While the filling and dough are relatively straightforward, it's usually the shaping of dumplings that takes a while. Here I've come up with a much quicker, more casual assembly method that works whether you boil, steam, or fry them. Served in a vinegary broth, however, they mimic the experience of soup dumplings, which are typically served with vinegar to balance that gush of rich, meaty juices you get when you bite in.

Recipe Summary

prep:
40 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
64
Yield:
64 dumplings
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
For the Dough:
For the Filling:
For the Broth (1 cup per serving):

Directions

Instructions Checklist
  • Combine flour, salt, and water in a bowl. Mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour and knead by hand, adding more flour as needed, until soft and supple. Wrap in plastic and let rest at room temperature for 1 hour.

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  • Combine ground pork, garlic, ginger, green onions, and chives in bowl. Season with salt, pepper, gochugaru, soy sauce, and sesame oil. Mix together using two forks just until combined. Cover with plastic wrap and refrigerate until ready to use.

  • Mix vinegar, soy sauce, and gochugaru into the chicken broth and set aside.

  • Divide dough into 4 pieces. Roll one piece into a rope about the thickness of your thumb. Using a rolling pin, flatten into a long, thin band about 3 inches wide, flouring only as needed. Dust the top with flour and flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.

  • Use moistened fingers to line about 1/4 of the pork filling across the dough. Fold dough over the whole length, pressing it down over the meat. Trim off excess dough if desired. Dust a little more flour on top and roll over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand, then a bench scraper to cut. Repeat with remaining dough and filling.

  • Heat oil in a pan over high heat. Cook dumplings in batches, seam-side up, until golden brown, 1 to 2 minutes per side. Pour in a portion of the broth and bring to a boil. Cover and continue to boil until pork is no longer pink, about 3 minutes. Pour dumplings with broth into serving bowls.

Chef's Notes:

You can substitute 1 teaspoon fine salt for the kosher salt.

If you're going to freeze these for future use, be sure to do that while they're sitting on a lightly floured tray. Then, once frozen, you can transfer them into zip-top bags.

Nutrition Facts

50 calories; protein 3.1g; carbohydrates 3.8g; fat 2.4g; cholesterol 9.6mg; sodium 313.3mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2019
Really like this 'lazy' recipe. Being Chinese and having made them the traditional way with the pleats to seal them all my life, it's refreshing to find an easier way of doing it. Side benefit is that it reduces the amount of dough in each dumpling. Also, I find that instead of 'karate chop' to seperate the dumplings, I use a fat chop-stick instead. This helps to seal each dumpling on the sides, before I use a pizza cutter to cut them apart. Definitely making more in the future, and sharing this with friends & family! Read More
(27)

Most helpful critical review

Rating: 3 stars
04/25/2020
I thought these were really delicious and relatively easy to make, but the issue I have is with the salt content! Holy moly there is so much salt in this stuff! The recipe calls for adding 4 teaspoons of kosher salt, and WHOA that is crazy. You can completely eliminate the additional salt and all the other flavors will more than make up for it. I unfortunately did not eliminate it, but if I ever make this again, I'll definitely do that. Read More
(7)
24 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/25/2019
Really like this 'lazy' recipe. Being Chinese and having made them the traditional way with the pleats to seal them all my life, it's refreshing to find an easier way of doing it. Side benefit is that it reduces the amount of dough in each dumpling. Also, I find that instead of 'karate chop' to seperate the dumplings, I use a fat chop-stick instead. This helps to seal each dumpling on the sides, before I use a pizza cutter to cut them apart. Definitely making more in the future, and sharing this with friends & family! Read More
(27)
Rating: 5 stars
02/16/2020
This was my first attempt at making dumplings and they turned out great! Watching the video really helped me when it came to getting it right. I didn’t have the Korean chilli flakes so I just used crushed red pepper flakes instead. My Asian wife and I prefer our dumplings dry so I cooked these in a cast iron pan on high heat, searing all sides and then we made a dipping sauce out of sesame oil, soy sauce and homemade red chilli vinegar. We definitely will make these again! Read More
(12)
Rating: 3 stars
04/25/2020
I thought these were really delicious and relatively easy to make, but the issue I have is with the salt content! Holy moly there is so much salt in this stuff! The recipe calls for adding 4 teaspoons of kosher salt, and WHOA that is crazy. You can completely eliminate the additional salt and all the other flavors will more than make up for it. I unfortunately did not eliminate it, but if I ever make this again, I'll definitely do that. Read More
(7)
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Rating: 5 stars
03/06/2020
For whatever reason, I was a bit low on the dough. Next time will need to make more. Read More
(3)
Rating: 4 stars
07/12/2020
These were easy and good. I made a half recipe and only used 1tsp Kosher salt, based on other reviews, but found it still too salty. Next time I will only use the soy sauce as salt in the meat mixture. I followed the broth recipe but added some veggies to make it a one pot meal. Read More
(2)
Rating: 5 stars
11/01/2019
Delicious! My husband and son devoured all of them! Read More
(2)
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Rating: 5 stars
06/27/2020
We really loved this one! I am normally pretty bad with Asian cuisine, but it turned out great! We froze half the recipe to make another time. Read More
(1)
Rating: 4 stars
10/29/2019
The dumplings tasted amazing and definitely didn't take long to make. The vinegar in the broth was a bit too overpowering for me but otherwise tasted great. Read More
Rating: 5 stars
04/07/2020
Just a little too salty for us. Making again and decreading the salt...otherwise delicious! Read More
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