Steamed Dumpling (6) Recipe
Tender dumplings filled with a delicate balance of flavors, steamed to perfection.
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Ingredients
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Dumpling wrappers & assembly
Filling
Steaming & serving
Method
Dumpling wrappers & assembly
- 1
Prepare wrappers
Lightly dust your work surface with the 1 tbs flour. Place 6 dumpling wrappers nearby, covered with a damp towel to prevent drying while you work.
- 2
Assemble dumplings
Place about 1 heaping tablespoon (approx. 18–20 g) of filling in the center of each wrapper. Run a light finger of water or 1/4 tsp vegetable oil around the edge of the wrapper to help seal. Fold the wrapper over to form a half-moon, press the center to seal, then create 2–3 pleats along the edge to fully close. Ensure no air pockets remain. Repeat until all 6 dumplings are sealed. Place finished dumplings on a lightly floured tray so they do not stick.
Filling
- 3
Prep cabbage
Place the finely chopped Napa cabbage in a small bowl, sprinkle with 1/4 tsp salt, toss, and let sit 5 minutes. Then squeeze out as much moisture as possible using your hands or a clean kitchen towel. Discard the liquid and transfer cabbage to a mixing bowl.
- 4
Mix filling
To the bowl with the squeezed cabbage add the ground pork, sliced green onion, grated ginger, minced garlic, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, 1 tsp salt, 1 tsp white pepper and 1 tsp cornstarch. Using chopsticks or a spoon, mix ingredients vigorously in one direction until the mixture becomes sticky and cohesive (about 1–2 minutes). This develops a tender texture in the filling. Taste a small raw piece by microwaving 10–15 seconds or pan-frying a tiny patty to check seasoning; adjust soy or salt if needed.
Steaming & serving
- 5
Prepare steamer
Pour 800 ml water into a wok or a pot with a steamer insert. Line the steamer basket with parchment paper with several 1–2 inch holes or with cabbage/lettuce leaves and scatter the ginger slices on top (optional). Bring the water to a steady simmer over medium-high heat.
- 6
Steam dumplings
Arrange the 6 assembled dumplings in the steamer basket so they do not touch. Cover and steam over simmering water for 8–10 minutes, until wrapper turns translucent and filling reaches 74°C (165°F). If using a bamboo steamer, rotate the basket halfway for even cooking.
- 7
Finish & serve
Carefully remove the steamer from the heat. Transfer dumplings to a serving plate. Mix 2 tbs soy sauce, 1 tbs black vinegar and 1 tsp chili oil (optional) in a small bowl and serve alongside the dumplings as a dipping sauce.