Healthy Dumpling Recipes

No tricky dance moves. These come together with mostly supermarket ingredients. You may have to go to an Asian market to get gyoza wrappers, but the trip is worth it. For extra-crispy dumplings, dip the bottoms in 2 teaspoons cornstarch before panfrying. The filling may be made up to two days ahead. Assembled dumplings can be covered with plastic wrap and refrigerated for two hours. Cook them straight from the fridge.

The pleating of these dumplings is a bit more advanced; if guests have trouble, they can make half-moons and skip the pleating. Make the chile oil up to 5 days ahead; store in the fridge, but bring to room temperature before serving.

We keep these dumplings weeknight-doable by using easy-to-find wonton wrappers (look for them near the tofu) and the simplest folding method. To make this a communal meal, set ou the steamer baskets on a towel so your family can help themselves. If your bok choy is larger than what we call for, cut it into quarters so it will fit in the baskets.

The classic filling in Vietnamese spring rolls goes into wonton skins that are browned in a skillet. The shape allows more surface area to make contact with the pan—so more crispy goodness.

Be a last-minute appetizer hero, or serve a better-than-takeout main on the fly. No need for fancy folds: Just moisten wrapper edges and seal.

To Freeze: Sprinkle uncooked potstickers with cornstarch; freeze on a baking sheet until firm. Place in a zip-top plastic freezer bag; freeze up to 2 months.

To Reheat: Follow step 4 using frozen pot stickers, steaming for 7 minutes.

Traditional Cantonese dumplings feature pork and mushrooms, but this version is completely vegetarian. Cabbage, apples, and tofu get spiked with hot sesame oil, soy sauce, rice wine, and a few other seasonings and aromatics. If you’ve never made Chinese dumplings before, this is an easy place to start.

Take this Chinese classic to the next level with an irresistible kick of zest. 

The Chinese make these steamed dumplings from yeast dough as part of a collection of steamed and fried delicacies known as dim sum. Here, the dough surrounds the filling, then gets pinched and twisted to form a pouch.