In a medium bowl, whisk together the flour, baking powder and salt. In a separate bowl, combine the milk and melted butter. Add the milk mixture to the dry ingredients, stirring until the flour is just moistened. Be careful not to overmix, or the dumplings will become dense. You will need a 1:1-mixture of all-purpose flour and starch to bind the dough. Cooked potatoes are wet. The flour and starch mixture will soak up the excess moisture and give them a firmer texture. But don’t overdo it with the starch unless you want industrial-style rubber gum dumplings. How to cook your potato dumplings Uncover and continue cooking until the pan is completely dry and the bottoms of the dumplings are crispy. 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. You may have already tried some of the tasty dumpling recipes on our blog. We have built up quite the repertoire over the years. Here are some of our most popular:

Boiling dumplings is a great way to cook a big batch in very little time. Cooking them just right ensures that the wrappers are still al dente. Like steaming, boiling allows you to really taste the flavor of the juicy filling inside the dumplings. The Italians use a pasta machine to roll out thin sheets of pasta dough to make ravioli, tortellini and other filled shapes which are, categorically speaking, Italian dumplings. Bring a large pot of lightly salted water to a boil, then turn down the heat to keep it just below a light simmer.Our Original Dumpling Recipe (the first one we ever posted, still our go-to; can be customized to your own tastes!) 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 Many recipes call for dropping the dough directly into the simmering soup, but we like to let ours rest for a few minutes first. This gives the baking powder time to produce gas bubbles, helping the dumplings stay as light as air! Form them by dropping rounded tablespoonfuls of the batter onto a parchment-lined baking sheet and set aside. Step 3: Drop ’em in. Roll each piece of dough into a ball, and roll out the dough into a round shape measuring about 10 cm/ 4 inches in diameter.

Ideally, anytime the water comes up to a vigorous boil, add 1/4 cup of cold water. This cools the water down and prevents the dumpling wrappers from overcooking and becoming starchy. Pro Tip: If you’re looking for a shortcut, try using self-rising flour instead of all-purpose flour. The salt and baking powder are pre-mixed into the flour, so you just need to sift it into a bowl! Step 2: Form the dumplings.These simple tweaks mean you can enjoy the ultimate comfort food, but it’s the perfect recipe because it doesn’t require a ton of preparation! Place your potatoes in a large pot. Cover with cold water and season liberally with salt. Bring the water up to a boil. Cover the pot and cook the potatoes skin-on for about 20 minutes or until tender. The potatoes are done once they easily slide off when pierced with a sharp paring knife. Drain the potatoes and peel using a sharp paring knife while still hot. Press the warm potatoes through your potato ricer or pass them through a tamis to get a smooth puree.

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! Some people can’t find Reames dumplings, but they can find Mary B’s frozen dumplings. Feel free to use whatever kind you can find in your grocery store. NOTE: We worked with Kana (maker of sustainable parchment paper products) to bring you this post. All thoughts and opinions are our own. How to Eat Chinese DumplingsFor this recipe, I used Reames frozen dumplings, because that’s what I can readily find in my local supermarkets.