After making dumplings by hand at home, I can’t even think about buying them from the store anymore. Yes, store-bought dumplings were once a convenient and quick meal, but now I just prefer the homemade version. It’s a great way to make a small batch and keep them in the freezer for quick dinners on busy (or lazy) days.

This dumplings recipe is foolproof: the dumplings turn out great, are easy to shape, and taste delicious. While making dumplings can be a bit time-consuming, why not turn it into a fun activity with the kids? That way, everyone can enjoy the process together.

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Where Do Dumplings Come From?

While we in Eastern Europe, living near Slavic countries, consider dumplings to be a Slavic dish, they are actually widely known around the world under various names. In Russia, they are called pelmeni (as in Estonia), in Ukraine, they are called vareniki, in the Caucasus, they are khinkali, in Italy, ravioli, and so on. Most likely, dumplings originated in China and then spread to Russia and Europe. Dumplings have been known and made for centuries.

FAQ

What’s the best way to make dumplings?

I’ve prepared dumplings by deep-frying, boiling, pan-frying, and baking in the oven, and all methods work well, so I can’t pick a favorite. Sometimes I prefer one method, sometimes another.

Can cooked dumplings be stored?

Cooked dumplings can be kept in the refrigerator for a couple of days, but their texture becomes moist. It’s best to eat them fresh. If possible, try to avoid leftovers.

Are large or small dumplings better?

Using a dumpling mold usually results in smaller dumplings and allows you to make many at once. However, making them by hand is easier for larger dumplings, which also look visually appealing. Larger, palm-sized dumplings are great to serve with homemade chicken broth. We enjoy smaller dumplings with sour cream or cottage cheese.

What to do with leftover dough? 

While you can freeze leftover dough, I recommend making these delicious and crispy dough snacks instead.

What to do with leftover dumplings?

If you have leftover cooked dumplings, you can make dumpling soup.

Ingredients

Check the recipe card below the post for ingredient quantities and nutritional value.

• All-purpose flour
• Water
• Salt
• Eggs
• Ground meat
• Black pepper

Instructions

1. In a bowl, combine all the ingredients and mix until smooth. 
2. Cover the flour mixture with a kitchen towel and let it sit for 20-30 minutes to allow the flour to absorb the water and the dough to become more cohesive. If the dough still seems too wet, gradually add a few tablespoons of flour until it reaches the desired consistency.
3. Mix the ground meat and desired seasonings in a bowl. 
4. Now it’s time to prepare the dough for shaping the dumplings. There are several methods to do this. If you need to make a large batch of smaller dumplings, roll out the dough and use a cup to cut out circles, then fill each circle with the meat mixture. Alternatively, you can take a piece of dough directly from the bowl and roll it out with a small rolling pin. This method is a bit more time-consuming but allows you to make larger dumplings. It’s useful when you don’t have a lot of counter space.
5. Take a small amount of the dumpling filling (depending on the size of the dumpling you want) and roll it into a ball. 
6. Place the meatball on the dough, fold the dough from four corners to the center, then fold the remaining corners, twist slightly, and press the top down a little bit. You can actually shape the dumplings any way you like!

Cooking (Boiling)

1. Take a large pot and bring the water to a boil. 
2. Drop dumplings in boiling water. If the water isn’t boiling, the dumplings may stick together. Boil on low heat for about 10-15 minutes.
3. Remove the dumplings from the water to avoid soaking.
4. Serve with broth or sour cream. Our family always adds lemon pepper.

Tips and Ideas

• The filling can also be made with mushrooms, vegetables or salmon.
• You can add additional seasonings like onion and garlic to the filling, but I prefer it plain.
• The dough doesn’t have to be super thin. I prefer a thicker dough, which is easier to handle.
• If you want to make a larger batch of dumplings, use a dumpling mold. It may take a bit of practice at first, but it will be worth it in the end.

I hope you enjoy this recipe and find it useful for future meals. Homemade dumplings are always a great choice, especially for busy evenings.

Continue to Content

How to Make Best Homemade Dumplings (Easy Recipe)

Yield: 4

Prep Time: 30 minutes

Cook Time: 15 minutes

Additional Time: 20 minutes

Total Time: 1 hour 5 minutes

After making dumplings by hand at home, I can't even think about buying them from the store anymore.

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Ingredients

• 600g of ground meat
• 300g of flour
• 150g of water
• 2 eggs
• Salt
• Pepper

Instructions

1. In a bowl, combine all the ingredients and mix until smooth.
2. Cover the flour mixture with a kitchen towel and let it sit for 20-30 minutes to allow the flour to absorb the water and the dough to become more cohesive. If the dough still seems too wet, gradually add a few tablespoons of flour until it reaches the desired consistency.
3. Mix the ground meat and desired seasonings in a bowl.
4. Now it’s time to prepare the dough for shaping the dumplings. There are several methods to do this. If you need to make a large batch of smaller dumplings, roll out the dough and use a cup to cut out circles, then fill each circle with the meat mixture. Alternatively, you can take a piece of dough directly from the bowl and roll it out with a small rolling pin. This method is a bit more time-consuming but allows you to make larger dumplings. It's useful when you don't have a lot of counter space.
5. Take a small amount of the dumpling filling (depending on the size of the dumpling you want) and roll it into a ball.
6. Place the meatball on the dough, fold the dough from four corners to the center, then fold the remaining corners, twist slightly, and press the top down a little bit. You can actually shape the dumplings any way you like!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 718Total Fat: 29gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 227mgSodium: 320mgCarbohydrates: 58gFiber: 2gSugar: 0gProtein: 51g