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Chinese Steamed Dumplings

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Chinese Steamed Dumplings
  • Prep Time 60 min
  • Total Time 4 hr 0 min
  • Servings 48
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Chinese Steamed Dumplings

Delicious Chinese dumplings steamed at home. Just like you would find at dim sum!

Ingredients

STARTER

2
tablespoons active dry yeast
1
tablespoon sugar
1/2
cup Gold Medal™ all-purpose flour
1/2
cup water

DOUGH

3
cups Gold Medal™ all-purpose flour
1
cup water
1
teaspoon kosher salt
1/4
cup sugar
2
tablespoons vegetable oil

FILLING

1
pound ground pork
4
scallions, chopped
3
tablespoons cilantro, minced
3
inches fresh ginger, peeled and minced
1
tablespoon rice wine vinegar
1
tablespoon soy sauce
1
teaspoon sesame oil (filling)

SAUCE

1/2
cup soy sauce
2
teaspoons sesame oil
2
teaspoons chili garlic sauce
1
tablespoon rice wine vinegar

Directions

  • 1 To start dough, add starter ingredients in a small bowl. Stir together and let sit for 30 minutes until it foams.
  • 2 Mix starter with other dough ingredients except flour. Stir together well and then slowly start to add flour. Once all the flour is added, bring the dough together in a ball.
  • 3 Turn dough out onto a floured surface and knead until the dough is very soft, about 10 minutes. If the dough is ever very sticky, knead in more flour.
  • 4 Place dough in a lightly oiled bowl to rise until it triples, about 2.5-3 hours.
  • 5 Meanwhile you can make sauce and filling. For sauce, just mix together ingredients and chill until needed.
  • 6 For filling, mince scallions, ginger, and cilantro very fine. Then stir with other filling ingredients and set aside until needed.
  • 7 As an optional filling, try just diced ham and cheddar cheese. It's surprisingly good as a filling also.
  • 8 To make dumplings, punch dough your dough and cut it into quarters. Working with one quarter at a time, stretch it out and flour it lightly. Then cut the dough into 12 pieces.
  • 9 Working with one piece at a time, add about a tablespoon of filling to the middle of the dough and then fold the ends up and over the filling. Twist the top of the dough so it sticks together.
  • 10 Once you have 12 dumplings done, let them rest for 20-30 minutes before steaming them.
  • 11 Add the dumplings to a bamboo steamer and steam them over a pot or wok until they are cooked through, about 18 minutes. To make sure the dumplings don't stick to the steamer, lightly oil the steamer or lay down some lettuce in the bottom of the steaming racks.
  • 12 Let the dumplings cool briefly when they come out of the steamer and then serve them immediately with the sauce. If you make the ham and cheese variety, they are great with mustard.
See Step By Step

Step By Step  

Steamed Chinese Dumplings

As prepared by Macheesmo,

One of my absolute favorite ways to enjoy a lazy brunch is dim sum.


For those who aren’t familiar with it, it’s a traditional way of eating a Chinese meal that involves lots of tiny dishes.

You basically pick which dishes you want off of this amazing tray of wonderful food. Think of it as tapas except with dumplings, stir-fries, and other Asian dishes.

One of my absolute favorite dim sum dishes is Chinese steamed dumplings. Sometimes they are filled with meat or bean paste; sometimes they are just steamed with no filling. The dough is really soft and fluffy and I swear I could eat 100 of these by myself!

To be honest, this was the first time I’ve ever made these, and they were much easier to make than I was anticipating.

As far as I know there’s no store brand of dough that will work for these dumplings. You’ll have to make it yourself if you want the real deal. Luckily, it’s not that hard.

Start by combining the yeast starter ingredients listed in the recipe in a small bowl. Stir these together and let them sit for about 30 minutes.

Yeast starter

This will get the yeast nice and active and after 30 minutes it should be foaming like crazy.

Yeast after rise

To pull the actual dough together, mix the starter with the other dough ingredients, but leave out the flour. Stir them together and then start to add the flour a cup at a time.

Stir this all together until it forms a rough ball of dough.

Dough in bowl

Turn this out onto a floured surface and start kneading the dough until it’s really soft. If at any point the dough is really sticky, just add a few tablespoons of flour and keep kneading.

After about 10 minutes of kneading you should have a very soft dough.

Dough kneaded

Add the dough to a lightly oiled bowl, cover it, and let it rise for about 2.5-3 hours. It should triple in size and get really loose.

Dough after rise

When you’re ready to actually make the dumplings, cut the dough into quarters and then work with one quarter at a time.  For each quarter, use a dough slicer or sharp knife to slice the dough into twelve even pieces. It’s okay if they aren’t perfectly even. I just eyeballed mine.

Dough sliced

I tried two different fillings for my dumplings and both were excellent. The first one was a more traditional mixture with ground pork, ginger, scallions, and some seasonings.

Very tasty.

Pork mixture

The second filling was a bit more experimental, but my wife actually liked it better than the traditional filling.

It was just diced ham and grated cheese!

Ham and cheese

When you’re ready to actually make the dumplings, just pick up a single piece of dough and stretch it out a bit. Then add a heaping spoonful of filling to the center of the dough.

Stuffing dumpling

The dough will be very flexible, so just pull the edges of it around the filling and twist it together at the top so it sticks.

That dumpling is done!

Dumpling shaped

It might seem crazy to make all of these by hand but of course you could recruit some helpers. I actually did them all by myself and after about a dozen I got really fast at it. It probably took me 15 minutes to make 48 dumplings.

After you have made 12, set them in your steamer. I like to use a bamboo steamer. Make sure to rub your steamer with some oil or line it with lettuce so the dumplings won’t stick to it.

Dumplings in pan

Steam the dumplings over a pot or wok of boiling water for about 18 minutes.

Steaming dumplings

Serve these guys with the sauce that I listed in the recipe.

The ham and cheese ones were actually best paired with some spicy mustard.

These were so good!

Ham and cheese

These might seem like a lot of work, but considering that a Chinese restaurant will charge you $4-$5 for 6 of these, they are really economical to make on your own.

Bite out of ham and cheese Steamed Chinese Dumpling

I would guess that making four dozen of these cost me $10.

If you’re up for something that looks really hard but is actually pretty straightforward, give these guys a shot!

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Nick is thinking of opening a dumpling street cart. The ham and cheese dumplings would be on the menu all the time. Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon profile.
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