Homemade Steamed Dumplings

Homemade Steamed Dumplings

Homemade Steamed Dumplings

Homemade Steamed Dumplings

Today we are going to make juicy flavored Homemade Steamed Dumplings with spicy dipping sauce! Chinese dumplings can be steamed, boiled, or fried. Steaming is a much faster method as you only need to bring a few cups of water to a boil instead of an entire pot. These dumplings can be served as appetizer or main course.

  • Prep Time20 min
  • Cook Time1 hr
  • Total Time1 hr 20 min
  • Serving Size6-8
  • Energy240 cal
  • Cuisine
    • American
    • Chinese
    • French
    • Indian
    • Italian
    • Japanese
  • Course
    • Appetizer
    • Main Course
  • Cooking Method
    • Steaming


  • Pork-Beef 50/50 ground meat 1 lb/500g
  • Soya sauce 3 tbsp (30ml)
  • Sesame oil 4 tsp (20ml)
  • Ginger root 1 oz (20g)
  • Chinese cabbage 1
  • Green onion 1
  • Garlic 1
  • White onion 1
  • Chili pepper 1
  • Mushrooms 3
  • White wheat flour 4 cups (500g)

Let's start

Homemade Steamed Dumplings


First, place the 50/50 mix pork-beef ground meat into a large bowl.


Now take a finger-sized ginger root and start peeling it with a knife or a spoon.


Next, peel 3 garlic cloves. Grate both the garlic and the ginger root, then add them to the bowl.


Now add 3 chopped mushrooms and half an onion.


After that remove the outer leaves of a Chinese cabbage.


Cut around 5 cm from the head of the cabbage and discard, then start chopping about a third of its body, roughly around 10 oz or 300g


Add 2 tsp or 10ml of soya sauce and 2 tsp or 10ml of sesame oil and start mixing using your hands.


When you’re done, use a plastic foil and then let it sit in the fridge at least half an hour. (You can even let it sit overnight, the dumplings would get a more flavored taste)


Add 4 cups of white wheat flour, generously add salt, 2 tsp or 10ml of oil, 1 cup or 200ml of warm water and then start mixing the ingredients. (Add more water when needed)


Now begin kneading for about 5 minutes or until it comes together. Wrap the dough in plastic foil and let it rest for at least half an hour at room temperature.


Now that the dough is ready, spread flour on the countertop, so it won’t stick, then portion it in 4 equal parts.


After that cut each part in 4 smaller pieces and using a roller pin, shape them into a thin round circles. (You can also use a pasta roller to get the dough nice and thin)


Take a dough round circle, add 1 tbsp of meat mixture, then pack it as shown in our video. (Dip your fingers in warm water if the edges dont stick to each other)


Before placing the dumplings in the strainer pot, add a few cabbage leaves to the bottom of the pot, this will prevent the dumplings from sticking.


Now add some water, and then cover with the lid and let them steam until gold brownish.


Finely chop a ginger root, one green onion then add them to your small dipping bowl.


Now add 2 tsp or around 10ml of sesame oil, 2 tbsp or 30ml of soya sauce and 1 tsp or 5ml of rice oil.


Last but not least, cut a whole green chilli pepper, add it to your sauce, and then stir for couple of times. (You can customize this sauce according to your preferences by adding more or less of its ingredients)


And you’re done! Bon appetit!

User Review
5 (4 votes)

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