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Steam Pork Dumplings (8) Recipe

Name: New Star Chinese Restaurants Steam Pork Dumplings (8) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 12 oz ground pork (80/20 or 85/15); 1 cup napa cabbage (finely chopped) or bok choy; 3 stalks green onions (scallions, thinly sliced); 1 tbsp fresh ginger (grated); 1 clove garlic (minced); 2 tbsp soy sauce; 1 tsp sesame oil; 1 tsp Shaoxing wine or dry sherry (optional); 1 tsp salt; 1 tsp white pepper (or black pepper); 1 egg (lightly beaten); 1 tbsp cornstarch; 8 pcs round dumpling wrappers (3–3.5 inch/7–9 cm), fresh or thawed; 2 tbsp water (for sealing edges); 1 tsp vegetable oil (light, for light brush); 1 set steamer basket (bamboo or metal) and liner (cabbage leaves, parchment, or silicone liner); 2 cups water (for steaming pot); 1 to taste dipping sauce (soy sauce, black vinegar, chili oil) or garnish

Inspired by New Star Chinese Restaurant

Time40m

Serves2

Make Steam Pork Dumplings (8) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dumpling Filling

12 oz ground pork (80/20 or 85/15)

1 cup napa cabbage (finely chopped) or bok choy

3 stalks green onions (scallions, thinly sliced)

1 tbsp fresh ginger (grated)

1 clove Garlic (minced)

2 tbsp Aged soy sauce

1 tsp Toasted sesame oil

1 tsp Shaoxing wine or dry sherry (optional)

1 tsp Celtic sea salt

1 tsp white pepper (or black pepper)

1 egg (lightly beaten)

1 tbsp Cornstarch

Wrappers & Assembly

8 pcs round dumpling wrappers (3–3.5 inch/7–9 cm), fresh or thawed

2 tbsp water (for sealing edges)

1 tsp vegetable oil (light, for light brush)

Steaming Equipment & Serving

1 set steamer basket (bamboo or metal) and liner (cabbage leaves, parchment, or silicone liner)

2 cups water (for steaming pot)

1 to taste dipping sauce (soy sauce, black vinegar, chili oil) or garnish

Method

Dumpling Filling

Prepare cabbage

Finely chop the napa cabbage. Place in a bowl, sprinkle with 1/4 tsp salt, toss, and let sit 5 minutes. Squeeze out as much liquid as possible using your hands or a clean towel. Reserve the drained cabbage.

Mix aromatics

In a medium bowl combine grated ginger, minced garlic, and sliced green onions.

Combine filling

Add the ground pork to the aromatics. Add the squeezed cabbage, soy sauce, sesame oil, Shaoxing wine (if using), cornstarch, beaten egg, salt, and white pepper. Mix thoroughly with a spatula or your hands until sticky and well combined (about 1–2 minutes). Taste a small cooked pinch in a microwave or in a spoon over a hot pan if you want to adjust seasoning.

Wrappers & Assembly

Set up workspace

Arrange dumpling wrappers on a lightly floured surface or parchment. Keep unused wrappers covered with a damp towel so they don’t dry out. Have a small bowl of water nearby for sealing.

Portion filling

Spoon about 1 tablespoon (about 15 g) of filling into the center of each wrapper. Do not overfill—wrappers should be able to close easily.

Seal dumplings

Dip your finger in water and run it along the edge of the wrapper. Fold the wrapper over the filling to form a half-moon; press to seal the center. Create 3–4 pleats on one side by folding small sections of the top wrapper edge toward the sealed edge, pressing to seal each pleat so dumplings are secure. Repeat until all 8 dumplings are formed. Lightly brush the bottoms with a little oil to prevent sticking to the liner.

Steaming

Prepare steamer

Pour about 2 cups of water into a wok or pot and bring to a simmer over medium-high heat. Line the steamer basket with cabbage leaves, perforated parchment (cut with holes), or a silicone liner to prevent sticking.

Steam dumplings

Place dumplings in the steamer basket leaving space between them (they will expand). Cover and steam over simmering water for 8–10 minutes, or until pork is cooked through (internal temperature 160°F / 71°C) and wrappers are translucent and tender. For frozen dumplings, add 2–3 minutes.

Finish

Carefully remove the lid away from you to avoid hot steam. Transfer dumplings to a plate using tongs or a spatula. Serve immediately with dipping sauce and optional garnishes (sliced green onion, sesame seeds).

Dipping Sauce (optional)

Combine 2 tbsp soy sauce, 1 tbsp black vinegar, and 1 tsp chili oil in a small bowl. Adjust to taste and serve alongside the dumplings.