Q&A for How to Make Chinese Dumplings

You can use any filling you like and cook them in any way you want - fried, boiled, steamed or a mixture of boil/fry or steam/fry. Your personal taste should always take precedence over the origins of recipes. For example, you may prefer to precook your filling mixture, which insures that it's never under-cooked (especially if the meat is used). However, make sure that the precooked mixture has cooled down and has dried out, by allowing it to cool down in a colander. Excess liquid will rip open the dumpling skins. (In other words, avoid using a wet mixture.) Tip: If using cabbage, use a few pinches of salt and let it sweat separately in a colander for at least 15 minutes to extract its liquid.

Yes, the meat tenders inside and it cooks.

It is usually soy sauce or black/brown vinegar.

Yes you can. Use vegetables in the place of meat.

No, wine is optional and only adds taste, and you do not need to add it. Also, you should not add oil to the fillings while you are making them.

Soy sauce works well with dumplings.

Chinese cabbage would be best, but any type of cabbage should work fine.

Yes, they can.

It depends on how many dumplings you want to cook. Normally, 15-20 minutes is enough.

Yes, you should always wash your hands before and during the preparation of meals.

No, you can put anything you like. Some people just eat meat ones, some people just eat veggie ones. Personally, I like chives or fennel in my pork dumplings.

Of course, but a soy-based sauce is most often used.

I'm afraid not. The lasagna sheets are too soft.

Yes, you can. But the wrappers are thinner than regular dumpling wrappers, so make multiple layers and put less filling inside.