Fluffy Dumplings Recipe & Video - Seonkyoung Longest (2024)

FAQs

Why are my dumplings dense and not fluffy? ›

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.

Dan Jiao (蛋饺)

Dan jiao, which translates to “egg dumpling,” are unique types of Chinese dumplings where the filling is wrapped by beaten eggs instead of a flour-based wrapper. This gives it a delicate and fluffy texture, making it a popular choice for breakfast or a light snack.

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

Once your water comes to a boil, reduce the heat to medium or medium-low. You want a gentle boil that won't disturb your dumplings as they steam. Make sure you cover them! This allows for as much steam as possible so that your dumplings can definitely get cooked.

Don't Overwork the Dumpling Dough

First, mix the dumpling ingredients just until the dough comes together. You'll whisk together the dry ingredients, then add melted butter and heavy cream. Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour.

Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it.

The Two Easiest Ways to Cook: Boiling and Steaming

To boil dumplings, fill a large pot two-thirds of the way with water. Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes.

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.

If you are making homemade wrappers for boiled dumplings, use cold water (water straight from the tap is fine) as this will give you a thicker skin that's more suitable for the pressures of boiling.

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

What is the red dot on dumplings? ›

The small red dot is optional, it is simply a symbol of happiness and luck. If you make different fillings, once cooked you will recognize them using to the number of red dots. Accompany your dumplings with a hot sriracha sauce or with a spring roll dipping sauce (Nuoc Cham). Bon appétit.

For dumplings made with wheat flour, all purpose or plain flour will suffice. If your recipe calls for leavening, you'll need to add baking powder and salt. Alternatively, you can use self-rising flour which has the leavening included. For a lot of dumplings, plain flour is all that is required with no baking powder.

Cook the dumplings

Add dumplings to an oiled skillet, pleated side up. Pour 1/2 cup water into pan; cover and cook until bottoms are crisp, 12 to 14 minutes.

Don't overmix the dough: Overmixing activates gluten, resulting in tough dumplings. Mix just until the ingredients come together. Use leavening agents: Baking powder, baking soda, or self-rising flour can add air pockets for fluffiness. Cook gently: Avoid harsh boiling or frying, as it can toughen the dumplings.

It's a delicate balancing act: if the dough is over-worked, the dumplings will be dense and chewy; if it's not worked enough, they'll be insubstantial and won't hold together. To prepare the chicken and broth, place all ingredients in a large Dutch oven or stock pot.

If it's boiling too hard, the dumpling dough can fall apart. 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. At least, that's the way I was taught and dumplings come out fluffy and delicious.

Add a teaspoon of vegetable oil to stop the dumplings sticking together. Carefully drop frozen dumplings into the boiling water. Cook for 8-10 minutes until the dumplings are tender and rise to the surface.