Ultimate Handmade Dumplings

It was snowing hard those days. Sofia spent 7 hours making her own dumplings from scratch the other day. She was generous enough to give me a couple of her dumplings. It was absolutely wonderful to eat the dumplings because they reminded me of home. However, it was also dangerous because it made my heart so filled with passion to make my own dumplings. Just one day after I had Sofia’s dumpling, I recklessly decided to make my own dumplings without a second glance at the clock.

Obviously you need to have dumpling dough to make dumplings. There are two ways to do it. If handmade dumpling dough seems too daunting for you, just buy the ready-made frozen dumpling wrappers from Asian shops. For example, Hakaniemi’s Aasialainen Kauppa Oy at Kolmas Linja 3 or DFH Asian market. If you are up to the challenge of making your own dough, go for it! Nothing tastes better than your handmade dough 😀

For the dumpling dough:

  • flour 450g
  • Hot water 150g
  • Cold water 135g
  • a pinch of salt

Mix the flour and salt in a bowl. Add hot water slowly and mix the flour at the same time. Don’t use your hand because it might be too hot. Use some kind of utensil instead, e.g. chopsticks or fork. Kneading dough for 7-8 minutes. Let it proof for 1 hour.

There are two ways to make the dumpling warps. You can find how to make it from here or here. I made around 50-60 wraps with 450g of flour.

For the filling:

  • minced meat 500g
  • cabbage 250g
  • 1 small onion, peeled
  • 2 cloves of garlic
  • 2-3 slices of ginger

Use a mixer to chop cabbage, onion, garlic and ginger in small pieces. Alternatively you can of course chop manually manually if that helps you to reach a moment of zen.

Add the following seasoning to the filling:

  • soy sauce 3 table spoons
  • sesame oil 3 table spoons
  • rice wine 2 table spoons
  • salt 1/2 tea spoon
  • white pepper 1/4 tea spoon
  • 50cc of broth or chicken / beef / veggie stock or ほんだし®/烹大師®


Here are easy steps:

  1. Sprinkle some flour on the table. Place the dough on the table. Make the dough into wraps. (check the above mention links for instructions)
  2. Take a wrap, place a spoonful of filling in the middle. Squeeze tight on the rim so you can’t see the filling anymore.
  3. Prepare a big plate and sprinkle flour in the plate. Place the ready dumplings on the plate.
  4. Normally I move dumplings individually on an unopened plastic bag and put it in the freezer for 15-30 minutes. So I can store them easily in bags and take out them whenever I want!
  5. Alternatively you can of course boil them or make them into pot-stickers! Normally I let the fresh dumplings boiled two times and they are usually ready. If you are boiling the frozen ones, let them boil three times (i.e. boil-add cold water-boil-add cold water-boil) should be enough.

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