Steamed Meat Dumplings
These juicy, tender steamed dumplings are a classic comfort food, featuring a savory pork filling wrapped in a delicate, pleated dough.
Ingredients
- •1 package round dumpling wrappers (about 30-40 wrappers)
- •1 lb (450g) ground pork
- •2 cups finely shredded napa cabbage
- •2 stalks green onions, finely chopped
- •1 tablespoon freshly grated ginger
- •2 cloves garlic, minced
- •1 tablespoon soy sauce
- •1 tablespoon sesame oil
- •1 teaspoon Shaoxing rice wine (or dry sherry)
- •1/2 teaspoon salt
- •1/4 teaspoon ground white pepper
- •1 tablespoon cornstarch
Instructions
- 1
In a large mixing bowl, combine the ground pork, shredded cabbage, green onions, ginger, garlic, soy sauce, sesame oil, rice wine, salt, pepper, and cornstarch. Mix vigorously in one direction until the mixture becomes sticky and well-combined.
- 2
Place a small spoonful of the meat filling into the center of a dumpling wrapper.
- 3
Lightly moisten the edges of the wrapper with a little water using your finger.
- 4
Fold the wrapper over the filling and pleat the edges to seal, ensuring no air pockets remain inside.
- 5
Line a bamboo steamer or a metal steamer basket with parchment paper or cabbage leaves to prevent sticking.
- 6
Arrange the dumplings in the steamer, leaving about an inch of space between them so they do not stick together.
- 7
Bring a pot of water to a boil, place the steamer on top, cover with a lid, and steam over medium-high heat for 12 to 15 minutes until the pork is fully cooked through.
- 8
Serve immediately while hot with a dipping sauce of soy sauce, vinegar, and a touch of chili oil.
💡 Chef tips
- For extra juicy dumplings, add 2 tablespoons of chicken broth or water to the meat mixture and stir until absorbed before filling.
- You can assemble the dumplings ahead of time and freeze them on a baking sheet; once frozen, transfer them to a freezer bag for up to one month.
- If you don't have a steamer, you can use a large skillet with a lid: add a little oil to the pan, sear the bottoms, add a splash of water, and cover to steam.
✅ How it should turn out
The finished dumplings should have a translucent, slightly chewy skin with a savory, aromatic, and incredibly juicy pork center that releases a burst of flavor with every bite.