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Chinese Steamed Dumplings

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  • Prep 60 min
  • Total 4 hr 0 min
  • Servings 48
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Delicious Chinese dumplings steamed at home. Just like you would find at dim sum!
by: Macheesmo
Updated Mar 7, 2017
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  • 2 tablespoons active dry yeast
  • 1 tablespoon sugar
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 cup water


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


  • 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


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


  • 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, make the sauce and filling. For the sauce, just mix together ingredients and chill until needed.
  • 6
    For the filling, mince scallions, ginger, and cilantro very fine. Then stir with other filling ingredients and set aside until needed.
  • 7
    To make dumplings, punch dough and then 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. It's okay if they're not perfectly even.
  • 8
    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.
  • 9
    Once you have 12 dumplings done, let them rest for 20-30 minutes before steaming them.
  • 10
    Add the dumplings to a bamboo steamer, leaving some space between each dumpling to prevent them from sticking together, 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 leaves in the bottom of the steaming racks.
  • 11
    Let the dumplings cool briefly when they come out of the steamer and then serve them immediately with the sauce.
  • 12
    Tip: As an optional filling, try diced ham and cheddar cheese. Serve with mustard.

Nutrition Information

71.4 Calories, 2.9g Total Fat, 3.0g Protein, 8.4g Total Carbohydrate, 1.4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • One of my absolute favorite ways to enjoy a lazy brunch is dim sum. For those who aren’t familiar, dim sum is 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. 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. 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! 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. 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! These might seem like a lot of work, but compared to what a restaurant might charge for a few dumplgins, they are really economical to make on your own. 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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