Chinese cuisine
Easy

Steamed Dumplings

Steamed Dumplings
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Steamed dumplings are a real deal in Chinese cuisine. This dumpling recipe is a simple take on a popular dim sum. Delicious and steamed at the comforts of your home.

Recipe
PRE TIME: 15 min
COOKING TIME: 40 min
TOTAL TIME: 55 min
2 SERVING
Ingredients:
  • 2 tbsp. Oil
  • 1 lb. Ground pork
  • For the pork
  • 1/2 tsp. Salt
  • 1/4 tsp. White pepper
  • 1/2 tbsp. Shaoxing wine
  • 1/2 tbsp. Ginger, minced
  • 1 tbsp. Green onion, chopped
  • 1 tbsp. Light soy sauce
  • 2 oz. Napa cabbage
  • 1 tsp. Sesame oil
  • For the dumpling wrappers
  • 1 cup Water
  • 1 lb. All-Purpose flour
Directions:
1
Place the napa cabbage in boiling water for 30 seconds and remove.
2
Strain and chop the cabbage.
3
Press down the chopped cabbage to remove excess liquid and set it aside.
4
Add oil to a heated skillet over medium heat and brown the ground pork.
5
Season with salt and ground white pepper.
6
Add in minced ginger, Shaoxing wine, chopped green onions, and soy sauce; mix well.
7
Turn off the heat and add the chopped cabbage, and sesame oil; mix well and set aside.
8
Combine flour and boiling water. Mix on medium heat until dry.
9
Remove from the pot and transfer to a working table. Knead until smooth.
10
Divide and form into bowls.
11
Sprinkle the portioned dough with a little bit of flour. Slightly flatten each dough ball.
12
Place the filling at the center of each dough and fold to seal.
13
Place them on a steamer and steam for 6 minutes on high heat.
14
Serve immediately.
Final Notes
Final Notes
In Chinese cuisine, hot water dough is commonly used for steamed and pan-fried dumplings because of its tender, delicate texture. Whereas cold water dough is preferred for boiled dumplings and wontons because it’s sturdier and holds up better in boiling water.
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