Easy Dumplings and Spring Rolls Recipes - The Blonde Chef (2024)

These deliciousdumplings and spring rolls are incredibly easy to make and adaptable to add whatever veggies and protein you have on hand. Yum!

You are going to LOVE these!

I can promise you that these dumplings and spring rolls are easy to make. You just need to know a few simple things:

First, you’ll need a bamboo steamer basket to steam and cook the dumplings.

Second, when you are preparing to fold the dough make sure to wet the edges with water. I did this with a basting brush, but your finger would work just fine.

Third, if using a bamboo steamer (like the one in the photos) be sure to spray each layer with cooking spray so that your beautiful dumplings don’t stick (this happened to me the first time I made these, and it was quite sad).

The last thing you need to know is how to fold the dumplings and here are three ways.

How to Fold Dumplings – 3 Ways

I used three different methods in the below photo; the potsticker (on the right), purse (bottom and center-left), and the bun (the top is twisted).

1. Potsticker Method

This is the simplest of the three and has a half-moon or crescent shape.

1. Simply take the dumpling wrapper and wet the top half with water, using your finger, or a brush.
2. Then, add the meat mixture (about 1tbs) and fold the wrapper in half.
3. Before closing, push the end of one side of the wrapper in towards the middle.
4. There should be two flaps, take the one closest to you and press it down at the top of the dumpling, making a fold. Then do this with the other side.

2. Purse Method

1. Place your index and thumb together, forming a circle.
2. Take a dumpling wrapper, place on top of your index and thumb fingers.
3. Using a spoon, gently press about 1 tsp of meat mixture into the circle, stretching the dough.
4. Continue to add meat until the pouch is 3/4 full.
5. Then, pick up the dumpling using the very tips of your fingers and gently press it onto a counter, forming a flat surface.
6. Pinch the top, rotating your hand as you do so, to form the purse shape you see in the above photos.

3. Bun Method

1. Take a dumpling wrapper and wet around the entire edge.
2. Fill with about 1-2 tsp of mixture (this dumpling will hold the least amount of meat).
3. Using your fore and middle fingers, gently pleat the dough together continuing around the entire dumpling. If you are having difficulty with the dough sticking to itself, simply wet your fingers.
4. Once you have finished pleating, grab the top-most fold and twist in a counter-clockwise motion.

Dumpling vs Wonton vs Spring Roll Wrappers

I have received several questions about substituting wrappers so I wanted to clear it up here.

Dumpling Wrappers are thicker than wonton wrappers, round and typically do not contain eggs.

Wonton Wrappers are thinner and often smaller than dumpling wrappers, square, and contain eggs.

In a pinch, you can substitute dumpling wrappers for wonton wrappers. However you may need to round the square dumpling wrappers off, and may not be able to fill as much into each wonton wrapper. Gyoza or potsticker wrappers can also be substituted for dumpling wrappers but they are thinner which will result in crispy bottom when steamed.

Vietnamese Spring Roll Wrappers are made of rice paper and are best used with fresh ingredients and the wrapper is not cooked.

Chinese Spring Roll Wrappers are the thinnest of the wrappers, do not contain egg and are are best used for frying, similar to puff pastry dough.

I would not recommend substituting either types of spring roll wrappers for dumpling wrappers as they are either not meant to be cooked, or best used for frying. Steaming either type of spring roll wrapper would mostly likely result in soggy or mushy wrappers.

Easy Dumplings and Spring Rolls Recipes

Yield: About 50 dumplings and springs rolls

Prep Time: 25 minutes

Cook Time: 13 minutes

Total Time: 38 minutes

These deliciousdumplings and spring rolls are incredibly easy to make and adaptable to add whatever veggies and protein you have on hand. Yum!

Ingredients

Dumpling Wrappers

• 1 lb ground turkey
• ¼ cup soy sauce
• 1 tbs fresh ginger (I used a micro-plane zester)
• 2 tbs Sriracha
• 1/4 tsp ground black pepper
• ½ cup shredded carrots
• ½ cup shredded green cabbage
• 1 package dumpling wrappers
• 1 bottle dumpling dipping sauce

Spring Rolls

• 1 package spring roll rice wrappers (Vietnamese variety)
• 2 cups carrots, shredded
• 1 cucumber, thinly sliced
• 2 baby bok-choy
• 2 cups shredded green cabbage
• 1 bottle of sweet chili sauce (I found mine at Trader Joe's)

Instructions

Dumplings

1. In a food processor, pulse together (about 5-8 times) the turkey, soy sauce, ginger, sriracha and pepper.
2. Then add the carrot and cabbage and pulse together another 3-4 times.
3. Put mixture into a medium-sized bowl and set aside.
4. Place a medium-sized pot (should be small enough for a steamer to rest on top of) with about 1 1/2 cups water. Bring to a boil.
5. Using the meat mixture, fill the dumpling wrappers (refer to the article for 3 ways to fold dumplings).
6. Spray the bamboo steamer with cooking spray, layer the dumplings in the basket and place on top of a pot of boiling water. Let them steam for about 13 minutes, or until the meat is fully cooked. Repeat until all of the filling has been used.
   Serve immediately with dumpling dipping sauce.

Spring Rolls

1. Fill a large bowl with warm water. Taking one spring roll wrapper at a time, immerse in the water for about 10 seconds and remove and lay on a clean, dry surface.
2. Fill with each wrapper with carrots, cucumber, baby bok-choy, green cabbage and roll (I like to tuck the ends in, then roll).
3. Serve immediately with the sweet chili sauce.

Notes

You'll need a bamboo steam basket to make the dumplings.

Jumbo shrimp or pork slices are a wonderful addition to the spring rolls.