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Hi guys! Today I’m sharing the Fluffy Dumplings recipe!
I had these fluffy dumplings while I was traveling to Taiwan, it was so delicious, so I had to recreate them at home and share the recipes with you guys.
It is effortless to make, I simplified the dough recipe, and the filling is a killer flavor! I know you are going to LOVE this recipe.
Since the dough needs to rise about 1 hour 30 minutes, let’s make the dough first!
Combine all-purpose flour, active yeast, and sugar in a standard mixer. Yes, this is pretty much all ingredients for this fluffy dumplings dough recipe!
Pour warm water and mix on a medium speed and kneed for 3 to 4 minutes or until it becomes a dough piece. You can definitely make this dough in a mixing bowl by hand.
Take the dough out and form a circle and place it back in the bowl. Cover the dough with plastic wrap and let it rise in a warm place for 1 hour 30 minutes.
Meanwhile, let’s make the filling! Combine ground pork, ground chicken, garlic, ginger, green onions, oyster sauce, Shaoxing wine, sesame oil, and black pepper in a mixing bowl. Stir well until they become a sticky texture filling.
After 1 hour 30 minutes, the dough should double to triple in size. Take the dough out to a work surface and roll out smoothly to a circle. Form the dough into a rope. Roll to into a rope that’s about 1” in diameter. Dust flour as needed.
Divide the dough into 2 oz pieces (1 oz for smaller dumplings) and roll each piece of dough into a small ball.
Flatten in between your palm. Using a rolling pin, flatten the dough into a 3” circle but make sure the outer edge is thinner than the center. Work 1 piece at a time while leaving the rest covered with a clean cotton kitchen towel.
Put 1 heaping tablespoon of filling into the center and bring the edges to the top with your index finger and thumb to seal while your left thumb pushes the filling inside.
Place sealed fluffy dumplings on an 8” cast iron pan coated with 3 tablespoons of cooking oil. Repeat with the rest of the ingredients. 6 to 7 dumplings will fit into an 8” pan, and this recipe will make 20 regular size dumplings or 40 small dumplings.
Let the dumplings rest for 15 to 20 minutes without cover. This way, it will prevent the dumplings from sticking to each other.
Pour 1 cup of cold water or enough water to cover 3/4 of the dumplings.
Cover, bring it to boil over medium-high heat.
If it boils over, uncovers quickly to air it out & tilt the cover about 1”. Finish cooking over medium-high heat, until dumplings are fully cooked and crispy on the bottom, about 10 minutes.
Garnish with black sesame seeds. You could garnish with chopped green onions or/and red chilis for pop colors, but this is what the street vendor in Taipei, Taiwan did, so I keep it simple as original!
Enjoy~!
Fluffy Dumplings
Description
Fluffy & fluffiest dumplings EVER!
Ingredients
For the Dough
- 2 1/2 cups all purpose flour
- 1/2 tsp active yeast
- 2 tsp sugar
- 3/4 cup and 2 tbsp warm water
For the Filling
- 1/2 lb ground pork
- 1/2 lb ground chicken
- 2 tsp chopped garlic
- 3 tsp chopped ginger
- 2 green onions, chopped
- 1 tbsp shaoxing wine or rice wine
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 tsp black pepper
For Cooking (8” cast iron pan direction)
- 3tbsp cooking oil
- 6 to 7 dumplings
- 1 cup water
- Black sesame seeds
Instructions
- Combine flour, yeast and sugar in a standard mixer. Pour warm water and mix on a medium speed and kneed for 3 to 4 minutes or until it become a piece of dough. You can do this step in a mixing bowl by hand. Cover the dough with plastic wrap and let it rise at a warm place for 1 hour 30 minutes.
- Meanwhile, let’s make the filling! Combine all ingredients for filling in a mixing bowl and stir well until they become a sticky texture filling.
- After 1 hour 30 minutes, the dough should double to triple in size. Take the dough out to a work surface and roll out smoothly to a circle. Form the dough into a rope. Roll to into a rope that’s about 1” in diameter. Dust flour as needed. Divide the dough into 2 oz pieces (1 oz for smaller dumplings) and roll each piece of dough into a small ball. Flatten in between your palm. Using a rolling pin, flatten the dough into 3” circle but make sure outer edge is thiner than the center. Work 1 piece at a time, while leaving the rest covered with a clean kitchen towel.
- Put 1 heaping tablespoon of filling into the center and bring the edges to top with your index finger and thumb to seal while your left thumb is pushing the filling inside.
- Place sealed fluffy dumpling on a 8” cast iron pan that coated with 3 tablespoons of cooking oil. Repeat with rest of the ingredients. 6 to 7 dumplings will fit into 8” pan and this recipe will make 20 regular size dumplings or 40 small dumplings. Let the dumplings rest for 15 to 20 minutes without cover. This way it will prevent the dumplings from sticking to each others.
- Pour 1 cup of cold water or enough water to cover 3/4 of the dumplings. Cover, bring it to boil over medium high heat. If it boils over, uncover quickly to air it out & tilt the cover about 1”. Finish cooking over medium high heat, until dumplings are fully cooked and crispy on the bottom, about 10 minutes. Garnish with black sesame seeds and enjoy!
Notes
For Dipping Sauce
1 tbsp soy sauce + 1 tbsp vinegar + 1 tsp chili oil, optional
80 comments
Hello, I wanted to make the recipe, what sauce to accompany you recommend me? Thank you
I was looking for ideas tu use up some leftover pizza dough, I saw your video. I just also happened to have some homemade thai flavour meatballs in the freezer. A bit random I know but it worked so well and was so easy! I will definitely try with your full recipe soon. The result was amazing very juicy and fluffy indeed! That’s a great cooking technique.
Obviously subscribed to your channel now!
So glad you enjoyed it (:
Out of curiosity, could you steam it in veggie broth?
These were absolutely delicious! I was wondering if next time when I make them if I could make the dough and filling ahead of time and sit them in the fridge for a day or two (if I keep then separate)? What do you think?
My hubby made these. What is the best way to reheat? They are delish, we used ground turkey!!!
If you have froze the already packed dumplings in the freezer. They best way is to cook them again following the same direction of cooking it fresh! But if you are talking about just reheating left overs, a microwave should do just fine.
I made these fluffy dumplings and I’ve got to say, these speak to a whole other level of comfort food! Moist, with a great ginger flavor. The simple dipping sauce goes great. Thanks so much for sharing this recipe!!!
No problem! Thank you for believing in my recipes (:
Seonkyoung, I’ve been following your channel and have made quite a few of your recipes, but I think this one has been my fav! Ive never made dumpling from scratch before but they came out amazing, my asian mother would be proud!
Is it possible to also salt the skin/dough? What happens if I add salt to the dough or simmer in chicken stock?
Thanks!
A lot of recipes for dumpling shells call for a bit of salt to be added as part of the dry ingredients for the dough. So you can certainly play around with that. Some recipes also say you can cook them in a stock, but those are usually boiled in small batches rather than simmered where the liquid evaporates.. So I can’t be 100% sure if that is the case. You could always take just a couple of dumplings and make them with the stock as a test before cooking the rest?
Could these be filled with a sweet filling and steamed instead?
Yes you can! We did sweet red beans and it was DELICIOUS!
What is an alternative pan to cast iron if you don’t have one of those?
Thank you!!
a heavy steel pan should work also
Hi Seonkyoung.
What’s the size and brand of your skillet and wok?
Thank you!
Hi! after filling the dough and letting it rest for 15mins., can i freeze it? if yes, how long can it stay in the freezer?
They should be good in the freezer for a pretty long time.
These were AWESOME. Our family of 5 inhaled all twenty dumplings for dinner today. Even my picky 4 yr old asked for seconds, which is a huge win! We all love dumplings (except the 4 yr old), and the crispy texture on the bottom just sent us over the moon. Thank you!
OMG! That made me so happy to hear that your picky eating kiddos enjoyed my recipe!!
I tried making the dough but it just comes out really tough and difficult to knead and doesn’t form into a ball. I don’t have any mixer so I’m hand kneading the dough. I also used instant yeast with warm water if that makes any sense.
I had the same trouble. It never really came into a ball in the stand mixer and when it rose it stuck to the sides of the bowl badly and just looked like goo. When I tried making the small circles was the only time it became doughy but then after I baked them it seemed too thick.
Hi! So excited to try these – would you recommend freezing uncooked filled dumplings or cooking them and freezing them?
I would freeze uncooked filled dumplings to store them.
Hi, after filling the dough and resting it, can i put it in the freezer to store? how long can it stay in the freezer?
They should be good in the freezer for actually a pretty long time.
These look amazing! How would the recipe and measurement change if I use instant yeast?
Thank you! ?
The measuring wouldn’t change, the only thing that would change is adding the yeast with all the dry ingredients and skipping the part where you put it in the warm water.
Hello,
These look amazing! If I use instant yeast, how would that change the recipe? Is the amount the same?
Thank you! I cannot wait to make them!
You can use instant yeast, but with instant yeast you can just add it to the dry ingredients and skip the part where you add it in the warm water.
This recipe is absolutely delicious! I’ve been making it for years now. Sooo good!!!
how do you prevent it from sticking to the bottom of the cast iron? and when you say let it rest with out covering in the cast iron, did you mean rest while frying it it for 15 to 20 minutes without the water?
When you first cook them, there should be a generous amount of oil on the bottom, then fill up the cast iron with water until 3/4 of the dumpling are covered. Then turn the heat on and start cooking.
Hi! Do you recommend to replace the chicken with beef or make it all pork? We’re under community quarantine and didn’t want to leave the house just to get ground chicken.
Yes! You can do both! Any type of ground meat should work, they will all just have their own unique flavors.
Do you have any suggestions for a veggie filling for these?? They look amazing!
Can I steam these buns instead of pan frying them?
Thanks
Yes, you can but then you would be cooking a whole different dish, since these dumplings specialty is the crispiness on the bottom and soft and steam on the top.
Hello, I tried this recipe and it didn’t get as fluffy as I had hoped. I’m reading the comments and I’m a bit confused. You are using dry active yeast, but do we bloom it in warm water first before adding to the stand mixer? In one of the comments above you seem to mention this but that’s different than your recipe. Can you help? Thanks!! Big fan 😀
So in that comment someone was asking me if they can subsitute instant yeast, so for that you skip the part where you put in warm water.
Are you using active dry yeast?
Hi ! can i use baking powder instead of yeast ? i couldn’t find any yeast in my store
I can’t find yeast either! How did it turn out with baking powder?
It turned out fine ! i think the dough was a bit less fluffy than it should be but it was still very good. I didnt let the dough rise before the cooking but it got fluffy anyway in the pan when i cooked them !
Hi! I tried this and loveee the result. For the frozen leftover, do I have to defrost them before cooking? Thanks!
No you don’t actually, you just go straight from freezer to pan.
Hi, do you need to defrost them before heating them up again or can you just put in the pan immediately from the freezer?
You can go straight from freezer to pan no problem. (:
Did you try it? I’m thinking of trying this same swap today
Hi! I’m excited to try this recipe. Do you recommend storing in freezer before cooking or can we refrigerate instead? And should they be covered in the freezer/refrigerator?
I store them in a ziploc bag in my freezer uncooked and cook them following regular cooking instructions as if they were fresh! Hope this help! (:
hi there
this recipe was really really good! the only thing id change was to put less xiao xing wine !
i loved it. i crisped 2 on two sides and left 2 to be fluffy on top.
i will make this recipe again and save it.
you are wonderful too. i like your cheeriness
Thank you so much for the feedback!
I don’t like oyster sauce. Can I sub it with anything?
I have no idea how to fold them nicely or perhaps I overstuffed mine, but the kids loved this recipe. I consider it a major win! They also loved helping with the dough and found it so much fun to work with.
I’ve never made dumplings before, so this was a first for me. Very quick and easy to prepare and they rose up lovely in my casserole dish. Nice and fluffly and light to eat. Will use again. Thanks
So glad you enjoyed one of my recipes! Means so much(:
Hi Seonkyoung! Love your recipes, homecooked meals are more exciting than ever! I have a question about the dough. I mixed in my instant yeast to my dry ingredients and I noticed that my dough came out sticky. Any suggestions to get it to the texture of yours?
Hi, what adjustments would you recommend making for a 10” cast iron pan? Thank you!
These look amazing! I’m allergic to fish though, is there a substitute you’d recommend for the oyster sauce?
Yes I do actually, Vegetarian Oyster sauce is made with mushrooms to mimic the flavor.
Hi, I would like to use instant yeast for the dough so do I still add 3/4 cup and 2 tbsp water to the dry mix like your recipe instructions or do I add less water to the dry mix?
You can use instant yeast, but with instant yeast you can just add it to the dry ingredients and skip the part where you add it in the warm water.
Thank you but you have used active yeast and in your video where you have also just added it to the dry ingredients so do I do the same with instant yeast?
Thank you but you have used active yeast and in your video you have also just added it to the dry ingredients so do I add it to the dry ingredients the same way using instant yeast?
I am so sad I did not get to catch your pop up before you moved to Texas but maybe I will be able to when a eventually move to Texas. This came out amazing and was a success on my first try (except my buns were somewhat gigantic). My husband was raving about it. Thank you! You are awesome!
AW ): Im sorry, I hope to see you at one of my Texas pop ups if you do end up moving to Texas tho! So glad you found my recipe helpful (:
Thanks for this recipe! I was doing okay until the part where the dunplings had to cook. The bottoms of all the dumplings ended up sticking to the pan :-(. Also do you have any tips on how to keep the pork filling moist, as it came out a bit dry at the end
In your recipe, do you use instant yeast or active dry yeast? I have both im just curious which you used.
I used active yeast (:
Can you cook the meat before stuffing into the dough?
Yes you can, but the stuffing might end up dry that way though.
Looks amazing, can’t wait to try it!
I don’t have a cast iron pan, can I cook all the dumplings at once it a regular big pan?
Yes you can!
Amazing recipe!! The whole family devoured them – including my toddler! Mine didn’t get crispy on the bottom but that was totally my fault – no fault of the recipe. The flavor is amazing, the bun is fluffy yet a little chewy and the dipping sauce was the perfect pairing. Thanks for sharing!
OMG!! This filling was soooo good. I could eat them all at once 😀 But it was a bit hard to fold them. I would like to have another video where you focus on tips and tricks on how to fold them. And to it slowly. I will absolutely do these again <3. You are the best!
I’ve pinned these to try for my boyfriend. I know he’s going to love them!
something is off: you said
“this recipe will make 20 regular size dumplings or 40 small dumplings.” and “Divide the dough into 2 oz pieces (1 oz for smaller dumplings)” the dough i made based on the ingredients with 2oz pieces i could only get 10, what could be wrong?
I love the recipe but I can’t make the dumplings to save my life ? how do you do them so perfectly? Mine looks like a toddler made them ? still taste good though
I so happy you love this recipe! Forming the dumplings does take practice though. Jacob helps sometimes and he always has a hard time as well 🙂