How to Make Steamed Dumplings, Two Ways (蒸饺)
User Reviews
5
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Prep Time
40 mins
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Cook Time
10 mins
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REST
30 mins
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Total Time
50 mins
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Servings
24 regular
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Course
Main Course
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Cuisine
Chinese
How to Make Steamed Dumplings, Two Ways (蒸饺)
Description
Steamed Dumplings, prepared in two ways, feature either a traditional wheat flour wrapper or a translucent wrapper made from wheat starch and tapioca starch. The regular wrapper involves pouring boiling water into flour followed by kneading and resting, producing a soft dough. The crystal wrapper requires just-boiled water mixed into the starch blend with oil, resulting in a smooth, stretchy dough used immediately.
The filling blends minced pork with seasonings like white pepper and sesame oil, combined with finely chopped Chinese chives, water chestnuts for crunch, and optional dried shrimp for umami. The assembled dumplings are steamed on sliced carrots to prevent sticking and maintain shape during cooking. This method yields tender, juicy dumplings with delicate wrappers and a savory, texturally interesting filling.
Various alternatives for filling and steaming surfaces allow adaptation based on preference or availability, including other proteins or vegetable wrappers, and substitutes for the carrot slices under the dumplings.
Adjustments to hydration and dough softness depend on flour brand, and dough temperature is critical for the crystal wrappers to set properly. The recipe encourages experimentation with different fillings offered in accompanying notes to suit different tastes.
Ingredients
For regular wrappers
- 230 g all-purpose flour aka plain flour
- 100 g water boiling
- 30 g water see note 1, room temperature
For crystal wrappers
- 100 g wheat starch (澄粉)
- 70 g tapioca starch or corn starch
- 170 g water see note 2, boiling
- 2 teaspoon neutral cooking oil generic cooking oil
For the filling (see note 3 for other filling options)
- 200 g pork minced
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- ½ teaspoon sesame oil
- 2 tablespoon water or stock
- 150 g Chinese chives finely chopped
- 30 g water chestnut finely chopped, canned
- 1 tablespoon dried shrimp minced (optional, see note 4, papery
For steaming
- 24 lices carrot see note 5 for other options
For serving (optional)
- dumpling sauce six types
- Chilli oil homemade
- black rice vinegar
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
- Adjust water when mixing dough to achieve a medium-soft, non-sticky texture; flour brand affects absorption.
- The water for crystal dumpling dough must be just boiled for proper dough consistency.
- Dried papery shrimp in the filling can be replaced with soaked minced regular dried shrimp or fresh shrimp if preferred.
- Sliced carrot used for steaming can be substituted by Napa cabbage leaves or steamer parchment paper to prevent sticking.
- Alternative fillings like chicken & sweetcorn or beef & Chinese chive are available for variety.
- Brush a thin oil layer on metal steamers to avoid sticking if not using vegetable slices underneath.
User Reviews
Overall Rating
5
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