How to Make Steamed Dumplings, Two Ways (蒸饺)
A complete guide on making steamed dumplings which includes two types of dough, filling ideas, folding methods, dipping sauce & make-ahead advice.
- Prep time
- 40 min
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
- 230 g all-purpose flour (aka plain flour)
- 100 g boiling water
- 30 g room temperature water (see note 1)
- 100 g wheat starch ( (澄粉))
- 70 g tapioca starch/corn starch
- 170 g boiling water (see note 2)
- 2 tsp cooking oil
- 200 g minced pork
- 1/4 tsp white pepper
- 1/4 tsp salt
- 1/2 tsp sesame oil
- 2 tbsp water (or stock)
- 150 g Chinese chives (finely chopped)
- 30 g canned water chestnuts (finely chopped)
- 1 tbsp papery dried shrimp (minced (optional, see note 4))
- 24 slice carrot (see note 5 for other options)
- Six dumpling Sauces
- Homemade chilli oil
- Black rice vinegar
Instructions
- 1
For regular wrappers: Pour boiling water into the flour while mixing with chopsticks. Then add room temperature water. Stir until no more liquid can be seen. Combine and knead with your hands until smooth. Cover the bowl then rest for 30 minutes.
- 2
For crystal wrappers: Mix wheat starch and tapioca starch (or cornstarch) in a bowl. Pour boiling water over (It has to be just boiled). Stir with chopsticks immediately to distribute the water evenly. Then add oil. Combine and knead with your hands until very smooth. It can be used straight away. Remember to cover it well while preparing the filling.
- 3
Put minced pork into a mixing bowl. Add white pepper, salt, sesame oil & water. Stir to combine.
- 4
Add Chinese chives, water chestnut & dried papery shrimp. Mix well then keep in the fridge until you’re ready to assemble the dumplings.
- 5
Divide the dough into two parts. Roll each part into a rope then cut into 12 equal sections (24 pieces in total).
- 6
Use a rolling pin to flatten a piece into a thin disc, about 9-10cm in diameter (Please refer to the tutorial below). Dust with flour/starch if it sticks. Remember to cover the unused pieces to prevent them from drying out.
- 7
Place a spoonful of filling on the wrapper. Fold and seal completely. The video below shows you how I fold them in half-moon shape and triangle shape.
- 8
Check out my post and video on "Ten Ways to Fold Dumplings” if you wish to learn other techniques.
- 9
Scatter carrot slices in the steamer basket, then place dumplings on top (This is to avoid sticking. You may use parchment paper or coat the steamer with a thin layer of oil).
- 10
Bring the water to a full boil, then place the basket in and cover with a lid.
- 11
Steam over medium heat for 10 minutes for the regular dumplings, or 6 minutes for the crystal dumplings.
- 12
It’s best to enjoy steamed dumplings when warm.
- 13
You can serve them on their own, with a simple mix of homemade chilli oil & black rice vinegar or with other delcious sauces found in my post "Six Dumpling Sauces".
- 14
Keep the leftover cooked dumplings in an airtight container in the fridge for up to 2 days. To reheat, you may either steam for 3-4 minutes or pan fry over low heat with a little oil until piping hot.
- 15
Right after the dumplings are assembled, lay them in a single layer on a tray. Freeze until completely frozen. Transfer to an airtight container/plastic bag. Store in the freezer for up to 2 months.
- 16
Cook frozen dumplings: Do not defrost. Steam for 15 mins or so.