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Enjoy juicy steamed dumplings in minutes! These authentic Chinese dumplings combine ground pork and shrimp, steamed to perfection in a bamboo basket. I’ll guide you through each step—preparing the filling, wrapping, and steaming the dumplings. Check out the video tutorial for guaranteed kitchen success every time!
Table of Contents
Homemade Chinese Steamed Dumplings
I love all kinds of dumplings and dim sum—Potstickers, Pork and Chive Dumplings, and Pan-fried Dumplings are some of my favorites. But when it comes to steamed dumplings, especially the classic steamed pork dumplings, they hold a special place in my heart.
In many Asian countries, pork is the go-to protein for dumplings, but Chicken Dumplings is a also popular choice. There’s just something so satisfying about small dough pockets filled with seasoned ground pork, steamed to perfection—juicy and bursting with flavor!
If you’ve never made Asian dumplings before, don’t worry! I’ll guide you through every step, from prepping the filling to wrapping and steaming the dumplings. The recipe is simple, straightforward, and guarantees piping hot, juicy, and delicious results. Let’s dive in and get started!
Recently, I gathered all the ingredients for steamed dumplings and decided to make them at home using the cute little bamboo steamers I picked up from Chinatown. This homemade steamed dumpling recipe has been tried and tested by many readers, and now I’m excited to share it with you.
If you’re new to making Asian dumplings, don’t worry! I’ll walk you through the entire process step by step. My recipe is simple, easy to follow, and guarantees piping hot, juicy, and delicious dumplings every time. Let’s get started!
“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.”
– Sandy M
Ingredients You’ll Need
The secret to this recipe is the perfectly balanced combination of ingredients that create a flavorful, juicy filling. Each element works together to make every bite a delight.
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.
- Ground Pork: This is the star of the filling. For a tender and juicy texture, choose ground pork with a 70% meat to 30% fat ratio. If you’re buying fresh pork, let your butcher know this ratio to ensure the best results.
- Shrimp: Regular peeled and deveined shrimp are great, but using tiger prawns can take the flavor and texture to the next level. Shrimp adds a succulent, slightly sweet note that complements the pork perfectly.
- Ginger: Fresh ginger provides a warm, earthy flavor. Opt for older ginger if you want a bolder, more intense taste.
- Soy Sauce and Sesame Oil: These Chinese pantry staples bring savory richness and a hint of nutty aroma to the filling.
- Shaoxing Wine: This Chinese cooking wine enhances the overall depth of flavor. Don’t have it? No problem! Substitute with Chinese rice wine, Japanese sake, or dry sherry. If you prefer not to use alcohol, you can skip it entirely.
- Dumpling Wrappers: For convenience, store-bought dumpling wrappers are an excellent choice. In the U.S., these are often labeled as potsticker wrappers—they work perfectly for steaming. However, avoid using wonton wrappers, as they’re thinner, yellow in color, and better suited for frying or boiling recipes, such as Fried Wontons and Wonton Soup.
Please see the recipe card below for full information on ingredients.
The Best Filling For Steamed Dumplings
My favorite dumpling filling is a mix of ground pork and shrimp—it’s juicy, flavorful, and so satisfying! If you’re not into shrimp, no worries—just ground pork works perfectly too.
For a halal version, I like using ground chicken thighs for extra moisture. If you only have chicken breasts, mixing them with thighs keeps the filling tender. Ground turkey is another option, but it’s leaner, so I add a splash of sesame oil or broth to keep it juicy.
Pro Tip: Cook a little of the filling first to check the seasoning before wrapping. Perfect dumplings, every time!
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 actually pretty easy, and you can find all the ingredients at regular grocery stores—dumpling wrappers, ground pork, veggies, and so on.
For beginners, the trickiest part is folding and wrapping the dumplings. But don’t worry, with a little practice, you’ll get the hang of it in no time!
If this is your first time making dumplings, I recommend starting with a simple half-moon fold. Once you feel comfortable with that, you can try more advanced shapes with pleats, like the ones shown below. But honestly, no matter what shape you choose, your dumplings will taste just as delicious! Let’s dive in, and I’ll guide you step-by-step.
Step 1: Fold the dumpling into a half-moon shape, then start pleating and folding the opening using your thumb and index finger.
Step 2: Flip the dumpling so the pleated side is facing out. Then, repeat the folding and pleating on the other open end. Pinch the edges to ensure the dumpling is tightly sealed.
Step 3: Gently pinch and pull the two edges towards the back to form a crescent shape. Your dumplings are now ready to be steamed!
Folding Dumpling Guide: Check out 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 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 potsticker 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. 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.
Hi! I made these tonight, and I’m hoping you can help me troubleshoot. The filling was delicious, but my wrappers (round potsticker wraps) were dry and tough. I steamed the dumplings for about 10 minutes. Did I buy the wrong kind of wrappers, or perhaps steam them too long? I want to make these again! Thanks! (:
I made these the other night and they were delish! Only seem to have one issue and that is that the meat always comes out a bit dry. What am I doing wrong?
What kind of meat do you use? Pork, chicken? The ground pork is best when it’s 70% lean meat and 30% fat.
What kind of dipping sauce do you recommend ? And also do you cook pork before you fill or is it raw?
Fill it raw and just serve with Japanese ponzu sauce.
love your site, just wondering with these dumplings is there any way to steam them if you dont have a bamboo steamer?
Sorry I know this msg is so late but I absolutely love ur website n credit it to being the only reason I started cooking for the family at home!! It was all takeout before that! Btw, do I have to cook/steam the dumpling before freezing or do I freeze it in its raw form? Thx!!
If Ii have make for guest how will I make n store n steam before serving?? I m expecting around 15 people…can u plz help…..
You can freeze in the freezer, thaw and then steamed before they come.
Thanks so much for this encouraging post to get me steaming dumplings! I have been putting off for too long.
Do you know the ingredients of the dumpling called “Shark Fin Gow”? I believe it’s name is for the shape, and does not have shark fin. It’s my favorite dumpling at dim sum.
Okay… as I am writing this, my wife just says to me, “We should go to dim sum for lunch today.” How cool is that?! You’re magic.
Hi Michael, haha, you are too funny. I know that dumpling, I might start a dim sum series!!
i love ur page can u please put up how 2 make dim sims plz,miss them from australia
the most important part of making dumplings is the skin. the ingredient can be change to seafood/chicken/vegetarian..etc. where is the recipe to the skin?
I have a recipe of the skin in my cookbook Easy Chinese Recipes.
Do these dumplings freeze well to steam at a later time? I am thinking of making them to take to our kids’ house for Chinese New Year. I would like to make them ahead of time and travel with them frozen, then steam when it is time to eat. Thank you!
Yes freeze them and defroze when ready to cook.
I tried freezing just the filling—–once because I ran out of time to make them. Not a good idea; the filling was so waterery that I almost could not use it. And when you drain the juices off—well that was most of the flavor too! So will only freeze when dumpling are made—-
Correct. :)
Should these be frozen before any cooking takes place? Prepare, freeze, defrost cook?
No after wrapping you just steam. However, if you want to freeze them, you have to thaw at room temperature before cooking.
Hi! I’m quite a novice at cooking and really would like to try these, but how much exactly is 1/2 pound? and i was looking at the gyoza recipes as well, how much is 12 oz.? help!!! thanks!!!
Use a scale.