蒸饺 (Zhēng Jiǎo)
Steamed Pork Dumplings – Easier Than You Think
Why This Recipe Works
- Store-bought wrappers make this 10x easier. Nobody will know you didn't make the dough from scratch.
- The 'pot with a bowl' steaming method works perfectly — no bamboo steamer needed.
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 30 round wrappers | dumpling wrappers饺子皮 | store-bought, refrigerated section | — |
| 340 g (12 oz) | ground pork猪肉末 | — | — |
| 200 g (2 cups finely chopped) | napa cabbage大白菜 | salted and squeezed dry | — |
| 4.0 stalks | green onions葱 | finely chopped | — |
| 30 ml (2 tbsp) | soy sauce酱油 | — | — |
| 10 ml (2 tsp) | sesame oil香油 | — | — |
| 7.0 g (1/2 inch) | fresh ginger生姜 | finely grated | — |
Instructions
Make filling(15 min)
Salt chopped cabbage with 1/2 tsp salt. Let sit 10 minutes. SQUEEZE out ALL the water — this is the critical step for juicy (not soggy) dumplings. Mix squeezed cabbage with pork, green onions, soy sauce, sesame oil, and ginger.
Fold dumplings(12 min)
Place 1 tbsp filling in center of wrapper. Wet edges with water. Fold in half and pleat the edges to seal. (Or just press flat — they'll taste the same.) Keep finished dumplings under a damp towel.
Steam(10 min)
Place an upside-down bowl in a large pot. Add water below the bowl. Bring to a boil. Place dumplings on a lightly oiled plate (don't let them touch). Set plate on the bowl. Cover. Steam 8-10 minutes until wrappers are translucent.
Pro Tips for Western Kitchens
Make a double batch and freeze half on a tray (not touching each other). Once frozen solid, bag them. Cook directly from frozen — add 2 minutes.
Equipment Questions
No steamer?
Same setup as our steamed fish: upside-down bowl in a pot + a plate. Works perfectly for dumplings too.
Frequently Asked Questions
Can I pan-fry these instead?
Yes! Potstickers (锅贴): pan-fry in oil for 2 min, add 1/4 cup water, cover and steam 5 min, uncover and crisp the bottoms. Best of both worlds.
Nutrition
Per serving (approximate values)