My childhood memory of making dumplings during Lunar New Year’s Eve in Taiwan has always made me smile! That was the time that five of us worked like an assembling line: my mother created the PERFECT round shape of dumpling wrappers, we three siblings made the dumplings, then my father pan-fried or water-boiled them. We talked, argued, and laughed for hours; it was noisy yet peaceful, as we all knew we were provided for and safe to have another great year together! 

The recipe I have shared is my creation from when I was offering dumplings-making classes a few years back.  You can change the fillings to ANYTHING that you would like! A dumpling to me symbolizes that we humans can use patience, acceptance, and sometimes pressure properly in order to become ONE final, amazing community that includes various ingredients and tastes for the collective good.


I sincerely wish all to be filled with peace, love, acceptance, and prosperity in 2023, the year of the rabbit, and in years to come!


Sunny’s Chinese Dumpling Recipe

(Est. 60 wrappers/dumplings)

Homemade Dough/Wrappers

  1. Mix 3 cups of all-purpose wheat flour (not gluten-free) and 1 cup of warm-hot water (hands can barely tolerate).
  2. Have some spare room-temp water and flour around.
  3. Either use a mixer with a dough hook or knead them using your hands.
  4. When the dough is not sticky to the touch and feels smooth, it’s ready!
  5. Rest in a bowl for at least 15 minutes with a wet paper towel wrapped around the dough.
  6. Take out the dough and knead a few times before use.
  7. Divide the main dough into thumb size small doughs (by hand or by knife). 

* Commercial dumpling wrappers (round, not square sheets) can be found in the freezer section in the Asian or international grocery stores in the Castleton area.

Dumpling Filling


  • 4 cups finely-chopped Chinese Napa (squeeze extra water through cheesecloth after chopping)
  • 1/2 cup chopped cilantro
  • 1/2 pound lean ground meat (beef, pork, turkey, chicken, or vegan crumbs)
  • 4 green onions
  • 1 tsp. finely chopped ginger root
  • 1 1/2 tbsp. soy sauce
  • 1/2 tsp sesame oil
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt


  1. Use a roller to expand each small dough into a round-shaped wrapper.
  2. Put one spoonful of filling on the center of the wrapper.
  3. Close the edge by pressing the wrapper ends together with your fingers (thumb and index fingers). If using commercial wrappers, use some water to help with the closure.
  4. Steam or pan-fry for 20 minutes with high-heat cooking oil (like sunflower, peanut, or safflower oil, NOT olive oil) until light brown.