Chinese Steamed Dumpling Recipe

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Ingredients

Adjust Servings:
500g flour
250g water
Stuffing Ingredients
200g leek
100g minced pork
1g salt
2g chicken powder
3g sugar
3g white pepper powder

Nutritional information

2162
Calories
80g
Protein
16g
Fat
412g
Carbs

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Chinese Steamed Dumpling Recipe

Features:
  • Steaming
Cuisine:

For a simple dumpling recipe, this recipe is perfect for any beginner who wants to try dumplings. Making dumplings by yourself has a lot of fun with family and friends. In Chinese festival, people get together to make dumplings, then enjoy the dumplings together. 

  • 75 minutes
  • Serves 2
  • Easy

Ingredients

  • Stuffing Ingredients

Directions

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Tips

1. Make sure to follow the proportion of the flour and water. It makes sure the dough is not too hard or too soft. If the dough is too tough, the dumpling skin is easy to break when steaming. If too soft, the dough contains air, which also makes dumplings break when steaming.

2. You can use minced beef or lamb for this recipe as well.

3. You can purchase dumpling skin from Asian markets, which makes this recipe much easier.

Steps

1
Done
5 minutes

Pour flour powder into a circle. Add water in the middle area of the circle.

2
Done
5 minutes

Gradually add flour powder into water to make a dough. Knead the dough until smooth and elastic.

3
Done
35 minutes

Let the dough rest for 30 minutes. Then cut it into small doughs, about 10g each.

4
Done
5 minutes

Roll the small dough into a ball. Then use a rolling pin to flatten the dough to make it as the dumpling skin. Set aside.

5
Done
5 minutes

Add minced pork, minced leeks, salt, chicken powder, sugar and white pepper powder into a bowl. Stir well to make it as the stuffing.

6
Done
5 minutes

Use the dumpling skin to wrap the stuffing.

7
Done
5 minutes

Make it into dumpling’s shape.

8
Done
10 minutes

Put the dumpling into a steamer. Use high heat to steam for 6 minutes. Serve.

Lucy Xue

Meeting you is so nice. I am happy to share my passion for all things that are salted, sweet and savory. I hope pleasure, happiness, and nourishment can be found in every food we make today.

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