How to Make Chinese Dumplings (recipe) 饺子

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The dough can be used for both boiled dumplings and potstickers. The dumpling wrappers are tender and thin, with a silky …

35 replies
  1. Duglife
    Duglife says:

    Unfortunately all of the Chinese restaurants in my area quit making them with dough like this, and now they just use those "noodely" (if that is even a word) ones that seem like they came from the Wal-Mart frozen section.

  2. Shilpa.Souvick
    Shilpa.Souvick says:

    Wow amazing recipe 👌👌👌
    I really like this video. Thank you for sharing. This is recipe look very beautiful and delicious. Your work very well and you are very talented 🙏🙏🙏 May God bless you and all time happy your life 😊😊🙏🙏🙏🙏🙏

  3. god is dead
    god is dead says:

    I tried so hard .. the dough was fine in taste, also the meat with shiitake and everything. I rolled the edges very flat but in the end i had thick dough, the bottom was too thin and the top was to thick :/

  4. 韩瑞
    韩瑞 says:

    Tips for fried dumplings: don’t put a pot cover that’s too big on the pan I did that and the oil got on the stove almost setting half of it on fire


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