There is no secret that I love dumplings–boiled, pan-fried, or steamed. Recently, a coworker from Japan is in town and we were discussing about going for a dim sum/dumpling lunch. All the dumpling talks triggered a sharp craving in me that I had to make my own steamed dumplings.
Making dumplings is really not so hard and you can get all needed ingredients from stores: dumpling wrappers, ground pork, etc. To me, the tough part is the folding or pleating of dumplings–an acquired skill that requires repeated practices and training…
My steamed dumplings are filled with shrimp and ground pork. If you don’t eat pork, you can always substitute it with ground chicken or even ground turkey. Do try out my steamed dumplings recipe if you love dumplings.These dumplings make a great and refreshing lunch or afternoon tea, especially with Chinese tea.
Enjoy!
Make about 20-24 steamed dumplings
Ingredients:
1/2 pound ground pork
8-10 medium shrimps (peeled, deveined, and cut into small pieces)
1 stalk scallion (finely chopped)
3 dashes white pepper powder
1 teaspoon Shaoxing wine
1/2 teaspoon salt
1/2 teaspoon soy sauce
1/4 teaspoon sesame oil
1 inch ginger (grated)
1 pack potsticker/dumpling wrappers
Method:
Combine the ground pork, shrimp, chopped scallions, ginger, and all seasonings together. Set aside.
To make dumplings, place a small spoonful of the filling in the center of the wrapper. Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the dumpling accordingly. Repeat the same for the rest. (Please refer to this video to learn how to fold/pleat dumplings.
Arrange the dumplings in a bamboo steamer (lined with parchment paper at the bottom) and steam for 8-10 minutes. Serve immediately with black vinegar dipping sauce.
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{ 16 comments… read them below or add one }
I like eating dumplings. Before in Hong Kong, we eat dim sum only, now we have more China food in Hong Kong and we also eat dumplings now.
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Rasa Malaysia replied:
Yes, I noticed the trend in Hong Kong that there are more and more mainland Chinese type of eateries there. Great that there are more dumplings to savor. :)
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AHHH Dumplings!
Those look quite delicious and are making me crave some now that its almost 11pm. This recipe makes me happy considering this is how I usually make my dumplings, although I add a little sugar (personal preference) and I just boil (can’t find the steamer). Just wanted to say I enjoy reading your posts and seeing the recipes that you take your time to post for all of us to enjoy. After I make some more dumplings, I’m gonna get around to trying out the char siu. =D
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Rasa Malaysia replied:
Tommy – thanks for your sweet note. Yes, char siu is a must-try. I am going to make some char siu sauce baby back ribs.
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Tommy replied:
Char siu baby back ribs O_O!
As soon as I find some maltose I’m gonna give the recipe a try, but if you can somehow get photos of those ribs up I’d be a happy and hungry guy. One more craving to knock off eventually.
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Rasa Malaysia replied:
Planning to make them this weekend and will post.
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Everyone in my family are dumpling-o-holics! But the last time I attempted making a batch they turned out soooo undercooked we ended up screwing up our faces at them! Now I know the right way!
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Rasa Malaysia replied:
Nuke them in the microwave if they are undercooked. ;)
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Amrita replied:
Oh! Thanks!
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Yummy… I love dumpling. This recipe seems easy. But I must master the pleating and folding first before I can make nice looking dumplings like yours.
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Rasa Malaysia replied:
If you are just eating yourself, it’s OK if you don’t master the folding and pleating as long as the dumpling is sealed tight. You will get better overtime. :)
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they look incredible and so perfectly pleated. Gorgeous photos.
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Rasa Malaysia replied:
Haha, not sure about perfectly pleated, but I am definitely getting better. ;)
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I have cravings for boiled, steamed or pan-fried dumplings at different times! But usually, I boil my dumplings cos’ that requires the least time.
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Rasa Malaysia replied:
Yes, Tiga, boiling is the fastest, but sometimes, the dumplings “burst” while boiling. Steaming is actually not bad since it doesn’t smoke up the kitchen and also non-greasy. Try it.
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Give me 2 dozens, please? Your steamed dumplings looked oh so fabulous! The pleating looks even better than most of the restaurants I have enjoyed these simple yet satisfying dish. Amazing how I started to enjoy dumplings as snacks, appetizers. Now, I can eat these sucker dumplings as a meal. Well done!
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Rasa Malaysia replied:
2 dozens of them are on its way to you. LOL.
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I too love dumplings in any form – steamed, fried or boiled. I could live on these things! Your pleats are awesome.
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Rasa Malaysia replied:
Cyn – thanks.
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These are great stuff, the dumplings you made looks good!
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Rasa Malaysia replied:
Great stuff they are. ;)
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I love DUMPLINGS. they make my day.
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Rasa Malaysia replied:
You are right they make my day, too.
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Oh… how I love dumplings!! Pork and prawns are great combo!
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Rasa Malaysia replied:
Exactly, pork and prawns are always a great together.
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Like you, I love all kinds of dumlpings too, especially with shrimp. I’ve just suscribed to your site. :)
Can I steam the dumplings using a wok as I don’t have a bambo steamer?
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Rasa Malaysia replied:
Aimei – thanks for subscribing to RM.
Yes, you can steam the dumplings using a wok it works!
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Here is a video showing how to pleat the dumplings…….it looks like it takes practice!
http://www.youtube.com/watch?v=zuWGVL_Wuq8
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Hi there, when you said dumpling wrapper, it is the same as wonton wrapper right? Anyway, love your blog and I’ve added it to my list of blogs that I’ll surely follow.
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Rasa Malaysia replied:
Wonton wrappers are more yellowish in color. Dumpling wrapper is the same as potstickers wrappers and they are whiter in color. Not sure how they are sold in Malaysia/Singapore.
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I only learned to eat dumplings after I came to UK. Chinese people from China taught me how to make them and cook them. It goes great with balsamic vinegar. That’s how they eat in China. In Malaysia, I was brought up to eat wantan, either dry or in soup. I didn’t realise you can steam it. I’m going to try that. Oh yes, the Chinese train their children to eat vegetables by making dumplings for them. You can hide a lot of vegetables in them. Thought that’s such a great idea. Anyway, thanks for the recipe.
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Hi Rasa Malaysia,
Your dumplings look great. I have tried making dumplings in wonton soup but not steamed, I have some questions, is shaoxing wine the same as rice wine vinegar? if I cannot find it, what’s a good substitute or is it okay not to include it?
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Rasa Malaysia replied:
Olive – no, shaoxing wine is not the same as rice wine vinegar. It’s OK to use dry sherry, if not, skip it. :)
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