Secret Chinese Dumpling Recipe Revealed | Chef Brian Tsao | Everyday Food

The secret has been revealed! Treat your tastebuds to Chef Brian Tsao’s mouth-watering Chinese Dumpling recipe, complete with ground pork, Napa Cabbage and rice wine.


#ChineseDumpling #Dumplings #Recipe #RiceWine


Note: This is the standard dumpling recipe. The measurements in the video were increased (and noted as such on-screen) since Chef Tsao was making extra dumplings for his family.

2 cups All Purpose Flour
½ cup Water
½ tsp Kosher Salt

6oz Napa Cabbage, minced
2 Scallions
2 Eggs
12 oz Ground Pork
2 tbsp Soy Sauce
2 tsp Sesame Oil
1 tsp Rice Wine
2 tsp Ginger
½ tsp Salt
1 tsp Ground White Pepper

2 tbsp Zhenjiang vinegar
1 tbsp Garlic
1 ½ tbsp chili oil

For the most authentic dumpling experience, I highly recommend making the dumpling wrappers from scratch. However, fresh dumpling wrappers are time & labor intensive, plus it’ll take some practice to get down. The video demonstrates the technique, but you can also get great results using pre-made dumpling wrappers from your local supermarket. Just be mindful to get dumpling or gyoza wrappers and NOT wonton wrappers, which are much thinner and harder to work with.

1. Combine all purpose flour and water into a bowl, mix until a dough forms. Once the dough forms, knead the dough until the gluten has fully developed. You will know when the gluten has developed when you pinch the dough and it quickly returns back to its original shape. The dough can also be made using a table top mixer with the hook attachment, same rules apply for gluten development.

2. Once the dough is formed and gluten is fully developed, lightly cover the dough with plastic wrap or a damp towel in a bowl and allow to rest for 45 minutes to an hour.

3. While waiting for the dough to rest, combine all ingredients into a bowl until all ingredients are distributed through the filling evenly. Hold the filling cold while making the dumpling wrappers.

4. After the dough has fully rested, cut the dough into 4 even strips and lightly roll out to a long cylindrical shape roughly the width of a finger. Cut each strip into small “pucks” roughly ⅔ to ¾ ounce in weight.

5. After the “pucks” are cut, use a Chinese rolling pin (pronounced “guh-when”) and roll out each puck to the center on one side, give a quarter turn & repeat until you have a flat round dumpling wrapper with a slightly thick center. Watch the video for full demonstration.

6. Fill each dumpling wrapper with approximately 1tbsp of filling in the center, folder over and lightly pinch the edges to form a dumpling. Wrap your hands around the dumpling like a cup to give its final shape and place completed dumpling onto a flour lined flat tray. Repeat until all dumpling wrappers are done.

7. The best way to have dumplings is fresh from shaping, but you can also freeze them on a tray & bag them up to eat later.

8. When you’re ready to eat your dumplings, use a large pot (min. 1-2gal) and fill ⅔ to ¾ full with water (unsalted) and bring to a boil. Place the dumplings into the boiling water, being careful not to add too many at a time, and cook for approximately 5-6 minutes if fresh or 12-16 minutes from frozen.

9. Prepare your favorite dumpling condiment and ENJOY!

Our founder and the editors of Martha Stewart Living will teach you something new every day, from easy, delicious recipes the whole family will love to inspiring DIYs crafts to creative projects to feed the minds of curious kids, we’re sharing our best advice and ideas to keep you busy at home and learning from the best.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Secret Chinese Dumpling Recipe Revealed | Chef Brian Tsao | Everyday Food .

What do you think?


  1. Thanks for watching! Check the description for Chef Brian Tsao's Chinese Dumpling Recipe!

  2. How many days can we store this in the freezer for uncooked and cooked dumplings?

  3. This is a really cool cooking video and looks full of delicious. Keep it up and if you feel like it look at my channel. With kind regards Kitchendevil's

  4. Made them twice and now they are a favorite one for the family. How long can I leave them in the fridge? Thanks

  5. I loooove black vinegar and chili oil, and sambal olek 🤗🤗🤗🌻🧡 I can taste those fresh dumplings in that big bowl 🥣😋

  6. It's a family affair; a wild family appears; cue peeved expression – loved the vid Chef!

  7. great video. i think even if you arent cooking it at the moment. it is great seeing how they are made

  8. looks amazing! And loved the easy going way you teach. I don't like anything spicy – can you recommend how to make a dipping sauce that is similar to what is served in restaurants with scallion pancakes please? Looking forward to more videos!

  9. The chef’s dumplings look so delicious and sharing authentic recipes! I hope to see this channel move in this direction more! 🙂

  10. Fantastic recipe and really great presentation. I wish i could roll wrappers like that. I still buy the commercial ones. I was not aware of that vinegar and just use rice vinegar, I will get some of that soon. I already looked it up on line. Thanks for that information.

  11. I know it is cheating but I use a tortilla press to flatten the skins. way easier and faster

  12. Take a drink every time he mentions "old ladies" or "Beijing". Drink a shot every time he mentions this recipe is authentic. I'm basically hammered right now.

  13. This looks delicious! Thanks so much for bringing this "family tradition" to all of us!
    PS: love you on Beat Bobby Flav!

  14. Because USA is China now? Did all of you check out the laptop before pushing Chinese traitors on here? Shun them all. Your mouth always waters when you eat cat.

  15. chef brian wins MVP for standing next to a chinese lady in Beijing for this recipe

  16. Instead of saying an OLD Chinese lady, perhaps you could have said an OLDER a Chinese lady. Thank you

  17. Thanks. Make a video on how to hold chopstick and how to fold dumplings please and thank you in advance. Blessings

  18. I think I am hard on the “new”chefs on Martha’s channel. I really enjoy him. Entertaining personable and easy to watch and learn from.

  19. The President, ("our President of the United States"), has just not only saved the United States Citizens, "(our family members)", but He, has saved the World also with this vaccine… We the People, and the World,( "THANK YOU President TRUMP)….

    Perfect opportunity for creepy Joe to continue with their Cabal movement. Kids in cages won't last long when they steal them for their creepy rituals. Trump needs to play ball and get back in to office

    He is still reading off “teleprompt cards” lol… owned and operated by the leftists

    All the children UNDER 13 get transported directly to Joe Biidens house.

  20. Spoiler: The secret ingredient is the flesh of Uyghurs from Chinese concentration camps