Steamed Dumplings Recipe
User Reviews
4.6
Steamed Dumplings Recipe
Description
The Steamed Dumplings Recipe combines ground pork and diced shrimp with grated ginger, soy sauce, Shaoxing wine, sesame oil, and white pepper, melding umami flavors with a hint of aromatic spice. The filling is carefully wrapped in potsticker wrappers, which are moistened and pleated to ensure a tight seal that holds the juicy filling during steaming. Using a bamboo steamer lined with perforated parchment paper allows steam to circulate evenly for 8 to 10 minutes, resulting in plump and tender dumplings. Serving immediately with black vinegar highlights a bright acidity that complements the rich filling.
The texture contrasts between the soft wrappers and the delicate but firm pork and shrimp filling create a pleasing mouthfeel. Attention to sealing the wrappers properly is important to prevent leaks during cooking. The ginger and scallions add freshness and balance to the savory meat mixture.
Steamed Dumplings can be enjoyed as a snack, appetizer, or part of a larger meal. They pair well with dipping sauces such as black vinegar or soy-based sauces for added depth. Proper preparation, including keeping wrappers covered to avoid drying and using a consistent filling portion, ensures quality results.
Setting up the steamer in advance and having all ingredients ready facilitates smooth cooking. Seal the edges tightly to avoid filling spillage. If a bamboo steamer is unavailable, a traditional Chinese steamer serves as an effective alternative.
Ingredients
- 1/2 lb. (225g) ground pork
- 8-10 Shrimp peeled, deveined, and cut into small pieces, medium-sized
- 1 inch (2.5cm) ginger peeled and grated
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1 teaspoon Shaoxing wine or sherry, optional
- 1/2 teaspoon sesame oil
- 3 dashes ground white pepper
- 1 talk scallion finely chopped
- 1 pack potsticker wrappers or dumpling wrappers
Instructions
- Dumpling Filling. Combine the ground pork, shrimp, ginger, all the seasonings and scallions together. Mix well and set aside.
- Wrapping Dumplings. To assemble the dumplings, put a small spoonful of the filling in the center of a wrapper. Moisten the edge of the wrapper with water using your finger, then fold and pleat the dumpling. Repeat this process for the remaining wrappers.
- Steaming Dumplings. Arrange the dumplings in a bamboo steamer lined with parchment paper (punched with holes) at the bottom and steam for 8-10 minutes. Serve immediately with black vinegar dipping sauce.
Notes
- Keep potsticker wrappers covered to prevent drying while preparing dumplings.
- Use a small spoon to portion filling evenly; avoid overfilling to ensure easy sealing.
- Seal dumpling edges tightly to prevent leaks during steaming.
- Line the steamer with perforated parchment paper to prevent sticking and allow even steam circulation.
- If a bamboo steamer is unavailable, a traditional Chinese steamer can be used effectively.
- Serve dumplings immediately with black vinegar for best flavor.
- Following a folding technique video can help achieve consistent pleats and seals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 336kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 55mg | 18% |
| Sodium | 716mg | 30% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 0.1g | 0% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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