Easy Homemade Dumplings

Steam rose in gentle curls as I lifted the lid from the bubbling pot, filling our kitchen with the scent of ginger and savoury broth. It was a quiet Thursday evening, the kind where the sky turns a dusky blue and the children are still tucked into their colouring books. I hadn’t planned on making dumplings, but with a bit of leftover chicken and a few scallions in the crisper, it felt just right for the hour.

I find calm in the rhythm of dumpling-making—rolling dough into rounds, spooning in the filling, pressing edges together with quiet care. My son sat beside me on a little stool, brows furrowed as he tried to crimp each dumpling neatly. We didn’t say much, but the kitchen felt full, warm with the kind of silence that comes when hands are busy and hearts are light.

These easy homemade dumplings often show up in our kitchen on the in-between days—the ones without occasion but in need of comfort. No special tools needed. Just flour, a bit of filling, and a few minutes of gentle focus. They bring a softness to the day that lingers long after the plates are cleared.

Short Description

Easy homemade dumplings filled with savoury chicken and scallions, cooked in a gentle broth. Perfect for cozy weeknight dinners and family meals.

Ingredients You’ll Need

For the Dumplings

• 1 cup all-purpose flour
• ½ tsp salt
• 3–4 Tbsp water (adjust for dough texture)
• ½ cup ground chicken
• 2 scallions, finely chopped
• ½ tsp grated ginger
• ½ tsp minced garlic
• 1 Tbsp soy sauce
• ½ tsp sesame oil

For the Broth

• 4 cups chicken or vegetable broth
• 1 carrot, sliced
• 2 mushrooms, sliced
• 1 tsp soy sauce
• Salt and pepper to taste

Tools & Equipment

• Mixing bowl
• Rolling pin (or clean bottle)
• Soup pot
• Spoon for filling
• Slotted spoon

How To Make Easy Homemade Dumplings

Step 1: Make the dough
Combine flour and salt in a bowl. Gradually add water and mix until the dough comes together. Knead for a few minutes until smooth. Cover and rest for 15 minutes.

Step 2: Prepare the filling
In a bowl, mix ground chicken, scallions, ginger, garlic, soy sauce, and sesame oil. Stir until well combined.

Step 3: Roll and fill
Divide dough into small pieces and roll each into thin circles about 3 inches wide. Place a teaspoon of filling in the center of each wrapper.

Step 4: Fold the dumplings
Fold each wrapper in half, pinch the top center, then create gentle pleats down the side to seal.

Step 5: Simmer in broth
Bring broth to a gentle simmer and add carrot and mushrooms. Carefully drop dumplings in, stirring gently to prevent sticking. Cook for 6–8 minutes until dumplings float and filling is cooked through.

Serving and Pairing Suggestions

Serve warm in bowls with plenty of broth, topped with scallions and a few drops of sesame oil. Add soy sauce or chili oil on the side so everyone can adjust flavour to taste.

Pair with a light cucumber salad or steamed greens for balance. A pot of jasmine or green tea makes the meal feel even more soothing.

Storing and Reheating Tips

Refrigerator: Store leftover dumplings and broth separately in airtight containers for up to 3 days. This keeps the dumplings from becoming overly soft or soggy.

Freezer: Uncooked dumplings can be frozen on a tray, then transferred to a freezer-safe bag. They’ll keep for up to 2 months. Cook straight from frozen—just add a few minutes to the simmering time.

To Reheat: Warm the broth gently in a saucepan. Once hot, add the dumplings and heat for 2–3 minutes until warmed through. Avoid boiling too vigorously, which can cause the dumplings to break apart.

Pro Tip: If the dumplings have absorbed too much liquid in the fridge, refresh them by steaming for a few minutes instead of simmering.

Recipe Variations

Pork and Cabbage: Replace the chicken with ground pork and add a handful of finely shredded napa cabbage (lightly salted and squeezed dry). This classic combo is savoury and juicy.

Veggie Delight|: Mix crumbled firm tofu with finely chopped mushrooms, carrot, spring onions, and spinach. Season with soy sauce and sesame oil for a rich vegetarian option.

Spicy Shrimp: Use minced shrimp, a touch of garlic, green onion, and a pinch of chili flakes. A fresh and bold alternative.

Herb-Infused: Add chopped fresh parsley, cilantro, or chives into the filling for a brighter, garden-fresh twist.

Sweet Dumpling: For something different, fill wrappers with a mix of mashed sweet potato and cinnamon or mashed red bean for a delicate dessert version. Steam and serve with a drizzle of honey or coconut milk.

Estimated Nutrition Info (per serving, serves 4)

Calories: 250 kcal | Protein: 15 g | Carbs: 25 g | Fats: 8 g

Frequently Asked Questions

1. Can I freeze dumplings?
Yes. Freeze uncooked dumplings in a single layer on a tray, then store in a freezer bag. Cook from frozen—no need to thaw.

2. Can I use store-bought wrappers?
Of course. Round or square dumpling wrappers from the supermarket work well and save time.

3. How do I stop dumplings from sticking together?
Lightly dust your tray or surface with flour when forming them, and stir gently once they’re in the broth.

4. Can I steam these instead of boiling?
Yes. Steam them in a bamboo steamer or over a pot for 8–10 minutes until cooked through.

5. Is this recipe gluten-free?
Not as written. You can make it gluten-free by using a gluten-free flour blend for the dough and checking your soy sauce brand for gluten content.

6. Can I make them ahead of time?
Yes. Shape them and keep covered in the fridge for a few hours before cooking, or freeze for longer storage. Cook fresh for best texture.

Conclusion

These dumplings have become a little ritual in our home—a pause in the day, a way to reconnect through the simple joy of making and sharing food. I hope they fill your kitchen with the same kind of warmth and quiet joy.

If you try them, share your version or leave a note—I’d love to hear how they’ve found a place at your table.