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These Steamed Dumplings are the tastiest morsels of pork and shrimp, steamed in a bamboo steamer. Learn how to make the best Chinese dumplings, just like those in Chinatown!
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Steamed Dumplings With Pork
I love all kinds of dumplings and dim sum, such as potstickers, pork and leeks dumplings, and pan-fried dumplings, but my favorite is Chinese steamed dumplings, especially steamed pork dumplings.
In China and many Asian countries, pork is the protein of choice. Steamed dumplings are mostly made with pork, but chicken dumplings and shrimp dumplings are also quite popular. There is something about small dough pockets filled with seasoned ground pork and cooked by steam; they’re deliciously juicy and bursting with flavor!
Recently, I gathered all the ingredients for steamed dumplings and decided to make them at home, using the cute little bamboo steamers I got from Chinatown. This is my homemade steamed dumplings recipe, tried and tested by many readers.
If you’re new and have never made Asian dumplings before, fret not, as I will walk you through the entire step-by-step process. My dumpling recipe is easy, straightforward, and produces piping hot, juicy, and absolutely delicious results. Let’s get started!
Steamed Dumpling Ingredients
The amazing thing about steamed dumplings is the tasty ingredients that come together to make the filling super delicious.
Ground pork is the main protein, pairing perfectly with the succulent flavors of shrimp and the earthy ginger, giving each bite a nice texture and some serious depth. Soy sauce, sesame oil, and Chinese Shaoxing wine add that savory goodness, while chopped green scallions bring a fresh crunch and pop of color.
Every ingredient plays its part to ensure each dumpling is packed with flavor and texture, making them a total treat in every bite!
- Ground Pork – If you live in an Asian country, for juicy filling, buy ground pork with a ratio of 70% meat to 30% fat. Remember to inform your butcher about the ratio, and you’ll have the juiciest filling.
- Shrimp – regular peeled and deveined shrimp works well, but tiger prawns elevate the texture and flavor to the next level.
- Ginger – old peeled ginger imparts a more intense note to the filling.
- Soy Sauce
- Sesame Oil
- Shaoxing Wine – You may substitute it with Chinese rice wine, Japanese cooking sake, or dry sherry. If you can’t consume alcohol, skip it altogether.
- Dumpling Wrappers – Store-bought dumpling wrappers work well. In the United States, these wrappers are sometimes labeled as potsticker wrappers. They work the same. Avoid wonton wrappers, which are pale yellow in color.
Please see the recipe card for full information on ingredients.
The Best Filling For Steamed Dumplings
I love my dumplings filled with ground pork and some shrimp. If you don’t eat shrimp, you can always make the dumplings with ground pork only.
For a halal version of this recipe, opt for ground chicken or even ground turkey, although the latter tends to be drier. If you want juicy dumplings, use ground chicken thighs. If you only have chicken breasts, mix them with chicken thighs.
How To Make Steamed Dumplings
Step 1: Dumpling Filling. Combine the ground pork, shrimp, chopped scallions, ginger, and all the seasonings together. Mix well and set aside.
Step 2: Wrapping Dumplings. To assemble the dumplings, put a small spoonful of the filling in the center of a wrapper. Moisten the edge of the wrapper with water using your finger, then fold and pleat the dumpling as desired. Repeat this process for the remaining wrappers.
Step 3: Steaming 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.
How To Wrap And Fold Dumplings
Making dumplings is really not difficult, and you can easily find all the ingredients at regular stores: dumpling wrappers, ground pork, vegetables, etc.
For beginners, the challenging part is the folding and wrapping of the dumplings, which is a skill that anyone can master with some practice.
If this is your first time making dumplings, you can simply fold them into a half-moon shape. With practice, you’ll become more comfortable with folding and can attempt more sophisticated shapes with pleats, like the picture above. Regardless of their shape, your steamed dumplings will taste equally delicious.
Folding Dumpling Guide: Watch this step-by-step dumpling wrapping video by Asian Dumplings cookbook author Andrea Nguyen.
Helpful Tips For Beginners
Here are some tips for beginner dumpling makers:
- Preparation: Gather all the steamed dumplings ingredients and the bamboo steamers beforehand. Keep the store-bought wrapper covered to prevent drying.
- Filling and Wrapping: Use a teaspoon (a wooden one is easier) to fill the dumplings. Keep the filling consistent. DO NOT overfill or it will be hard to seal and wrap. Seal the edges tightly to prevent the filling from spilling out of the dumplings.
- Cooking and Serving: Properly set up your steamer before cooking. If you don’t have a bamboo steamer, a traditional Chinese steamer works fine too. Serve the dumplings hot and steaming, along with black vinegar dipping sauce.
Frequently Asked Questions
Setting up dim sum bamboo steamers for the home kitchen is easy. First, use a pot or wok that fits the bamboo steamer. Add water to the pot or wok, ensuring it doesn’t touch the bottom of the steamer. Then, place the food inside the bamboo steamer, covered with its lid, on top of the pot or wok. Turn on the heat to bring the water to a boil. Allow it to steam to cook the food. Remember to check the water level while steaming.
If you need a way to test if your dumplings are done, run a toothpick through one. If it comes out clean, your healthy dumplings are ready to be eaten! Do try out my Asian dumpling recipe. These dumplings make a great and refreshing lunch or afternoon snack, especially with Chinese tea.
Steamed dumplings are steamed in a bamboo steamer or a regular steamer. It’s served steaming hot. They are lighter and healthier since they’re not cooked in oil.
Fried dumplings, also known as potstickers, have a crispy bottom as they are steamed first, and then pan-fried with oil during the cooking process.
To prevent sticking, you can line the bottom of the steamer basket with parchment paper or cabbage leave. Also, make sure that the dumplings are not overcrowded in the steamer, leaving enough space between them for steam to circulate evenly.
Yes, you can! You may freeze the dumplings once they are wrapped. Place them in a single layer in a container, separated by a sheet of parchment paper in between the layer so they don’t stick together. When ready to eat, steam directly from frozen, adding extra cooking time.
This recipe is only 332 calories per serving.
What To Serve With This Recipe
For a complete Chinese or Cantonese dim sum or yum cha experience at home, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Dumpling Recipes You Might Like
Steamed Dumplings Recipe
Ingredients
- 1/2 lb. (225g) ground pork
- 8-10 medium-sized shrimp, peeled, deveined, and cut into small pieces
- 1 inch (2.5cm) ginger, peeled and grated
- 1/2 teaspoon soy sauce
- 1/2 teaspoon salt
- 1 teaspoon Shaoxing wine , or sherry, optional
- 1/2 teaspoon sesame oil
- 3 dashes ground white pepper
- 1 stalk scallion, finely chopped
- 1 pack pot sticker , or dumpling wrappers
Instructions
- Dumpling Filling. Combine the ground pork, shrimp, ginger, all the seasonings and scallions together. Mix well and set aside.
- Wrapping Dumplings. To assemble the dumplings, put a small spoonful of the filling in the center of a wrapper. Moisten the edge of the wrapper with water using your finger, then fold and pleat the dumpling as desired. Repeat this process for the remaining wrappers.
- Steaming Dumplings. Arrange the dumplings in a bamboo steamer lined with parchment paper (punched with holes) at the bottom and steam for 8-10 minutes. Serve immediately with black vinegar dipping sauce.
Video
Notes
- Gather all the steamed dumplings ingredients and the bamboo steamers beforehand. Keep the store-bought wrapper covered to prevent drying.
- Use a teaspoon (a wooden one is easier) to fill the dumplings. Keep the filling consistent. DO NOT overfill or it will be hard to seal and wrap. Seal the edges tightly to prevent the filling from spilling out of the dumplings.
- Properly set up your steamer before cooking. If you don’t have a bamboo steamer, a traditional Chinese steamer works fine too. Serve the dumplings hot and steaming, along with black vinegar dipping sauce.
- Folding Dumpling Guide: Watch this step-by-step dumpling wrapping video by Asian Dumplings cookbook author Andrea Nguyen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m going to try this recipe
Tried your Mongolian beef today but did it with snow peas. It was the best I have ever eaten. Trying orange chicken next week
??
Can I cook these with the steamer attachment of my Always Pan instead?
You can try!
We make similar dumplings and include diced carrots and water chestnuts for crunch. We serve w ginger peanut sauce!
Thanks for your trying.
Do you cook the pork etc before you put them in the dumplings?
No.
It was absolutely delicious I will definitely make these again!
Awesome!!!