Jump to:

• About the dish
• Homemade wrappers
• Pork and chive filling
• Assemble the dumplings
• Pan-frying process
• Serve & storage
• FAQs
• Other dumpling recipes
• 📋 Recipe card
• Pan-Fried Pork Chive Dumplings

About the dish

Today, I’m adding another recipe to my dumpling collection—my absolute favorite topic to share! This recipe features half-moon-shaped parcels made with fresh wrappers, filled with pork and chives, then pan-fried to perfection: crispy on the bottom and soft yet slightly chewy on top.

Like the Boiled Pork and Cabbage Dumplings I shared earlier, these pan-fried pork and chive dumplings (猪肉韭菜煎饺) are a staple in our Red House. Whenever I pass by a Chinese or Asian supermarket, I always grab a bag of Chinese chives. When my children spot the chives, they know their favorite dumpling dinner is on the way.

If you’re a seasoned dumpling maker, feel free to jump straight to the recipe card at the end. But if you’re new to this culinary art, I recommend reading through the entire post and watching the tutorial before rolling up your sleeves to get started.

🌟NOTE: This recipe is perfect for boiling or steaming too. Check out my post on Three Ways to Cook Dumplings to learn each technique.

Homemade wrappers

** Skip this section if you plan to use store-bought wrappers. However, I encourage you to try the homemade version when you have time—they’re absolutely worth the effort!

Flour to water ratio

You only need two ingredients—all-purpose flour and water—to make Chinese dumpling dough. The ratio is approximately 2 to 1 by weight, although adjustments may be necessary depending on the water absorption capacity of the flour.

For example, to make 30 dumpling wrappers, you will need 250 g of flour mixed with 125–130 g of water. If you don’t have a kitchen scale and need to measure by volume, use 2 cups of flour (measure carefully using spooned-and-leveled technique for accuracy) and 1 cup plus 1 or 2 teaspoons of water.

🌟NOTE: I have a separate blog post dedicated to Homemade Dumpling Wrappers which covers all aspects of this topic thoroughly. Read it if wish to learn more.

Make the dough

Dumpling dough is easy to make: mix flour and water, then knead into a medium-firm, smooth dough. This can be done by hand or with a stand mixer. Both methods work equally well—choose what suits you best.

• By hand: Combine the ingredients into a rough dough, let it rest for 10 minutes to hydrate, then knead until smooth and elastic.
• By machine: Use a stand mixer with a dough hook on low speed for about 8 minutes until the dough is smooth and well-formed.

Rest the dough

Next step is to rest the dough (very important!). This process allows the gluten network to relax, increasing elasticity and making it easier to stretch the dough into the desired wrapper shape.

Let the dough rest for at least 30 minutes. If the dough feels firm, extend the resting time to 60 minutes, as it tends to soften over time. Remember to cover the dough or its container to prevent it from drying out.

Roll the wrappers

Chinese dumpling wrappers are rolled out individually. Follow these steps:

• Divide the dough into sections.
• Roll one portion into a rope.
• Cut the rope into equal-sized pieces.
• Press each piece into a small disc.
• Flatten each disc into a thin wrapper with a rolling pin.

🌟 NOTE: Remember to lightly dust both the surface and the dough with flour to prevent sticking. Use a small, easy-to-handle rolling pin (avoid large pastry rolling pins with handles). Watch the tutorial video for a clearer demonstration of the technique.

Pork and chive filling

This recipe features two of the most popular ingredients used in Chinese dumpling fillings: ground pork and Chinese chives. You can find this combination in both northern households, where the boiled version is dominant, and Cantonese dim sum houses, where dumplings are either pan-fried or steamed.

Thanks to the strong, distinct taste of Chinese chives, this filling doesn’t require much additional seasoning. A little salt, sesame oil, and spice powder (such as five-spice powder, ground Sichuan pepper, or white pepper) are all you need.

How do you achieve a tender, juicy filling? Here are two tips:

• Choose ground pork with a high fat content.
• Add water (or stock, if available) to the meat. Do this by swirling the meat in one direction while gradually pouring in the liquid. Continue stirring until the meat becomes very sticky.

After seasoning and moistening the meat, stir in finely chopped Chinese chives and combine them thoroughly.

Assemble the dumplings

Now that you have both the wrappers and filling ready, it’s time to assemble them into little parcels. Some may find this part intimidating, but don’t worry! As long as you can seal some filling inside a wrapper and ensure there are no leaks, you’re on the right track.

Although there are many different ways to shape dumplings (have you already read my post on Ten Ways to Fold Dumplings?), I usually stick to the simplest method: Fold the wrapper in half, then pinch to seal the top. Next, make a few folds from each corner while sealing the dumpling completely. The tutorial video (in the Recipe Card at the end of the post) demonstrates how it’s done.

Here are some extra tips to help you succeed:

• Try not to overstuff the wrapper. Gradually increase the filling amount as you gain more confidence.
• Dust the surface with a little flour before placing the assembled dumplings on it. This prevents sticking.
• Don’t leave the dumplings sitting out for too long before cooking. If you plan to cook them later, freeze them (not in the fridge!)

Pan-frying process

Do you know that pan-frying dumplings actually involves two cooking actions: the bottom of the dumplings are first fried in a little oil to a crispy texture, then they are steamed until fully cooked. Here is the procedure in detail:

Heat a little oil in a skillet, then put in the dumplings. You can place them quite close to each other as they won’t expand like bao buns.

🌟 NOTE: To avoid making these dumplings overly greasy, use just a little oil to fry them. For example, you only need one tablespoon of oil for a 12 inch/30 cm skillet.

Let them fry over high heat until the bottom of the dumplings becomes golden-Carefully lift one up to check its color.

Pour cold water into the skillet, enough to cover ⅓ of the height of the dumplings. Cover with a lid immediately. Leave to steam over high heat.

Once all the water has evaporated and you hear a sizzling sound, remove the lid. Leave the skillet on the heat for about 20 seconds longer to eliminate any remaining moisture beneath the dumplings, allowing them to develop a crispy crust. Be careful not to burn them, though.

Serve & storage

Enjoy your pork and chive dumplings while they’re warm. If you’d like to add a hot and sour kick, dip them in a mixture of Chinese chili oil and black rice vinegar. You can find more inspiration in my post on Six Dumpling Sauces.

I recommend cooking only as many dumplings as you plan to eat and storing the rest of the uncooked ones in the freezer right away. They freeze well, and you can pan-fry, boil, or steam them straight from frozen without defrosting.

• Place the uncooked dumplings on a tray dusted with flour. Put into the freezer until they become solid.
• Transfer the frozen dumplings to an air-tight bag or container. Consume within 3 months.

FAQs

Over the years of sharing dumpling recipes, I’ve received a fair amount of questions. Here are some common ones:

Other dumpling recipes

Looking for more Chinese dumpling inspiration? Check out these popular ones:

📋 Recipe card

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• Why this recipe
• Ingredients for the filling
• Wrapper choices
• Folding methods
• How to pan-fry
• How to serve
• Make ahead
• Other dumpling recipes
• 📋 Recipe
• Kimchi Dumplings

Why this recipe

Dumpling recipes are the most popular category on my blog. Having grown up making and eating this delicacy with my family, my passion for it continues to grow year after year. Today, I’m excited to share yet another one: Pan-Fried Kimchi Dumplings.

Here are the reasons why it’s a share-worthy recipe:

• It requires minimum seasonings, allowing the natural flavors of each ingredient to shine.
• The easy “fry-steam-fry” method creates a crispy crust that’s incredibly appetizing.
• It’s vegan adaptable if using vegan kimchi that doesn’t contain seafood elements.

Whether this is your first attempt at making dumplings, or you’re already a seasoned master, I hope you’ll enjoy this recipe!

Ingredients for the filling

The filling for this dumpling recipe is a blend of intense flavors and interesting textures. Here are what you need:

– Kimchi

A type of fermented vegetables (commonly made with napa cabbage and radish), kimchi is a specialty in Korea and within the ethnic Korean community in China. It offers a sophisticated array of flavors: briny, umami, garlicky, oniony, winey, sweet, mildly hot, and with a hint of seafood-scent.

When preparing kimchi for the filling, squeeze out most of the liquid, and chop it into small pieces. You don’t need to mince it too finely, though, as it’s nice to retain some crunchy bites in the filling.

– Chinese chives

Also known as garlic chives, Chinese chives are one of the most popular ingredients for dumpling fillings in China (think Chinese Chive Pockets), appreciated for their intense garlicky aroma. However, they don’t taste as hot as regular garlic.

– Tofu (the firm type)

Tofu adds healthy proteins to the filling, and its crumbly texture helps to combine the other ingredients.

Before adding tofu to the filling, I suggest pressing it for 10 minutes or so to remove excess water. I usually place a plastic container filled with water on top of it. You may use other heavy objects that have flat bottoms. After that, simply use your hands to crumble the tofu into small pieces.

– Glass noodles

As I explained in my post on Dumpling Fillings, glass noodles are commonly used in vegetable-based fillings. They add a springy texture, and more importantly, help to absorb excess moisture so the filling isn’t overly wet.

I used mung bean vermicelli (Fen Si/粉丝), a variety of glass noodles, for this recipe. Soak it in warm water for 10 minutes until pliable then chop it into short strands.

– Seasonings

Sesame oil and white pepper are all you need to season this vegan filling. If available, add a dash of Sichuan pepper oil too for an extra kick.

After mixing all the ingredients, give it a taste to see if you need a little extra salt.

Wrapper choices

You may use either homemade dumpling wrappers or shop-bought ones, which can be found in the frozen section of Chinese/Asian stores. Don’t confuse them with wonton wrappers which are square and thinner.

Obviously, ready-to-use wrappers are a great time saver. However, I encourage you to try making them yourself for improved texture and taste whenever time permits. Involve family and friends in rolling out wrappers and folding dumplings. After all, this is part of the fun of dumpling-making!

Folding methods

Half-moon with pleats is the most typical shape of Chinese dumplings. The folding technique I used for kimchi dumplings is simple to master. Please refer to the image or the video (inside the recipe card below) to see how it works.

If you wish to try out other looks, check out my post on 10 Ways to Fold Dumplings which also comes with a video tutorial.

No matter which technique you apply, bear in mind these tips:

• Try not to stuff the wrapper with too much filling if you’re new to dumpling folding.
• If using shop-bought wrappers, you may need to moisten the edge to ensure proper sealing.
• If using homemade wrappers, remember to place assembled dumplings on a surface dusted with flour. Otherwise, they might stick.
• Do not let assembled dumplings sit for long. If you plan to cook them later, freeze them and pan-fry before serving (Find detailed make-ahead tips in later sections).

How to pan-fry

There are three ways to cook Chinese dumplings: pan-frying, boiling, and steaming. I chose to pan-fry them while shooting this recipe, which is an approach involving a process of “fry-steam-fry”. Here is exactly how it works:

Step 1: Golden

In a skillet/fry pan (ideally thick-bottomed), heat oil just enough to cover the surface of the cookware. Put in the dumplings and leave to sizzle over high heat until they turn golden on the bottom. You’ll need to gently lift up one or two dumplings to check the doneness. As soon as they reach the optimal color, move on to the next step.

Step 2: Steam

Pour cold water into the skillet, deep enough to immerse about ⅓ of the height of the dumplings.

Cover with a lid immediately and leave to steam over high heat. Keep a close eye on this process. As soon as the water has fully evaporated, remove the lid.

Step 3: Crisp

Let the dumplings sit on the burner for a further 20 to 30 seconds to further crisp the bottom. Be careful not to burn them though.

Once done, transfer the dumplings out. I usually put a plate, slightly smaller than the skillet, over the dumplings, then flip over the skillet while holding the plate with my other hand (as shown in the video below). This way, the beautifully golden, crispy side of the dumplings will be displayed.

Other cooking methods

These kimchi dumplings also taste great when boiled or steamed. If you’d like to reduce oil consumption, try these two alternative methods following my guide to Three Ways to Cook Dumplings.

How to serve

Savor your freshly cooked kimchi dumplings right away and do not let them go cold (that said, I’m almost certain they’ll disappear quicker than you’d imagine).

Since the dumpling filling is well seasoned, a dipping sauce isn’t compulsory. However, a simple mixture of Classic Chili Oil or Chiu Chow Chili Sauce and a dash of black rice vinegar always gives me extra joy on the palate.

You can find other inspiration in my post on Six Dumpling Sauces. Or, use your own favorite condiment to accompany these dumplings.

Make ahead

I always have dumplings and wontons in my freezer. They’re a lifesaver when you’re short on time but crave something substantial and delicious. Here is how you make them in advance:

• Right after assembly, place uncooked dumplings over a tray lined with parchment paper, making sure they don’t touch each other. Store them in the freezer until completely frozen.
• Transfer frozen dumplings to airtight bags or containers. Keep in the freezer for up to 3 months.

Take out the amount you plan to serve, and pan-fry the usual way without defrosting.

Other dumpling recipes

Looking for more inspiration for making dumplings? Check out these popular ones:

📋 Recipe

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Jump to:

• What are fried wontons
• Top tips
• Choose the wrappers
• Make the filling
• Fold the wontons
• Option 1: Deep-frying
• Option 1: Air-frying
• Store & reheat
• Serving ideas
• Other Chinese appetizers
• 📋 Recipe
• Fried Wonton, Two Ways (炸云吞)

What are fried wontons

Wontons, alongside their culinary cousins Jiaozi (dumplings), hold a special place in the world of Chinese cuisine. Popular in many regions of China, they’re cooked and enjoyed in various ways.

Cantonese wontons are boiled and then served in an umami soup, while Sichuan wontons are coated with a hot and numbing sauce. In contrast, fried wontons (炸云吞) are celebrated for their rich taste and satisfyingly crispy texture.

In today’s post, I’m introducing two ways to make fried wontons: the traditional deep-frying method and the contemporary air-frying alternative. Filled with a juicy mixture of pork and shrimp, these wontons are folded into pretty shapes, and cooked to perfect crispiness.

Top tips

Before we delve into the details of the recipe, let’s first get familiar with some helpful tips:

• The wrappers dry out easily, so cover them well if they’re not in use
• The filling included in this post is just one example. Feel free to explore other recipes found in the Dumpling & Wonton collection
• It’s crucial to seal the wontons completely to avoid leaking, thus minimizing oil splashing during frying
• Deep-frying produces a more authentic taste and crispier texture, whereas air-frying, which requires less oil, is a healthier alternative.

Choose the wrappers

Wonton wrappers are thin, square pieces of dough uniquely used for making wontons. Do not confuse them with dumpling wrappers, which are thicker and round-shaped.

It’s easy to prepare homemade wonton wrappers if you have a pasta machine. Otherwise, ready-to-use ones can be found in the chilled or frozen sections of Chinese/Asian stores. Both off-white and yellowish wrappers (see image above) work for this recipe .

I’ve found a version for deep-fried wontons that are slightly larger and thicker than the regular ones used for boiled wontons. Use them if available, but this isn’t a compulsory choice.

Remember to defrost frozen wrappers beforehand. Do so in the fridge overnight, and keep their package unopened until the moment you start assembling the wontons.

Make the filling

For today’s recipe, I’m using a pork and shrimp filling that I often use for wontons, Siu Mai, and dumplings. It shows you how to prepare a filling that is tasty, tender, and moist. Here are a few helpful tips:

• Use ground pork (or beef/chicken) that has a high-fat content
• Cut shrimp into small chunks, rather than mincing them. This adds crunchy bites to the filling
• Add scallions and ginger to enhance the aroma
• Season the filling with Shaoxing rice wine, light soy sauce, sesame oil, and white pepper
• Incorporate water to keep the filling moist and use cornstarch to tenderize the meat.

Filling variations

Please feel free to use other fillings for fried wontons. My post on Dumpling Fillings provides a variety of ideas. Also, you can find inspiration in other recipes, such as pork & cabbage dumplings, chicken potstickers, vegetarian dumplings, and vegan dumplings.

Fold the wontons

There are many ways to shape a wonton. Among the six methods I introduced in my post How to Fold Wontons, I’ve chosen one for today’s fried wontons, which I learned in my childhood. Here’s how you proceed:

• Wet two neighboring sides of a wonton wrapper with a little water. Put some filling in the middle.
• Fold the wrapper into a triangle, squeezing out any trapped air, then pinch the edge to seal it completely.
• Bring the two sharp corners of the triangle towards each other. Lay one on top of the other then press to make them stick.

Option 1: Deep-frying

For deep-frying, choose cooking oil that has a high smoking point, such as sunflower, canola, vegetable, corn, peanut, rapeseed, avocado oil, etc.

Use a wok, pot, or a deep-fryer for the job. The oil you’ll need should be about 2 inches (5 cm) deep. Make sure the cookware is deep enough so that its high side can prevent any splashing oil from greasing the surrounding area (The saucepan I used for shooting this recipe was too small, so I learned my lesson).

• Heat oil over high heat until it reaches 350°F (180°C), then turn the heat down to low.
• Carefully slide the wontons into the oil, making sure not to overcrowd. Fry in batches if necessary.
• Flip the wontons once or twice during frying. As soon as they turn golden brown, remove them from the oil and lay them on a tray/plate lined with paper towels to absorb any excess oil.

🌟 TIP: If you don’t have a kitchen thermometer, you can test the oil temperature by dipping a chopstick into it. The oil is hot enough if small bubbles appear immediately around the chopstick.

Option 1: Air-frying

If you are not keen on deep-frying and wish to consume less oil, consider air-frying these wontons. Despite its name, air-frying actually involves no frying, but rather a speedy roasting process. So the result will be different, but still is tasty nevertheless.

• Preheat the air fryer to 375°F (190°C).
• While waiting, use a pastry brush or spray to thinly coat each wonton with oil.
• Place them in a single layer over the crisper tray of the air fryer.
• Cook for about 5 minutes, then flip them over and cook another 2 minutes until golden

🌟 TIP: Depending on the performance of your air fryer, the cooking time required may vary. Pull out the frying drawer to check and adjust accordingly.

Store & reheat

It’s best to enjoy fried wontons while warm. So I suggest you only fry the amount you plan to serve immediately. Here is how you store uncooked wontons:

• Lay them in a single layer on a tray. Put in the freeze until they’re fully frozen.
• Transfer them into airtight containers/bags. Store for up to two months. Defrost in the fridge overnight before frying.

If you happen to have some leftover fried wontons, reheat them in the oven at 350°F (180°C) or in the air fryer at 375°F (190°C) until they regain the crispness.

Serving ideas

Fried wontons taste great on their own. However, a dipping sauce complements them well. My favorite is homemade chili oil, sometimes mixed with a dash of black rice vinegar. Other options include chili garlic sauce or sweet chili sauce. You can also find inspiration in my post on Dumpling Sauces.

Crispy and tasty, fried wontons are not just perfect as party appetizers, they make delightful snacks as well. I also enjoy serving them at regular lunches or dinners, pairing with a comforting soup, such as Egg Drop Soup, Tofu and Veggie Soup, or a classic Hot and Sour Soup.

Other Chinese appetizers

Looking for other small bites for snack or dinner parties? Check out these popular ones:

📋 Recipe

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Jump to:

• Top tips
• Method 1
• Method 2
• Method 3
• Method 4
• Method 5
• Method 6
• More techniques
• 📋 Recipe Video
• Six Ways To Fold Wontons

Similar to dumplings, which can be shaped in various ways, wontons can also be folded into different designs. Today, I’m excited to share six methods that will help you create beautifully shaped wontons.

You can use either homemade wrappers or shop-bought ones and stuff them with your choice of filling. All six shapes work well for a variety of wonton dishes, whether it be wonton soup, chili oil wontons, or fried wontons.

Note: I also have a tutorial on Folding Dumplings in Ten Ways.

Top tips

No matter how you fold your wontons, it’s important to follow a few general rules for a fail-proof experience.

✅ Cover Well. Wonton wrappers have a fairly low water content compared to dumpling wrappers. So they tend to dry out quickly if left uncovered for a lengthy period. To avoid that, do not open the package until the moment you begin assembling the wontons. Also, cover them with plastic wrap when not in use.

✅ Use water. For the same low water content reason, it can be quite hard to pinch and stick the wrapper, especially when using shop-bought ones. So you’d need to wet the area of the wrapper you plan to seal with a little water.

✅ Be gentle. Wonton wrappers have less elasticity than dumpling wrappers, so they have a higher tendency to tear if not dealt with gently. Do not stuff too much filling if you’re new to the job.

✅ Seal securely. It can happen that some of the filling leaks out while cooking. This isn’t a big concern if the filling is meat-based and the wontons are boiled in water, as the filling will tighten into a ball in heat. However, vegetable or tofu-based filling stays loose so it could come out if not sealed in tightly. Also, the wontons need to be securely sealed if being deep-fried as the moisture in the filling will cause oil splashing if it leaks out.

Method 1

• Fold the wrapper over the filling to form a rectangle. Press the edge to seal all around.
• Bring the two corners on the middle line of the wrapper together. Lay one corner over the other and press to stick them.

Method 2

• Fold the wrapper into a triangle. Seal the filling inside.
• Bring two sharp corners of the triangle towards the middle, then place one corner on top of the other. Press to stick them.

Method 3

• Fold the wrapper to seal in the filling in the way that two opposite corners are facing up without overlapping.
• Bring two corners on the middle line of the wrapper towards the center. Stick them together.

Method 4

• From the bottom, fold and wrap the filling into a cylinder.
• Bring two ends of the cylinder towards the middle. Stick them on top of one another.

Method 5

• Form a hole with the thumb and index finger of your non-dominant hand. Then place the wrapper over with the filling in the middle.
• Push down with a spoon so that the wrapper dips into the hole.
• Gather and squeeze the edge of the wrapper so it seals up.

Method 6

• From one corner of the wrapper, roll it up to cover the filling, leaving the opposite corner visible.
• Bring two other corners together and pinch to seal.

More techniques

Want to sharpen your dumpling and wonton making skills? These posts might interest you:

📋 Recipe Video

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• What are wonton wrappers
• Top tips
• Prepare the dough
• Roll the dough sheet
• Cut the wrappers
• Make ahead & store
• How to use
• Recipe FAQs
• 📋 Recipe
• Homemade Wonton Wrappers

What are wonton wrappers

Wontons, known as 云吞 or 馄饨 in Chinese, refer to stuffed parcels made of wheat flour-based dough wrappers with savory fillings of proteins (pork, chicken, shrimp, etc.) and/or vegetables (cabbage, chives, etc.). The wrappers used for wontons are very thin squares cut from rolled-out dough sheets.

Don’t confuse them with the wrappers for Chinese dumplings (Jiaozi/饺子), which are individually rolled out into round discs that are slightly thicker and softer in texture.

Unlike dumpling wrappers, which are pretty universal across the country, wonton wrappers from different regions of China differ in many ways. Some are super thin and become translucent after cooking, while others are thicker and more robust. Some are simply made of flour and water (the same composition as dumpling dough), whereas others include egg and/or lye water in the dough for extra taste and a silky smooth texture.

Although frozen wonton wrappers can be easily found in Chinese stores, making them from scratch in your kitchen is still worthwhile. With the aid of a pasta machine, it’s much easier than you’d imagine.

Top tips

Before we go through the recipe steps, here are some useful tips to bear in mind:

• Use egg whites and lye water to achieve a silky texture
• Allow the dough to rest so it becomes very easy to knead
• Frequently dust with cornstarch to prevent sticking
• Adjust the thickness and size of the wrappers as you wish
• Make a large batch and freeze for future use

Prepare the dough

As I mentioned earlier, the dough for wonton wrappers can be made with different components. After numerous tests, I’ve finally settled on a formula that produces silky, slippery wrappers that don’t tear easily.

Ingredients

Here is a simple list of ingredients you need:

• All-purpose flour, aka plain flour
• Egg whites
• Lye water
• Salt
• Cornstarch, for dusting

Ratio

The flour to egg white ratio is 2: 1 by weight. For example, if two large egg whites measure a total of 85g, you’d need 170g of all-purpose flour. This amount makes about 40 wrappers.

Knowing this ratio, you can easily scale the recipe to make any amount you need. Also, please be aware that you may need to slightly alter the ratio, as flours from different brands can vary in their liquid absorption capacities.

A note on lye water

Known as Kansui/枧水, lye water is a food-grade alkaline solution used in many dishes, including ramen, mooncakes, bagels, and more. Similar to its benefits for noodles, its addition gives wonton wrappers a slippery, springy texture, ensuring they have little chance of becoming mushy once boiled.

Additionally, wrappers made with lye water stay in a better condition when frozen (they’re less likely to stick to one another when in stacks) compared to those made without it.

You can find lye water in Chinese/Asian stores. Alternatively, check out my post on how to make lye water using baking soda.

🛎 Want to skip lye water? Northern Chinese style and Shanghai-style wonton wrappers don’t contain lye water. If that’s what you’re looking for, feel free to skip it.

Mix, knead & rest

It takes a few simple steps to make the dough by hand (a stand mixer isn’t necessary for this recipe).

1. Mix flour and salt in a large bowl. Pour egg whites and lye water over the mixture.
2. Stir with chopsticks, or a fork, to combine the solid with the liquid.
3. Once there is no more loose flour, use your hand to form a cohesive dough (It doesn’t need to be smooth at this stage).
4. Cover the dough with plastic wrap and leave it to rest for 30 minutes. Then knead again until it becomes reasonably smooth.

🌟 NOTE: Since this dough will be passed through a pasta machine, it requires a much firmer consistency than regular dumpling dough, which is typically rolled out by hand into individual wrappers. At the same time, it should be slightly softer than the dough for ramen noodles, as it needs to be rolled into a much thinner sheet.

Roll the dough sheet

Traditionally, wonton wrapper dough is rolled out by hand using a long, slightly tapered rolling pin, and then cut into squares. This technique requires well-practiced skills. Fortunately, using a pasta maker, whether manual or automatic, can significantly simplify this laborious task.

Here is how you turn the dough into very thin sheets (watch the tutorial video inside the recipe card below):

Flatten a piece of dough into a squarish shape, approximately the width of the pasta maker. Then, rub a thin layer of cornstarch all over to prevent sticking.

Feed the flattened dough into the machine, starting with the thickest setting, typically the lowest number (mine is 0). After the first pass, fold the dough then pass it through the machine two more times. Remember to dust the sheet with cornstarch frequently throughout the rolling process.

Gradually reduce the thickness by changing the setting one number higher at a time, and pass the dough sheet through twice at each setting. Don’t forget to dust it with cornstarch when the dough starts to appear a little sticky.

I usually stop the process at setting No. 7, which results in a sheet about 0.8mm thick. You can adjust the thickness to suit your preference and the specific type of wonton dishes you plan to make.

🌟 NOTE: If making wonton soup, you may roll the sheet as thin as you prefer. However, for deep-fried wontons, thicker wrappers are less likely to break or leak, ensuring the filling stays inside and reducing the risk of oil splashing.

Cut the wrappers

After rolling the sheet to your preferred thickness, apply another thin layer of cornstarch before cutting it into wrappers.

Firstly, gently fold the long sheet accordion-style into a stack. Then, cut it along the middle line so that you end up with two narrow, long sheets.

Take one of these sheets, fold it over once, and use a bench scraper or a knife to cut out two square wrappers from one end, one on top of the other.

Use these first two wrappers as a template for size, and continue to cut out the rest of the wrappers in the same manner.

🌟 NOTE: If you wish to make larger-sized wonton wrappers, cut the rolled-out sheet directly into squares of your preferred size, and reuse the leftover cut-offs to form another sheet.

Make ahead & store

Homemade wonton wrappers freeze well so it’s always a good idea to make a big batch for later use. Here are some storage tips:

• Dusting the wrappers with cornstarch is even more crucial if you plan to freeze them.
• Stack them up neatly and wrap the pile with plastic wrap.
• Put the pile in an airtight bag or container. Keep in the freezer for up to 2 months (or in the refrigerator for up to 2 days).
• Defrost in the fridge, without unpacking, before using.

How to use

With freshly made wonton wrappers, you can create delicious wonton dishes from scratch. For filling, seasoning ideas and folding techniques, check out these popular posts:

• Wonton Soup (see image above)
• Sichuan Chili Oil Wonton
• Fried Wontons (deep-fried or air-fried)
• Six Ways to Fold Wontons
• Dumpling Filling Guide (it works for wontons too)

Do you know that this recipe also works for making wrappers for other dishes? Such as Siu Mai, spring rolls (egg rolls), crab rangoon, and more. Simply adjust the thickness of the dough sheet and cut it into the shape and size of your choice.

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Jump to:

• What are Sichuan Dumplings
• Why this recipe
• Ingredients & substitutes
• Cooking instructions
• Make ahead & store
• How to use the leftover sauce
• The ultimate dumpling guide
• 📋 Recipe
• Sichuan Dumplings (Zhong Dumplings/钟水饺)

What are Sichuan Dumplings

Today’s recipe combines two topics that I have a great passion for: Dumplings and Sichuan food.

Known as Zhōng Shuǐ Jiǎo/钟水饺 in Chinese, Sichuan dumplings (often spelled as Szechuan dumplings or known as Zhong dumplings) are one of the most popular street foods of Sichuan cuisine, along with legendary dishes like Dan Dan Noodles, Hot & Sour Glass Noodles, etc.

Essentially, it’s boiled, half-moon shaped dumplings with a flavorful, tender pork filling, dressed with sweetened, spice-infused soy sauce, chili oil, and minced garlic. It showcases some key features of this regional cuisine: Spicy and aromatic with a distinct savory-sweet taste.

Don’t confuse it with Sichuan Chili Oil Wontons which have a different appearance and seasoning but are equally delicious.

Why this recipe

Here are a few reasons why you should give this recipe a try:

• The filling is very easy to put together
• Fancy pleating isn’t required
• Use shop-bought wrappers to save time
• The unique sauce can be used in many other dishes

Note: This is a revised version of my post published in 2019. It provides more tips, process shots and a video.

Jump to:

• What is siu mai
• Top tips
• Choose the wrappers
• Filling ingredients
• Prepare the filling
• How to assemble
• How to steam
• Serving ideas
• Made ahead & store
• Other dumpling recipes
• 📋 Recipe
• Siu Mai (Shumai, 烧卖)

What is siu mai

On the menu of any Cantonese Yum Cha/Dim Sum restaurant, siu mai is no doubt among the most popular dishes. As a member of the Chinese dumpling family, it shares many characteristics with its cousins, such as Jiǎozi, wonton and potsticker. Yet it has its own unique features.

Essentially, siu mai (aka Shumai, Shāo Mài, 烧卖) are steamed, cup-shaped, stuffed parcels with an unsealed open top. It has many regional versions in China which mainly vary in terms of filling ingredients. They can be pork, beef, lamb, shrimp, glutinous rice, mushrooms, vegetables, etc.

Today’s recipe, the Cantonese-style siu mai, is filled with pork and shrimp. Not only are they delicious, but they also stand out for their iconic texture: tender, juicy, and wonderfully springy.

🌟 NOTE: Are you a big fan of dim sum like myself? Don’t forget to check out my post on Top 15 Most-Loved Dim Sum Recipes.

Top tips

Before I explain the recipe in detail, here are some helpful tips to bear in mind:

• Use ready-made wrappers for an authentic look and convenience.
• Emulsify the filling to create the classic springy texture.
• Steam briefly over high heat to preserve the tenderness.
• Freeze a big batch of uncooked ones for later use.

Notice: This is a revised version of my previous post. It includes more tips, substitutes and FAQs. New images and a video are also included.

Are you looking for an easy, tasty, healthy all-in-one dish? How about a bowl of Chinese wonton soup? It’s one of the most loved meals in our Red House. Having been making this recipe for years, I have many tips and tricks to share with you.

Jump to:

• What is wonton soup
• Why this recipe
• Ingredients
• Choose the wrappers
• Prepare the filling
• Wrap the wontons
• Cook the wontons
• Assemble the soup
• Make ahead and freeze 
• Cook frozen wontons
• Recipe FAQs
• More dumplings to try
• 📋Recipe
• Wonton Soup (馄饨汤)

What is wonton soup

Chinese Wonton soup consists of stuffed savory parcels known as wontons (Hún Tun馄饨 or Yún Tūn/云吞) and a lightly seasoned broth which is often accompanied by blanched leafy greens. With protein, starch and vegetables all in one bowl, it makes a complete meal with only 450 calories per serving.

There are many varieties of wonton soup in different regions of China. They differ in wrapper types, filling ingredients and broth seasonings. The Cantonese style also has a version including noodles.

By the ways, wontons can also be served without broth. For example, Sichuan Chili Oil Wontons are boiled, drained then coated with a sauce, whereas Fried Wontons are enjoyed alone, or with a dipping sauce.

Why this recipe

The wonton soup recipe I’m sharing today is a quick and easy one. No matter if you are a novice home cook or a busy parent, my detailed explanation and tips will help you to make it without stress (highly likely you’ll cook it again and again). 

Before I talk about the ingredients and cooking steps, here are my top tips to keep in mind.

• Use ready-made wrappers to save time
• Make a juicy filling by incorporating broth into the meat
• Use shop-bought broth if you’re in a rush but making your own is easy
• Assemble a big batch of wontons and freeze them for future use

Pan-Fried Pork & Chive Dumplings (猪肉韭菜煎饺)

Crispy pan-fried pork and chive dumplings with juicy filling—packed with flavor, fun to make, and irresistibly delicious in every bite!

Steamed Cabbage Roll (Dough-free dumplings)

Steamed cabbage rolls are a great alternative to traditional dumplings for people who wish to avoid flour-based wrappers. They are low-carb and very simple to make.

I hope you’ve enjoyed wandering around the world of dumplings! Let me know which variety is your favourite and why. Also, please don’t hesitate to ask if you have any question regarding a particular recipe. I’m always happy to help 💚!

Jump to:

• About the dish
• Make the filling
• Make the wrappers
• Assemble the dumplings
• Boiling the dumplings
• Serve with a sauce
• Make in advance
• 📋 Recipe card
• Pork Dumpling with Napa Cabbage (猪肉白菜水饺)

About the dish

If you’ve found my blog through my Ultimate Dumpling Guide, you know how passionate I am about this delectable Chinese delicacy. Having published multiple dumpling posts, I’ve just realised that I haven’t shared a recipe for the classic pork dumplings (Zhu Rou Shui jiao/猪肉水饺) that my parents made regularly throughout my childhood.

It’s safe to say that boiled dumplings with pork and Napa cabbage filling are the most popular variety in Northern China where dumplings are a common dinner option. I absolutely love the clean taste of this type of dumplings. With a simple dipping sauce, they make a tasty & healthy all-in-one meal.

Having helped my parents to make this dish since I was a child, I know every detail of the recipe by heart. So I’ll break the entire process into easy-to-follow “bite-sized” sections to help you replicate the dish with confidence. 

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Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!