“WTFun” dumplings are an original idea, inspired by my hungry stomach. Thank you, stomach.

If you’re short on time or too tired to make absolutely everything from scratch (it’s okay, there are those days), hummus, dumpling wrappers, and heck, even cooked chicken, can all be store-bought. Isn’t America amazing? If you choose to buy hummus and dumpling wrappers, you can go ahead and direct your attention to the latter half of the post, as that’s where you’ll find how to construct and cook the dumplings. You’ll be done in 15 minutes, max.

I found out I didn’t own a rolling pin last minute (whoops), and used a cup to roll out the dough instead. So if you’re thinking what the funk is up with those dumpling shapes? I know, I’m thinking the same thing. Trust me, they don’t alter the taste though.

Thank you to my friends Eun Sun, James, and Susie for eating the ones that turned out beyond creatively interesting and into butt ugly. :’) And thanks for letting me share this, Molly!


Makes: 2 1/3 cup hummus


4 fresh garlic cloves (fresh makes all the difference!)

4 cups canned chickpeas, drained, liquid reserved

1/2 teaspoon salt

1/3 cup tahini (sesame paste)

juice of 2 freshly squeezed lemons

3 tablespoons liquid from the chickpeas


1. Blend all ingredients.

2. Taste, for seasoning, and set 1.5 cups aside for the filling. Refrigerate remaining hummus as a side dip for the dumplings.

Dumpling Wrappers

Makes: 40 wrappers


2 cups all-purpose flour

¼ teaspoon salt

½ cup warm water


1. Sift all-purpose flour and salt.

2. Add warm water gradually into the dry ingredients, using a spatula or fork to mix until you can form the mixture into a ball with your hands.

3. Knead the dough for 5 minutes, adding more water or flour depending on the consistency.

4. Cover and rest the dough at room temperature for at least 30 minutes.

5. Quarter the dough to form 4 logs and cut a total of 40 even pieces.

6. On a lightly floured surface roll out each piece into a 3-inch circle.
7. Dust each wrapper again with flour and stack them up.

TIP: For the logs/dough pieces that aren’t being rolled out yet, cover in plastic wrap to prevent the dough from drying out. Dried out dough is bad. news.


Makes: Enough for 40 dumplings


2 boneless, skinless chicken breasts

4 mini (or 2 large) avocados

1 pint grape tomatoes

salt and black pepper, for seasoning


1. Boil chicken breasts in salted water for 10 minutes, or until cooked through.

2. Meanwhile, dice avocados and tomatoes into small, filling-size pieces.

3. When chicken is cooked through, allow chicken to rest for 5 minutes.

4. Shred chicken into filling-size pieces.

5. Season chicken with black pepper, to taste.

6. Mix chicken, tomatoes, and avocados evenly with 1.5 cups hummus.

TIP: I suggest wearing sanitized dish gloves and shredding the chicken to protect yourself from the heat, as the chicken will still be hot after 5 minutes. To super expedite the process, use scissors to chop into small pieces. 


1. Fill the center of the wrapper with 1 tablespoon filling.

2. Moisten the edges of your wrapper with water, fold to create a semicircle, and seal dumplings tightly. At this point, you can jazz up your dumplings by pleating the edges.

3. Heat a pan with 1/2-1 inch vegetable oil at high heat

4. Fry dumplings for ~1 minute on each side. These bad boys cook fast so make sure you’re distraction free!

TIP: To test whether the oil is ready, stick a wooden chopstick into the middle of the pan. If bubble form around the chopstick, the oil is ready

Get that extra hummus out from the fridge and serve immediately. Enjoy!

-nina yu

this post is part of the dumpling a day while i'm away guest blogger series. i'm in israel right now so i've gotten some awesome bloggers, photographers, and writers, to showcase delicious dumplings. if you're interested in being a dumpling guest blogger, send me a note at yeh.molly@gmail.com. yay!


not that it's really soup weather anywhere in the world right now (except for all of the places where it is... which come to think of it, might be a lot, like the whole of alaska and siberia? idk), but in case you:

a. have been fighting off some sort of bird flu thing

b. are in a colder climate or have really great air conditioning

c. are opposed to the entire idea of a certain kind of weather being designated for soup

d. or just feel like really awesome fantastic wonderful chicken and dumpling soup

this is the recipe for you! 

eggboymama made it for me when i arrived at the farm with a big fat flu in tow and half a voice. i ate it for three meals a day until finally i realized i should probably just go to the doctor and get a drug but omg these big gooey dumplings are so delicious. 

she keeps the recipe on a notecard (pictured above) and if you can't read it, here is a translation:

"never fail" dumplings (for soup): 


4 tb butter

1/2 c water

1 c flour

1 tsp salt

1 tsp sugar

a dash of nutmeg

2 large eggs


melt butter, add water, bring to a boil, and remove from heat. stir in flour. cool and then stir in salt, sugar, and nutmeg. beat in egss, one at a time, until smooth. drop by teaspoon into boiling soup. simmer for 10 minutes.

for the soup, you can use any chicken soup or veggie soup...this is my favorite veggie stock and this is a good lookin chicken soup recipe (i've never tried it, i'm embarrassed to tell you my method of chicken soup making).


this post is part of the dumpling a day while i'm away  series. 


by rochelle of foodle

Ok so what happens when you take a naive pastry student and place her smack dab in the middle of Manhattan for 3 days? Crickets… Well I’ll tell you because that is exactly what I did, with due reason of course. I am pretty good at a little something called pastry, it’s a kind of weird talent or knack of mine that I cannot explain and prevented me from pursuing my parents' dream of my becoming a doctor. Note to all: If you have the grades and the book smarts (aka you're a nerd, like myself) try your best not to disappoint your Jewish mother’s dreams or she will throw a few tantrums and lecture about how you better marry a jewish doctor or lawyer, not a chef. Well I must say it was quite lovely delivering the news that I will be staging at Per Se, arguably one of the best restaurants in the country, definitely on the east coast! Though she had no idea what Per Se was or that a stage was a production based interview and not a Broadway performance, my mother was able to grasp that it was kind of a big deal and for a lapse of time forgot that her little angel would be roaming around the big bad city for a few days.

Equipped with a box of chocolate chip cookies from one of the freshman classes I TA’d for at Johnson & Wales, I began my trip via Megabus to NYC where I’d stay at my friend Nick’s apartment for the duration of my time in the big apple. The bus dropped me off at 28th and 7th, the middle of busy Manhattan, on a Saturday afternoon. I know I looked like a lost outsider as I bounded for my suitcase from below the bus before some stranger swiped it! I proceeded to turn in circles to find which street was next up, left, right, so confused. A lovely stranger assisted me with directions and asked for some change or monetary donation. The moment of truth! Will the naïve, clumsy chef give the needy some change and reveal to the entire city the exact location of her wallet? My friends would certainly be proud because I told the nice man that I had no cash on me but I would be happy to give him some cookies! Yes, you read correctly, the first thing I did in New York City was trade chocolate chip cookies made with couverture for directions, and guess what? I kept doing that as I proceeded to get lost on the Manhattan Subway System for two hours before finding my friend Nick’s apartment at 71 Broadway, not 71st and Broadway. Whoops! Well needless to say, Nick and his roommates were lucky to get half a box of cookies.

Back at the apartment, I attempted to explain my mission for the next three days to the boys residing there: Eat my way through the city at restaurants and cafes recommended by my chef instructors and wise friends. Crickets… similar to the crisp, crunchy, crack of a kosher dill pickle, Nick’s roommate Eamon bites into a raw potato with salt. What did I just walk into? In a city where the food is everything, at least in my view, these college kids have moved past ramen and straight to raw, starchy vegetables! I tried this culinary abomination and was surprised to find that it was in fact edible, but lacking all flavors any normal human should desire. In a food world brimming with modernist cuisine I could see brunoise raw potatoes in some strange salad, they do have a unique crunch, but these guys were in dire need of a food revolution.

Our first stop was Joe’s Ginger for dumplings. Eric, a fellow TA and good friend of mine, told me I had to try these “soupy” dumplings in Chinatown and he recommended Joe’s Ginger. It didn’t look all that special amongst the array of Chinese restaurants. But all around us were Chinese New Year festivities so generally everything besides the confetti covered streets was lackluster. The place was packed so that was my indication we hit the jackpot and were in for something good. Because we had many more restaurants to covet, we decided just to order these renowned soupy dumplings for the table. In a jiffy the steamer was brought to our table and beneath the lid were the little pockets of heaven. As we took our first bites, everyone’s face grimaced then smiled because after the squirt of hot, oily soup shoots in your mouth you get to the warm meatball in the center. I try to slurp the last bit of soup out of dumpling and then eat the tender shell that encapsulated it. Mmmm…so savory, umami, delicious! After one bite I knew I’d have to get the recipe someday. I am so glad I am going to Israel on the Birthright trip because I have now met who I presume to be the Dumpling Queen, Molly Yeh and I believe she is willing to share her tasty recipe for “Soupy” Dumplings.

Thanks for reading and I hope you enjoyed my guest post. Big shout out to Molly Yeh!

-rochelle cooper



this post is part of the dumpling a day while i'm away guest blogger series. i'm in israel right now so i've gotten some awesome bloggers, photographers, and writers, to showcase delicious dumplings. if you're interested in being a dumpling guest blogger, send me a note at yeh.molly@gmail.com. yay!


by louise of laid off mom


Our family has had a great love affair w/ dumplings for a couple years now.  

The moistness, the authentic flavors, and the fact that they’re fresh + handmade, always keep us coming back for more!

The hubby works at Nokia here in San Diego, and every month 

the dumpling man 

travels in his van and delivers handmade dumplings to the employees…




In no fancy, commercial vacuum sealed bags…the dumplings simply come packaged in Ziploc bags that are then organized in grocery bags for each employee who placed an order.


We always get 2 kinds of dumplings…these soup balls and the pork/shrimp ones:


These are our faves!

The soup balls are THE BEST and are often gone far quicker than its pork/shrimp counterpart.  When you bite into the soup balls, there’s a delicious broth that oozes out and there’s always a danger that you may burn your tongue.

Between my hubbs and our 2 girls, we can eat 20-30 dumplings in one sitting!

And the soy sauce…NOPE!  We hardly ever eat it with soy sauce or any sauce for that matter!  I dunno if its how the dumpling man makes these, but the dumplings are great without any additional flavors added.  Any soy sauce just ruins it for me.

Me + Dumplings = BFF’s

-louise edu

this post is part of the dumpling a day while i'm away  guest blogger series. i'm in israel right now so i've gotten some awesome bloggers, photographers, and writers, to showcase delicious dumplings. if you're interested in being a dumpling guest blogger, send me a note at yeh.molly@gmail.com. yay!