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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 pound ground pork
- 8-10 medium-sized shrimp, peeled, deveined, and cut into small pieces
- 1 stalk scallion, finely chopped
- 3 dashes ground white pepper
- 1 teaspoon Shaoxing wine or sherry, optional
- 1/2 teaspoon salt
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 inch (2.5cm) peeled and grated ginger
- 1 pack pot sticker or dumpling wrappers
Instructions
- Dumpling Filling. Combine the ground pork, shrimp, chopped scallions, ginger, and all the seasonings 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.
Awsome
Yay! I don’t know how I’ve missed this recipe before!
I can’t wait to try it finally! your pictures look the best out of all the ones I’ve googled! ?
you missed it
I am so glad I found this website when searching on how to make some dumplings. I bought a bamboo steamer and followed your directions to a T and oh how delicious they turned out. Your precise directions and ingredients were perfect, thank you so very much for sharing. I never dreamed I could make dumplings that tasted so good. You are a good person to take the time and energy to share with others and educate us on cooking Asian food. I think out of all the ethnic foods that I absolutely LOVE, Chinese food is my number 1 favorite. Thank you again. Oh, by the way, do you have a recipe for the delicious dipping sauce they serve at restaurants with the dumplings? I bought a bottle of “dipping sauce” in the Asian section of my local market, it was good, but I really like to make my own food from scratch. Keep up the wonderful work on your web page, you have no idea how valuable a resource you are to your following.
How is the black vinegar dipping sauce made?
Just Chinese black vinegar.
I don’t have a bamboo steamer to make dumplings but I really want to try making them. Is there any other way? If not, where should I go to purchase one? And is there a certain brand or style of bamboo steamer that you recommend?
You can just steam in a steamer you don’t need a bamboo steamer. :)
Rebecca, I have a really nice steamer by Breville, it’s marvelous. But for the dumplings I would go with Rasa, and get a bamboo steamer. I bought one on Amazon, a Helen Chen brand. I found that the Breville does the job, but the steam from above drips down on the dumpling and makes them unnecessarily wet and a little soggy. The Bamboo steamer lid soaks the steam moisture so that it does not drip down on the food. Your choice, just sharing my observation since I tried it both ways. Good luck.
Hi :)
I am folding, wrapping and steaming dumplings for a while now. I have been Doing it with Maida flour and wheat flour. Each time a different flour. Most of the times with all purpose maida flour.. My problem with my dumpling is that the SHINY, sparkling, glossy appearance of the dumplings after steaming (like in the 3rd photo above), is not there! They look and taste good. The dough is not undercook or sticky. The staffing is good. Veg, Nepali style.
I can not understand where is the beautiful shiny look after steaming…. What do I do wrong or what should I do so it will be?! Please help me solving this problem.
Regards,
Dror
You can brush the surface with a little bit oil, or the shiny surface is from the steam.
Can use chicken to substitued instead of pork if can use which part of the chicken will be the best?
Yes you can use chicken and you can use chicken legs/thighs.
I have to request for ground pork. What part of the pork should be ground? Tenderloin, pork chop, shoulder?
Shoulder.
These look amazing! I can’t each much pork so could I substitute the pork for chicken? Will it cook through as well as the pork, same cooking time? Thanks!
Yes correct.
I am exploring recipes from different cultures and your recipes look so delicious! I love to cook and I’m ready for something new but I have one restriction, I cook once maybe twice a week. Do these dumplings freeze well or can I make a large batch in advance and eat them all week? What would you recommend to do to make dumplings easy to eat all week long? (I don’t count boiling or steaming to be actual cooking but I wouldn’t want to assemble these every day)
Yes you can make a bunch and freeze them. Thaw at room temperature before cooking.