Steamed Dumpling Recipe

Prepare cabbage

Place shredded Napa cabbage in a bowl, sprinkle with 1/4 tsp salt, toss and let sit 5 minutes to draw out water. After 5 minutes, squeeze the cabbage firmly in a clean towel or between your hands to remove excess moisture. Measure the drained cabbage — you should have about 70–80 g of packed cabbage for the filling.

Mix filling

In a medium bowl combine ground pork, drained cabbage, chopped scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, 1 tsp salt, 1/4 tsp white pepper, cornstarch and the egg white. Mix vigorously with a spoon or spatula in one direction for about 1–2 minutes until the mixture becomes sticky and cohesive. This texture helps the filling hold together and stay juicy during steaming. Taste a small pinch (briefly cooked in a teaspoon in microwave or pan) and adjust seasoning if needed.

Prepare your work surface and wrappers: cover with a damp towel to prevent drying. If using parchment or cabbage leaves, cut parchment into 8 small rounds slightly smaller than wrappers or separate cabbage into 8 small leaves.

Place one wrapper on your palm or work surface. Spoon about 1 tablespoon (roughly 18–20 g) of filling into the center of each wrapper. Do not overfill; enough to make a plump dumpling but leave room to seal.

Moisten the edge of the wrapper with a little water (use the 2 tsp set aside). Fold wrapper in half over the filling to create a half-moon, press center to seal, then pleat one side onto the other or simply pinch firmly to close. Ensure there are no gaps. Repeat until you have 8 dumplings. Place each finished dumpling on a parchment round or cabbage leaf to prevent sticking in the steamer. Lightly brush the tops with 1 tsp vegetable oil to prevent sticking and to help maintain moisture.

Prepare steamer: fill a wok or wide pot with about 2–3 cm (1 inch) of water, bring water to a rolling simmer over high heat. Place a steamer basket (bamboo or metal) over the simmering water making sure the basket bottom does not touch the water.

Arrange dumplings in a single layer in the steamer basket, leaving space between them for steam circulation (they will expand slightly). Cover with the steamer lid.

Steam dumplings for 8–10 minutes over medium-high steam. Check at 8 minutes: pork should be cooked through (internal temp 70°C / 160°F) and wrappers translucent and tender. If larger or thicker wrappers are used, steam up to 11–12 minutes. Avoid lifting the lid repeatedly.

When done, carefully remove steamer basket from pot. Let dumplings rest 1 minute before serving to prevent burns and let them firm slightly.

Combine 2 tbs soy sauce, 1 tbs black or rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (optional) and sliced scallion in a small bowl. Stir to combine.

Serve the steamed dumplings hot with the dipping sauce. Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 2 days. Reheat by re-steaming for 3–4 minutes or microwaving covered for 1–2 minutes until piping hot.