They’re also a must-have on the table during Chinese New Year (particularly New Year’s Eve), since they symbolize wealth. Their shape actually resembles the gold ingots once used as currency in ancient China.

Wrap each piece of dough in some cling film, and set aside on the kitchen bench to rest for about 30 minutes. During this time, the dough will sweat a little under the cling film (due to the hot water used in the dough). Step 3

The dough needs to rest for just 30 minutes, which is roughly the time you need to prepare your dumpling filling. How to Make Dumpling Wrappers Step 1 With the liquid still simmering, add frozen dumplings to the pot. Stir gently, then increase heat to bring the mixture to a boil again. These suet dumplings are made just the way you'd do it, with flour and vegetable suet and a touch of seasoning. Our veggie dumplings will be the lightest and doughiest you will ever taste!

Fill a wok (with lid) or metal steamer with water. If using a wok with a bamboo steamer, make sure there’s enough water in the wok to come up the sides of the steamer about 1 cm, to prevent scorching. You only need a handful of ingredients to make a perfect soup dumpling. The big secret is to mix the wet and dry ingredients just enough for them to come together. If you don’t overmix them, they’ll turn out light and fluffy every time! As with the Thuringia-style dumplings, you do want to use a starchy potato variety. That way you won’t have to add as much refined potato starch to the dumpling batter. Gather the scrap pieces of dough in one pile, and when you have enough to make one small ball of dough, gently knead the scrap pieces together until you have a smooth ball of dough. If you nailed the dough consistency, your dumplings should fall to the bottom of the pot first and then slowly start floating up. Let the dumplings poach for about 20 minutes. It’s no problem to keep them in the poaching liquid for a little longer if your main dishes are not ready yet.Steamed dumplings are not only one of the healthier ways to go, they’re delicious! The outer wrapper stays firm and a little chewy. This is also one of the better ways to cook dumplings if you really want the flavor of the filling to shine through. Place the dumplings about 1-inch apart, giving them some room to expand. Once boiling, place the dumplings in, cover, and steam on medium to medium high heat for 8-10 minutes. Roll a piece of dough into a small ball, and then use a floured rolling pin to roll it out into a round shape, roughly 10 cm/ 4 inches in diameter.