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steamed dumpling recipe
- Total Time: 100 minutes
- Yield: 20–24 dumplings (4–6 servings) 1x
- Diet: Dairy-Free
Description
This easy steamed dumpling recipe features savory ginger and garlic, promising tender, juicy bites perfect for family dinners or gatherings. It’s a wholesome, budget-friendly meal that delivers delicious, flavorful dumplings using smart techniques and fresh ingredients.
Ingredients
Scale
- 300 g (2.5 cups) all-purpose flour, for tender, pliable wrappers
- 150 ml (0.67 cup) warm water, hydrates flour for elastic dough
- 2 g (0.25 teaspoon) fine sea salt, enhances dough flavor
- 450 g (1 lb) ground chicken, lean protein for a juicy filling
- 200 g (2 cups) Napa cabbage, finely chopped, adds moisture and crunch (green cabbage works if on hand)
- 50 g (5–6 medium) fresh shiitake mushrooms, diced, for earthy umami depth
- 15 g (1 tablespoon) fresh ginger, grated, pungent aroma for brightness
- 10 g (2 cloves) garlic, minced, essential aromatic base (for filling)
- 15 ml (1 tablespoon) alcohol-free soy sauce, savory umami flavor (for filling)
- 10 ml (2 teaspoons) toasted sesame oil, nutty richness
- 2 g (0.5 teaspoon) white pepper, mild spice, classic flavor
- 5 g (1 tablespoon) cornstarch, binds filling, keeps it juicy
- 60 ml (0.25 cup) neutral cooking oil, infuses drizzle(s) bold flavors
- 15 g (3 cloves) garlic, finely minced, intense garlic flavor (for drizzle)
- 10 g (2 tablespoons) chili flakes (gochugaru preferred), vibrant, warm spice (red pepper flakes are an easy substitute)
- 5 g (1 tablespoon) toasted white sesame seeds, nutty crunch, visual appeal (for drizzle)
- 30 ml (2 tablespoons) alcohol-free soy sauce, savory base for sauce (for drizzle)
- 15 ml (1 tablespoon) rice vinegar, tangy acidity to brighten
- 5 g (1 teaspoon) granulated sugar, balances complex flavors
- 30 ml (0.25 cup) vegetable broth or water, thins sauce perfectly (water works great if out of broth)
- 5 g (1 teaspoon) cornstarch + 15 ml (1 tablespoon) cold water, for glossy thickening (cornstarch slurry)
- 2 stalks fresh scallions, thinly sliced, fresh garnish, oniony bite
- 2 g (0.5 teaspoon) toasted white sesame seeds, extra garnish for flair
Instructions
- Prep Dough and Filling: Combine flour, salt, warm water; knead 8-10 min until smooth, elastic. Rest dough 30 min. Mix ground chicken, squeezed finely chopped Napa cabbage, diced shiitake mushrooms, grated ginger, minced garlic, 15 ml soy sauce, toasted sesame oil, white pepper, and 5 g cornstarch for the filling.
- Assemble Dumplings: Divide rested dough, roll and cut. Flatten pieces, then roll into thin 7-8 cm (3 inch) circles. Place 1 tablespoon of filling in the center, moisten the edges with water. Fold into a half-moon shape, then pleat the edges to seal securely.
- Steam Dumplings: Line a steamer basket with perforated parchment paper or cabbage leaves. Arrange dumplings in a single layer, ensuring they do not touch. Steam over rapidly boiling water for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.
- Prepare Drizzle and Serve: In a small saucepan, heat neutral cooking oil. Add minced garlic and chili flakes, cooking for 1-2 minutes until fragrant. Stir in 5 g toasted white sesame seeds, 30 ml soy sauce, rice vinegar, granulated sugar, and vegetable broth or water. Bring to a simmer. Whisk together 5 g cornstarch with 15 ml cold water to form a slurry, then stir into the simmering sauce. Cook for 1-2 minutes until the sauce is glossy and thickened. Drizzle the sauce over the hot steamed dumplings and garnish with thinly sliced fresh scallions and 2 g toasted white sesame seeds.
Notes
For speed, use store-bought round dumpling wrappers. Prep extra filling and freeze for future meals. To prevent sticking, brush parchment paper with oil or use cabbage leaves when steaming.
- Prep Time: 75 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 5 dumplings (about 200 g)
- Calories: 450 calories
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg