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My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for perfect Chinese dishes
FREE EMAIL BONUS:
My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for Chinese dishes
Perfect Steamed Dumplings
There is no secret that I love not only steamed dumplings, but all kinds of dumplings—such as potstickers, pork and leeks dumplings, pan-fried dumplings, or xiao long bao.
Recently, a coworker from Japan was 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.
How to Make Steamed Dumplings
Making dumplings is really not so hard and you can get all the ingredients from regular stores: dumpling wrappers, ground pork, etc.
To me, the slightly difficult part is the folding or pleating of dumplings, an easy skill that just requires some practices and training.
If you are new to making homemade dumplings, you can just fold the dumplings into half moon shape. Soon enough, you will become more comfortable with the folding.
Don’t forget, practice makes perfect for folding these dumplings. In no time, yours will look like mine pictured here.
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.
Most Chinese dumplings are made with pork only, but since I love shrimp, I added some shrimp. However, not everyone eats shrimp dumplings so feel free to add the protein of your choice!
How to Tell When Dumplings Are Finished?
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. Enjoy!
How Many Calories per Serving?
This recipe is only 332 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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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 white pepper
- 1 teaspoon Shaoxing wine or sherry (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1 inch (2.5cm) ginger (peeled and grated)
- 1 pack pot sticker/ dumpling wrappers
Instructions
- Combine the ground pork, shrimp, chopped scallions, ginger, and all the seasonings together. Mix well and set aside.
- To make dumplings, place a small spoonful of the filling in the center of a 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.
Nutrition
It was absolutely delicious I will definitely make these again!
Awesome!!!
I make Scallops siomai and dumplings I also make Maine Lobster siomai and dumplings. My sauces are garlic red hot chili oil and also apple cider vinegar, sesame seed oil , lite soy sauce and onion. Sometimes , I eat it plain and as is … Simple.
Awesome!
Can anyone tell me where I’m supposed to find dumpling wrappers??
You can find at Asian grocery stores.
Jolene..you can usually find them in the same area as tofu and organic veggies (fresh) produce areas. Ask some worker in the produce section of your store. I shop at Publix and they are always near the end of the refrigerated sections.
We just used wanton wrappers and they still tasted great
Made these tonight, used ground chicken instead of pork and shredded cabbage instead of shrimp, sooo yummy
Thanks for trying!
I don’t know how old this post is but I make steamed dumplings a lot but the wrappers are always gummy and stick to the parchment after cooking for about 10 minutes. Suggestions? Thanks!
Try my recipe.
Pecos…try spraying a little Pam or smear cooking oil lightly on the parchment first.
I’ve never made dumplings before, so this was a first for me. Very quick and easy to prepare and they rose up lovely in my casserole dish. Nice and fluffly and light to eat. Will use again. Thanks
Yum! I can eat steamed dumplings every day! I’m not a huge fan of pork and shrimp but I sure do love chicken and shrimp combo. It’s so delicious.
That’s awesome, you can choose your favorite protein as the filling.
If you don’t have the bamboo steamer, is there another way I steam dumplings using regular pots and pans or something? Thanks!
Yes, you can steam using regular pots and pans.
Love the tutorial on how to fold the dumplings; was very easy once you got the hang of it. However, my filling ended up really really dry. The second batch I cooked less and added more liquid: still dry. Not sure what I did wrong here.
The filing shouldn’t be dry. They should be juicy after steaming and the juice should be inside the dumplings. Unless you didn’t wrap the dumplings properly.
I made this with my family earlier this year, and we are going to make it again already. I can’t remember if I doubled the recipe or not. The recipe that you list for 6 people, how many dumplings does that yield? Thanks for all the great details…this is my kind of recipe!
I do not know how many dumplings it makes. Maybe you can tell me after you make it. :)