How To Make Chinese Dumplings With Pictures

You can add some flour to the rolling pin to keep the wrappers from sticking.

These wrappers, which are Chinese in origin, are suitable for boiling, steaming, deep-frying, and pan-frying.

Pork and lamb are generally preferred for Chinese dumplings, but beef, chicken, and turkey may be used as well. In South Asia, both lamb (mutton) and goat meat are popular.

Alternately, you can boil the water, place the dumplings in it, wait for the water to return to a boil, and cook the dumplings for 10 more minutes at a simmer.

Though they are done at this point, you can go for a boiling/frying combo if you’d like to transfer them to a skillet with hot oil and fry them for just a minute or two, until they’re a bit crispy, for an added touch.