These 25 dumpling recipes are warm, comforting, and super easy to make from scratch. From savory pork to sweet berries, homemade takeout has never looked so good.
With their pillowy wrappers and satisfying fillings, dumplings are some of my favorite foods from around the world.
Though I’ve got a weak spot for anything with Asian spices, you can’t beat a big bowl of creamy chicken and dumplings.
These dumpling recipes may not be quick, but they’re more than worth the effort.
German spaetzles are little dumplings that are so soft, you have to press them rather than roll them.
The five-ingredient dough calls for basic ingredients that are probably in your kitchen right now.
The only thing you likely don’t have is a spaetzle press. But luckily, you can easily press the dough through a slotted spoon or form each dumpling with a knife.
Most of us are familiar with this tasty Asian appetizer, but did you know how phenomenal potstickers are when you make them from scratch?
The outside has the most divine soft and chewy texture, while the inside is full of savory chicken and veggies.
Of course, no potstickers would be complete without a dipping sauce to match. These call for a tangy, umami sauce with a pleasant kick of ginger.
If you’re new to making potstickers, I recommend buying store-bought wrappers. They’ll save you a ton of time and they’re easy to work with.
Although dumplings are usually an appetizer or yummy side dish, I can easily turn them into a meal. With the savory, spicy, and umami filling, I just can’t get enough.
Aside from ginger and pork, there are some carrots, scallions, soy sauce, and sweet chili sauce in there too. Reserve some extra soy and chili sauce for a quick dipping sauce.
If you want more veggies in your dumplings, cabbage is also a nice addition. Just don’t put too much of the filling inside or it will be impossible to seal them.
These Indian samosas cause a lot of excitement in my house and it’s all down to the Panch Phoran seasoned ground beef.
This Indian five-spice blend is delightfully fragrant and the key to dialing in on the warm, slightly bittersweet flavors of Indian cuisine.
To balance out the richness, you’ll use some fresh cilantro and scallions.
Craving juicy, savory Chinese dumplings? Well, here’s one for you.
The beef is extra juicy thanks to the Shaoxing wine, soy sauce, and beef stock marinade. For wrapping, homemade potsticker wrappers or store-bought both work.
These dumplings are so flavorsome you don’t even need a dipping sauce!
The Chinese are masters of dumplings and these pork potstickers are proof.
Pan-frying the dumplings gives them a gorgeous golden brown bottom that also adds some much-needed crunch.
You’ll then steam them until they’re cooked all the way through. The only tricky part is adding the water when there’s oil in the pan.
I recommend having your lid ready so you can immediately seal the pan without experiencing any oil splatter.
Mandu are Korean dumplings with a pleasant savory filling.
With a supreme blend of ground pork, zucchini, cabbage, mushrooms, and soy sauce, you’ll definitely want to make extra.
When chopping your veggies, aim to make everything the same size, and try adding some garlic and ginger for an extra kick.
Like the recipe before, I recommend pan-frying these dumplings so they’re slightly crisp and chewy. You can also deep-fry, steam, or boil them if you like.
Here’s another dumpling recipe with a delightfully crisp and tender texture.
Chicken gyozas are a Japanese-style dumpling and one of my favorites. But who am I kidding, I love them all!
This one, however, is a great use of chicken. You’ll season it with the foolproof combo of garlic and ginger, then throw a hefty dash of soy sauce in there too.
Like all dumplings, these may take a little time to master. But once you do, you can have a bundle of these ready in less than 30 minutes.
Kimchi may not be for everyone, but I love it!
It’s spicy, tangy, and gut-healthy, to boot. So you can feel a bit better about munching on these Korean dumplings.
To accompany the kimchi, you’ll add some sweet potato starch noodles, mung bean sprouts, tofu, and pork. If you want to keep these vegetarian, go ahead and leave out the meat.
Oh, and if you love spice, don’t forget the gochugaru sauce.
Don’t feel bad if yours don’t look quite like the picture. Everything’s better with a little character!
Wontons are Chinese-style dumplings that are pretty hard to resist. And while there are many ways to stuff them, this recipe is all about mushrooms and shrimp.
In particular, oyster mushrooms, which are my favorite. However, they can be a little pricey so use whatever type you can find.
When you’re done frying the wontons, whip up the four-ingredient spicy dipping sauce.
The Polish also know a thing or two about creating heavenly dumplings. Kopytka are diamond-shaped dumplings and a potato lover’s dream.
These three-ingredient dumplings are mostly mashed potatoes with flour and egg, a little like gnocchi.
But rather than smother them in a heavy sauce, this recipe covers them with a savory mix of bacon, onion, and mushrooms. Yum!
If you want a Chinese appetizer you can make at home, give these a try.
These 30-minute dumplings are take-out quality and remarkably fun to make. Plus, they’re full of ground pork and juicy shrimp.
Chinese Shaoxing wine is key to achieving restaurant-level flavor. It’s a sweet and complex cooking wine that truly makes all the difference.
I love all kinds of ramen recipes, with the tender noodles and oodles of fun extras, but this Asian soup is one I keep coming back to.
Each tender dumpling is full of bok choy and ground pork. The clear broth is the perfect match because it requires minimal ingredients letting the wontons shine.
I like to make extra wontons while I’m at it. That way the next time I want soup, it’s ridiculously easy to whip up.
Sometimes, you come across a recipe and you instantly know it’s a winner. This is one of those recipes.
These street food Sichuan-style wontons are legendary. The filling is all pork and egg, while the broth and sauce balance out the rest of the flavors.
The broth is where you get your aromatics of ginger and onions.
And the sauce? That’s the best part!
It’s spicy, tangy, and loaded with umami goodness. When you add it to the bowl, it coats everything to create the ultimate spicy wonton bowl.
If you’re feeling adventurous, try making these killer Chinese dumplings.
But don’t go too crazy, these are pretty huge steamed buns!
Not a bun like a burger, but a delicate bun full of savory goodness. This one features ground pork and the liquid you get from cooking chicken.
It may sound odd, but one bite and you’ll understand.
It might take a little while to perfect since the soup isn’t on the outside – it’s all stuffed inside. But don’t let that scare you! Practice makes perfect, right?
Nothing says easy peasy homestyle cooking like a quick Bisquick recipe. And unlike the one above, nothing is intimidating about this one.
All you need is some milk and a box of Bisquick to whip up a batch of scrumptious biscuit-style dumplings in minutes.
Once they’re ready, add them to chicken broth with veggies and dried herbs for a crazy-easy bowl of chicken and dumplings.
These are ideal for anyone who likes their Korean vegetarian recipes with a fiery kick.
Gochujang is a fermented spicy pepper paste and a prime ingredient in Korean cooking. In this recipe, it gives the tofu and cabbage a burst of heat.
I especially love the sesame seeds on the bottom of the dumplings for a little extra crunch.
This recipe does call for homemade dough, so if you’re up to that challenge make your own. Of course, you can also use store-bought if you’d prefer.
I have a major weakness for Cracker Barrel’s chicken and dumplings, so being able to make it at home is a real treat.
Overflowing with fluffy dumplings and shredded chicken, this savory bowl is the epitome of comfort food.
The best part is there’s no need to worry about carefully stuffing the dumplings – just plop them right into the broth.
If you want to make your chicken and dumplings extra special, try this simple twist.
The dumplings have some sage, cheese, and buttermilk in the mix, and you’ll serve them in a flavorful chicken broth with juicy chicken, veggies, and thyme.
This is a great way to cozy up on a brisk fall day. I think it’s also sophisticated enough to serve for the holidays.
Pierogies are the motherload of dumplings. There are several ways to stuff these Polish delicacies, but I love it with kraut.
Sauerkraut is very healthy and has a nice salty, sour flavor. This recipe pairs it with mushrooms and breadcrumbs for a homey filling.
They do require a bit of time and patience to make, but it’s supposed to be a group effort. And I bet there are some family members around who will love to help!
Although pierogies are a must-make Polish Christmas food, you can enjoy these any time of year.
When the dead of winter strikes, perk up with a warming bowl of dumpling soup.
It features gigantic soft-baked dumplings that are spruced up with some pesto. The rest of this easy stew recipe features a rich tomato base with root veggies and thyme.
It’s so hearty and flavorful, it’s hard to believe there’s zero meat in this dish.
Luckily, not all dumplings are savory. So, if you want something warm, tender, and crazy-fruity, try this easy blackberry dessert.
If I had to compare this to anything, I’d say it’s sort of like a cobbler. You’ll drop big spoonfuls of dumpling batter into a sweet blackberry sauce and simmer.
Once it’s done, you’ll have giant fluffy dumplings and a delightful berry sauce to spoon over them.
To make this extra special, add a scoop of vanilla ice cream or whipped cream.
One bite of this tasty dessert and you’ll have a whole new respect for Mountain Dew. Somehow, the fizzy soda adds a sweet citrus flavor that blends harmoniously with the crisp apples.
This recipe is lightning fast and all you need to do is stuff the premade dough with apples. Then you’ll bake them in the soda with a little cinnamon and sugar.
This dessert is one your guests will never forget. It’s sweet, cinnamony, and very unique.
This is the ultimate dumpling soup to fight off the cold weather.
Turmeric gives the soup a gorgeous golden glow and collards pack it with nutrients.
Drop in as many dumplings as you like to satisfy your hunger!
As delicious as all of these homemade dumplings are, sometimes you just want a quick snack without the dirty dishes.
And I’m a huge fan of frozen dumplings! Just give them a spritz of cooking oil and cook in the air fryer until they are tender to the touch.
You can use this method for both homemade and store-bought dumplings. So if you make any of the tasty recipes above, go ahead and freeze some for use later.
The air fryer not only eliminates the hassle of cooking, but it also means you can have them ready in minutes.
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