jiaozi, in Japan is Gyoza, in Poland is Pierogi or Pierogies, as well as other names used in other countries, such as Ravioli in Italy, so let’s focus on in Asia region.
The dumplings are the main foods served in the Chinese dim sum.
Watch the video below and see how easy it is!
What Is A Dumplings?
Dumpling is umbrella term for meat/veg wrapped in dough.
Broadly speaking, the dumpling encompasses any small starchy dough wrapped around a filling (usually) of some protein or another, and then dumplings fried, boiled, steamed, baked, or really any other darn way you’d like to get them cooked.
By that definition, dumplings include any number of tiny pocket-like foods like Italian ravioli, Spanish empanada, Polish pierogi, Puerto Rican pasteles, Indian guija, the Brazilian chicken-thigh and of course, the Chinese Dumplings, known as jiaozi, potstickers, wontons and gyoza.
Gyoza is Japanese or Chinese Cuisine?
Although Gyoza [ギ ョ ー ザ] is originally a delicacy of Chinese cuisine, it has become very popular throughout Japan. While in China, the Gyoza, whose Chinese name is Jiaozi.
What is the difference between Potstickers, Wontons and Gyoza?
The Chinese Dumplings (Potstickers, Wontons and Gyoza) are both prepared in similar manner with the combination of frying and steaming, so they are not too different. But, Summing up the differences:
- Dumpling – umbrella term for meat/veg wrapped in dough
- Wontons – thin silky smooth skin usually containing meat/veg or both. Generally chinese/canto specific cuisine. Usually in soups. Rounder, similar to a kettlebell. Usually boiled.
- Potstickers/jiaozhi – thicker skin, similarly filled with meat/veg or both. Jianjiao is cooked in a pan, generally crispier, oilier. Zhengjiao is steamed. Shuijiao is boiled. Shaped like a croissant.
- Gyoza is the Japanese version of jiaozhi.
- Mandoo is the Korean version of jiaozhi
Dumplings are a broad term to describe pieces of dough that envelope some sort of meat or veggie filling.
Potstickers, wontons, and gyoza are all dumplings found in Asian cuisine. The main differences lie in their country of origin, the type and thickness of the dough, and cooking method.
Every one of these dumplings starts off as some filling wrapped into different shapes, then here’s where they really differ:
- Potstickers: Potstickers are the more recognizable name for Chinese pan-fried dumplings called guo tie. These are “steam-fried” to preserve their juiciness and also to make the bottom layer brown and crispy. On the other hand, if you boil or steam these same potstickers, they’re called suijiao and zhengjiao, respectively. At authentic Chinese restaurants, you sometimes do have to make this differentiation.
- Wontons: Wontons are another type of Chinese dumpling, but unlike potstickers, wontons usually use a different dough, have a more balled shape, and are served in a broth. The shrimp-containing wontons that you’re probably familiar with are Hong Kong style, which are served in soup. Some people argue that wontons are essentially boiled potstickers, but there isn’t a really distinct line that separates the two. In fact the wontons fried is very similar to the other chinese dumplings.
- Gyoza: Gyoza is the Japanese version of potstickers, except they follow a more consistent shape (long and thin) and has a much thinner outer skin. The boiled version of gyoza is called sui-gyoza.
In the end, one thing is certain: potstickers, wontons, gyoza, and pretty much any dumplings all fall under the “tasty”category.
Dumplings for Chicken Soup (Wontons Soup)
Learn how to do dumplings for chicken soup in the link below. The most flavorful Wontons Soup recipe you’ve ever tasted.
Homemade Chinese Dumplings Wrappers vs Store-bought?
You can buy the ready wontons wrappers and make the filling personalized, and it is also possible to find frozen ready in Asian grocery stores. But the homemade chinese dumplings version is very much tastier.
The best thing about homemade chinese dumplings (potstickers, wontons and gyoza) is that it’s so easy to put together and you can completely customize the fillings – salty, sweet or bittersweet – you can still vary the method of preparation – steamed, dumplings fried and boiled.
How To Customize Your Chinese Dumplings Recipes (Potstickers, Wontons and Gyoza)
Chinese Steamed dumplings are healthier than fried dumplings and preserve more nutrients than boiled dumplings.
Chinese dumplings recipes (potstickers, wontons and gyoza) with kimchi filling, chicken, mushroom, shrimp, veggies, dumplings in soup, chicken and dumplings and beyond.
Sometimes they will have seafood like Spanish mackerels, prawns, water chestnut and bamboo shoots, crab roe. The Chinese Muslims prefer the lamb fillings while vegans Buddhist monks prefer leaves, carrots and cabbages.
The sweet version of the Chinese Dumplings (Potstickers, Wontons and Gyoza) are really wonderful, with Nutella, peanut butter or add your favorite fruits that you have on hand.
Cream cheese wontons:
Cream cheese wontons it is very easy and totally delicious, wontons with cream cheese can be with sweet or salty filling, fruit wontons with cream cheese and red fruit is delicious or wontons with cream cheese with chicken is irresistible.
Feel free to use your favorite kind of filling , although the pork really creates a more tender filling than any other kind of ground meat. See the step-by-step recipe at the end of this article.
And how about having Chinese Dumplings (Potstickers, Wontons and Gyoza) at your disposal whenever the desire for chinese food arrives?
Keep reading this article and learn how to make this delicious dumplings. Read the text below with many step-by-step tips for making the best Chinese dumplings of your life.
Start with our classic recipe and see the variations recommended at the end of this article.
How To Make Dumplings (Potstickers, Wontons and Gyoza)
Bisquick Dumplings Recipe – Step by Step of How to Make Dumplings (Potstickers, Wontons and Gyoza) #Homemade Wrappers vs Store-bought
Chinese Dumplings (Potstickers, Wontons and Gyoza) fillings can be a finely minced mixture of just about anything you want so long as it’s not too wet.
The simplest recipes have you knead together pork, minced cabbage and aromatics like garlic, ginger, and nira (Japanese garlic chives; scallions will do just fine).
But these don’t produce particularly good dumplings. Cabbage contains a great deal of moisture and as the dumplings cook, that moisture is released, turning the fillings mushy and wet.
On the other hand, a filling made of pork alone ends up tough and rubbery; Without the cabbage in there to break it up, the pork proteins end up binding very tightly to each other.
So the key is to use cabbage and pork, but to get rid of as much moisture as possible.
Use extra-fatty pork shoulder. You can use any ground pork you can find, but if you have a butcher counter, ask the butcher to grind up some fatty shoulder for you.
Step 1: Cut Out the Core – how to make dumplings
Start by splitting a head of cabbage in half and cutting out the firm core. Use a full pound of cabbage for every pound of pork. This makes enough filling for 40 to 50 plump dumplings.
Step 2: Shred the Cabbage – how to make dumplings
Use a sharp chef’s knife to very thinly slice the cabbage. If you’ve got one, you can also shred the cabbage in a food processor fitted with the large grating disk.
Step 3: Mince the Cabbage – how to make dumplings
After shredding the cabbage, finely mince it by rocking a sharp chef’s knife over it back and forth or by pulsing it in a food processor fitted with a standard blade.
Step 4: Salt and Wait – how to make dumplings
Here comes the moisture-removal step. Salting the cabbage and letting it rest for about 15 minutes harnesses the power of osmosis to draw liquid out from inside its cell walls.
I use two teaspoons of kosher salt for a pound of cabbage, letting it drain in a strainer (even better on a cloth towel) set over a bowl. Once the cabbage has had time to rest, I transfer it to the center of a clean kitchen towel.
Step 5: Wring out Excess Moisture – how to make dumplings
Draw up the edges of the towel and squeeze the heck out of the cabbage. Seriously. Squeeze the heck out of it. If there is still liquid coming out, you haven’t squeezed hard enough. By the time you’re done the cabbage should have lost almost three quarters of its volume and at least half its weight.
Step 6: Prepare Your Aromatics – how to make dumplings
Garlic, ginger, and scallions are the classic flavorings for Chinese Dumplings (Potstickers, Wontons and Gyoza). Use a tablespoon of minced fresh garlic, a teaspoon of grated fresh ginger (use a spoon to peel the ginger before grating it on a microplane grater), and two ounces of minced whole scallions (that’s about three whole scallions).
Step 7: Add Your Aromatics – how to make dumplings
As with the cabbage, it’s essential to mince these vegetables as finely as possible so that their flavor gets distributed evenly in the mix and doesn’t interfere with the texture of the filling.
Step 8: Combine and Knead – how to make dumplings
Add the drained and squeezed cabbage along with the remaining flavorings: another teaspoon of salt, a teaspoon of ground white pepper (it has a more pungent aroma than black pepper), and a couple teaspoons of sugar—just enough to enhance the natural sweetness of the pork.
Some recipes will use soy sauce and sesame oil to flavor the meat.This flavor a little strong, but if you’d like an extra teaspoon or so of each can be added.
Corn or potato starch is also not an uncommon addition. It’s useful for helping your Chinese Dumplings (Potstickers, Wontons and Gyoza) retain their juices as they cook, but provided you mix the filling properly, it’s largely unnecessary and I find that it makes the filling a little pasty.
Exist many different methods of mixing dumpling filling ranging from folding it gently together to processing it into a paste in a food processor to kneading it with a stand mixer.
After testing them side by side, find that in general more kneading leads to better texture.
Kneading manually helps unravel pork proteins which then cross-link with each other, giving the filling better structure and a little bit of springiness.
This protein network also helps trap juices, ensuring that the filling stays moist—under-kneading leads to a dumpling filling that resembles a dry meatball sitting in a puddle of leaked liquid. Not so great.
Don’t is necessary to whip out the heavy equipment just for this process. Instead, knead the filling vigorously by hand, picking it up by the handful, squeezing it through fingers, lifting from the bottom and folding over the top.
Like a good sausage, once the mixture starts to turn a little tacky and sticky, you’re there.
Step 9: Adjust Seasoning – how to make dumplings
It’s not easy to predict exactly how salty your dumpling filling will be as it all depends on exactly how much liquid you were able to get out of your cabbage (a lot of the salt you added at the beginning goes down the drain with the extracted liquid).
So to adjust seasoning, take a small, dime-sized bit of filling and place it on a microwave-safe plate, microwaving it just until it’s cooked through (this takes only ten seconds or so). That way I can taste it and add more salt, sugar, or white pepper until it tastes right to me.
Once the filling is made, you can store it in the fridge for a few days if you want to break up the process.
Setting Up Your Filling Station – how to make dumplings
Before starting to form Chinese Dumplings (Potstickers, Wontons and Gyoza), you need to set up a work space to make the process more efficient.
Here’s what you’ll want for each person:
- A cutting board, preferably wood (the skins will not stick to wood as easily).
- A stack of pre-made round dumpling skins, kept under plastic wrap to stay moist.
- A bowl of filling with a spoon or small offset metal spatula for spreading it.
- A small bowl of water for moistening the edges of the dumpling wrapper.
- A clean dish towel for wiping your fingers and cutting board and keeping them dry in between dumplings.
- A rimmed baking sheet lined with parchment paper to place your finished Chinese Dumplings (Potstickers and Gyoza).
If you’re using frozen store-bought dumpling wrappers, make sure that they are fully thawed before you start.
How to Form Traditional Pleated Chinese Dumplings (Potstickers, Wontons and Gyoza)
Bisquick Dumplings Recipe
This is the most traditional way to form Chinese Dumplings (Potstickers, Wontons and Gyoza). It’s also a method that takes a little practice. Don’t worry if your Chinese Dumplings (Potstickers, Wontons and Gyoza) don’t look great at the beginning—so long as the wrappers are closed around the filling the Chinese Dumplings (Potstickers, Wontons and Gyoza) will taste just fine.
If you find it hard to hold the Chinese Dumplings (Potstickers, Wontons and Gyoza) up in the air while you pleat the skins, you can place the skin on your cutting board. The shape will come out slightly different, but it should still be fine.
Step 1: Spoon in the Filling – Bisquick Dumplings Recipe
Consciously remind not to put as much filling. This is your first go around, you may want to stick with as little as a teaspoon or two. Once you get good at shaping, you’ll be able to bump that amount up to about a tablespoon.
There’s one real key to Chinese Dumplings (Potstickers, Wontons and Gyoza) filling, though: do not place your filling in the center of the Chinese Dumplings (Potstickers, Wontons and Gyoza) in a cute little ball.
This is a surefire way to end up squeezing filling out of your Chinese Dumplings (Potstickers, Wontons and Gyoza) around the edges, ruining the seal.
Instead, it’s much better to spread the filling in a disk-shaped layer. This way, the filling will bend and conform with your skin as you start folding.
Step 2: Moisten the Edge – Bisquick Dumplings Recipe
Dip the very tip of your finger in water and very lightly moisten the edge of the wrapper, then dry your finger carefully on the clean towel. It’s important not to let the edge of the wrapper get too wet.
Step 3: Pinch the Seam – Bisquick Dumplings Recipe
Gently support the Chinese Dumplings (Potstickers, Wontons and Gyoza) with the middle and index fingers of your right hand, using your left hand to keep the dumpling folded like a taco. Use the thumb and forefinger of your right hand to pinch the near seam shut.
Step 4: Pleat Along One Side – Bisquick Dumplings Recipe
Continuing to gently support the Chinese Dumplings (Potstickers, Wontons and Gyoza), start using the thumb and forefinger of your left hand to feed the edge of the filling into your right thumb and forefinger, forming small pleats on the near edge.
The ring finger and pinky of your left hand should be supporting the far end of the Chinese Dumplings (Potstickers, Wontons and Gyoza), making sure that the pork filling doesn’t get squeezed out.
Step 5: Keep Crimping – Bisquick Dumplings Recipe
Continue crimping the seam until you reach the far corner, making sure to squeeze out any excess air as you go.
Step 6: Shape the Dumpling – Bisquick Dumplings Recipe
Once the Chinese Dumplin (Potstickers, Wontons and Gyoza) is crimped, you’ll find that it forms a natural crescent shape with the crimped edge on the outer portion of the curve.
Place the Chinese Dumplings (Potstickers, Wontons and Gyoza) flat on the cutting board and use your fingers to adjust the shape of the crescent so that the bottom lies flat and the sides are plumped outwards.
Transfer the finished Chinese Dumplings (Potstickers, Wontons and Gyoza) to the baking sheet, wipe your fingers clean, and start on the next one.
So there you have it – easy homemade Chinese Dumplings (Potstickers, Wontons and Gyoza) with customizable fillings that you can make ahead of time and freeze.
How to Freeze Chinese Dumplings (Potstickers, Wontons and Gyoza)
You can even make a huge batch of Chinese Dumplings (Potstickers, Wontons and Gyoza) and pop them right in the freezer . When you’re ready to eat, you can toss them right onto the skillet without thawing, although cooking time may be longer than usual.
Once you’ve completed all your Chinese Dumplings (Potstickers, Wontons and Gyoza), they are ready to cook immediately or to freeze for later use.
To freeze, place the entire tray of Chinese Dumplin (Potstickers, Wontons and Gyoza) into the freezer uncovered and let them rest until fully frozen, about half an hour, then transfer the frozen Chinese Dumplings (Potstickers, Wontons and Gyoza) to a zipper-lock freezer bag, squeeze out as much air as possible, seal the bag.
Store the Chinese Dumplings (Potstickers, Wontons and Gyoza) for up to two months.
The Chinese Dumplings (Potstickers, Wontons and Gyoza) can be cooked straight from frozen.
How to Cook Chinese Dumplings (Potstickers, Wontons and Gyoza)
Though Chinese Dumplings (Potstickers, Wontons and Gyoza) can be cooked by steaming or boiling, the most traditional method is to use the potsticker approach, which gives you dumplin with a crisp bottom and chewy steamed top.
To achieve this, you start by frying the raw Chinese Dumplin (Potstickers, Wontons and Gyoza) until crisp, then steaming them under a cover to cook the filling and the top of the wrapper through, and finally re-frying them until the bottoms crisp up again.
Because is needed to fry them twice? Because simply steam or boil the Chinese Dumplin (Potstickers, Wontons and Gyoza) first and then finish by frying them to crisp up their bottoms? Indeed you can, and you’ll get reasonably crisp results.
But if you want really crisp Chinese Dumplin (Potstickers, Wontons and Gyoza), the kind with hundreds of thousands of microblisters that add extra surface area and extra crunch, you have to take the two-stage approach; letting the dough bubble and blister before it sets during steaming or boiling is essential.
Step 1: Fry – How to make dumplings
Many recipes for Chinese Dumplings (Potstickers, Wontons and Gyoza) will have you stick them in the pan and not move them much during the process. This is a good technique if you want to all the Chinese Dumplings (Potstickers, Wontons and Gyoza) to end up connected with a solid, lacy-crisp sheet of dumplings fried starch.
I like that from time to time. But the honest truth is that despite its spectacle, each individual Chinese Dumplings (Potstickers, Wontons and Gyoza) suffers from not getting the TLC it deserves. You get a much crisper, more evenly browned belly to your Chinese Dumplin (Potstickers, Wontons and Gyoza) if you swirl them and move them around while cooking.
Fry the raw Chinese Dumplin (Potstickers, Wontons and Gyoza) over moderate heat in a good amount of vegetable oil with their flat side down in a cast iron or non-stick skillet, swirling the pan as they cook so that they crisp up evenly.
Step 2: Continue Until Golden – How to make dumplings
Keep frying (and don’t stop swirling!) until golden brown and blistered evenly across the bottom surface.
Step 3: Add Water – How to make dumplings
Add about a half cup of water to the skillet (if using a 10-inch skillet, or a full cup if using a 12-inch skillet) all at once (adding it rapidly will minimize the amount of spattering and keep things neater.
Step 4: Cover and Cook – How to make dumplings
Increase the heat to medium-high, then cover the pan immediately.
Step 5: Cook Through – How to make dumplings
As the water evaporates, it’ll gently steam the tops of the Chinese Dumplin (Potstickers, Wontons and Gyoza), cooking the filling through and steaming the wrapper to a perfect tender-stretchy texture over the course of a few minutes.
Continue to swirl the pan gently as the Chinese Dumplin (Potstickers, Wontons and Gyoza) steam to promote even cooking and to ensure that the dumplin don’t stick to the bottom too firmly.
Step 6: Re-Fry – How to make dumplings
Remove the lid and keep cooking until the water has completely evaporated. You’ll find that as the liquid reduces, the oil will have a tendency to spit and sputter. Again, the answer is swirling the pan.
This will limit spattering, promote even browning, and keep the Chinese Dumplin (Potstickers, Wontons and Gyoza) from sticking.
Step 7: Extra Crisp – How to make dumplings
Keep on cooking until the Chinese Dumplin (Potstickers, Wontons and Gyoza) are once again crispy on the bottom. Is ready, congratulations! Now just choose the best sauce and enjoy! See the sauce recipe below.
How to Make Dipping Sauce, Soy Sauce and Soy Sauce Substitute
The Potstickers, Wontons and Gyoza are classically served with straight vinegar. In Japan, they’re served with a mixture of vinegar, a splash of soy sauce, and optionally a drizzle of rayu—Japanese-style chili oil—or toasted sesame oil.
Use a mixture of two parts vinegar to one part soy sauce and chili oil to taste.
The finished Chinese Dumplin (Potstickers, Wontons and Gyoza) should be served as soon as possible out of the pan with the crisped side facing up.
This isn’t just for prettier presentation—it’s also to make sure that the crisp crust you spent so much time perfecting stays that way until you get the Chinese Dumplin (Potstickers, Wontons and Gyoza) in your mouth. See more sauce recipes here.
All Dumplings Recipes (Potstickers, Wontons and Gyoza)