Boiled Dumplings

Closed Up Shot of Boiled Dumplings
Front View of Boiled Dumplings
Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Site logo 1
Site logo 2
Site logo 3
Site logo 4
Site logo 5
Site logo 6
Site logo 7
Site logo 8
Site logo 9
Site logo 10

Boiled Dumplings are a Chinese delicacy. Historians believe Zhang Zhongjing created dumplings during the imperial dynasty era of China. This medical practitioner decided to whip up a new dish after many people had fallen ill during the harsh winter. Zhongjing combined mutton, herbs, and chili and sealed them in the dough. He then steamed the dumplings to prevent the wrappers from opening up and keep them warm. These dumplings warmed the people up during the winter, and the herbs enhanced blood circulation and prevented frostbite. All in all, the dumplings served their purpose and gave us a new dish we could enjoy for many years. 

This take on Chinese dumplings features a pork filling loaded with fresh green onions, ginger, garlic, sesame oil, and Napa cabbage. The pork filling is encased in a freshly made gluten-free wrapper and boiled to create the perfect boiled dumplings. To make the dumplings even tastier, we served them with a flavorful sauce made from sake, tamari, rice vinegar, coconut aminos, sugar-free sweetener, garlic, and ginger. Finally, we whipped up a batch of homemade Chili Oil to help spice up your dumplings. 

How long does it take to boil dumplings?

It takes about 3-4 minutes to boil dumplings.   

How do you boil dumplings?

Place water into a large pot and let it come to a boil. Place the dumplings into the boiling water and cook them for 3-4 minutes.   

How do you know when dumplings are done boiling?

The dumplings will float to the surface of the water when they are done cooking.   

Should I boil or steam my dumplings?

Whether you should boil your dumplings depends on your preference. Cooking the dumplings will create a softer bite which is ideal, especially if you made your dumpling wrappers from scratch. On the other hand, steaming the dumplings creates a tender dumpling that is a little firmer than boiled dumplings. So if you prefer softer dumplings, cook them and if you like better dumplings, steam them.   
Author: Sarah Leadon
Average: 5 (1 vote)
Prep Time
120 mins
Cook Time
20 mins
Total Time
140 mins
48 dumplings


Dumpling Wrappers:
Dumpling Filling:
Dipping Sauce:


Pork Filling:
Place the ground pork, 3/4s green onions (saving some for garnishing at the end), ginger, garlic, sesame oil, onion powder, tamari,, and coconut aminos into a large bowl. Mix until well combined, cover the pork filling with plastic wrap and let it marinate in the fridge for 1-2 hours. 
Overview of pork dumpling filling with seasoning in a bowl
Place the Napa cabbage onto a cutting board and use a chef knife to cut it into thin, small pieces.   
cabbage being sliced on a cutting board
Place the cabbage into a medium dish or bowl, sprinkle the salt over the Napa cabbage. Let the cabbage sit for 30 minutes.   
Overview of a dish filled with shaved cabbage tossed with salt
Squeeze the excess moisture out of the Napa cabbage, add it to the pork filling and mix to combine.   
Overview of cabbage in a strainer being added to pork filling
Dumpling Wrappers:
Place 3 cups gluten-free all-purpose flour and water in a large bowl and mix until a soft dough forms (reserve the 1/2 cup of flour for dusting the wrappers).   
Overview of a bowl with gluten free flour and water
Place the dumpling dough onto a lightly floured surface.   
Overview of dumpling dough on a cutting board
Knead the dough for 10 minutes until it is smooth, forming it into a ball. 
Areal view of a kneaded ball of dumpling dough.
Lightly dust the dough with flour, cover with a damp kitchen towel and let it rest for 15 minutes.  
Areal view of dumpling dough on a cutting board being covered with a kitchen towel.
After resting, place the dough onto a cutting board and cut the dough in half.  
Overview of rested dumpling dough but in half.
Form each half into a long roll that is about 12-inches in length. 
Dumpling dough being formed into 2 logs
Cut each piece of dumpling wrapper dough into 1/2-inch slices.  
dumpling dough being sliced into half inch pieces
Sprinkle some flour onto the surface and flatten each piece of dumpling wrapper dough slightly using your hands to form a rough circle. Cover the rest of the dough with a damp kitchen towel, so the dough doesn't dry out while rolling out the wrappers. 
Overview of a piece of dumpling dough being flattened into a circle.
Roll out half of the dumpling wrapper dough with a rolling pin into 3 inch circles. Dust the dumpling wrappers with additional flour if needed. 
Dumpling dough being rolled with a rolling pin on a cutting board
Stack the rolled wrappers onto a plate or cutting board, sprinkling with flour between the layers, so the wrappers don't stick together. Cover the wrappers with a damp kitchen towel to avoid them from drying out while rolling the wrappers. Repeat the rolling steps once you have assembled half the dumplings. This will guarantee your wrappers don't dry out or add stick together while assembling and forming the dumplings. 
Overview of rolled dumpling wrappers being overed with a kitchen towel
Place 4-6 dumpling wrapper onto a lightly floured surface of your countertop or a cutting board. Add a tablespoon of pork filling to the center of the wrapper. Do not overfill the wrapper, or it will ooze out of the wrapper as it cooks.   
Overview of dumpling wrappers with pork filling in the center.
Fold the dumpling wrapper over the filling, and pinch the edges together to seal the dumpling.   
Overview of folded pork dumplings on a cutting board
Place and line up the finished dumplings onto a lightly floured tray. 
Pork dumplings lined up on a floured tray
Cover the dumplings with a damp towel while you continue to assemble the dumplings. Repeat with the remaining dumpling wrappers until all the filling is gone. 
Overview of a tray of dumplings covered with a kitchen towel
Cooking the Dumplings
To cook the dumplings, fill a large pot or wok 3/4s of the way with water. Set it over medium-high heat and let it come to a boil. 
Overview of a wok of water being boiled next to a tray of pork dumplings
Add about 8-10 dumplings to the pot once the water boils. Stir the dumplings to ensure they do not cling to the bottom of the pot. Cook the dumplings for 3-4 minutes until they float to the water's surface. 
Overview of pork dumplings being added to boiling water
Remove the dumplings from the pot with a slotted spoon and place them onto a lined tray coated with sesame oil so they don't stick together while you cook the rest of the dumplings.
Areal view of pork dumplings next to a lined tray coated in sesame oil
Dipping Sauce
To a small bowl, add the sake, rice vinegar, tamari, coconut aminos, sugar-free sweetener, garlic, and ginger, and mix to combine. 
Overview of boiled dumpling sauce being mixed.
Pour the dipping sauce into a dish and serve it with the boiled dumplings. 
Overview of boiled pork dumplings in a bamboo basket with dipping sauce in the center.

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
boil dumplings, boiled

Add new comment

The content of this field is kept private and will not be shown publicly.