Easy Steamed Dumplings
These tender, juicy steamed dumplings feature a flavorful pork and vegetable filling wrapped in delicate store-bought wrappers. Ready in just 30 minutes, they're easier to make than you think and deliver restaurant-quality results with the perfect balance of ginger, garlic, and sesame oil.
Equipment
- Bamboo Steamer (10-12 inch)
- Large wok or deep skillet
- Parchment paper
- Small bowl for water
- Clean kitchen towel
Ingredients
For the Filling
- 1 pound ground pork (80/20 ratio)
- 1 cup napa cabbage, finely chopped and squeezed dry
- 3 shiitake mushrooms, diced fine
- 2 green onions, minced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 large egg
For the Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
For Assembly
- 40 round dumpling wrappers (store-bought)
- Water for sealing edges
- Cabbage leaves or parchment paper for lining steamer
Instructions
- Remove excess moisture from cabbage by squeezing in a clean towel - this prevents soggy dumplings. Dice mushrooms into 1/4-inch pieces for even distribution. Mince ginger and garlic together to release maximum flavor.
- Combine ground pork with all vegetables and seasonings in a large bowl. Mix gently with chopsticks or a fork in one direction for 2 minutes until the mixture becomes slightly sticky. This develops the proteins for better texture.
- Microwave a teaspoon of filling for 30 seconds and taste. Adjust salt or soy sauce as needed - the flavors will concentrate during steaming. The filling should be well-seasoned but not overly salty.
- Arrange wrappers, filling, water bowl, and a baking sheet lined with parchment. Having everything within reach makes assembly smooth and efficient. Keep wrappers covered with plastic wrap to prevent drying.
- Place 1 heaping teaspoon of filling in the center of each wrapper. Avoid overfilling - it's better to have less filling than risk bursting. Wet the edges with water using your finger.
- Hold the dumpling in your palm and create 3-4 pleats on one side, pressing to seal against the unpleated side. The classic crescent shape creates more surface area for flavor. Ensure edges are completely sealed.
- Line bamboo steamer baskets with parchment circles or cabbage leaves. If using parchment, punch holes with a skewer for steam circulation. Lightly oil the surface to prevent sticking.
- Place dumplings 1/2 inch apart in the steamer - they expand slightly during cooking. Work in batches rather than overcrowding, which causes uneven cooking. Cover assembled dumplings with a damp towel.
- Bring 1-2 inches of water to a rolling boil in your wok. Place steamer on top, ensuring water doesn't touch the bottom. Cover and steam for 12-15 minutes for pork filling, maintaining vigorous steam throughout.
- The wrappers should transform from opaque white to slightly translucent with a glossy sheen. Internal temperature should reach 165°F (74°C) for meat fillings. Dumplings should feel firm but give slightly when pressed.
- Transfer dumplings to a serving plate or serve directly in the steamer. Enjoy immediately while hot with Chinese black vinegar mixed with julienned ginger, or your favorite dipping sauce.
Notes
Pro tips: Keep assembled dumplings covered to prevent drying. Don't overfill - less is more for perfect dumplings. For freezing, arrange on parchment-lined trays until solid, then transfer to bags. Steam directly from frozen, adding 5 minutes cooking time. Always re-steam leftovers rather than microwave for best texture.
Nutrition
Calories: 47kcalCarbohydrates: 5gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 12mgSodium: 95mgPotassium: 45mg
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