I tried cooking dumplings for the first time a while back. Now I am trying for the second time.

Last time I made them, I used fresh pasta wonton wrappers. I set the edges of the wrappers and then folder them over. There was water getting all over the dumplings.

Then I put them in a pile when they were done.....they glued completely together. This time I want to prevent any chance of them sticking to each other.

Obviously the first step is not to pile the wet dumplings on top of each other. But I am also concerned they might stick when I boil them. They wrappers seems very thin a delicate and I don't want them to tear.

Should I use liberal amounts of flour on them at all stages? Or should I oil them instead before I boil them?

2 Answers 2


You can't let the dumplings touch after you make them, just keep them spaced apart until you cook them. I'm not a fan of boiling, I prefer steaming them or frying/steaming as described by @user245427 instead, however if you do boil them you can keep them from sticking using this method:

  • Use a big pan with plenty of water, that way the dumplings have plenty of space
  • Drop the dumplings in 2 at a time on opposite sides of the pot so they don't hit and stick together right away
  • Stir them around often, I use a wire strainer I got from an Asian supermarket, it's perfect for the job and you can lift them out very easily with the same tool. See the pic below

enter image description here

I wouldn't bother oiling them before boiling them because the oil will wash off in a couple of seconds and you're just wasting a good ingredient without getting any benefit. Also, don't flour them, you won't solve the sticking problem without using a lot, and the flour will just be a gooey mess later that doesn't taste very nice.


My wife and I make homemade dumplings with the store bought fresh dumpling or wonton wrappers quite often. We usually do the potsticker method to cook them.

-Hot pan with oil.

-Place the dumplings in the pan and let cook for a minute or two.

-Pour some(couple tablespoons) water in the pan, cover and let steam.

-Once the water is gone you're good the eat. You can also leave them in if you like a really crispy bottom, or flip for crisp all around.

The oil tends to leave a bit of a coating so they don't stick.

Or if we boil them, we usually toss with a little sesame or chili oil after we take them out.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.