If you're on the hunt for the best steamed pork dumplings recipe on the internet, look no further! These delectable dumplings are not only easy to assemble and steam, but they're also irresistibly delicious. Perfect as an appetizer for parties or as a main course, these steamed pork dumplings are sure to impress. Serve them with hoisin sauce, hot Chinese-style mustard, and a sprinkle of toasted sesame seeds for the ultimate experience.
IngredientsFor the Dough: 2 cups (250 g) all-purpose flour
¾ cup (180 ml) hot water
A pinch of salt
For the Filling: 1 lb (450 g) ground pork
1 cup (150 g) finely chopped napa cabbage or regular cabbage
2 green onions, finely chopped
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp ginger, minced
2 cloves garlic, minced
1 tsp sugar
1 tsp salt
½ tsp white pepper
For the Dipping Sauce: 3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp chili oil (optional)
1 tsp minced garlic
1 tsp minced ginger
Optional Garnishes: Chopped green onions
Sesame seeds
Preparation and Cooking TimeTotal Time: Approximately 90 minutes
Preparation Time: 60 minutes
Cooking Time: 30 minutes
Method- In a large mixing bowl, combine the flour and a pinch of salt. Gradually add hot water, stirring with a wooden spoon until the dough begins to come together.
- Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- In a large bowl, mix the ground pork, chopped cabbage, green onions, soy sauce, sesame oil, minced ginger, minced garlic, sugar, salt, and white pepper.
- Use your hands or a spoon to mix until the ingredients are well combined and slightly sticky.
- After resting, divide the dough into four equal parts. Roll each part into a log and cut it into small pieces (about 1 inch each). Roll each piece into a ball.
- Use a rolling pin to flatten each ball into a thin circle (about 3 inches in diameter).
- Place about 1 tablespoon of filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, then press and pleat the edges to seal tightly.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Place dumplings in the skillet in a single layer. Cook for 2-3 minutes until the bottoms are golden brown.
- Carefully add ¼ cup of water to the skillet and cover with a lid. Reduce heat to medium and steam for about 5-6 minutes until the water evaporates and the dumplings are cooked through.
- Bring a large pot of water to a boil.
- Add the dumplings in batches, stirring gently to prevent sticking. Boil for 3-4 minutes or until they float to the surface and are fully cooked.
- Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
- Arrange dumplings in the steamer, ensuring they do not touch. Steam for 8-10 minutes until the dumplings are cooked through.
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, chili oil (if using), minced garlic, and minced ginger.
Transfer to a dipping dish.
- Arrange dumplings on a serving plate. Garnish with chopped green onions and sesame seeds if desired.
Serve hot with the prepared dipping sauce.