They’re also a must-have on the table during Chinese New Year (particularly New Year’s Eve), since they symbolize wealth. Their shape actually resembles the gold ingots once used as currency in ancient China. You only need a handful of ingredients to make a perfect soup dumpling. The big secret is to mix the wet and dry ingredients just enough for them to come together. If you don’t overmix them, they’ll turn out light and fluffy every time! If you nailed the dough consistency, your dumplings should fall to the bottom of the pot first and then slowly start floating up. Let the dumplings poach for about 20 minutes. It’s no problem to keep them in the poaching liquid for a little longer if your main dishes are not ready yet. The Italians use a pasta machine to roll out thin sheets of pasta dough to make ravioli, tortellini and other filled shapes which are, categorically speaking, Italian dumplings.

Pro Tip: If you’re looking for a shortcut, try using self-rising flour instead of all-purpose flour. The salt and baking powder are pre-mixed into the flour, so you just need to sift it into a bowl! Step 2: Form the dumplings.

Place the dumplings about 1-inch apart, giving them some room to expand. Once boiling, place the dumplings in, cover, and steam on medium to medium high heat for 8-10 minutes. The convenience of ready-made dim sum is inarguable as it provides an instant taste of China without any hassle.

These suet dumplings are made just the way you'd do it, with flour and vegetable suet and a touch of seasoning. Our veggie dumplings will be the lightest and doughiest you will ever taste! Steamed dumplings are not only one of the healthier ways to go, they’re delicious! The outer wrapper stays firm and a little chewy. This is also one of the better ways to cook dumplings if you really want the flavor of the filling to shine through. However, many people have asked me if you can use frozen dumplings in that recipe, as a way to cut down on prep time.Ideally, anytime the water comes up to a vigorous boil, add 1/4 cup of cold water. This cools the water down and prevents the dumpling wrappers from overcooking and becoming starchy. Roll each piece of dough into a ball, and roll out the dough into a round shape measuring about 10 cm/ 4 inches in diameter. An electric stand-mixer with a dough hook will make light work of these dumpling wrappers, not least because it can knead the dough which will very hot from the boiling water.