![]() ![]() The round shape and even cooking temperature of a wok make it perfect for creating golden brown dumplings. It is easiest to fry a dumpling in a wok. Of course, if you use commercial dumpling wrappers, this time is significantly reduced. Frying the dumplings takes about 5 minutes, but boiling or steaming them takes about another 10 minutes. ![]() Rolling out the dough takes another 15 minutes. ![]() ![]() While mixing the flour and water to make the dumplings doesn’t take long, you have to wait 15 minutes for the dough to set up. The cooking time for all of these recipes is about 45-60 minutes depending on how you cook your dumplings. Even in China, every time we go to restaurants that are famous for their dumplings, what usually sets their dumplings apart is homemade dumpling wrappers. While these can significantly cut down your cooking time, I prefer making my own because they are thicker and I think they taste better. In America and China, dumplings have become so popular that the wrappers can easily be bought already prepared. You can also make smaller dumplings (only ½ inch in diameter dough balls) as hors d'oeuvres for parties. You can easily double or triple the ingredients to make large quantities of dumplings for families or get-togethers. All of the following recipes are for 12 dumplings, which is just about perfect for a dinner for two. ![]()
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