Steamed dumplings are a delightful bite of comfort, offering a perfect balance of tender wrappers and flavorful fillings. In just 30 minutes of prep, you can craft these little pockets of joy, ready to steam in a mere 10 minutes. Each dumpling bursts with savory goodness, its soft, pillowy exterior giving way to a satisfyingly juicy center. Whether filled with aromatic herbs, succulent meats, or vibrant veggies, they’re a feast for both the eyes and the palate.
These dumplings are not just quick to make but also incredibly versatile, pairing beautifully with tangy dipping sauces or a simple drizzle of sesame oil. The gentle steam locks in moisture, creating a melt-in-your-mouth texture that’s hard to resist. Perfect for a cozy dinner or a fun cooking project, they’re sure to become a favorite in your kitchen.
Ingredients for Steamed Dumplings
- 4 ounces tempeh, cubed (substitute with tofu if preferred)
- 1 tablespoon extra-virgin olive oil
- 6 ounces shiitake mushrooms, stemmed and diced
- 1 tablespoon tamari (or soy sauce as an alternative)
- ¼ cup chopped scallions
- ⅓ cup finely chopped kimchi
- 1 teaspoon toasted sesame oil
- ½ teaspoon grated ginger
- ½ teaspoon sriracha (adjust to taste)
- 35 dumpling wrappers
- Tamari or chili oil, for dipping
Step-by-Step Instructions
- Steam the tempeh: Place the tempeh cubes in a steamer basket over a pot with 1 inch of water. Bring to a simmer, cover, and steam for 10 minutes. Let cool, then crumble with your hands.
- Cook the mushrooms: Heat olive oil in a medium skillet over medium heat. Add the mushrooms and cook until soft, about 5 minutes.
- Combine the filling: Add the crumbled tempeh and tamari to the skillet. Cook for 2-3 minutes, then transfer to a bowl. Mix in scallions, kimchi, sesame oil, ginger, and sriracha until well combined.
- Assemble the dumplings: Place 1 heaping teaspoon of filling onto each dumpling wrapper. Dab the edges with cold water, fold in half, and press to seal. Create 3 pleats at the top of the crescent for a traditional look.
- Steam the dumplings: Arrange dumplings in a bamboo steamer without touching. Bring 1 inch of water to a simmer in a skillet. Place the steamer on top, cover, and steam for 10 minutes.
- Serve: Enjoy the dumplings hot with tamari or chili oil for dipping.
Dipping Sauces and Toppings to Elevate Your Dumplings
While tamari and chili oil are classic choices, try mixing up your dipping game! Combine 2 tablespoons tamari, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and a pinch of sugar for a tangy-sweet sauce. For a spicy kick, blend sriracha with a dollop of mayo and a squeeze of lime. Garnish your dumplings with toasted sesame seeds, chopped cilantro, or extra scallions for added flavor and texture.
Perfect Pairings: What to Serve with Steamed Dumplings
Turn your dumplings into a complete meal by pairing them with steamed jasmine rice or a light cucumber salad. For a heartier option, serve alongside miso soup or stir-fried greens like bok choy or spinach. These sides balance the dumplings beautifully and make for a satisfying, well-rounded dish.
Storing and Reheating Your Dumplings Like a Pro
To store leftovers, place cooled dumplings in an airtight container with parchment paper between layers. They’ll keep in the fridge for up to 3 days. Reheat by steaming for 5 minutes or pan-frying with a splash of oil until crispy. For longer storage, freeze uncooked dumplings on a baking sheet, then transfer to a freezer bag—they’ll last up to 2 months.
Quick Tips for Dumpling Assembly Success
Keep your wrappers covered with a damp towel to prevent drying out. Use a small spoon or cookie scoop for consistent filling portions. If pleating feels tricky, start by simply sealing the edges—practice makes perfect! For a time-saving hack, prep the filling a day ahead and store it in the fridge until you’re ready to assemble.
Creative Variations to Mix Up Your Dumpling Game
Swap tempeh for crumbled tofu or shredded chicken for a different protein. Experiment with fillings like sautéed cabbage, shredded carrots, or edamame. For a gluten-free option, use rice paper wrappers or lettuce leaves as a wrap. These variations let you customize the recipe to suit your taste or dietary needs.
Steamed Dumplings
Ingredients
- 4 ounces tempeh, cubed
- 1 tablespoon extra-virgin olive oil
- 6 ounces shiitake mushrooms, stemmed and diced
- 1 tablespoon tamari
- 1/4 cup chopped scallions
- 1/3 cup finely chopped kimchi
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon grated ginger
- 1/2 teaspoon sriracha
- 35 dumpling wrappers
- Tamari or chili oil for dipping
Instructions
- Place the tempeh into a steamer basket and set over a pot filled with 1-inch of water. Bring the water to a simmer, cover, and let steam for 10 minutes. Remove, let cool, and use your hands to crumble the tempeh.
- Heat the oil in a medium skillet over medium heat. Add the mushrooms and cook until soft, about 5 minutes. Add the tempeh and tamari and cook for 2 to 3 more minutes. Transfer to a bowl and add the scallions, kimchi, sesame oil, ginger, and sriracha. Stir to combine.
- Assemble the dumplings by scooping 1 heaping teaspoon of the filling onto each wrapper. Using your fingers, dab the edges of the wrapper with cold water, fold in half over the filling, and press to seal. Fold 3 pleats into the wrapper at the top of the crescent.
- Place the dumplings in the bamboo steamer without touching each other and cover with the lid. Bring 1 inch of water to a simmer in a skillet that the steamer can hover over. Place the steamer on top and steam for 10 minutes. Serve with tamari or chili oil for dipping.