I tried dumplings again this weekend and this time the technique combined with the recipe worked really well!


(for 14 dumplings)
  • 2 cups flower
  • 3/4 cups boiling water
  • pinch of salt
  • grated carrots
  • mushrooms
  • marinated tofu
  • spinach
  • a bit of chilli
  • a bit of white pepper
  • soy sauce
  • soy sauce
  • rice vinegar
  • sesame oil
  • a pinch of sugar


For the filling, mix everything together and let it sit until you are ready with the dough. You can add in whatever else you think might go well but keep in mind to chop it small so you do not have many issues packing the dumplings.


The dough is made by pouring the hot water over the salt and flower and mixing it together. Knead the dough for 15 minutes until it is uniform, then put it in a plastic bag for at least half an hour (up to 2 hours if you have time).

Split the dough in 14 even pieces and put them aside while you make them one by one. I chose to use my finger to flatten the dough but you can also use a rolling pin. You would take one, make it flat, place a bit of filling in the centre and then close it up with a twist like in the pictures below.

Once all the dumplings are done put them in a steamer basket and steam them for 30 minutes (until the dough becomes lightly translucent).


Tip: I always had an issue with my dumplings sticking to the steamer bottom so this time I lined the steamer bottom with baking paper that i poked holes into (see picture below). One could also use bamboo leaves.


A nice sauce for the dumplings can be made by mixing together soy sauce, rice vinegar, sugar and sesame oil.

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