Ingredients
Dumplings
- 24 round wheat dumpling wrappers about 240 g total; roughly 10 g each, 3–3.5 inches across
- 250 g 90% lean ground pork keep refrigerated
- 150 g napa cabbage finely chopped; weight before salting
- 1/4 tsp fine salt about 1.5 g, for the cabbage
- 2 scallions about 30 g, finely chopped
- 10 g fresh ginger peeled and finely grated
- 2 garlic cloves about 6 g, minced
- 1 tbsp lower-sodium soy sauce 15 mL, for filling
- 1 tsp toasted sesame oil 5 mL
- 1 tbsp cornstarch about 8 g
- 1/8 tsp black pepper
- 1 small bowl water for sealing wrappers; not added to filling
Dipping sauce
- 2 tbsp lower-sodium soy sauce 30 mL
- 2 tbsp rice vinegar 30 mL
Equipment
- 1 Bamboo or metal steamer with lid
- 1 Pot or wok that supports the steamer safely
- 1 Perforated steamer parchment or suitable liner
- 1 Food thermometer
Instructions
- Mix chopped cabbage with the 1/4 teaspoon salt. Rest for 10 minutes, then squeeze firmly in a clean towel to remove released liquid. Keep pork cold while preparing other ingredients.
- Combine pork, squeezed cabbage, scallion, ginger, garlic, 1 tablespoon soy sauce, sesame oil, cornstarch, and pepper. Stir until the mixture binds together. Divide visually into 24 small portions, about 18 g each. Do not taste raw filling.
- Keep unused wrappers covered. Place a small portion of filling in the middle of one wrapper, leaving a clear border. Moisten the edge lightly with water, fold into a half-moon, and press firmly to seal, adding a few pleats only if wanted. Avoid stretching or overfilling.
- Set up the steamer safely above simmering water that stays below the basket. Add a suitable perforated liner and arrange dumplings apart in one layer. Cover and steam for about 12–15 minutes per batch, or as needed for the ground-pork center to reach 160°F/71°C. Check a thick dumpling with a food thermometer. Refill the pot with hot water as needed between batches and do not let it boil dry.
- Mix the dipping-sauce soy sauce and rice vinegar. Transfer cooked dumplings to a clean warm plate, keeping them apart. Divide 24 dumplings and the sauce into four portions. The estimated cooking time allows two batches; steamer capacity changes the total time.
Nutrition
Calories: 330kcalCarbohydrates: 40gProtein: 20gFat: 10gFiber: 2g
Video
Notes
Nutrition is estimated for six dumplings and one-quarter of all sauce, assuming 24 wheat wrappers of about 10 g each, 250 g 90% lean pork, the listed vegetables, 5 mL sesame oil, cornstarch, and soy sauce. Wrapper labels, pork fat level, and sauce left in the bowl change the result. Contains wheat, soy, and sesame; check every package for other allergens. Cost allowance: US$2.50 wrappers, US$2 pork, US$0.65 vegetables, and US$1.25 combined sauce and seasoning portions; local prices vary.
Keep raw filling cold, wash hands and tools after contact, and use clean plates for cooked dumplings. Ground pork must reach 160°F/71°C; a chicken or turkey variation must reach 165°F/74°C. Refrigerate cooked leftovers within two hours, use within 3–4 days, and reheat to 165°F/74°C.
Video credit: Maggie Zhu / Omnivore's Cookbook, How To Make Steamed Dumplings, published September 3, 2016. The companion demonstrates filling, wrapping, and steaming. Her recipe makes its own hot-water wrappers and includes shrimp, wine, and fattier pork; this card uses purchased wheat wrappers, lean pork without shrimp or wine, a smaller filling batch, and its own measured sauce. Follow this card’s quantities and temperature checks.