Published Apr 05, 2019 Updated Nov 03, 2024 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! 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. 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. 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.
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.
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