Marion’s Kitchen dumpling recipes | Marion's Kitchen (2024)

FAQs

How do you fold dumplings in Marion's Kitchen? ›

Moisten the edges of the wrapper with a little water. Fold the bottom of the wrapper over the filling and make two pleats, one each side of centre – or pleat however you like! Repeat with remaining filling and wrappers. To cook the dumplings, bring a large pot of water to the boil.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

If you overcook your dumplings in the steamer or when boiling, the dough of the wrappers will have a gummy texture that isn't very pleasant, and your filling might get dry and tough. If you overcook them in the pan, you risk a similar gummy texture on top and a bitter, burnt crust on the bottom.

The Four-Pleat

Place the filling in the middle of the wrapper, fold over, and seal in the center only. Now we are going to make two pleats on either side of the seal. Holding the side of the dough closest to you, use your thumb and forefinger to make two folds towards the center seal. Do the same on the other side.

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

Step 5: Bake until the dumplings are firm

If you leave the lid off, they'll crisp up more on top, and be slightly drier. I like to do a bit of both, so I'll usually leave the lid on for the first 10 minutes or so, then take it off for another 10. You'll know the dumplings are fully cooked when they're nice and firm.

Double-check that you added the correct amount of baking powder and that it's not expired. Additionally, if the dumplings don't have room to grow in the pot, they may not rise properly. Make sure to drop them spaced apart and on top of the meat and vegetables so that they don't sink into the stew.

The dumplings will be completely cooked and ready when they float on the surface of the boiling water.

Simmering broth might not be hot enough to raise the dumpling dough. Remove or tilt the lid after they've cooked so the dumplings don't over-steam and get soggy and dense.

Jiaozi. Jiaozi (pronounced "jow-zee") are perhaps the most common type of Chinese dumpling. Crescent-shaped and formed with an opaque wrapper made from wheat dough, jiaozi are usually filled with ground pork, cabbage, and scallions, and served with a dipping sauce made of soy sauce, vinegar, and sesame oil.

What is the American version of dumplings? ›

Originating in the Pennsylvania region the pierogies have been a staple in the city of Pittsburgh and all over western Pennsylvania. Pierogies are soft semicircular dumplings that are usually filled with potatoes or cheese. However, just like other dumplings, fillings are interchangeable depending on culture.

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Step 1: Place square wonton wrapper on a flat surface. Spoon 2 teaspoons filling onto centre. Step 2: Fold up sides to form a pyramid-shaped pouch. Pinch edges together to enclose.