Meat dumplings may be made in two forms, one being made of the thinnest dough, and the other from a light spongy dough, such as is used for an old-fashioned English rump-steak pudding.

Any kind of raw or cooked meat or fish can be used. All bone, gristle, and skin must be removed, and the meat either minced or cut into long shreds. It is then mixed with minced or sliced onion, green chili, celery, or any other green vegetables that are available and well seasoned with pepper, salt, and, if liked, Worcestershire sauce.

When thin dough is used a tablespoonful of this mixture is wrapped in a piece of dough and steamed for about an hour. If the dumpling is boiled it is much more likely to break down.

When the other kind of dough is used the flour should be leavened with yeast or mixed with baking powder, and should be rolled about a quarter of an inch thick. This, when steamed, will expand to double thickness.