Make dumplings
A bowl of filling, a stack of wrappers and a little water to seal them. Fold your first batch in an afternoon, then learn pleats and homemade wrappers. Here's the video that hooks everyone, and everything you need for your first plate.
Space neededA counter and a stovetop
First projectBoiled half-moons, about 30
Skill levelBeginner-friendly
Good forFamily nights, cooking with friends
The video that hooks everyone
Making chicken dumplings (momo) at home
A plate of pleated chicken dumplings in a red chili sauce with green onions, made at home with no machine. Press play and see why it hooks people.
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Tool list
What you need to start
Everything you need for your first project, and nothing you don't. Store-bought wrappers and a few kitchen basics make your first hundred dumplings.
Starter kit
01Digital kitchen scaleWeighs filling and dough in grams, for the same batch every time.
02Instant-read thermometerThe only sure way to know the filling is cooked.
03Round dumpling wrappersStore-bought, from the fridge or freezer case. Your first batches use these.
04Separate board for raw meatKeeps raw meat away from everything else.
05Small rolling pinA thin dowel about 1 in. thick, for homemade wrappers later.
06Bamboo steamerSteams a tray of dumplings over a pot of water.
07Nonstick skillet with a lidFor crispy-bottomed potstickers.
08Sheet pan and parchmentA place for folded dumplings to wait without sticking.
09Slotted spoonLifts dumplings out of boiling water.
The manual tells you what to look for when you buy each one.
- 1OverfillingToo much filling won't seal and bursts in the pot. A heaping teaspoon is plenty in a store-bought wrapper.
- 2Leaving air insideTrapped air swells and pops the seal. Press the edges from one end to the other, pushing the air out.
- 3Guessing when they're doneCut one open and check with a thermometer: 160°F for pork, 165°F for chicken.
