Steamed Pork Dumpling Recipe

Prepare vegetables

If using napa cabbage or bok choy, finely shred then sprinkle with a pinch of salt and let sit 5 minutes. Squeeze out excess water firmly using your hands or a towel until nearly dry. This prevents a watery filling.

In a large mixing bowl, combine ground pork, finely chopped green onions, grated ginger and minced garlic.

Add soy sauce, Shaoxing wine, sesame oil, oyster sauce, sugar, white pepper and the measured salt. Note: total salt listed will season the full pound of pork — adjust to taste if using leaner meat.

Dissolve the cornstarch in the 2 tbsp cold water to make a slurry, then add to the meat mixture. The slurry helps bind and create a slightly glossy, juicy filling.

Fold in the well-drained shredded cabbage. Mix the filling in one direction (push and fold) for 1–2 minutes until the mixture becomes tacky and cohesive. Do not overwork to the point of toughening, but ensure even distribution of seasoning.

Taste-test: optionally cook a small pinch of filling in a skillet until cooked through and check seasoning; adjust soy or salt if needed.

Lightly oil your hands with the neutral oil to prevent sticking. Place one dumpling wrapper on your palm or work surface.

Brush a thin ring of water around the edge of the wrapper (use the 2 tbsp water as needed) to moisten for sealing.

Spoon about 1 tablespoon of filling into the center of each wrapper. Avoid overfilling — the wrapper should still be able to fold without tearing.

Fold and seal: for a simple half-moon, fold the wrapper over the filling to form a semicircle and press edges to seal. For pleated style, pinch one side and make 4–6 small pleats pressing each to the opposite edge to create a tight seal. Ensure no air pockets remain.

Place finished dumplings on a plate or tray lined with parchment or lightly oiled to prevent sticking. If stacking, place parchment between layers.

Prepare your steamer: Bring ~1000 ml (about 4 cups) water to a rolling boil in the steamer base. Line steamer basket with lettuce leaves or parchment squares to keep dumplings from sticking, or lightly oil the steamer surface.

Arrange dumplings in the steamer basket with space between them (they will expand slightly). Aim for one layer; if you must stack layers, ensure good airflow and increase steaming time slightly.

Steam: Place the basket over boiling water, cover, and steam for 10–12 minutes for fresh dumplings (12–15 minutes if very full or slightly larger). Avoid lifting the lid during steaming so you don’t lose steam.

Remove the steamer from heat and let sit covered for 1 minute. Carefully transfer dumplings to a serving plate using a spatula or tongs.

If desired, combine the dipping sauce ingredients (soy sauce, black or rice vinegar, chili oil, sesame oil, chopped green onion) in a small bowl and stir. Adjust proportions to taste.

Serve the steamed pork dumplings hot with the prepared dipping sauce alongside. Leftovers can be refrigerated for up to 2 days; reheat by steaming for 3–5 minutes until hot.