How to Make Homemade Dumplings

Updated: 6 hours ago

A quick & easy recipe to satisfy your dumpling needs. Curated by our friends over at Fat Boy Food Club, these wontons will be sure to keep you coming back for more.

Time: 30-40 min

Yield: Feeds 4

Cost: $


  • 1 pack wonton wrappers (store bought wrappers are quick, easy, & tasty)

  • 1lb ground pork

  • ¼ pack soft or silken tofu

  • ¼ cup soy sauce

  • 2 heaping tbsp honey

  • 2 tbsp sesame oil

  • 4 cloves garlic (finely chopped)

  • 3 scallions (finely chopped)

  • 1 thumb-sized piece of ginger (finely chopped)

  • Small cup of water

  • Salt & Pepper


Step 1 Add pork, soft tofu, garlic/ginger/scallion, soy sauce, sesame oil, and honey to a large bowl. Add two pinches of salt and at least five cranks of freshly ground black pepper. Mix to combine, cover, and place in fridge for 15 mins.

Step 2 While the mixture cools, prep your dumpling filling station on a large clean surface or cutting board. You’ll need the wonton wrappers, your small cup of water, a tea spoon or chopsticks, and a big plate/sheet tray.

Step 3

Once 15 mins have elapsed, remove the pork mixture from the fridge and begin a pot of boiling water.

Step 4

Use the tea spoon/chopsticks to drop a cherry-sized amount of filling from the bowl onto the center of a wonton wrapper

Step 5 Dip your index finger into the small cup of water and trace along the edge of the wrapper. This will act as a glue to help seal the edges of the dumpling together as you fold.

Step 6 Next, fold the wonton into any shape your heart desires – just be sure to press all the air out of the dumpling so that you have a proper seal. We are about to drop these into boiling water, so if you don’t have that seal your dumpling skin might break and fall apart (just like my self-esteem on that fine day in Guangzhou…). Don’t worry though, you’ll get better as you go and your last dumpling will be better than your first!


Step 7 Gently drop dumplings into boiling water. Be careful to not overcrowd and put too many dumplings in at once. You’ll likely have to work in batches here. Step 8 Once the dumplings float to the top of the water (3- 5mins), remove with a slotted spoon/strainer/spider and directly onto serving plate

Step 9 Eat while hot! Enjoy with your favorite dipping sauce (stir together 1 tbsp soy sauce, 2 tbsp rice vinegar, ½ tbsp sugar, and Sriracha or hot sauce to taste) or in a bowl of broth with some egg noodles and a bit of fresh veg.


Of course, the filling can also be formed into bigger meatballs and sautéed in some butter (yum) until golden brown and delicious or baked for 15- 20mins at 375°. Personally, I like them best poached in simmering broth like my Grandma makes but that’s a recipe for another time…

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