Store-bought frozen dumplings are fine. These are better. Way better.
Soft, pillowy wrappers hugging a juicy, savory filling. Steam them in a regular pan with a lid. No special equipment. Just pure dumpling happiness.
Ingredients
Makes ~20 dumplings. Serves 2-3.
For the Filling:
- ½ lb (225g) ground pork (or chicken/shrimp)
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon ginger (fresh or powder)
For the Wrappers:
- 1 package round dumpling wrappers (or make your own)
- Water for sealing
For the Dip:
- 2 tablespoons soy sauce
- 1 teaspoon vinegar (black or rice)
- Chili oil to taste
Step-by-Step Instructions
Step 1: Mix the Filling
- In a bowl, combine pork, green onions, garlic, soy sauce, sesame oil, and ginger. Mix well.
Step 2: Fill and Fold
- Place a wrapper in your palm. Add 1 teaspoon filling to the center.
- Dip your finger in water. Wet the edge of the wrapper.
- Fold in half and pinch to seal. Pleat if you’re fancy. Don’t sweat it if you’re not.
Step 3: Steam Them
- Place dumplings in a greased steamer basket or a pan with a lid. Don’t let them touch.
- Add 1 inch of water to the pan (not touching dumplings). Cover and steam for 8-10 minutes.
Step 4: Dip and Devour
- Mix dip ingredients. Pull a dumpling. Dip. Eat. Make happy noises.
Summary
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Yield: ~20 dumplings (2-3 servings)
Difficulty: Easier Than You Think
Storage Notes
Uncooked dumplings: Freeze on a tray, then bag. Steam from frozen (add 2-3 minutes).
Cooked dumplings: Fridge 2 days. Reheat in a steamer or pan. Microwave makes them sad and rubbery.
