Steamed Dumplings Recipe

Drain cabbage

Place the shredded Napa cabbage in a large bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit 10 minutes. After resting, squeeze out excess liquid using hands or a clean kitchen towel until mostly dry. Reserve the cabbage liquid to add 1–2 tablespoons back into the filling if you want juicier dumplings.

Combine filling ingredients

In a large mixing bowl, add the ground pork, ground chicken, drained cabbage, grated carrot, chopped mushrooms, sliced green onions, grated ginger, and minced garlic. Add the soy sauce, sesame oil, Shaoxing wine, white pepper, 1 tsp salt, egg, and cornstarch. Mix vigorously with a spatula or spoon in one direction for 1–2 minutes until mixture becomes slightly sticky and cohesive. Taste a small spoonful (optional: cook a pinch in a skillet) and adjust seasoning.

Prepare workspace

Arrange wrappers on a lightly floured or dry surface. Keep a small bowl of water nearby to moisten wrapper edges. Lightly oil a round piece of parchment or the steaming basket surface to prevent sticking.

Portion filling

Spoon about 1 rounded teaspoon (approximately 10–12 g) of filling onto the center of each wrapper. For larger wrappers use up to 1.5 teaspoons. Do not overfill; leave about 1 cm clear around the edge.

Fold and seal

Dip a finger in water and moisten the wrapper edge. Fold wrapper in half over the filling to form a half-moon, press center to seal, then pleat one side toward the center creating 3–4 small pleats, pressing firmly to remove air and ensure a tight seal. Place finished dumplings on a tray lightly dusted or lined with parchment, seam side up. Repeat until filling is used (about 36 dumplings).

Prepare steamer

Fill a wok or large pot with about 4–5 cm of water and bring to a gentle boil. If using a bamboo or metal steamer, line the steamer basket with parchment with small holes or lightly oil it to prevent sticking. Lightly oil the steamer surface or parchment and arrange dumplings in a single layer, leaving 1–2 cm between each to expand.

Steam

Place the steamer over the boiling water, cover, and steam over medium-high heat for 8–10 minutes for these small dumplings (10–12 g each). If using larger wrappers or heavier filling, steam 10–12 minutes. Do not lift the lid during steaming. Ensure internal temperature reaches 74°C (165°F).

Finish

Remove the steamer from the pot, let rest 1 minute, then transfer dumplings to a serving plate using a spatula. If dumplings will be held briefly, cover with a clean towel to keep warm and prevent drying.

Whisk together the soy sauce, black vinegar, sesame oil, chili oil (if using), sliced scallion, and toasted sesame seeds in a small bowl. Serve alongside the steamed dumplings.