Steamed Dumpling 煮饺子 Recipe

Make dough

In a large mixing bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Mix briefly. Pour 3 tablespoons hot water into the center and stir with a spatula or chopsticks until crumbly. Add about 1 cup cold water a little at a time while mixing until a shaggy dough forms.

Knead and rest

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Shape into a ball, coat lightly with 1 tablespoon vegetable oil, cover with plastic wrap or a damp towel, and let rest 30 minutes at room temperature. Resting relaxes the gluten and makes rolling easier.

Divide and roll wrappers

After resting, divide dough into two pieces. Roll each piece into a log about 1-inch (2.5 cm) thick. Cut each log into 16 equal pieces (for about 32 wrappers total). Shape each piece into a round ball, flatten slightly, then use a rolling pin to roll into 3.5–4 inch (9–10 cm) round wrappers—thicker at the edges and slightly thinner in the center. Keep rolled wrappers covered with a damp towel so they don't dry out.

Prepare cabbage

Salt the finely chopped Napa cabbage lightly (about 1/4 tsp), toss, and let sit 10 minutes to draw out moisture. Squeeze the cabbage firmly in a clean towel or between hands to remove excess liquid; discard liquid. This prevents a soggy filling.

Mix filling

In a medium bowl combine 1 cup ground pork, the squeezed cabbage, 3 tbsp finely chopped green onions, 1 tsp grated ginger, 1 tsp minced garlic, 1 tbsp soy sauce, 1 tsp Shaoxing wine, 1/2 tsp sesame oil, 1/2 tsp salt, 1/4 tsp white pepper, and 1 tsp cornstarch. Mix thoroughly with a spatula or by hand, pressing the mixture against the bowl to create a slightly sticky, cohesive filling. Taste a small bit (optional: cook a little in microwave) and adjust seasoning.

Fill wrappers

Place a wrapper on your palm or a work surface. Put about 1 teaspoon to 1 tablespoon of filling in the center (depending on wrapper size)—enough to form a small mound without overfilling. Brush a little water around half the edge of the wrapper to help seal.

Seal dumplings

Fold the wrapper over the filling to make a half-moon and pinch to seal at the top. Create 3–4 small pleats along the sealed edge, pressing firmly to avoid leaks. Ensure the dumpling base is flat so it sits steadily in the steamer. Repeat until all wrappers and filling are used. Place finished dumplings on parchment squares or lightly oiled steamer trays, leaving space between them.

Prepare steamer

Add about 4 cups water to a wok or wide pot with a steamer rack and bring to a simmer over high heat. If using a bamboo or metal steamer, line trays with parchment (pierced) or brush with 1 tsp vegetable oil to prevent sticking.

Steam dumplings

Arrange dumplings in a single layer in the steamer, leaving 1/2 inch between each. Place steamer over simmering water, cover, and steam for 8–10 minutes (for small dumplings) or 10–12 minutes (for larger/heavier filled ones) until wrappers are translucent and filling is cooked through (ground pork should reach 160°F/71°C). Avoid lifting the lid during steaming.

Finish and serve

Carefully remove the steamer from heat. Drizzle steamed dumplings with 1/2 tsp sesame oil if desired. Serve hot with dipping sauce made of 2 tbsp soy sauce, 1 tbsp black vinegar, and 1 tsp chili oil (optional). Garnish with extra chopped green onion if desired.