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Steamed Dumplings

Steamed dumplings, also known as "jiaozi" in Chinese, are a traditional food served during Chinese New Year. These bite-sized parcels are filled with a savory mixture of minced pork, cabbage, and seasonings, then steamed until tender and juicy. They are a symbol of wealth and prosperity, making them a perfect addition to any Chinese New Year celebration.
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The Story

These classic steamed dumplings are a crowd-pleasing appetizer that can be enjoyed year-round. The filling is made with a combination of ground pork, shredded cabbage, garlic, ginger, and soy sauce, giving them a rich umami flavor. The dumpling wrappers are made with a simple mixture of flour and water, and can be shaped by hand or with a dumpling press.


2 cups all-purpose flour
1/2 cup warm water
1/2 pound ground pork
1 cup finely shredded cabbage
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 teaspoon black pepper
1/4 teaspoon salt
8 Servings

Prep Time:

0 Hrs 45 Mins

Cook Time:

0 Hrs 10 Mins

Total TIme:

0 Hrs 0 Mins



In a large mixing bowl, combine the flour and warm water until a dough forms. Knead the dough for 5-10 minutes until it becomes smooth and elastic. Cover the dough with a damp towel and let it rest for 30 minutes.


In a separate mixing bowl, combine the ground pork, shredded cabbage, soy sauce, sesame oil, garlic, ginger, salt, and black pepper. Mix well until all ingredients are evenly distributed.


On a floured surface, roll the dough into a long cylinder shape, then cut it into small pieces. Roll each piece into a small ball, then use a rolling pin to flatten it into a circle about 3 inches in diameter.


Place a small spoonful of filling in the center of each wrapper. Fold the wrapper in half and pinch the edges together to seal the filling inside. Repeat until all of the filling has been used.


Place the dumplings in a bamboo steamer lined with parchment paper or cabbage leaves. Steam the dumplings for 10-12 minutes over high heat until they are cooked through.


Serve the dumplings hot with a dipping sauce made from soy sauce, vinegar, and chili oil.

Tips for this recipe

To prevent the dumplings from sticking to the steamer, brush the surface of the steamer with a little bit of vegetable oil or place the dumplings on a cabbage leaf.

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