Steamed Dumplings Recipe

Make the dough

In a large bowl, combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center. Slowly add 1 cup warm water while stirring with a wooden spoon or chopsticks until a shaggy dough forms. Add 1 tablespoon vegetable oil and knead in the bowl until incorporated.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky; add a sprinkle of flour only if necessary.

Cover the dough with a damp towel or plastic wrap and let it rest at room temperature for at least 30 minutes (this relaxes the gluten and makes rolling easier).

Prepare concentrated broth

Bring 3 cups of chicken or pork stock to a simmer in a small saucepan. Taste and adjust seasoning with 1 tsp salt and 1 tsp light soy sauce. The broth should be flavorful because it will become the inside liquid.

Remove from heat. Sprinkle 3 tablespoons gelatin evenly over about 1/2 cup of the warm broth, whisk to bloom, then whisk mixture back into the remaining hot broth until fully dissolved.

Pour the gelatinized broth into a shallow container (an 8x8-inch or similar) and chill in the refrigerator until firm, at least 3 hours or overnight. Once firm, cut into small 1/2-inch cubes; these will be spooned into the filling so they melt when steamed.

Combine filling ingredients

In a medium bowl, place 1 lb ground white pork. Add 1 tbsp grated ginger, 1 tsp minced garlic, 3 finely chopped scallions, 1 tsp sesame oil, 1 tsp Shaoxing wine, 1 tsp light soy sauce, 1 tsp white pepper, and 1 tsp salt.

Add 1 egg white and 2 tablespoons cold water. Using a wooden spoon or a spatula, mix the meat vigorously in one direction for 2–3 minutes to develop a slightly sticky, cohesive texture. This helps the filling hold the broth gel cubes and creates a tender texture when steamed.

Stir in the chilled broth-gel cubes gently so they are evenly distributed in the filling but not crushed. Keep the filling cold while you shape dumplings; refrigerate briefly if needed.

Roll and cut wrappers

Divide rested dough into two pieces. On a lightly floured surface, roll one piece into a long cylinder about 1.5 inches in diameter. Cut into 20 equal pieces. Keep the other piece covered so it doesn't dry out.

Take one dough piece, flatten it with your palm, then roll into a small round wrapper about 3 inches in diameter, thinner at the edges and slightly thicker in the center. Repeat until you have about 20 wrappers in total.

Fill and pleat

Place a wrapper in your palm. Put about 1 tablespoon of pork filling in the center, making sure to include one or two small cubes of the broth gel so each dumpling contains some. Do not overfill — the dumpling should be bite-sized and able to seal.

Moisten the rim of the wrapper with a little water. Fold and pleat the edge to create an intricately folded pouch (traditional xiao long bao style: make 8–12 small pleats bringing pleats together over the center) or simply pinch to seal, ensuring there are no gaps. Place finished dumplings on a tray lightly dusted with flour or lined with parchment. Repeat with remaining wrappers and filling.

Keep finished dumplings covered with a damp towel while you work to prevent drying. If you need to pause, refrigerate the tray for 10–15 minutes.

Prepare steamer

Line a bamboo steamer or metal steamer basket with parchment paper with small holes or cabbage leaves to prevent sticking, and brush lightly with 1 tsp vegetable oil. Bring at least 6 cups water to a rolling simmer in your wok or pot that fits the steamer.

Arrange dumplings in the steamer leaving space between them (they will expand slightly). Place the steamer over simmering water, cover, and steam on medium-high heat for 8–10 minutes for 20 dumplings (adjust 1–2 minutes if you make fewer or larger dumplings). Do not lift the lid during steaming.

After steaming, remove the steamer from heat and let rest 1 minute. Carefully transfer dumplings to serving plates using a spatula or chopsticks so they keep their shape.

Serve

Serve hot with dipping sauce made from black (Chinkiang) vinegar and julienned fresh ginger to taste. Each dumpling should release a spoonful of hot broth when bitten; instruct diners to nibble a small hole first to sip the broth or place the dumpling on a spoon before biting.