Perfect Steamed Dumplings
There is no secret that I love not only steamed dumplings, but all kinds of dumplings—such as potstickers, pork and leeks dumplings, pan-fried dumplings, or xiao long bao.
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Recently, a coworker from Japan was in town and we were discussing about going for a dim sum/dumpling lunch. All the dumpling talks triggered a sharp craving in me that I had to make my own steamed dumplings.
How To Make Steamed Dumplings
Making dumplings is really not so hard and you can get all the ingredients from regular stores: dumpling wrappers, ground pork, etc.
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To me, the slightly difficult part is the folding or pleating of dumplings, an easy skill that just requires some practices and training.
If you are new to making homemade dumplings, you can just fold the dumplings into half moon shape. Soon enough, you will become more comfortable with the folding.
Don’t forget, practice makes perfect for folding these dumplings. In no time, yours will look like mine pictured here.
The Best Filling for Steamed Dumplings
I love my dumplings filled with ground pork and some shrimp. If you don’t eat shrimp, you can always make the dumplings with ground pork only.
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Most Chinese dumplings are made with pork only, but since I love shrimp, I added some shrimp. However, not everyone eats shrimp dumplings so feel free to add the protein of your choice!
How to Tell When Dumplings are Finished?
If you need a way to test if your dumplings are done, run a toothpick through one. If it comes out clean, your healthy dumplings are ready to be eaten!
Do try out my Asian dumpling recipe. These dumplings make a great and refreshing lunch or afternoon snack, especially with Chinese tea. Enjoy!
How Many Calories Per Serving?
This recipe is only 332 calories per serving.
What Dishes To Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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