Steamed Dumplings (8) Recipe

Prepare cabbage

Blanch the chopped napa cabbage in boiling water for 30 seconds, then drain and squeeze out excess water using a clean towel or your hands. Measure the drained cabbage — you should end up with about 80–90 g after squeezing. Chop finer if needed.

Combine proteins and aromatics

In a medium bowl, add the ground pork, chopped shrimp, grated ginger, minced garlic, and chopped scallions. Mix gently to combine.

Season and bind

Add soy sauce, sesame oil, Shaoxing wine, salt, white pepper, cornstarch and the lightly beaten egg to the meat mixture. Add the squeezed cabbage. Mix thoroughly with a spatula or fold with your hands until the mixture becomes sticky and well combined (about 1–2 minutes). This stickiness helps the filling hold together when steamed.

Chill filling

Cover the bowl and refrigerate for 15–30 minutes. Chilling firms the filling and makes it easier to handle when filling wrappers.

Prepare work station

Set out the dumpling wrappers on a plate and cover with a damp towel to prevent drying. Have a small bowl of the 30 ml water nearby for sealing edges and a small brush or your finger to apply it.

Portion filling

Scoop about 1 tablespoon (roughly 15 g) of filling per dumpling. Adjust slightly depending on wrapper size — you want enough to fill but not overfill so the wrapper can be sealed properly.

Shape dumplings

Place the filling in the center of a wrapper. Lightly moisten the edge of the wrapper with the water. Fold and pleat to seal (classic crescent with pleats or simple half-moon). Ensure there are no air pockets. Repeat until all wrappers are filled, placing completed dumplings on a lightly oiled, parchment-lined tray so they don’t stick.

Rest dumplings

Once formed, let the dumplings rest 10 minutes at room temperature (covered) so the wrapper seals fully and firms slightly.

Prepare steamer

Pour 500 ml water into a wok or large saucepan and bring to a vigorous simmer. Line a bamboo or metal steamer with parchment paper (poke a few small holes) or cabbage leaves to prevent sticking. Lightly brush the steamer surface with vegetable oil.

Steam dumplings

Arrange dumplings in the steamer so they aren’t touching (work in batches if necessary). Place the steamer over simmering water, cover, and steam for 8–10 minutes for raw pork/shrimp filling (internal temperature should reach 71°C / 160°F). For frozen dumplings, steam 12–14 minutes. Avoid lifting the lid during steaming.

Finish

Remove the steamer from the heat. Brush the tops of the dumplings with 1 tsp sesame oil to add aroma and prevent drying. Let rest 1–2 minutes before serving.

Combine 2 tbs soy sauce, 1 tbs black vinegar, 1 tsp sesame oil, and 1 tsp chili oil (if using) in a small bowl. Stir in sliced scallion and julienned ginger. Taste and adjust (add more vinegar for tang, more soy for salt). Serve alongside the warm dumplings.