One of my most favorite things to eat are Asian Dumplings! I love them and can eat them three times a week! I follow one of my favorite chefs, Marion Grasby, and she also loves them and has great ways to prepare all kinds of Asian food.

She does something similar to these every year, so it inspired me to try some dumplings of my own!

So, read on and get ready to find your new favorite way—besides soup—to use up all that yummy ham!

Ready to impress? Follow these simple steps…

Homemade Dumplings Are Easier Than You Think

Making homemade dumplings may seem a bit daunting, but it’s really not.

I do use store-bought wonton wrappers, so all you need to do is throw some basic ingredients into a food processor and you are ready to make some of these delicious little dumplings all on your own.

The most wonderful part is you know exactly what you’re putting in, and there will be no added sodium or preservatives! And what you don’t eat that day, you can easily freeze.

No Ham? No Problem!

If you do not have ham left over, you can certainly sub in ground turkey, chicken, or even shrimp if you desire. The ratio is basically 3:1 ham to ground pork.

Just grind the ham in the food processor and add some ground pork, an egg, chicken stock, cornstarch, soy sauce, pepper, fresh minced ginger, cilantro, and lots of sliced scallions.

Folding the Dumplings

Mix this all together and put a dollop in the middle of each wonton wrapper. Have a little bowl of water handy, and you just run your finger around the diameter of the wrapper to seal it up.

You take one end and form a triangle, then put a bit more water on the tip and just pinch in each side to make a little pouch!

Easy peasy—but if you need a tutorial, you can watch my video.

Cooking the Dumplings

Drop these precious bundles into boiling water and cook in batches of 6 or so for 4–5 minutes. They will float to the top. Drain each batch with a slotted spoon.

Once they are all boiled, you are ready to start dipping or smothering them in the delicious Chili Oil Sauce.

Let’s Talk About That Sauce

They are so darn good, you will be so proud of yourself and will be making these with all different fillings on a weekly basis!

The Chili Oil Sauce is just crispy chili crunch oil, soy sauce, and rice wine vinegar. You can add or subtract heat depending on your preference. I love to put a few of these in a bowl and pour a few tablespoons of sauce on top, sprinkle some scallions, and you will soon be in dumpling heaven.

You’ll Never Go Back to Frozen

I promise you, if you’re a dumpling person, you will be so happy you tried this recipe and made your own. They are so much better than the ones in the frozen section of your grocery store—and lots cheaper and more delish than from your takeout restaurant!

So move over, Split Pea Soup, because you’re gonna be making dumplings every January instead!

Happy dumpling making!