Steamed Chinese Dumplings Recipe

These easy steamed Chinese dumplings are filled with seasoned ground pork, tender cabbage, shiitake mushrooms, ginger, garlic, and green onions. Wrapped and steamed until tender, they're a delicious homemade favorite for family dinners, Lunar New Year celebrations, or anytime a dumpling craving strikes.

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Their open-top shape, similar to shumai, makes them easier to form than fully sealed dumplings. You can steam them in a traditional bamboo steamer or use a standard steamer basket set inside a covered pan.

To make steamed Chinese dumplings, combine the pork and cabbage filling, spoon about 1 tablespoon into each wrapper, gather the wrapper around the filling, and steam over gently simmering water until cooked through, about 20 minutes.

Why You'll Love These Steamed Dumplings

One of my favorite kitchen tools is my bamboo steamer, and homemade dumplings may be one of the most delicious ways to use it.

These dumplings are:

• Filled with savory pork, vegetables, and fresh aromatics.
• Easier to shape than fully sealed or intricately pleated dumplings.
• Made with convenient store-bought dumpling wrappers.
• Steamed until tender without requiring any frying.
• Perfect for serving as an appetizer or part of a homemade takeout-style meal.

For another beloved homemade favorite, try my Chinese Almond Cookies, which earned first place in The Pancake Princess Chinese almond cookie bake-off.

Steamed Chinese Dumpling Ingredients

Ingredient measurements are included in the recipe card at the bottom of the post, but here is a quick look at what you will need.

• Napa cabbage: Steaming softens the leaves before they are finely chopped and added to the filling. Other tender cabbage varieties or bok choy can also be used.
• Ground pork: Brings richness and savory flavor to the dumpling filling.
• Green onions, garlic, and ginger: These fresh aromatics add essential flavor.
• Shiitake mushrooms: Finely mince the mushrooms so they blend evenly into the filling.
• Bamboo shoots: Add a light, crisp texture.
• Egg: Helps bind the filling together.
• Broth or water: Adds a small amount of moisture to the filling.Soy sauce: Seasons the pork and vegetables.
• Cornstarch: Helps bind the ingredients and retain moisture as the dumplings steam.
• Dumpling wrappers: Use round dumpling or gyoza wrappers or square wonton wrappers.
• For garnish: Fresh cilantro, parsley, or thinly sliced green onions.

Kitchen Tools List

You do not need a long list of specialty tools to make steamed dumplings. Here's what I use to make steamed dumplings:

• Bamboo Steamer:A stackable bamboo steamer allows steam to circulate gently around the dumplings. I love using my bamboo steamer for these dumplings but also for steaming fish (like salmon, white fish, and shellfish), vegetables, and more.
• Large skillet or wok: Choose one wide enough to hold the base of your steamer.
• Steamer liners: Perforated parchment liners or cabbage leaves help prevent sticking.
• Mixing bowl: Use a medium bowl for combining the filling.

Can You Steam Dumplings Without a Bamboo Steamer?

Yes. Although I love using a bamboo steamer, you can also use a metal steamer basket or an electric steamer.

Choose a basket that fits inside a covered pan while keeping the dumplings above the water. The water should create steam without touching the dumplings or the bottom of the basket.

How to Make This Chinese Dumpling Recipe

The complete instructions are in the recipe card, but here is a quick overview of how to prepare, shape, and steam the dumplings.

Step 1: Steam and Chop the Cabbage

Line the steamer with cabbage leaves and set it over a skillet or wok filled with gently simmering water. Cover and steam for 1 to 2 minutes, or until the leaves are soft and pliable.

Remove the cabbage from the steamer and pat it dry. Finely chop enough cabbage to measure 1 cup.

Step 2: Prepare the Pork Filling

Add the chopped cabbage to a mixing bowl with the ground pork, green onions, garlic, ginger, shiitake mushrooms, bamboo shoots, egg, broth or water, soy sauce, and cornstarch.

Mix until the ingredients are evenly combined, taking care not to overwork the pork.

Step 3: Form Chinese dumplings

Loosely cup a wonton wrapper in your palm and place 1 tablespoon of filling in the center. Top with a cilantro or parsley leaf and bring the sides up to cover the filling, making pleats around the top. The wrapper should fit snugly around the filling.

Gently flatten the bottoms of the dumplings with your fingertips. As you make the dumplings, be sure to cover them so they won't dry out.

Step 3: Shape the Dumplings

Loosely cup one dumpling wrapper in the palm of your hand. Place approximately 1 tablespoon of filling in the center.

Gather the wrapper around the filling, gently pleating or pressing the sides to create an open-top dumpling. The wrapper should fit snugly around the filling while leaving a small portion visible at the top.

Gently flatten the bottom with your fingertips so the dumpling will stand upright in the steamer.

Keep the wrappers and shaped dumplings covered with a lightly dampened towel as you work so they do not dry out.

Step 4: Steam the Dumplings

Line the base of the steamer with additional cabbage leaves or lettuce to keep the dumplings from sticking. You can also use perforated parchment liners made for steamers.

Arrange the dumplings in the basket, leaving approximately 1 inch between them so steam can circulate.

Bring about 1 inch of water to a gentle simmer in a skillet or wok. Set the covered steamer over the pan, making sure the water does not touch the dumplings.

Steam for approximately 20 minutes, or until the wrappers are tender and the pork filling is completely cooked.

How to Keep Steamed Dumplings from Sticking

Dumplings can stick to an unlined steamer basket, so always line the basket before adding them.

Perforated parchment rounds are especially convenient because the holes allow steam to circulate. Cabbage or lettuce leaves also work beautifully and can be trimmed to fit the basket.

Leave space between the dumplings and avoid placing them directly against the sides of the basket.

How Do You Know When Steamed Dumplings Are Done?

The wrappers should be soft and slightly translucent, and the pork filling should feel firm and be cooked throughout.

For additional reassurance, check a dumpling in the center of the basket with an instant-read thermometer. Ground pork should reach an internal temperature of 160°F.

What to Serve with Steamed Chinese Dumplings

• Serve these dumplings warm with soy sauce, a soy and rice-vinegar dipping sauce, or a spoonful of chili crisp.
• For a homemade takeout-style dinner, pair them with my Quick and Easy Lo Mein or Healthy Baked Egg Rolls with Ginger Soy Dipping Sauce.
• They also make a delicious addition to a Lunar New Year menu alongside these favorite Chinese New Year foods.
• Finish your dumpling meal with a plate of crisp, buttery Chinese Almond Cookies-a reader-favorite recipe that took first place in The Pancake Princess bake-off.

Steamed Dumpling FAQs

More Recipes to Try

• 15 Minute Chicken and Broccoli
• Ginger Pork Noodles with Bok Choy
• Asian Coleslaw with Chicken and Broccoli
• Quick and Easy Lo Mein
• Healthy Baked Egg Rolls with Ginger Soy Dipping Sauce