Steamed Dumplings (6) Recipe

Make or prepare wrappers (if using store-bought skip to Step 3)

If making dough: combine 0.75 cups all-purpose flour and 0.125 tsp salt in a bowl. Gradually add 0.33 cups warm water, stirring until a shaggy dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth. Cover and rest 30 minutes. Divide into 6 equal pieces, roll each into a small ball, flatten and roll into 3.5–4 inch rounds. Keep covered to prevent drying.

If using store-bought wrappers, separate 6 wrappers and keep them covered with a damp towel so they do not dry out while you prepare the filling.

Prepare cabbage

Place the 0.5 cup shredded napa cabbage in a small bowl, sprinkle with a pinch of salt, massage briefly, then let sit 5 minutes. Squeeze out excess water firmly and discard the liquid. This prevents a watery filling.

Mix filling

In a mixing bowl combine 0.25 lb ground pork, the squeezed cabbage, 1 finely chopped scallion, 1 tsp grated ginger, 0.5 tsp minced garlic, 1 tbsp soy sauce, 0.5 tsp sesame oil, 0.5 tsp Shaoxing wine, 0.25 tsp salt, 0.125 tsp white pepper, 0.5 tsp cornstarch and 1 egg white (if using). Stir vigorously in one direction for about 1–2 minutes until the mixture becomes tacky and cohesive. Taste a small bit by steaming a teaspoonful briefly if you want to adjust seasoning.

Set up an assembly station with wrappers on a work surface and a small bowl of water. Place about 1 rounded tablespoon of filling in the center of each wrapper (adjust so each dumpling is filled but not overstuffed).

Dip a finger in the water and wet the edge of the wrapper all the way around. Fold the wrapper over the filling to create a half-moon and press the edges to seal. Optionally pleat the edges (make 3–4 small pleats) to ensure a tight seal. Repeat until you have 6 dumplings. Lightly brush or dust the bottom of each dumpling with a tiny amount of neutral oil if using a bamboo steamer lined with parchment to prevent sticking.

Prepare steamer

Pour 2 cups water into a wok or saucepan large enough to hold a steamer basket. Bring the water to a simmer over medium-high heat. Line a bamboo or metal steamer with parchment paper (poke small holes) or lightly oil the steamer surface so dumplings don't stick.

Steam dumplings

Place the 6 dumplings in the steamer spaced at least 1/2 inch apart. Set the steamer over the simmering water, cover, and steam for 8–10 minutes (for raw pork filling) or 6–8 minutes (for pre-cooked filling) until wrappers are tender, filling reaches 165°F (74°C) and juices run clear. Keep an eye that the water doesn't boil dry; add more hot water if necessary.

Finish and serve

Carefully remove the steamer from the heat. Transfer dumplings to a serving plate. Optionally drizzle 1/4 tsp toasted sesame oil over the dumplings. Serve immediately with dipping sauce prepared by mixing 2 tbsp soy sauce, 1 tsp rice vinegar and 1/2 tsp chili oil (optional).