Asian Dumplings With Homemade Dough

I’ve been making homemade Asian dumplings or Pot Stickers since 2008 and old blogs have the archives but I’ve figured I’d write a much updated one. I make dumplings with either wonton wrappers or homemade dough. It really depends much time I’ve got. Wonton wrappers are of course very convenient so I would never say no to them. Having said that, I actually prefer homemade dough for dumplings. There’s a certain chewiness to the dough that’s just so perfect when biting into a dumpling. Try making the dough and taste the difference.

Here are dumplings using wonton wrappers. This version will save you time.

Asian Dumplings With Homemade Dough


  • 2 cups flour
  • 3/4 cup hot water
  • 1-2 pounds ground beef(or pork)
  • 1/2 pack coleslaw mix
  • 1 sm onion chopped
  • 2 cloves garlic chopped finely
  • sprinkle of salt and pepper
  • 1 tsp mirin(rice wine)
  • 1 cup water for sealing
  • water for steaming
  • oil for frying
  • 3-4 tbsp hoisin sauce
  • 1/4 cup soy sauce
  • chopped scallions to garnish



  • Put the flour in a bowl. Make a well in the center. Add the hot water in a stream while stirring in the flour. Keep stirring until both are incorporated. Knead the dough until you form a ball. Sprinkle some flour in a flat surface to knead the ball of dough until its smooth. Put it back into the bowl, cover and let it rest for 2 hours or so.


  • In a bowl, mix together ground beef or pork, coleslaw mix, garlic, onion, mirin, salt, and pepper. Set the bowl aside.
  • Sprinkle flour in the flat surface. Cut small ball size of dough then flatten with rolling pin to. Sprinkle flour in the platter where you place the cut dough and in between the flatten rounds as well to avoid sticking from each other.
  • Brush water on the edges of the round-shape dough.
  • Put a spoonful of the fillings in the middle of the wrapper. 
  • Fold it in half and push tightly. Discard the edges. Repeat the process for all the wrappers.
  • Heat a non-stick pan, then add about 3 tbsp of oil. Lay down the dumplings at the bottom of the pan. Let them fry for about 2-3 minutes.
  • Then pour about ½ cup of water.
  • Cover the pan. DO NOT OPEN. Let the dumplings steam for about 5-6 minutes or maybe longer. Do this in batches.
  • VOILA,
  • Transfer in a sheet pan. Keep the dumplings warm in the oven, under the lowest setting 170° while cooking the rest of the dumplings.
  • In a bowl, whisk hoisin sauce and soy sauce together to serve as a dip. Garnish with chopped scallions or red pepper flakes for an added spice.


Dexie Jane

Mother of 2. She drinks coffee everyday and wine on the weekends. She devours massive amount of chocolate, pork, and sushi. She loves to dance in her living room and binge-watches KDRAMA, historical dramas, and excessive unhealthy dose of Crime/Murder mysteries/dramas/documentaries. She's also a proud Bibliophile and loves being a bargain fashionista & SHOEHOLIC!

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