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. Boiling dumplings is a great way to cook a big batch in very little time. Cooking them just right ensures that the wrappers are still al dente. Like steaming, boiling allows you to really taste the flavor of the juicy filling inside the dumplings.

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. 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. Gather the scrap pieces of dough in one pile, and when you have enough to make one small ball of dough, gently knead the scrap pieces together until you have a smooth ball of dough. The poaching liquid for the potato dumplings should never boil. Just below a light simmer is the sweet spot. If you’re new to making potato dumplings, cook a test dumpling first. If it falls apart, add more starch to the dough.I also recommend using a pasta roller attachment with an electric stand-mixer to roll out the dumpling wrappers. If you want to make your own gyoza wrappers, you can use the following dumpling wrapper recipe, but roll them out more thinly. Dumpling Wrapper Recipe The dough needs to rest for just 30 minutes, which is roughly the time you need to prepare your dumpling filling. How to Make Dumpling Wrappers Step 1

Take a look at the photo of the bottom of the bamboo steamer, below. The platform on which the dumplings will sit is raised about 2 cm. You want to make sure the steamer is sitting in enough water such that it doesn’t get scorched or burned, but not so much water that the boiling liquid touches the steaming platform. Thuringia-style dumplings are very minimalistic. Salt and starch are added to the dumpling batter. That’s it. For Bavaria-style dumplings, I like to enrich the dough with egg yolks and butter. Nutmeg and salt are then used to season the batter. Place your potatoes in a large pot. Cover with cold water and season liberally with salt. Bring the water up to a boil. Cover the pot and cook the potatoes skin-on for about 20 minutes or until tender. The potatoes are done once they easily slide off when pierced with a sharp paring knife. Drain the potatoes and peel using a sharp paring knife while still hot. Press the warm potatoes through your potato ricer or pass them through a tamis to get a smooth puree. You may have already tried some of the tasty dumpling recipes on our blog. We have built up quite the repertoire over the years. Here are some of our most popular: However, many people have asked me if you can use frozen dumplings in that recipe, as a way to cut down on prep time.They’re sustainably sourced, biodegradable, and easy to use. They come in different sizes and shapes, and can be used in bamboo steamers, metal steamers, steamer baskets, and air fryers. Uncover and continue cooking until the pan is completely dry and the bottoms of the dumplings are crispy. Get a tight fitting lid for your pan and hold it out in front of you as a kind of shield between you and the pan (you’re about to add the water to steam the dumplings, which will cause some oil splatter). 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! 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.