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Restaurants›ktown korean bbq sushi and hotpot›Steamed Dumplings Recipe

Steamed Dumplings Recipe

Name: ktown korean bbq sushi and hotpots Steamed Dumplings Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cups all-purpose flour; 0.75 cups boiling water; 1 tbs cold water (if needed); 0.25 tsp salt; 1 tbs vegetable oil (for dough and coating); 1 cups ground pork (or ground chicken/tofu); 1 cups Napa cabbage, finely chopped; 3 tbsp scallions (green onions), finely sliced; 1 tsp fresh ginger, grated; 1 tsp garlic, minced; 1 tbs soy sauce; 1 tsp sesame oil; 1 tsp Shaoxing wine (or dry sherry); 0.5 tsp salt; 0.25 tsp white pepper; 1 tsp cornstarch; 1 tsp vegetable oil (for filling); 4 cups water (for steaming); 1 tsp oil or parchment (to prevent sticking); 2 tbs soy sauce (for dipping); 1 tbs black vinegar or rice vinegar (for dipping); 1 tsp chili oil (optional)

Inspired by ktown korean bbq sushi and hotpot

Time1h 30m

Serves4

Make Steamed Dumplings Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dumpling Dough

2 cups 00 bread flour

3/4 cups boiling water

1 tbs cold water (if needed)

1/4 tsp Celtic sea salt

1 tbs vegetable oil (for dough and coating)

Filling

1 cups ground pork (or ground chicken/tofu)

1 cups Napa cabbage, finely chopped

3 tbsp scallions (green onions), finely sliced

1 tsp Fresh ginger, grated

1 tsp Garlic, minced

1 tbs Aged soy sauce

1 tsp Toasted sesame oil

1 tsp Shaoxing wine (or dry sherry)

1/2 tsp Celtic sea salt

1/4 tsp White pepper

1 tsp Cornstarch

1 tsp vegetable oil (for filling)

Steaming & Serving

4 cups water (for steaming)

1 tsp oil or parchment (to prevent sticking)

2 tbs soy sauce (for dipping)

1 tbs black vinegar or rice vinegar (for dipping)

1 tsp chili oil (optional)

Method

Dumpling Dough

Make dough

In a medium bowl whisk together flour and salt. Gradually pour the boiling water into the flour while stirring with a fork or chopsticks until a shaggy dough forms.

Knead dough

When cool enough to handle, transfer dough to a lightly floured surface. Knead about 8–10 minutes until smooth and elastic. If dough feels too dry, add up to 1 tablespoon cold water; if too sticky, dust with a little flour.

Rest dough

Shape dough into a ball, brush lightly with 1 teaspoon vegetable oil, cover with plastic wrap or a damp cloth, and let rest at room temperature for 30 minutes. Resting relaxes gluten and makes rolling easier.

Filling

Prepare cabbage

Finely chop the Napa cabbage, sprinkle with 0.25 teaspoon salt, mix, and let sit for 10 minutes to draw out moisture. Squeeze the cabbage in a clean towel or between hands to remove excess liquid — this prevents soggy filling. Reserve the liquid if you want to adjust seasoning later.

Mix filling

In a mixing bowl combine ground pork, squeezed cabbage, sliced scallions, grated ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon Shaoxing wine, 0.5 teaspoon salt, 0.25 teaspoon white pepper, 1 teaspoon cornstarch, and 1 teaspoon vegetable oil. Mix thoroughly (fold and press) until the mixture becomes slightly sticky — about 1–2 minutes. Taste a small bit by cooking a teaspoon in a skillet to check seasoning and adjust salt or soy if needed.

Assembling Dumplings

Roll wrappers

Divide rested dough into two pieces. Roll one piece into a log about 1 inch in diameter and cut into 12 equal pieces (total will yield ~24 wrappers if repeating with second half). Keep the pieces covered. Flatten each piece with your palm and roll into thin rounds about 3 inches (7–8 cm) in diameter, slightly thinner at the edges. If dough springs back, let rest 5 minutes.

Fill and seal

Place about 1 tablespoon of filling in the center of each wrapper. Moisten the outer edge of the wrapper with a little water. Fold the wrapper in half to enclose filling and press to seal, pleating one side if desired to create tight seals. Ensure there are no air pockets and edges are sealed to prevent bursting during steaming.

Prepare steamer surface

Line your steamer basket with parchment paper punched with holes or lightly brush with oil to prevent sticking. Arrange dumplings in the basket with space between them for expansion.

Steaming & Serving

Steam dumplings

Bring about 4 cups of water to a gentle boil in a wok or wide pot. Place the steamer basket over the boiling water (ensure water level does not touch the dumplings). Cover and steam on medium-high heat for 8–10 minutes for fresh pork dumplings (10–12 minutes if larger). If using ground chicken or tofu, check that filling is cooked through. Avoid over-boiling; maintain steady steam.

Finish and serve

Carefully remove the steamer lid away from you to avoid hot steam. Transfer dumplings to serving plates. Serve immediately with a dipping sauce made from 2 tablespoons soy sauce, 1 tablespoon black or rice vinegar and 1 teaspoon chili oil if desired. Leftovers can be refrigerated for up to 2 days; reheat in steamer for 3–5 minutes until hot.