Almost every culture has some form of a dumpling: a little pocket of dough filled with either a vegetable or meat filling that’s either steamed, pan seared, fried, baked or boiled. Regardless of whether it’s a samosa, gyoza, shui mai or a potsticker, one thing unites dumplings around the world: they’re delicious! In the United States, we often eat dumplings as an appetizer but it’s time to move dumplings from the sidelines and into a starring role.
Dumplings make a super convenient, delicious lunch, especially for women or people on-the-go. In this recipe, you’ll find a quick basic dumpling recipe that can then be used to build other types of fillings. I cut more than half the prep time, and showed how to make a batch of dumplings at once and then refrigerate them for later or use as a snack in between meals.
These dumplings have healthy, natural ingredients without a lot of salt or fat. They store well in the refrigerator and can be reheated in seconds or eaten at room temperature, and they also freeze well! Bring them to a party or serve when guests arrive to your home. You can also change up the basic ingredients and add any flavors your like–the possibilities with these dumplings are endless!
For even more flavor, make my easy orange dipping sauce and serve it with the dumplings.
Easy Dumplings
- 2 cups coleslaw mix (packaged coleslaw mix works best from the produce aisle)
- 3 scallions, chopped (white and light green parts only. Use the dark green parts for garnish)
- 1 ½ teaspoons sesame oil
- 1 tablespoon low sodium soy sauce
- 1 ½ teaspoons fresh grated ginger
- ¼ cup bean sprouts, chopped
- ¼ cup peanuts, finely chopped (do not use if allergic)
- 15-20 dumpling or wonton wrappers
- In a medium bowl, stir together coleslaw mix, scallions, sesame oil, soy sauce, ginger and peanuts of using.
- Heat a large skillet over medium heat. Add the coleslaw mixture and cook covered for 2 minutes, stirring occasionally. Uncover and cook an additional 2-3 minutes until most of the liquid is evaporated and the cabbage is softened. Remove from heat.
- Spoon 1 teaspoon of filling into the center of the dumpling or wonton wrapper. Dip your finger in water and gently moisten the edges of the wrapper. Fold the wrapper over, sealing the edges by pressing them together with your finger or a fork. Set aside on a baking sheet lined with parchment paper or foil. Repeat with remaining wrappers until mix is used.
- Heat 1 inch of water in a large pot. Spray a steamer insert or basket with cooking spray. Add some dumplings in a single layer and steam 5-7 minutes until cooked through. Repeat with remaining dumplings.
Easy Orange Dipping Sauce
- ¾ cup orange marmalade
- ¼ cup fresh squeezed orange juice
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon Dijon or brown mustard
- Microwave marmalade in a glass microwave safe bowl for 20-30 seconds n high power until melted.
- Whisk in orange juice, lemon juice, and mustard.
- Unused portions can be reheated in the microwave on low power for 10-20 seconds, stirring occasionally.
Chicken Dumplings
Add to basic dumpling recipe:
- ½ to 1 cup shredded or finely chopped cooked chicken
- 1 egg, beaten
- Black pepper to taste
Cook as directed above.
Pork Dumplings
Add to basic dumpling recipe:
- 1 tablespoon extra virgin olive oil
- 1 lb ground pork
- 2 cloves garlic, minced
- 1 egg beaten
- Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium high heat. Add the pork until brown, about 5-6 minutes. Add in garlic and cook an additional 1-2 minutes. Remove from heat.
- Drain any excess oil from the pan.
- Combine the pork and the coleslaw mixture and 1 beaten egg together.
- Cook as above.
Tofu Dumplings
Add to basic dumpling recipe:
- 1 cup extra firm tofu, diced into 1/8 to ¼ inch cubes
- 1 cup mushrooms (Shitake, brown or white), finely chopped
- ½ cup minced yellow onion
Cook as above.
Featured photo by Charles 🇵🇭