Steamed Pork Dumpling Recipe

Shred and salt cabbage

Finely shred the Napa cabbage and toss with 1 teaspoon kosher salt in a bowl. Let sit 10 minutes to draw out moisture, then squeeze handfuls over the bowl to extract as much liquid as possible. Discard the liquid and pat the cabbage almost dry with paper towels.

Prepare aromatics

Finely grate 1 tablespoon ginger, mince 1 teaspoon garlic, and thinly slice 3 scallion stalks. Keep about 1 tablespoon of scallion reserved for the dipping sauce.

Combine filling ingredients

In a large mixing bowl, place 1 lb ground pork. Add the squeezed shredded cabbage, grated ginger, minced garlic, chopped scallions, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon white pepper, 1 teaspoon kosher salt, 1 whole egg, and 2 teaspoons cornstarch. Using a wooden spoon or spatula, mix in one direction until the mixture becomes sticky and slightly tacky (about 1–2 minutes). This develops a cohesive texture.

Taste and adjust

Take a small teaspoon of the raw filling and cook it in a skillet until done to taste for seasoning. Adjust salt, soy sauce, or white pepper as needed, then incorporate adjustments into the bowl.

Prepare workspace and wrappers

Lightly dust your work surface and a stack of wrappers with the 2 teaspoons flour to prevent sticking. Keep a small bowl of water nearby to moisten wrapper edges.

Portion filling

Scoop about 1 tablespoon of filling (roughly 15–18 g) onto the center of each wrapper. If using smaller wrappers, use slightly less filling so seals are secure.

Seal dumplings

Dip your finger in water and run along the edge of the wrapper to moisten. Fold wrapper in half over the filling and press to seal tightly, removing air. Optionally pleat the edge for a traditional finish. Repeat until all wrappers are filled (about 36–40 dumplings).

Prepare steamer

Fill the bottom of a wok or pot with about 1–2 liters (1000–2000 ml) of water—enough so it won’t touch the steamer basket. Bring water to a rolling simmer. Line the steamer basket with cabbage leaves or parchment squares to prevent sticking and to allow steam circulation.

Arrange dumplings

Place dumplings in the steamer basket in a single layer, spaced about 1/2 inch (1 cm) apart so they don't stick. If your steamer has multiple tiers, steam in batches to avoid overcrowding.

Steam

Set the basket over simmering water, cover, and steam for 8–10 minutes for fresh dumplings (10–12 minutes if chilled straight from the refrigerator). Do not remove the lid during steaming. Pork should reach an internal temperature of 160°F (71°C).

Rest briefly

Turn off the heat and let dumplings sit covered for 1 minute to settle before removing the lid to avoid condensation dripping onto them.

Mix sauce

Whisk together 3 tablespoons soy sauce, 1 tablespoon black vinegar, 1 teaspoon chili oil, 1 teaspoon sesame oil, and 1 tablespoon finely chopped scallion in a small bowl.

Serve

Carefully transfer steamed dumplings to a serving platter. Serve hot with the dipping sauce on the side. Leftover dumplings can be refrigerated up to 2 days or frozen on a tray then transferred to a bag for up to 1 month; steam from frozen adding 2–3 minutes to the steaming time.