A little over a year ago, my partner asked me on our first date—to Flushing’s Main Street. We met for afternoon tea and nervously moved on to a nondescript shopping mall, laughing about the name of a Chinese mobile phone company displayed in one shop’s window: iTalkBB.  

When I heard You had released her own cookbook, co-authored by  Saveur ’s Executive Digital Editor Max Falkowitz, I got my hands on it post-haste. I got to work handcrafting my very own renditions of her three-mushroom boiled dumplings and salmon and dill dumplings. 

New to dumpling crafting, I was intimidated at first, but You’s candor and approachability comes through in her easy-to-follow recipes and opening guide. Titled “Chinese Dumplings 101,” it’s a list of best practices and tips such as “A dumpling is only as good as its ingredients,” “go heavy on the vegetables” (veggies add moisture in addition to flavor), “season lightly” and “don’t overcook.”  

Dumplings are the most symbolized Chinese food for Chinese New Year. We have ample access to machine made store-bought dumpling wrappers. But making your own dumpling wrappers at home is a quite rewarding family activities during the holiday. So I make this separate post to introduce every details about how to make perfect dumpling wrappers at home.

From a bottle of home fermented doubanjiang from broad beans to a small batch of red oil wonton using my handmade wonton wrappers   and a plate of beef chow mein with my own egg noodles  , I always love to make things from scratch. Access to store bought wrappers make the process of serving yourself a plate of dumplings much quicker and easier. When time is sufficient, you should never miss the process of making your own wrappers from scratch. The handmade dumpling wrappers have a thicker center and thiner edges, which is so much better than store-bought version.  With a stand mixer, making the dough has been extremely simple and free of effort.

Shape to a round ball, covered and set aside to rest for 15 minutes. Then re-knead the dough for 2-3 minutes until hardened again. Continue resting for 1 hour or longer time.  Longer resting time makes the dough softer and easy to handle but the wrappers will be less elastic. 

Me too! I’m so lucky to work where I do – there are heaps of dumpling places around here. But it’s nice to be able to make my own and stash them in the freezer.

Oh my goodness, I love dumplings, too! But I unfortunately don’t live in dumpling central…so I make them every now and then. I highly recommend making way more than you can eat (if that’s possible) and freezing them. It’s so nice when we have a batch of dumplings in the freezer, really ups Asian night when I serve stir fry with a side of dumplings. 🙂

That’s exactly what I did – I still have a few in the freezer. They are the best for weekends when I can’t be bothered to do too much for dinner. I can just grab some and fry them up or make a nice soup. They’re so convenient.

A little over a year ago, my partner asked me on our first date—to Flushing’s Main Street. We met for afternoon tea and nervously moved on to a nondescript shopping mall, laughing about the name of a Chinese mobile phone company displayed in one shop’s window: iTalkBB.  

When I heard You had released her own cookbook, co-authored by  Saveur ’s Executive Digital Editor Max Falkowitz, I got my hands on it post-haste. I got to work handcrafting my very own renditions of her three-mushroom boiled dumplings and salmon and dill dumplings. 

New to dumpling crafting, I was intimidated at first, but You’s candor and approachability comes through in her easy-to-follow recipes and opening guide. Titled “Chinese Dumplings 101,” it’s a list of best practices and tips such as “A dumpling is only as good as its ingredients,” “go heavy on the vegetables” (veggies add moisture in addition to flavor), “season lightly” and “don’t overcook.”  

Dumplings are the most symbolized Chinese food for Chinese New Year. We have ample access to machine made store-bought dumpling wrappers. But making your own dumpling wrappers at home is a quite rewarding family activities during the holiday. So I make this separate post to introduce every details about how to make perfect dumpling wrappers at home.

From a bottle of home fermented doubanjiang from broad beans to a small batch of red oil wonton using my handmade wonton wrappers   and a plate of beef chow mein with my own egg noodles  , I always love to make things from scratch. Access to store bought wrappers make the process of serving yourself a plate of dumplings much quicker and easier. When time is sufficient, you should never miss the process of making your own wrappers from scratch. The handmade dumpling wrappers have a thicker center and thiner edges, which is so much better than store-bought version.  With a stand mixer, making the dough has been extremely simple and free of effort.

Shape to a round ball, covered and set aside to rest for 15 minutes. Then re-knead the dough for 2-3 minutes until hardened again. Continue resting for 1 hour or longer time.  Longer resting time makes the dough softer and easy to handle but the wrappers will be less elastic. 

A little over a year ago, my partner asked me on our first date—to Flushing’s Main Street. We met for afternoon tea and nervously moved on to a nondescript shopping mall, laughing about the name of a Chinese mobile phone company displayed in one shop’s window: iTalkBB.  

When I heard You had released her own cookbook, co-authored by  Saveur ’s Executive Digital Editor Max Falkowitz, I got my hands on it post-haste. I got to work handcrafting my very own renditions of her three-mushroom boiled dumplings and salmon and dill dumplings. 

New to dumpling crafting, I was intimidated at first, but You’s candor and approachability comes through in her easy-to-follow recipes and opening guide. Titled “Chinese Dumplings 101,” it’s a list of best practices and tips such as “A dumpling is only as good as its ingredients,” “go heavy on the vegetables” (veggies add moisture in addition to flavor), “season lightly” and “don’t overcook.”  

A little over a year ago, my partner asked me on our first date—to Flushing’s Main Street. We met for afternoon tea and nervously moved on to a nondescript shopping mall, laughing about the name of a Chinese mobile phone company displayed in one shop’s window: iTalkBB.  

When I heard You had released her own cookbook, co-authored by  Saveur ’s Executive Digital Editor Max Falkowitz, I got my hands on it post-haste. I got to work handcrafting my very own renditions of her three-mushroom boiled dumplings and salmon and dill dumplings. 

New to dumpling crafting, I was intimidated at first, but You’s candor and approachability comes through in her easy-to-follow recipes and opening guide. Titled “Chinese Dumplings 101,” it’s a list of best practices and tips such as “A dumpling is only as good as its ingredients,” “go heavy on the vegetables” (veggies add moisture in addition to flavor), “season lightly” and “don’t overcook.”  

Dumplings are the most symbolized Chinese food for Chinese New Year. We have ample access to machine made store-bought dumpling wrappers. But making your own dumpling wrappers at home is a quite rewarding family activities during the holiday. So I make this separate post to introduce every details about how to make perfect dumpling wrappers at home.

From a bottle of home fermented doubanjiang from broad beans to a small batch of red oil wonton using my handmade wonton wrappers   and a plate of beef chow mein with my own egg noodles  , I always love to make things from scratch. Access to store bought wrappers make the process of serving yourself a plate of dumplings much quicker and easier. When time is sufficient, you should never miss the process of making your own wrappers from scratch. The handmade dumpling wrappers have a thicker center and thiner edges, which is so much better than store-bought version.  With a stand mixer, making the dough has been extremely simple and free of effort.

Shape to a round ball, covered and set aside to rest for 15 minutes. Then re-knead the dough for 2-3 minutes until hardened again. Continue resting for 1 hour or longer time.  Longer resting time makes the dough softer and easy to handle but the wrappers will be less elastic. 

Me too! I’m so lucky to work where I do – there are heaps of dumpling places around here. But it’s nice to be able to make my own and stash them in the freezer.

Oh my goodness, I love dumplings, too! But I unfortunately don’t live in dumpling central…so I make them every now and then. I highly recommend making way more than you can eat (if that’s possible) and freezing them. It’s so nice when we have a batch of dumplings in the freezer, really ups Asian night when I serve stir fry with a side of dumplings. 🙂

That’s exactly what I did – I still have a few in the freezer. They are the best for weekends when I can’t be bothered to do too much for dinner. I can just grab some and fry them up or make a nice soup. They’re so convenient.

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Join a community of cookbook lovers & discover that
Eat Your Books is a great way to make better use
of your own collection

The Dumpling Cookbook – Cookbook Village


The Dumpling Galaxy Cookbook: Helen You, Max Falkowitz.

Posted by 2018 article

41AqU7bbbNL