The Top 50

Most Delicious
 Dumpling Recipes
All rights reserved.
Otherworld Publishing
Copyright © 2014

A little about dumplings Dumplings are widely known and consumed all over
the globe. Almost every country has its own versions of dumplings to take your
culinary experience to different heights. Examples of these are Raviolis of Italy,
Jiaozi of China, Buuz of Mongolia, Gyoza of Japan, Empanadas of South
America, and a whole lot more. Dumplings are mainly fried, boiled or steamed.

But one thing is for sure, dumplings are prepared, neatly shaped balls of savory
dough, with different variations of filling. People’s different food and taste
preferences and access to fresh, unique and common ingredients from different
shops or supermarkets paved the way for the diverse varieties of the world-
famous dumplings.

This book provides easy to follow and step by step instructions on how to make
50 distinctive, incredibly tasty and amazingly fresh dumplings at the comfort of
your own homes. If you want to make dumplings for special occasions or just for
your own satisfaction, this recipe book will guide you into learning how to make
easy and mouthwatering dumplings, from dough making to assembly and
cooking.

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Contents
Non-Vegetarian Dumplings
1. Fried Pork and Shrimp Potstickers
2. Fried Spicy Duck Dumplings with Honey-Soy Sauce
3. Crispy Pan Fried Beef and Cheese Dumplings
4. Fried Chicken and Celery Dumplings
5. Fried Pork Gyoza
6. Lettuce Wrapped Crisp Pork Dumplings
7. Deep Fried Taco Dumplings with Avocado Dip
8. Pan Fried Squid and Chives Dumpling
9. Pan fried Sausage and Peppers Dumplings
10. Pan Fried Breaded Dumplings in Tomato Sauce
11. Pan Fried Crispy Chicken Dumplings
12. Pan Fried Scallop and Corn Gyoza
13. Steamed Seafood Dumplings with Soy-Cilantro Dipping Sauce
14. Steamed and Fried Smoked Chicken Dumplings
15. Steamed Pork Shaomai
16. Steamed Clear Tapioca Shrimp Dumpling
17. Steamed Shrimp Bonnets
18. Steamed Pork and Water Chestnuts Dumplings
19. Steamed Garlic Scallop Dumplings
20. Steamed Pork and Zucchini Dumplings
21. Boiled Cornmeal Dumplings with Turnip Greens
22. Boiled Chili Beef Dumplings
23. Boiled Ham Dumplings
24. Boiled Bacon Dumpling

Vegetarian Dumplings
25. Fried Gyoza with Bean Sprouts and Garlic Chives
26. Fried Peach-Mango Dumplings in Cherry Sauce
27. Fried Leek Dumplings
28. Pan Fried Mushroom Tofu Potstickers
29. Deep Fried Sweet Banana Dumplings
30. Fried Broccoli Ginger Dumplings
31. Steamed Carrot-Spinach Dumplings
 32. Steamed Spinach Dumplings
33. Korean Steamed Tofu and Kimchi Dumpling
34. Thai Steamed Dumplings with Shiitake-Tofu Filling
35. Steamed Pumpkin Dumpling
36. Steamed Savory Mung Bean Dumplings
37. Steamed Kale Dumplings
38. Steamed Sweet Potato Dumplings
39. Boiled Potato Dumplings
40. Boiled Ricotta Dumplings with Marinara Sauce
41. Boiled Garlic Chives Dumpling
42. Boiled Beetroot Dumplings with Cream Cheese and Feta
43. Boiled Lemon and Goat Cheese Dumplings
44. Boiled Green Onion and Black Pepper Dumplings
45. Boiled Buttersquash Dumplings
46. Boiled Garlic and Red Onion Dumplings
47. Boiled Jalapeno Dumplings
48. Boiled Parsley Dumplings
49. Boiled Basil Dumplings
50. Poached Pure Carrot Dumplings

More Top 50 Recipe Books

Non-Vegetarian Dumplings
Fried Pork and Shrimp Potstickers
Super irresistible and extra crispy pan fried, then simmered dumplings made
with fresh shredded cabbage, juicy pork meat and refreshing bits of shrimp. It’s
even more flavorful with chopped chives, and a good seasoning of salt and
freshly ground black pepper.

Yields: 36 dumplings Ingredients:

36 pieces 3.5 inches, store bought dumpling wrappers ¼ cup and 2 tablespoons
vegetable oil ¾ cup water

For the filling:

1 quart cabbage, finely chopped 1 teaspoon salt
1 quart ground pork
1 quart chopped shrimp, peeled and deveined 2 tablespoons chopped scallions 2
tablespoons soy sauce
2 teaspoons rice wine
1 teaspoon fresh ginger, minced 1 teaspoon sesame oil
1 teaspoon white sugar
1/4 teaspoon pepper
1 egg

For the sauce:

1/4 cup soy sauce
3 tablespoons rice vinegar 1 tablespoon thinly sliced scallion 1 teaspoon store
bought chili-garlic sauce 1 teaspoon minced ginger
1/2 teaspoon sesame oil

Method of Preparation:
1. For the sauce: Mix all ingredients for the sauce together until well
combined.
2. For the filling: Place the cabbage in a large strainer then toss with salt.
Let sit for ten minutes then squeeze any liquid from the cabbage.
3. In a large bowl, add the lettuce and the remaining ingredients for the
filling. Mix well with your hands or a wooden spoon until well
incorporated.
4. To assemble, lay a dumpling wrapper in your work surface then
spoon a tablespoon of filling into the center. Brush the edges of the
 wrapper with water. Fold the wrapper in half then crimp the edges to
seal properly.
5. In a large nonstick pan over medium high heat, warm 2 tablespoon of
vegetable oil. When it sizzles, place the potstickers and fry until
golden brown, for about 3-4 minutes.
6. Lower the heat to medium then pour in ¼ cup of water into the same
pan. Cover the pan with a lit then cook for 3 minutes. Uncover then
turn the dumplings onto the other sides and cook for 3 minutes more.
Transfer to a serving plate then serve with the dipping sauce.
Fried Spicy Duck Dumplings with Honey-Soy
Sauce
Make yourself these crispy, fried dumplings, with well-seasoned, juicy and
tender duck meat with some extra spice and kick. Great for lunch and dinner.
Serve this with the honey soy dip for a tongue enticing meal.

Yields: 6 Dumplings Ingredients: For the filling: 1 tablespoon butter 1 pc finely

chopped shallot 1 duck breast, chopped finely 2 pcs finely chopped button
mushrooms Vegetable oil, for pan frying Salt and pepper to taste 1 red chilli,
sliced and seed removed For the dough:
8 tablespoons all-purpose flour 1 egg, beaten 1 teaspoon olive oil ¼ teaspoon
salt
For the dip: 2 teaspoons minced ginger ¼ teaspoon finely chopped chili 4
tablespoons soy sauce 3 teaspoons honey Method of Preparation:
1. For the dough: on a lightly floured work surface, measure and mix
together the flour and salt. Make a well in the centre, and then add the
eggs and olive oil. Knead until dough comes together and has a
smooth texture. Allow the dough to rest for 30 minutes.
2. For the filling: While the dough is resting, start making the filling. In
a skillet over medium heat, melt some butter then sauté the shallots
until softened. Add the finely chopped duck breast and mushrooms
and sauté until cooked, about 2-4 minutes. Season with salt and
pepper, then set aside to cool completely.
3. For the dip: Make the dumpling dip in a small bowl, mix all
ingredients until well combined. Set aside.
4. Make the dumplings by rolling out your dough on a lightly floured
work area. Roll it out as thin as you can manage. You can also use a
pasta machine and make the dough 2 mm thin. Cut rounds from the
dough and make 12 rounds.
5. Spoon a heaping teaspoon of the filling into the centre of each round.
Brush the edges with water then cover with another round. Seal them
properly. Do this for the remaining dough and filling.
6. Cook the dumplings in a pot of salted boiling water until it floats to
the surface. Use a slotted spoon to retrieve the dumplings.
7. Serve with the dipping sauce.
Crispy Pan Fried Beef and Cheese Dumplings
Impress your guests with this mouthwatering, succulent beef mixed with creamy
shredded cheese, wrapped in dumpling wraps, then pan fried to golden
perfection. These recipes are great for lunch or dinner.

Yields: 20 dumplings Ingredients: 1 quart ground beef 4 thinly sliced scallions

1 cup grated cheddar cheese 3 tablespoons soy sauce 6 tablespoons water 1
beaten egg 1 pack of store bought pot sticker wraps Method of Preparation:
1. Make the filling by mixing first 4 ingredients and 3 tablespoons of
water together in a mixing bowl. Mix well until well incorporated.
2. Place a tablespoon of filling in the center of the wrap, brush eggs on
the edges, then fold to create a half moon shape.
3. In a nonstick pan over medium high heat, place the dumplings into
the hot pan then cook for 3 minutes. After 3 minutes lower the heat
then place 3 tablespoons of water into the pan.
4. Cook until the water evaporates, for about 3-4 minutes. Serve.
Fried Chicken and Celery Dumplings
Healthy chicken dumplings that are packed with many nutrients and flavor.
These dumplings are wrapped in crispy dumpling wrappers and stuffed with
juicy chicken added with the bits of celery crunch.

Yields: 20 Dumplings Ingredients:

1 tablespoon minced celery
2 cloves of minced garlic
½ cup shredded roast chicken 3 ½ tablespoons soy sauce
1/4 teaspoon Asian sesame oil 1 tablespoon rice vinegar (not seasoned) 2
tablespoons vegetable oil
½ cup water
20 wonton or gyoza wrappers

Method of Preparation:
1. Put all ingredients in a food processor except the vegetable oil, water
and wrappers. Pulse until fine.
2. Assemble the dumplings by putting a heaping teaspoon of filling in
the center of each wrapper. Brush the edges with water then fold the
wrapper in half to secure the filling.
3. In a non-stick skillet over medium heat, warm up some vegetable oil
then fry the dumplings up to 2 minutes per side, then pour in water
and cook until it evaporates.
Fried Pork Gyoza
Japanese little dumplings made with succulent and juicy pork mince, mixed with
a healthy portion of cabbage, and seasoned with the light and refreshing of
ginger.

Yields: 15 dumplings Ingredients: 1 tablespoon minced scallion

1 cup finely sliced cabbage
1 tablespoon ginger, minced
1 cup ground pork
Salt
3 tablespoons vegetable oil
1 packet of dumpling wrappers Method of Preparation: 1. Mix together the
scallions, cabbage, ginger, ground pork, salt. Set aside.
2. Assemble the dumplings by spooning a heaping teaspoon of filling at
the center of each wrap. Brush the edges with water then pinch the edges
to seal the dumplings.
3. Pan fry the dumplings in a large nonstick skillet drizzled with the
vegetable oil. Cook for 2-3 minutes per side until golden. Serve.
Lettuce Wrapped Crisp Pork Dumplings
Crispy, juicy and well-seasoned homemade pork dumplings made even healthier
by a good wrapping of fresh lettuce leaves. These dumplings are perfect for a
light snack. Serve with some soy sauce then garnish with fresh chives and to
make it restaurant quality.

Yields: 28 Dumplings Ingredients: 16 oz. ground pork

½ teaspoon garlic powder ½ teaspoon ginger 1 teaspoon onion powder
1 head of iceberg lettuce Soy sauce for dipping Chopped chives for garnish
Method of Preparation:
1. In a bowl, mix the first 4 ingredients well. Spoon about 1 ½ teaspoon
and filling and form into balls.
2. Cook the dumplings by lightly coating a large frying pan with some
olive oil, then pouring in ¼ cup of water. Then place the dumplings in
the pan then cook while covered, in medium heat, for about 5 minutes
per side, for a total of 10 minutes. Turn off the heat. Use a slotted
spoon to lift the pieces out of the pan.
3. Assemble the dumplings by rolling each in a piece of lettuce. Use a
toothpick to hold the rolls in place.
4. Top with some chopped chives and serve with some soy sauce
(optional).
Deep Fried Taco Dumplings with Avocado
Dip
Try this deep fried , mini-taco like dumpling filled with juicy minced beef .
Served with creamy, mashed avocado dip. These dumplings are also perfect
when served with tomato salsa and cream cheese.

Yields: 30 Dumplings Ingredients: vegetable oil

2 cups and 2 tablespoons minced beef
1 sachet of store bought taco seasoning
1 pack of dumpling wrappers about 30-40 pieces 1 avocado 2 teaspoon lemon
juice

For dipping (optional): Tomato Salsa Cream cheese Method of Preparation:

1. In a skillet over medium heat, warm some vegetable for sautéing the
meat. When the oil is hot enough, brown the meat for 3-4 minutes,
add the taco seasoning and add a quarter cup of water. Simmer the
mixture for 3-4 minutes more.
2. To assemble, place 1 heaping teaspoon of the filling into the center of
each wrap. Brush the edge with water then fold, pinch the edges to
seal.
3. Make the dip by mashing the avocados together with the lemon juice.
4. Pan fry the dumpling by pouring ¼ inch deep of vegetable oil into the
pan. Cook each side for 1-2 minutes. Drain on paper towels then
serve with the avocado dip and tomato salsa or cheese.
Pan Fried Squid and Chives Dumpling
Simple and delicious treats made of soft and light squid meat, fresh chives and
other seasonings, all combined together into a ball then pan fried until crispy and
golden.

Yields: 20 dumplings Ingredients: 16 ounces squid, cleaned properly, minced

¾ cup ground pork 5 cloves of garlic, minced ½ teaspoon of salt ½ teaspoon of
pepper 2 tablespoons potato starch 8 tablespoons chives 2 teaspoons minced
ginger 2 teaspoons of sesame oil Vegetable oil for frying Method of
Preparation:
1. In a bowl, mix all ingredients except vegetable oil, until well
incorporated.
2. For into balls 1 ¼ inch diameter in size. Do this with the remaining
meat mixture.
3. Heat a frying pan in medium to medium high heat, then pour the
vegetable oil until ¼ inch deep.
4. When the oil is hot enough, cook the dumplings 3 minutes per side.
Cook until they are beautifully golden in color.
5. Drain on paper towels then serve.
Pan fried Sausage and Peppers Dumplings
Savory little pockets of dough filled with juicy Italian sausages, fresh red
peppers and spiced up by fresh onions, garlic, salt and tomato paste, then pan
fried to golden perfection.

Yields: 25 Dumplings Ingredients:

25 pcs store bought dumpling wrappers 6 ounces sausage, cooked then crumbled
2 ½ tablespoons olive oil
1 small red pepper diced
1 tablespoon diced onion
2 cloves of minced garlic
½ teaspoon Italian seasoning ¼ teaspoon salt
½ tablespoon tomato paste

Method of Preparation:
1. In a large bowl, mix together the sausages, olive oil, peppers, onions,
garlic, seasonings, tomato paste and salt. Stir thoroughly to combine.
2. To assemble the dumplings, spoon a heaping teaspoon of filling into
the center of each wrap Brush the edges with water then press firmly
to seal.
3. Pan Fry the dumplings in a skillet over medium heat, until they are
golden brown, about 2-3 minutes per side. Serve with hot sauce.
Pan Fried Breaded Dumplings in Tomato
Sauce
You’ve got to try this little, crispy and golden fried dumplings, with cheese
tomato sauce dip. Perfect for a light snack or brunch. The recipe is simple and
can be whipped up for any occasion.

Yields: 12 Dumplings Ingredients: 1 Recipe of dumpling dough

4 tablespoons of Italian breadcrumbs 2 tablespoons buttermilk ½ tablespoon
grated parmesan cheese 1/16 teaspoon dried oregano 1/16 teaspoon salt 1/16
teaspoon pepper Vegetable oil for frying 2 tablespoons tomato sauce 1/8
teaspoon minced onion 1/8 teaspoon minced garlic 1 teaspoon olive oil 1
tablespoon grated pecorino cheese Method of Preparation:
1. Make the sauce by sautéing in olive oil the onions and garlic until
fragrant. Add in the tomato sauce and pecorino cheese. Set aside.
2. Roll out the dough into 1/8 inch thick. Cut to 12 even slices.
3. Prepare 2 dishes. First with the butter milk, then the second with
breadcrumbs, oregano, salt and pepper. Dip the dough into the
buttermilk; shake off the excess, then into the bread crumb mixture.
Place them on a baking sheet until you have finished doing this with
the remaining dough.
4. In a large frying pan over medium to medium high heat, pour in the
vegetable oil and pour until it is ¼ inch deep. When the oil slightly
bubbles and sizzles, fry the dumplings until golden brown, about 1-2
minutes per side. Get it out of the pan by using a slotted spoon and
drain them with paper towels.
5. Serve them with a good sprinkling of parmesan cheese and their
tomato dipping sauce.
Pan Fried Crispy Chicken Dumplings
Crisp and light, protein loaded dumplings made with pure chicken meat and
selected seasonings. These simple and neat dumplings are easy to make for a
light lunch or dinner.

Yields: 20 Dumplings Ingredients: 1 cup minced roast chicken

1 pc scallion, chopped finely
1 tablespoon oyster sauce
2 tablespoons vegetable oil
12 ounce package of store bought dumpling wrappers
Method of Preparation: 1. Make the filling by mixing together the chicken,
scallion and oyster sauce.
2. Assemble the dumplings by placing a heaping teaspoon of dumpling
filling into the center of each wrapper. Brush the edges with water then
fold the wrapper to seal the edges.
3. Pan fry the dumplings in a skillet with the vegetable oil. Fry them up
to 3 minutes per side until golden. Serve.
Pan Fried Scallop and Corn Gyoza
Mouthwatering gyozas filled with sweet crisp corn and fresh minced scallops
that are fully flavored with garlic, ginger, soy sauce and the toast taste of sesame
sauce.

Yields: 30 Dumplings Ingredients: ¾ cup of thinly sliced cabbage, water

squeezed out
1 tablespoon chopped chives
1 cup of canned sweet corn
4 large scallops, minced
1 teaspoon minced ginger
1 teaspoon minced garlic
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons sugar
30 pcs gyoza wrappers
vegetable oil for frying Method of Preparation:
1. In a bowl, mix together cabbage, chives, corn, scallops, garlic, ginger,
soy sauce sesame oil and sugar. Stir thoroughly to combine.
2. Assemble the dumplings by scooping a teaspoonful of filling into the
center of each wrapper. Do the same for the remaining wrappers.
3. Line bamboo steamers with parchment paper then steam the
dumplings for 25 minutes until done. Serve.
Steamed Seafood Dumplings with Soy-
Cilantro Dipping Sauce
Soft, steamed wontons stuffed with fresh, light and flavorful seafood bits, mixed
together with mushrooms and chives and served with a spicy, light dip made
flavored with cilantro and soy sauce.

Yields: 18 Dumplings Ingredients: 3 ounces of any white fish with a firm meat,
finely chopped 3 ounces finely chopped shrimp, shelled and deveined ½
tablespoon cornstarch 1 teaspoon minced ginger ½ tablespoon rice wine ½
tablespoon light soy sauce ½ teaspoon sesame oil 1 tablespoon scallions, finely
sliced 2 pc of shiitake mushrooms, presoaked and warm water then sliced thinly
Salt and pepper to taste 18 squares of store bought wonton wrappers For the
sauce: 1½ tablespoon soy sauce 1 ½ tablespoon sesame oil ½ tablespoon freshly
chopped cilantro 1 ½ tablespoons rice vinegar 1/8 teaspoon of finely sliced red
chili Method of Preparation:
1. Mix the first ten ingredients in a bowl. This will be the filling. Stir
well to incorporate.
2. In a wonton wrapper, spoon 1 teaspoon of the filling, brush the
wonton edges with water, then fold in half, forming a triangle.
3. Pinch the edges firmly to seal. Create pleats if desired. Do the same
for the remaining dumplings.
4. Cut some parchment paper and fi t it in your bamboo steamers. Then
place the dumplings over the parchment paper.
5. For the sauce, mix together the ingredients in a small bowl until well
combined. Set aside.
6. Bring 1 inch of water in a skillet into a boil. Cover the bamboo
steamers with the lids then lower it down to the skillet. Cook for 7
minutes until wrappers are translucent. Serve with the dipping sauce.
Steamed and Fried Smoked Chicken
Dumplings
A perfect dumpling with the amazing flavors of smoked chicken. This recipe
makes great use of your leftover smoked chicken, seasoned with fresh chives,
then stuffed in little dumpling wrappers, then steamed until soft, and fried until
crispy.

Yields: 20 Dumplings Ingredients: 1 ¼ cup leftover smoked chicken, shredded

2 tablespoons chives, chopped ½ tablespoon light soy sauce 20-30 pcs.Store
bought dumpling wraps Olive oil for frying Method of Preparation:
1. In a bowl, combine the chicken, soy sauce and chives. Mix well to
incorporate all the ingredients.
2. To assemble, place 1 heaping teaspoon of the mixture into the center
of each wrapper. Brush the edges with water then fold in half. Pin
edges to seal.
3. Steam the dumplings over a pot of boiling water for 10 minutes.
4. After steaming, drizzle olive oil on a nonstick pan over medium heat,
when the oil is hot enough fry the steamed dumplings until crispy,
about 1-2 minutes per side. Serve immediately.
Steamed Pork Shaomai
These open faced Chinese dumplings are made with succulent minced pork,
minced shrimps, and many more fresh and good quality ingredients, wrapped up
in soft wonton wrappers. They freeze very well and can be made ahead of time,
then steamed when needed.

Yields: 20 dumplings Ingredients: 1 teaspoon minced garlic

3 teaspoons minced ginger 3 teaspoons finely chopped lemon grass
4 ounces white shrimp, peeled and deveined, minced 4 ounces ground pork
1 teaspoon soy sauce
½ teaspoon rice wine vinegar
½ teaspoon sesame oil
¼ teaspoon salt
1/8 teaspoon white pepper
20 round store bought wonton wrappers Method of Preparation:
1. In a bowl, mix all ingredients except for the wrappers. Mix well until
well incorporated.
2. Spoon ½ tablespoon of filling into the center of each wrapper, then
brush the edges with water. Bring all the side of the wrapper into the
center, so that it wraps around the filling, but the tops still remain
open. Press firms around the sides to seal.
3. Place the dumplings on a plate then refrigerate 1-2 hours before
steaming. Steam the dumplings for 8 to ten minutes. Freeze the
dumplings if it will not be consumed immediately.
Steamed Clear Tapioca Shrimp Dumpling
These chewy and gluten free, Vietnamese steamed dumpling is made with juicy
and fresh well-seasoned shrimps, wrapped in gorgeous tapioca skins that turn
transparent when steamed. This is best served with a fish dipping sauce.

Yields: 60 dumplings Ingredients: For the Filling: ½ lb small shrimps, peeled

and heads removed
¼ tsp salt
¼ tsp sugar
1/8 teaspoon black pepper
¼ teaspoon minced garlic
½ teaspoon minced shallots
1 teaspoon cooking oil For the dough: 7 ounces tapioca flour
1 tablespoon canola oil
¼ teaspoon salt
1/4 cup plus 2 tablespoons to ½ cup plus 2 tablespoons hot water For the
Dipping Sauce: ½ cup water
¼ cup sugar
2 tablespoons fish sauce Method of Preparation:
1. For the filling: Make the filling by marinating the shrimps in the
sugar, salt and pepper, garlic and ¼ teaspoon shallots. Cover and let
sit for 30 minutes.
2. For the dipping sauce: Mix all the ingredients together until sugar is
dissolved. Set aside
3. In a skillet, warm the vegetable oil and sauté the shallots until
fragrant. Add the marinated shrimps and cook for 1 minute per side.
4. For the dough: In a mixer with paddle attachment, mix the flour with
salt. Then pour in the oil and hot water, mix until dough is elastic and
does not stick to the side of the mixing bowl. Add more water or
flour, as needed.
5. When the dough is in the right texture and consistency, cut it up into
small sizes. Roll each piece into a ball and with a rolling pin; flatten
the dough to about 1/8 inch thick circle. Put a shrimp in the middle,
the roll the dough and then seal the edges. Repeat these for the
remaining filling and dough.
6. Cook the dumplings in a pot of salted boiling water until dumplings
become transparent and float to the surface. Soak the dumpling in
 cold water until it becomes even more transparent.
7. Drain the dumplings then serve with the dipping sauce.
Steamed Shrimp Bonnets
Impress your friends with these adorable dumplings shaped like mini bonnets,
filled with fresh quality, well-seasoned shrimp scallions, water chestnuts and
wrapped in pot sticker wrappers.

Yield: 16 dumplings Ingredients:

2 ¼ teaspoons cornstarch
¾ teaspoon oyster sauce
½ teaspoon sugar
¼ teaspoon sesame oil
¼ teaspoon ground pepper ¼ teaspoon salt
2 tablespoons lightly beaten egg whites
½ cup cleaned and peeled shrimp, minced
¼ cup water chestnuts, minced
2 tablespoons scallions, thinly sliced 1 tablespoon canned bamboo shoots,
minced
½ cup hoisin sauce
2 tablespoon chopped scallions 16 pcs, store bought, round gyoza wrappers
Method of Preparation:
1. In a medium sized bowl, mix together all ingredients except the
wrapper. Mix until fully incorporated. Let sit in the refrigerator for an
hour.
2. Assemble the dumplings by getting a wrapper and placing a heaping
teaspoon of the filling into the center. Fold the wrapper in half. Grab
one edge of the wrapper towards the center and pinch, to create pleats.
Repeat until the dumpling is sealed. Do the same for the remaining
wrappers and filling.
3. Fill a 12 inch size skillet with one and a half cups of water. Place the
dumplings in to bamboo steamers and put the steamers over the
water, then stem for about 4 minutes.
4. Mix the scallions and hoisin sauce and serve with the dumplings.
Steamed Pork and Water Chestnuts
Dumplings
Mouthwatering soft and tender dumplings filled with succulent ground pork and
fresh mushrooms and water chestnuts, steamed until soft and almost translucent.

Yields: 24 Dumplings Ingredients:

3 pcs thinly sliced shiitake mushrooms, soaked in water 1 cup of minced pork
½ cup water chestnuts chopped 1 tablespoon coriander
2 teaspoons grated fresh ginger 1 tablespoon rice wine
1 teaspoon granulated sugar ½ teaspoon five spice
½ teaspoon salt
24 pcs store bought dumpling wrapper Method of Preparation:
1. In a large bowl, combine all the ingredients except the wrappers. Let
the mixture sit for an hour to let the flavors develop.
2. Assemble the dumplings by placing a heaping teaspoon of the
mixture into the center of each wrapper. Brush the edges of the
wrapper with water then fold the wrapper in half. Seal the edges
tightly.
3. Line the bamboo steamers with parchment paper. Place the dumplings
then steam the dumplings for 8 minutes over a wok of simmering
water. Serve.
Steamed Garlic Scallop Dumplings
Super tasty and super refreshing seafood dumpling made with the wonderful
flavorful combination of fragrant minced garlic, and fresh scallops.

Yields: 20 dumplings Ingredients: 1 cup minced scallops 2 cloves of minced

garlic 1 tablespoons of chopped chives ½ tablespoon soy sauce 1 tablespoon
oyster sauce 20 pcs of store bought wonton wrappers Method of Preparation:
1. Combine the scallops, chives, garlic, oyster and soy sauce.
2. Assemble the dumplings by placing a heaping teaspoon of filling in
the center of each wrapper. Brush the edges with water then fold in
half and seal the edges tightly.
3. Line the bamboo steamers with parchment paper. Place the dumplings
then steam the dumplings for 8 minutes over a wok of simmering
water. Serve.
Steamed Pork and Zucchini Dumplings
Succulent ground pork mixed with all nutritious zucchini, all stuffed in one soft
and tender wonton wrapper, then steamed to perfection and goodness.

Yields: 20 dumplings Ingredients: ¾ cup diced zucchini Salt and pepper to

taste ½ cup minced pork 1 tablespoon minced celery ½ tablespoon minced
scallion ¾ tablespoons soy sauce ¾ tablespoon rice wine ¾ tablespoon vegetable
oil, more for frying 20 pcs dumpling wrappers Method of Preparation:
1. Mix all ingredients together except the wrappers.
2. Assemble the dumplings by placing 2 teaspoons of filling into the
center of each wrapper, then brushing the edges with water then
pinching it firmly to seal.
3. Line your bamboo steamers with parchment paper squares then cook
the dumplings inside the steamers, over a work of simmering water.
For about 15-25 minutes.
Boiled Cornmeal Dumplings with Turnip
Greens
Warm, hearty, soothing and comforting meal made by dunking freshly made soft
and fluffy cornmeal dumplings in a warm and flavorful chicken soup made of
turnip greens, smoked meat and fresh seasonings.

Yields: 12 Dumplings Ingredients: For the soup: 12 ounces of smoked turkey

wings 4 quarts of water 1/8 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon
garlic powder 2 pcs bouillon cubes (chicken) ¼ teaspoon minced ginger 1 ½
cups of turnip greens, stemmed 3 ½ tablespoons of butter 1 teaspoon sugar For
the dumplings 1 cup cornmeal
¼ teaspoon salt
1 tablespoon minced onion
1 egg
2/3 cup liquid from turnips

Method of Preparation:
1. For the soup: Place all the ingredients(except greens, butter and
sugar) for the soup into a pot and simmer for 1 hour. Then add the
turnip greens and cook for 30 minutes more, stirring occasionally.
After 30 minutes, turn off the stove and reserve 2/3 of the soup for the
dumplings. Add butter and sugar, stir and set aside.
2. For the dumplings: stir all the ingredients and make 1 inch balls. Turn
on the stove again and wait for the soup to boil. Dunk each ball into
the soup and cook for 10 minutes, undisturbed. Serve.
Boiled Chili Beef Dumplings
Mouthwatering, soft dumplings made with succulent beef mince, with added
spice and kick from the flavor of red chilies, then boiled until translucent and
tender.

Yields: 25 Dumplings Ingredients:

½ tablespoon vegetable oil
1 cup ground beef
1 clove of garlic, minced
1 teaspoon minced ginger
½ of a small chili, finely chopped ½ tablespoon soy sauce
½ tablespoon oyster sauce
Half packet of 275g dumpling wrappers Method of Preparation:
1. In a skillet over medium heat, warm some vegetable oil then sauté the
garlic, ginger, ground beef and chili, sauté for 5 minutes. Add in the
soy sauce and oyster sauce. Set aside.
2. Assemble the dumplings by placing a teaspoonful of filling in the
center of each wrapper. Brush the edges with water then press to seal
tightly. Repeat the procedure for the remaining dumplings.
3. Cook the dumplings into a large pot of salted boiling water until they
float to the surface. Drain then serve.
Boiled Ham Dumplings
Comforting, tender, fluffy and savory balls of little dumplings made with the
combination of the salty ham, creaminess of milk, and different flavorful dried
herbs and spices.

Yields: 18 Dumplings Ingredients:

¾ cup flour
1 teaspoon baking powder ¼ teaspoon salt
¼ teaspoon thyme
¼ teaspoon sage
¾ cup cooked ham, diced ½ teaspoon onion powder ¼ cup milk

Method of Preparation:
1. Mix all ingredients together in a bowl. Mix well to incorporate.
2. Form into small balls.
3. Cook the dumplings in a large pot of salted boiling until it floats to
the surface, for about 2-3 minutes. Drain then serve.
Boiled Bacon Dumpling
Give a new twist to the traditional dumpling bowls by mixing in bits of bacon,
herbs and spices, and creaminess of milk, then boiling the little balls until fluffy
and soft.

Yields: 25 Dumplings Ingredients:

2 slices of bacon, cooked then crumbled 2 cups of all-purpose flour 1 ½
tablespoons baking powder ¼ teaspoon of salt
1 teaspoon dried parsley 1/8 teaspoon ground pepper 2 large eggs
¼ cup of milk
1 quart of vegetable stock Method of Preparation:
1. Mix all ingredients except the vegetable stock.
2. Make half inch balls from the dough.
3. Heat the vegetable broth until it is almost boiling. Drop in the
dumplings and cook until it floats to the surface, for about 2-3
minutes. Drain and Serve.
Vegetarian Dumplings
Fried Gyoza with Bean Sprouts and Garlic
Chives
These super healthy and super economical Japanese gyozas are filled with heart
healthy and vegetarian friendly ingredients, fresh bean sprouts and amazingly
flavorful chives, all wrapped up in soft gyoza wrappers.

Yields: 40 Dumplings Ingredients:

2 cups of fresh bean sprouts 1 cup of chives (preferably garlic) sliced thinly 1
cup of tofu, crumbled ¼ teaspoon salt
¼ teaspoon pepper
Vegetable oil for frying 40 pcs of store bought gyoza wrappers Method of
Preparation:
1. Make the filling by mixing together the sprouts, chives, tofu, salt and
pepper. Set aside.
2. Spoon 2 teaspoons of filling in the middle of each gyoza wrapper.
Brush the edges with water then fold the wrapper in half. Create
pleats at the edges and pinch to secure the seal.
3. In a nonstick skillet with high sides, over medium heat, place the
gyozas. Depending on the size of your pan, pour in water just enough
for it to touch almost half of the height of the gyozas. When the water
has completely evaporated, drizzle in some vegetable oil just to fry
the gyozas until crisp, for about 1-3 minutes. Serve.
Fried Peach-Mango Dumplings in Cherry
Sauce
Satisfy your sweet tooth and impress your guests with this unique version of this
pleasing fried dumpling stuffed with sweet and fresh deliciousness of fresh
peaches and mangoes, drizzled generously with tart cherry sauce.

Yields: 12 dumplings Ingredients: 2 cups all-purpose flour ½ teaspoon salt 1

teaspoon baking powder 1 cup shortening ½ cup ice water 1 cups peaches, diced
1 cups mangoes, diced 2 cups water 2 cups sugar ¼ plus 1/8 teaspoon ground
nutmeg 1 teaspoon plus ¾ tablespoon cinnamon ½ cup butter ¾ cup sugar
Method of Preparation:
1. Grease your 9x13 baking dish.
2. Make your dough by mixing the flour, salt and baking powder
together in a mixing bowl. Cut in the shortening until it mixture forms
coarse pea sized crumbs. Add in the ice water then mix to combine.
Set aside.
3. In a saucepan over medium heat, bring 2 cups of water, 2 cups of
sugar, ¼ cup of butter, 1 teaspoon of cinnamon and ¼ teaspoon of
nutmeg to a boil.
4. Boil the mixture for one minute, turn off the heat then set aside.
5. In a small bowl, mi together the remainder of the sugar, nutmeg and
the cinnamon. Add in mangoes and peaches. Set aside.
6. On a lightly floured work surface, divide the dough into 12 equal
portions. Roll each portion into a ball, the using a rolling pin, roll the
dough out into a flat circle.
7. Spoon 2 ½ tablespoons of the peach mixture and add a teaspoon of
butter on the top (dough center). Bring all the edges into the center
and press the tops to seal tightly. Do this for the remaining peaches
and dough. Arrange the dumplings into the dish. Do not overcrowd
them and if necessary, use another baking dish.
8. Pour the syrup over each baking dish. Bake in a 375 degree oven for
30-40 minutes.
9. Serve warm.
Fried Leek Dumplings
Crunchy, appealing and crispy fried dumplings made with wonton wrappers and
a healthy and satisfying filling of leeks and cabbages. This recipe is really
perfect for a light snack or brunch.

Yields: 30 Dumplings Ingredients:

1 large leek, sliced thinly 1 cup thinly sliced cabbage 1 cup of grated carrots
2 tablespoons of thinly sliced ginger ½ cup of red cabbage
2 tablespoons of thinly sliced red bell pepper 1 cup of tofu, crumbled
2 teaspoons chili sauce

For wrapping:
30 pcs round dumpling wrappers Method of Preparation:
1. Sauté all ingredients in medium heat until softened. Set aside to chill
for an hour.
2. For wrapping: Assemble the dumplings by placing a teaspoon of the
filling into the center of each wrapper, then brush the edges with
water, fold the wrapper then press the edges firmly to seal.
3. Cook the dumplings by heating some vegetable oil in a pan then
frying the dumplings for 2-3 minutes per side, until golden.
Pan Fried Mushroom Tofu Potstickers
Simple and easy, but delicious dumplings made with a very irresistible healthy
filling of mushroom ad tofu combination. Serve this for a light lunch, snack or
appetizer to any meal.

Yields: 25 dumplings Ingredients: 2 cup of shredded cabbage ½ cup of

crumbled tofu ¼ cup of sliced shiitake mushrooms 1clov of minced garlic
1 teaspoon of grated ginger
½ teaspoon basil powder
1 tablespoon of soy sauce 2 tablespoons vegetable oil 25 pcs of dumpling
wrappers Method of Preparation:
1. Mix all ingredients together except the wrappers. Set aside.
2. Place 1 heaping teaspoon of filling into one the center of a wrapper.
Brush the edges with water then fold into half to seal the edges.
3. In a nonstick skillet over medium heat, warm the olive oil then cook
the dumplings about two minutes per side, for a total of 4 minutes.
4. Add a tablespoon of water into the pan and let the dumplings steam.
When the water has evaporated, turn off the heat then transfer to a
serving plate.
Deep Fried Sweet Banana Dumplings
A great and healthy dumpling made with crisp exterior dumpling wrap, and
tender, sweet and creamy banana filling. Serve this for snack and impress your
friends.

Yields: 18 dumplings Ingredients: 18 pcs of store bought dumpling wrapper 2

teaspoons lime juice 3 lightly mashed bananas Vegetable oil for frying Method
of Preparation:
1. Mix together lime juice and bananas. Set aside.
2. Spoon 1 ½ teaspoon of the banana filling into the center of the
wrapper. Brush the edges with water. Fold the wrapper in half the
pleat the edges to seal. Do the same for the remaining dumplings.
3. In a pan over medium heat, pour in vegetable oil for deep frying.
When the oil is sizzling, drop in the dumplings an fry for 2-4minutes,
until golden brown.
Fried Broccoli Ginger Dumplings
Eat food that have positive health benefits like this super healthy dumplings
made with dumpling wraps stuffed with a creamy broccoli, ginger and cheese
filling then pan fried till golden.

Yields: 30 dumplings Ingredients:

1 small onion thinly sliced ½ teaspoon minced garlic 1 tablespoon grated ginger
1 head of broccoli, cut into florets then steamed ¼ cup heavy cream
¼ cup rennet free ricotta cheese Salt and pepper to taste 30 pcs store bought
dumpling wrappers Vegetable oil
¼ cup soy sauce
½ tablespoon rice vinegar ½ tablespoon brown sugar 1 teaspoon grated ginger
Method of Preparation:
1. Chop the steamed broccoli into small pieces.
2. In a skillet over medium heat, warm the vegetable oil then sauté the
onions and garlic until fragrant, add in the cream then the broccoli,
then cook for 3 minutes or until thickened.
3. Transfer the mixture into a food processor; add in the ricotta cheese,
until mostly smooth. Season with salt and pepper to taste.
4. Assemble the dumplings by placing a teaspoon of filling in the center
then brushing the edges with water then fold the wrappers to seal.
Repeat for the remaining dumplings.
5. In a nonstick pan, drizzle some vegetable oil then fry the dumplings
up to 2-3 minutes per side.
Steamed Carrot-Spinach Dumplings
With a crispy bottom and tender tops, these mouthwatering, puffy, nutritious and
easy dumplings are made healthy by using fresh carrots, spinach, mushrooms,
chives and ginger. This is then served with a tangy dipping sauce.

Yields: 16 dumplings Ingredients: For the filling: 2 cups chopped fresh spinach
½ cup thinly sliced mushrooms 1/8 teaspoon salt 1/9 teaspoon ground pepper ¼
teaspoon sugar ¾ tablespoon of soy sauce 1 tablespoon sesame oil 1 tablespoon
vegetable oil ½ tablespoon of minced ginger 2 tablespoons shredded carrots 3
tablespoons crumbled tofu 1 teaspoon cornstarch mixed in with ½ tablespoon
water ¼ cup chopped chives 2 tablespoons water ½ recipe of basic dough

For the dipping sauce: 2 tablespoons soy sauce 1 ¼ tablespoons balsamic

vinegar 1/16 teaspoons sugar ½ teaspoon finely minced garlic Method of
Preparation:
1. For the dough: (instructions)
2. For the filling: In a small bowl, combine water, salt and pepper,
sugar, sesame oil then soy sauce. Stir to incorporate then set aside.
3. In a skillet over medium heat, warm some vegetable oil then sauté the
ginger until fragrant. Then add the spinach, mushrooms and tofu.
Then add the previously prepared sauce. When the mixture is boiling,
add the corn starch slurry until the mixture thickens. Turn off the heat
then sprinkle the chives. Set aside.
4. For the dipping sauce: Combine all ingredients and still well to
incorporate.
5. Line your steaming trays with some wax paper then set aside.
6. In a lightly floured surface, roll out the dough and form 32 wrappers
out of the dough.
7. Assemble the dumplings by scooping 1 tablespoon of filling into the
center of each wrapper. Then fold the wrapper into half, and then
pinch the sides together to seal the edges of the dumpling. Then place
the dumplings ½ inch apart into the steamer trays.
8. Start cooking the dumplings by steaming it over a pot of boiling
water, for about 7-9 minutes or until translucent. Serve immediately
with the dipping sauce.
Steamed Spinach Dumplings
Steamed, soft and tender pouches of refreshing vegetarian dumplings stuffed in
with nutritious and healthy ingredients, fresh leafy green spinach and generous
slices of mushrooms. Great for a light and wholesome lunch.

Yields: 16 dumplings Ingredients: 3 pcs shiitake mushrooms soaked in water

until soft, chopped finely ¾ cup baby spinach ¼ cup of drained water chestnuts,
chopped 1 tablespoon oyster sauce 1 teaspoon sesame oil 2 teaspoons minced
garlic 16 pcs of store bought gyoza wrappers Method of Preparation:
1. Place spinach in a large pot of boiling water until wilted. Drain excess
water then roughly chopped.
2. In a bowl, combine mushrooms, spinach, water chestnuts, oyster
sauce, sesame oil, and garlic. Mix well to combine. Set aside.
3. Get one piece of gyoza wrapper and lay it flat on top of a work
surface. On one half of the wrapper, spoon 2 teaspoon of the filling,
then brush the edges with water. Fold the gyoza wrapper in half, and
then crimp the edges to seal together. Do the same for the remaining
dumplings
4. Place a bamboo steamer lined with parchment paper over a wok with
simmering water. Steam dumplings for about 10-12 minutes per
batch. Serve with some soy sauce for dipping.
Korean Steamed Tofu and Kimchi Dumpling
Delight your senses with an extra healthy, nutritious, and amazingly delicious
Korean steamed dumpling made with smooth tofu, and all flavorful, all famous,
spiced up kimchi.

Yields: 24 dumplings Ingredients: ¾ cup bean sprouts 2 medium sized carrots,

grated
1 teaspoon sesame oil
Salt
1 cup firm tofu, crumbled
1 cup kimchi, chopped and drained 1 thinly sliced scallion
½ of a leek, thinly sliced
1 tablespoon finely minced onions 1 tablespoon minced garlic
½ teaspoon minced ginger
½ teaspoon sugar
1/8 teaspoon black pepper
2 tablespoons potato starch 24 pcs store bought round dumpling wrappers
Vegetable oil for frying Method of Preparation: 1. Cook the bean sprouts in
a pot of boiling water for 15 minutes. Drain and squeeze out water. Roughly
chop. Set aside.
2. In a skillet, sauté carrots with sesame oil until tender. Season lightly
with salt, set aside.
3. In a mixing bowl combine sprouts, carrots, tofu, kimchi, scallions,
leeks, ginger, garlic, onions, sugar, pepper and potato starch. Mix until
well incorporated.
4. Assemble the dumplings by getting a wrapper and placing a
tablespoon of filling into the center. Brush the edges with water then fold
the wrapper in half. Pinch the edges to seal tightly.
5. Heat some vegetable oil in a frying pan. When the oil is hot, fry the
dumplings, about 2-3 minutes per side until golden brown. Serve.
Thai Steamed Dumplings with Shiitake-Tofu
Filling
This vegetarian Asian dumpling recipe features soft dumpling wrappers stuffed
with mouthwatering and flavorful, healthy shiitake mushroom and tofu filling.
This one is guaranteed to wow your guests and be everyone’s favorite.

Yields: 6 Dumplings Ingredients:

1 pack of store bought round dumpling wrappers 1 ½ cup of sliced shiitake
mushrooms ¾ cup of firm tofu, crumbled
1 teaspoon minced ginger
2 coves of minced garlic
1 thinly sliced spring onions
¼ cup of chopped fresh coriander leaves 1/8 teaspoon of ground pepper
1 ½ tablespoon of soy sauce
1 tablespoon of sesame oil
2 tablespoons vegetarian stock

Method of Preparation:
1. Place all of the ingredients except the wrappers in a food processor
and pulse until roughly chopped and almost fine.
2. Assemble the dumplings by spooning a teaspoon of filling in the
center of each wrapper. Brush the edges with water then then fold in
half to seal.
3. Arrange the parchment lined steamer over a wok of simmering water.
Steam for 25 minutes.
Steamed Pumpkin Dumpling
Make your loved ones today these super healthy, super delicious and super
nutritious dumplings made with pumpkins, cheese and other fresh and quality
ingredients.

Yields: 20 Dumplings Ingredients: 1 cup of store bought canned solid-pack

pumpkin
2 large eggs
1 teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon baking powder
1 cup flour 6 tablespoons water
1 cup parmesan cheese

Method of Preparation: 1. Mix all ingredients together in a large bowl. Then

form 1 inch balls.
2. Cook the dumplings in a pot of boiling salted water until it floats to
the surface. Serve.
Steamed Savory Mung Bean Dumplings
Sweet, savory, adorable little steamed dumplings filled with delicious mung
bean, flavorful ground chicken, and wrapped up in a sticky ball or rice. These
sticky and chewy dumplings are sure worth your effort.

Yields: 20 Dumplings Ingredients: 1 bag (approx. 400 g) glutinous rice flour 1

tsp salt 1 ½ cup warm water 1 ¼ cup mung beans, soaked in water overnight 1
tsp salt 1/3 cup vegetable oil 2 tablespoons thinly sliced onions 1 tsp black
pepper Method of Preparation:
1. Drain the mung beans and transfer to a large pot. Fill with water until
just covered. Boil for 20 minutes until all water has almost
evaporated. Turn off the heat and let cool completely.
2. Heat the vegetable in a sauté pan. Sauté the onions until translucent
and soft, about 15 minutes.
3. Add the onions in to the cooked beans. Season with salt and pepper.
4. Mash the onions and beans together. Roll the mixture into balls, 1
inch size, then set aside.
5. Make the dumpling dough by mixing together the rice flour, the salt
and 3 tablespoons of oil from the sautéed onions. Add the water in 3
parts while mixing until a dough forms.Mix until dough doesn’t stick
to your fingers.
6. Scoop 2 tablespoons of dough then roll into balls. Roll out the dough
until ¼ inch thick and about 3 inches in diameter.
7. Assemble the dumplings by wrapping the dough around the 1 inch
balls of filling . Do the same for the other dumplings.
8. Cook the dumplings in a pot of boiling water until it floats to the
surface, for about 1-2 minutes.
9. Drain and serve.
Steamed Kale Dumplings
Consume your daily dose of healthy greens in this simple and clean soft
dumplings, stuffed with rich diced tofu, healthy and crisp kale, mixed with other
fresh ingredients like ginger and fragrant garlic.

Yields: 25 dumplings Ingredients:

2 tablespoons vegetable oil
1 block of tofu, diced into small cubes 2 cloves of minced garlic
½ teaspoon of grated ginger
1 cup of finely chopped kale 2 tablespoons soy sauce
1 teaspoon sesame oil
25 pcs of store bought dumpling wrappers Method of Preparation:
1. In a skillet over medium heat, warm some olive oil then sauté the tofu
until browned. Add in the garlic and ginger, sauté until fragrant. Add
the kale, sesame oil and soy sauce. Set aside.
2. Assemble the dumplings by placing 1 small heaping teaspoon into the
middle of each wrapper, brush the edges with water then fold the
wrapper in half to seal the edges.
3. Line your bamboo steamers with parchment paper then place the
dumplings. Place the bamboo steamers over a wok of boiling water
then steam for 25 minutes. Serve.
Steamed Sweet Potato Dumplings
Try making this unique version of our all-time favorite dumplings, made with
mashed sweet potato then steamed until soft and almost translucent. Great for
snack at any time of the day. Enjoy!

Yields: 25 Dumplings Ingredients:

2 ½ cups of mashed sweet potatoes 1 ½ cups of flour
1 tablespoon cumin powder 2 tablespoons of olive oil ¼ cup butter
Salt and pepper to taste Method of Preparation:
1. Mix all the ingredients in a bowl then mix well to incorporate. Roll in
to balls.
2. Cook the dumplings in a pot of salted boiling water until it floats to
the surface, for about 2 minutes. Drain then serve.
Boiled Potato Dumplings
A German recipe of warm and comforting balls of potato mixed with rich eggs, a
good pinch of nutmeg, and well-seasoned with salt and pepper. This recipe can
be made with any soups or stews that you like.

Yields: 6 Dumplings Ingredients: 2 large potatoes, scrubbed 1 teaspoon of salt

1/16 teaspoon of nutmeg, ground ¼ cup all-purpose flour 2 teaspoons cornstarch
1 small egg 1 slice of good quality white bread, crusts trimmed off ½ tablespoon
of unsalted butter ½ tablespoon vegetable oil Method of Preparation:
1. Cut the bread into small cubes.
2. In a skillet, warm the vegetable oil and melt the butter. Fry the cubes
of bread until golden brown. Drain into some paper towels then set
aside.
3. Cook the potatoes skin on in a large pot of salted boiling water for
about 40-45 minutes, then drain and set aside.
4. When the potatoes are already cooled, peel them and cut into large
chunks.
5. Then mash the potatoes with a fork. Add in salt and nutmeg, flour and
cornstarch.
6. Using your bare hands, mix well until a dough forms, adding more
flour if dough is still sticky. Stir in the egg and mix well again.
7. Form the dough into balls, about 3 tablespoons each. Then insert a
bread piece into the center of the ball, the roll again to smooth out the
sides and cover the bread completely.
8. In a large pot of salted boiling water, boil 5 pieces of the balls until
they float to the top. Do the same for the remaining potato balls.
Drain then transfer to plates. Serve.
Boiled Ricotta Dumplings with Marinara
Sauce
Creamy and cheesy dumplings made with a dough of special ricotta cheese
mixture, boiled until tender and fluffy, then served with your favorite jar of store
bought marinara sauce.

Yields: Serves 4

Ingredients:
16 ounces of rennet free, ricotta cheese 3 tablespoons breadcrumbs
1 tablespoon plain yogurt
1 teaspoon olive oil
½ teaspoon black pepper
½ teaspoon kosher salt, + more for water ½ cup vegetarian parmesan cheese ½
cup all-purpose flour
1 bottle of store bought marinara sauce 1 tablespoon parsley, chopped Method
of Preparation:
1. In a bowl, mix in ricotta and parmesan, salt and pepper, yogurt,
breadcrumbs, olive oil and flour. Mix well to combine.
2. Line a baking sheet with some parchment paper then dust with flour.
3. Make 2 inch round balls from the dough and place on the baking
sheet. Repeat with remaining dough.
4. Cook the dumplings in a pot of boiling water until it floats. When it
floats, continue cooking for 4-5 more minutes. Remove from the pot
using a slotted spoon. Serve with the sauce.
Boiled Garlic Chives Dumpling
Vegetarian friendly dumplings that are made flavorful and aromatic by generous
amounts of freshly minced garlic, and chopped chives. Made even more
delicious and nutritious by vegetables and other seasonings.

Yields: 20 dumplings Ingredients: 2 bunches finely chopped garlic chives

(regular chives can be substituted)
2 packs (about 1 1/3 oz. each) bean noodles, soaked until soft and cut into half
inch strands
1 cup reconstituted black mushrooms, finely diced
2 tablespoons minced ginger
1 ½ tablespoons minced garlic
2 tablespoons light soy sauce
3 tablespoons sesame oil
2 teaspoons salt
1 egg 20 round dumpling wrappers Method of Preparation: 1. In a bowl, mix
all ingredients except the wrappers. Mix until all ingredients are well
incorporated.
2. Assemble the dumplings by placing 2 teaspoons of filling in the
middle of each wrapper. Brush the sides with water then fold the wrapper
in half, creating a half moon shape. Pinch to tightly seal the edges.
3. Cook the dumplings in a large pot of salted boiling water until they
float to the surface. Remove from the pan using a slotted spoon. Serve.
Boiled Beetroot Dumplings with Cream
Cheese and Feta
Boiled little pockets of savory dough creatively colored with all nutritious and
delicious red beets, and stuffed with creamy combination of cream cheese, feta
cheese, and colorful and healthy herbs like basil and parsley.

Yields: 26 Dumplings Ingredients: For the beets: 3 small beets Olive oil For the
dough:
2 cups all-purpose flour ¾ cup water For the filling: 6 tablespoons plus 2
teaspoons cream cheese, rennet free 6 tablespoons plus 2 teaspoons feta cheese,
rennet free Pinch of salt and pepper 1 tablespoon of finely chopped parsley 1
teaspoon dried basil Method of Preparation:
1. For the beetroots: Wash the beets thoroughly then pat dry. Drizzle
with some olive oil to coat.
2. Bake in a preheated oven in 392 degrees Fahrenheit, for about 1 hour,
until the beetroots are tender. Set aside to cool completely.
3. Once the beets are cooled down, peel and blend to make a thick paste.
Add some oil to thin out the mixture a bit if necessary. Set aside.
4. For the dough: Prepare the dough in a food processor by pouring all
the flour and the water into the bowl of the processor and run the
machine until firm to the touch. Knead the dough into the shape of a
bowl. Avoid over kneading the dough. Set aside.
5. For the filling: Mix all ingredients for the filling together until smooth
and well combined. Set aside and get ready to assemble the
dumplings.
6. Assemble the dumplings by rolling out the dough into a flat working
surface and make as thin as you can manage. Then using a cookie
cutter, cut the dough into small circles.
7. Spoon out a generous amount of filling into the middle of the dough,
then brush the edges of the dough with some water.
8. Bring the edges of the dough together and pinch the edges to seal the
dumplings completely. Repeat this for the remaining dough and
filling.
9. Cook the dumplings by boiling a large pot of water seasoned with
salt. When the water is boiling, drop in the dumplings. Avoid
overcrowding the pot.
10. You know the dumplings are done when they float to the surface of
the water. Get them out by using a slotted spoon then drain on paper
towels. Serve immediately.
Boiled Lemon and Goat Cheese Dumplings
Super hearty, healthy and vegetarian friendly dumplings made delicious by goat
cheese and made refreshing by lemons. These dumplings are also perfect for
different kinds of creamy soups and stews.

Yields: 24 dumplings Ingredients:

2 ½ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt
Zest of 2 lemons
1/2 cup plain soy milk 4 tablespoons potato starch 5 ounces of rennet free goat
cheese Method of Preparation:
1. Mix all ingredients together until every ingredient is well
incorporates. Store in the refrigerator for 3 hours before cooking.
2. Roll the dumpling mixture into 1 ¼ inch balls. Cook the dumplings in
a large pot of boiling water until they puff up and float to the surface.
Serve.
Boiled Green Onion and Black Pepper
Dumplings
A healthy, all veggie boiled dumpling balls made with soft an tender dough,
mixed with generous amounts of green onions and freshly ground black pepper.
Great for an appetizer for your meals.

Yields: 25 Dumplings Ingredients: 2 ¼ cups all-purpose flour

3 ½ teaspoons baking powder ½ teaspoon salt
1 ¼ cups milk
½ cup minced green onions
¼ teaspoon ground black pepper 4 ½ Tablespoons vegetable oil

Method of Preparation:
1. In a large bowl, mix all ingredients together until well combined.
2. Cook the dumplings in a large pot of boiling water until it floats to the
surface.
3. Drain excess water then serve.
Boiled Butternut Squash Dumplings
Soft and fluffy tender dumplings made with the best combination of soft squash
and potatoes that are seasoned properly, and then boiled until tender and fluffy.

Yields: 25 Dumplings Ingredients: 1 ½ of roasted butternut squash, mashed 2

cups of mashed potatoes
1 large egg
3 teaspoons salt
1 pinch nutmeg
1 ½ cups all-purpose flour

Method of Preparation: 1. In a bowl, mix together the mashed potatoes and

squash, egg, nutmeg, flour and salt. Mix together thoroughly to form dough.
2. Divide into 8 equal parts and for into balls.
3. Cook the dumplings in a large pot of salted boiling water until it floats
to the surface, drain then serve.
Boiled Garlic and Red Onion Dumplings
A recipe of extra fragrant and amazingly flavorful dumplings made with the
spicy goodness brought by freshly minced garlic and onions, then boiled until
fluffy and soft.

Yields: 8 Dumplings Ingredients: 1 tablespoon vegetable oil 1 tablespoon finely

minced red onion 1 clove of garlic, finely minced ½ cup self-rising flour 1
tablespoon butter Method of Preparation:
1. Mix all ingredients together until well incorporated.
2. Form the dumplings by making ½ to 1 inch balls. Assemble and chill
for an hour.
3. Cook the dumplings in a large pot of salted boiling water until they
float, for about 3-5 minutes.
4. Drain them with a slotted spoon and serve.
Boiled Jalapeno Dumplings
Add some extra kick to your dumpling recipes by using sliced jalapenos in your
dumpling mix to give extra spice and flavor. These dumplings are perfect for an
easy snack.

Yields: 8 dumplings Ingredients: ½ cup all-purpose flour ½ cup cornmeal,

preferably whole-grain ½ teaspoon baking powder ¼ teaspoon salt 2 tablespoons
of cold butter, cubed 1 piece jalapeno, finely chopped ¾ tables lime zest ½ cup
buttermilk Method of Preparation:
1. In a large bowl, mix together the flour, cornmeal, salt, baking powder.
Cut in the butter; add the milk, zest and jalapenos. Mix thoroughly to
incorporate.
2. Form into 1 inch balls.
3. Cook the dumplings in a large pot of salted boiling water until they
float to the surface, let them cook for 5 minutes more.
4. Remove from the pot using a slotted spoon then drain. Serve.
Boiled Parsley Dumplings
Creamy, tender and soft dumpling balls made with fresh parsley leaves, milk and
fresh spices and ingredients, then boiled until soft and fluffy.

Yield: 18 Dumplings Ingredients:

1 cup all-purpose flour
1 ½ teaspoons baking powder ¼ teaspoon fine salt
1 ½ tablespoons butter, cut into 1/2-inch cubes ½ cup whole milk
2 tablespoons chopped parsley Method of Preparation:
1. In a bowl, combine all ingredients until well incorporated. Form into
half inch balls.
2. Cook the dumplings in a pot of boiling water until it floats to the
surface, about 2-3 minutes. Drain then serve.
Boiled Basil Dumplings
Fluffy, soft and tender dumplings balls made with simple basil dough, then
boiled until tender and soft. This recipe is great for soups and stews, appetizers
or light snack.

Yields: 20 Dumplings Ingredients:

1 ¼ cup self-rising flour 1 cup of basil leaves ¼ cup plus 1 tablespoons butter 3
egg whites

Method of Preparation:
1. Mix all ingredients in a bowl, stir thoroughly to combine. Form into
half to 1 inch balls.
2. Cook the dumplings in a large pot of salted boiling water until the
dumplings float to the surface, for about 2-3 minutes. Drain in paper
towels then serve.
Poached Pure Carrot Dumplings
A super healthy, super easy, basic carrot dumpling made only with the freshest
vegetarian ingredients, shredded carrots and light seasonings. These dumplings
are packed with lots of vitamins and minerals, and can be added to hearty soups
and stews.

Yields: 8 Dumplings Ingredients: 4 ounces of grated carrots 2 tablespoons

vegetable stock ¼ cup potato starch 2 tablespoons agave nectar 1/8 teaspoon
baking soda ½ teaspoon baking soda Method of Preparation:
1. In a food processor, pulse all ingredients together until smooth.
2. Wrap the whole mixture in a plastic wrap, packing it as firm as
possible, making a tube.
3. Wrap the tube with aluminum foil and seal tightly.
4. Poach the tubes in just about simmering water for 20 minutes until it
is firm.
5. Refrigerate the tubes until cool. Slice into 8 to 10 slices then boil the
sliced before serving.
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