How to Make Steamed Dumplings, Two Ways (蒸饺)

Name: How to Make Steamed Dumplings, Two Ways (蒸饺)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 24 regular
Ingredients: 230 g all-purpose flour; 100 g boiling water; 30 g room temperature water; 100 g wheat starch; 70 g tapioca starch/corn starch; 170 g boiling water; 2 teaspoon cooking oil; 200 g minced pork; ¼ teaspoon white pepper; ¼ teaspoon salt; ½ teaspoon sesame oil; 2 tablespoon water; 150 g Chinese chives; 30 g canned water chestnuts; 1 tablespoon papery dried shrimp; 24 slices carrot; Six dumpling sauces; homemade chilli oil; black rice vinegar

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Prep Time
40 mins
Cook Time
40 mins
REST
30 mins
Total Time
50 mins
Servings
24 regular
Course
Main Course
Cuisine
Chinese

How to Make Steamed Dumplings, Two Ways (蒸饺)

Iris Warren

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A complete guide on making steamed dumplings which includes two types of dough, filling ideas, folding methods, dipping sauce & make-ahead advice.

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Ingredients

Servings

For regular wrappers

230 g all-purpose flour aka plain flour
100 g boiling water
30 g room temperature water see note 1

For crystal wrappers

100 g wheat starch (澄粉)
70 g tapioca starch/corn starch
170 g boiling water see note 2
2 teaspoon cooking oil

For the filling (see note 3 for other filling options)

200 g minced pork
¼ teaspoon white pepper
¼ teaspoon salt
½ teaspoon sesame oil
2 tablespoon water or stock
150 g Chinese chives finely chopped
30 g canned water chestnuts finely chopped
1 tablespoon papery dried shrimp minced (optional, see note 4)

For steaming

24 slices carrot see note 5 for other options

For serving (optional)

Six dumpling sauces
homemade chilli oil
black rice vinegar

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Instructions

Make the dough

For regular wrappers: Pour boiling water into the flour while mixing with chopsticks. Then add room temperature water. Stir until no more liquid can be seen. Combine and knead with your hands until smooth. Cover the bowl then rest for 30 minutes.
For crystal wrappers: Mix wheat starch and tapioca starch (or cornstarch) in a bowl. Pour boiling water over (It has to be just boiled). Stir with chopsticks immediately to distribute the water evenly. Then add oil. Combine and knead with your hands until very smooth. It can be used straight away. Remember to cover it well while preparing the filling.

Mix the filling

Put minced pork into a mixing bowl. Add white pepper, salt, sesame oil & water. Stir to combine.
Add Chinese chives, water chestnut & dried papery shrimp. Mix well then keep in the fridge until you’re ready to assemble the dumplings.

Roll the wrappers

Divide the dough into two parts. Roll each part into a rope then cut into 12 equal sections (24 pieces in total).
Use a rolling pin to flatten a piece into a thin disc, about 9-10cm in diameter (Please refer to the tutorial below). Dust with flour/starch if it sticks. Remember to cover the unused pieces to prevent them from drying out.

Assemble the dumplings

Place a spoonful of filling on the wrapper. Fold and seal completely. The video below shows you how I fold them in half-moon shape and triangle shape.
Check out my post and video on "Ten Ways to Fold Dumplings” if you wish to learn other techniques.

Steam the dumplings

Scatter carrot slices in the steamer basket, then place dumplings on top (This is to avoid sticking. You may use parchment paper or coat the steamer with a thin layer of oil).
Bring the water to a full boil, then place the basket in and cover with a lid.
Steam over medium heat for 10 minutes for the regular dumplings, or 6 minutes for the crystal dumplings.

Serve the dumplings

It’s best to enjoy steamed dumplings when warm.
You can serve them on their own, with a simple mix of homemade chilli oil & black rice vinegar or with other delcious sauces found in my post "Six Dumpling Sauces".

Reheat leftovers

Keep the leftover cooked dumplings in an airtight container in the fridge for up to 2 days. To reheat, you may either steam for 3-4 minutes or pan fry over low heat with a little oil until piping hot.

Make-ahead & freeze

Right after the dumplings are assembled, lay them in a single layer on a tray. Freeze until completely frozen. Transfer to an airtight container/plastic bag. Store in the freezer for up to 2 months.
Cook frozen dumplings: Do not defrost. Steam for 15 mins or so.

Notes

The flour-water ratio may vary a little depending on the brand of the flour. Adjust if necessary. The dough should be medium soft and not sticky.
The water for crystal dumpling dough has to be just boiled. If it’s at a lower temperature, the dough consistency will change a lot.
You can find other dumpling filling recipes on the blog:
You can replace dried papery shrimp (虾皮) with regular dried shrimp which is much bigger. In this case, soak in water to soften then mince. Alternatively, use a few fresh shrimp as a substitute.
Instead of sliced carrot, you may use leaves of a Napa cabbage or steamer parchment paper. If using a metal steamer, you can also brush a thin layer of oil to avoid sticking.
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