Steamed Chinese Dumplings

A bamboo steamer filled with steamed dumplings; one delicate morsel, made from a traditional Chinese dumplings recipe, is being held by chopsticks above the others.

Steamed Chinese Dumplings

These easy steamed Chinese dumplings are filled with seasoned pork, tender cabbage, shiitake mushrooms, ginger, and garlic. Their open-top shape makes them simple to form before steaming until tender in a bamboo steamer or steamer basket.

Prep Time10

Cook Time20

Total Time30

Servings: dumplings

Calories: 50kcal

Author: Stephanie Wilson

Ingredients

5 large cabbage leaves like napa
¾ pound lean ground pork
2 tablespoons minced green onions
1 clove garlic minced
1 teaspoon ginger root finely minced or grated
4 shitake mushrooms minced
3 tablespoons bamboo shoots minced
1 egg lightly beaten
1 tablespoon Chinese rice wine vinegar or dry sherry
1 ½ tablespoons soy sauce
2 tablespoons cornstarch
40 round wonton skins like Gyoza
fresh parsley or cilantro for serving

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Instructions

Prepare the Cabbage

Place the cabbage leaves in a steamer basket. Set the basket over simmering water, cover, and steam for 1 to 2 minutes, or until the leaves are soft and pliable.

Make the Filling

Remove the cabbage leaves from the steamer and pat them dry with a towel. Finely chop enough cabbage to measure 1 cup.
Add the chopped cabbage to a bowl with the ground pork, green onions, garlic, ginger, mushrooms, bamboo shoots, egg, rice wine vinegar, soy sauce, and cornstarch. Mix until evenly combined, taking care not to overwork the pork.

Form the Dumplings

Loosely cup one wonton wrapper in the palm of your hand and place about 1 tablespoon of filling in the center. Top with a small cilantro or parsley leaf, if desired. Gather the sides of the wrapper around the filling, gently pleating as you work and leaving the top slightly exposed. The wrapper should fit snugly around the filling.
Gently flatten the bottom of the dumpling with your fingertips so it stands upright. Place it on a tray and cover with a lightly dampened towel to prevent it from drying out. Repeat with the remaining wrappers and filling.

Steam the Dumplings

Bring about 1 inch of water to a gentle simmer in a large skillet or wok that fits the base of your steamer. The water should not touch the bottom of the steamer basket.
Line the basket with cabbage leaves, lettuce leaves, or a perforated parchment liner to prevent sticking. Arrange the dumplings in the basket, leaving at least 1 inch between them to allow the steam to circulate. If using more than one basket, stack the filled baskets over the simmering water and cover the top basket with the lid.
Steam for about 20 minutes, or until the wrappers are tender and the pork filling is completely cooked. The center of the filling should reach 160°F when checked with an instant-read thermometer.

Notes

Wrappers: Keep unused wrappers and formed dumplings covered with a lightly dampened towel so they do not dry out.
Preparing the Steamer: Line the steamer with cabbage or lettuce leaves or a perforated parchment liner to prevent sticking.
Cooking Tip: Keep the water at a gentle simmer and make sure it does not touch the bottom of the steamer basket. Also, leave at least 1 inch between the dumplings so the steam can circulate.
Doneness: The pork filling is fully cooked when it reaches an internal temperature of 160°F.
Serving: Serve warm with soy sauce, a soy and rice-vinegar dipping sauce, or chili crisp.

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