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

FAQs

Is it worth making your own dumpling wrappers? ›

It obviously involves some work, but totally worth it! Freshly made dumpling wrappers are softer, chewier and more durable to work with and do not easily tear. They also taste much better. Making your own dumpling wrappers also means that you have total control over the size and thickness.

While some dumplings wrappers can be similar to the thin gyoza wrappers, many Chinese dumplings and potstickers are wrapped in much thicker dough wrappers. In Japan, gyoza is almost exclusively pan-fried and steamed, served on its own or with a salty and tangy dipping sauce.

If it tastes bland before you stuff it into the wrapper, it will be even more tasteless as a dumpling, as the wrappers will mute the flavor slightly. Depending on what your filling is, and if you don't want to taste it raw, you can perform a “spot test” and cook a tablespoon of filling to test the seasoning.

The easiest way to do this is to do two pleats on each side, so you have four pleats total. That said, as you get even better at it, you can create more smaller pleats to make your dumplings look even more professional!

Note! This recipe is uses spring roll wrappers instead of wonton wrappers because we're using the leftover spring roll wrappers from earlier in the weekly menu. Mince the garlic, chili and spring onion and add to a bowl together with the pork mince, soy sauce and lime juice.

Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.

In a nutshell, potstickers and wontons are types of dumplings. Potstickers are steam-fried, while wontons are boiled or deep-fried. When it comes to dough ingredients, potstickers or traditional dumplings generally use wheat flour and water. On the other hand, wontons use flour, egg, and water.

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

Sometimes, a jiaozi (the generalized term for Chinese dumplings) can first be made as a shui jiao before pan-frying it to turn it into guo tie.

Potstickers, or jiaozi, are crescent-shaped Chinese dumplings that are first pan-fried and then steamed, which results in a dumpling that is crispy on one side and soft and chewy on the other. Fillings vary but are usually a combination of minced meat and/or vegetables, plus aromatics for enhanced flavor.

Are gyoza the same as dumplings? ›

While the two are similar, dumplings and gyoza have distinctly different flavor, texture, and cooking techniques that set them apart. At Shogun Japanese Steakhouse, our gyoza features the unique flavors traditional to the Japanese dish. These tasty gyozas are the perfect appetizer for any meal.

So start by wetting the edges, then fold it in half. and make three pleats towards the middle, with the front side of the wrapper only. pushing the ends, and then repeat that on the other side. Once you're done, pinch the top to seal it.

Dampen the edges of the wrapper: Dip your finger into the bowl of water and moisten the edges of the wrapper with the water. Fold the wonton: Fold the wrapper in half into a triangle shape. Get rid of any air bubbles: Press the edges together to seal it well, pressing out any air bubbles.