How-to Make Steamed Chinese Dumplings

 

Platter of steamed Chinese dumplings

I love Chinese food, and I especially LOVE Chinese dumplings. It doesn't matter what else we are ordering, we always have to add an order or two of dumplings to the order if we're getting Chinese takeout. We usually get pan-fried dumplings, which are simply dumplings that have been briefly pan-fried after they are steamed.

Chinese dumplings are traditionally filled with pork, but one of our local restaurants also offers a vegetarian dumpling. I decided to fill my dumplings with a mixture of ground, dark meat turkey, shrimp and vegetables.

Wonton Wrappers = Dumpling Wrappers
I used wonton wrappers to save time, instead of having to make dumpling dough from scratch. Although making homemade Chinese dumplings is not difficult, it is time consuming, so they certainly don't qualify for the quick and easy recipe category. You can even make the filling the day before, and store it in the refrigerator until you are ready to make the dumplings.

 

Blanching and draining cabbage in preparation for Chinese dumplings

Ingredients for Chinese Dumplings

• 2 tablespoons vegetable oil
• 1 inch piece ginger root - peeled and grated
• 4 green onion bottoms - cut in half and sliced thin
• 4 ounces mushroom tops - diced
• 1 1/4 pounds ground dark meat turkey
• 3 cups shredded cabbage
• 12 ounces shrimp - peeled, de-veined and chopped
• 1 tablespoon corn starch
• 2 tablespoons soy or Ponzu sauce
• 1/4 cup cilantro - chopped
• Wonton wrappers
• Small bowl of water

Green onions sliced, mushroom diced

Directions for Chinese Dumplings

You only use a level tablespoon of filling for each dumpling. You need to make sure all the dumpling ingredients are chopped fine, so the sides of the wonton wrappers don't blow out as you are filling the dumplings.

 

Cooking Chinese dumpling filling in the wok

1. Prepare the cabbage by blanching it in boiling water for 1-2 minutes. Remove from the heat and immediately plunge into a bowl filled with ice water. Drain the blanched cabbage in a colander, and squeeze out all the excess moisture.
2. Heat the oil over medium high heat in a wok or large frying pan.
3. Add the ginger and cook for 1 minute.
4. Add the green onions and mushroom and cook for 2-3 minutes.
5. Add the ground turkey and cook until no longer pink.
6. Stir in the blanched cabbage and cook for 1 more minute.
7. At this point, check the mixture for excess moisture. The mushrooms and cabbage contain a lot of water, which they release during the cooking process. You might have to drain off the liquid if it is more than just a spoonful or two. You don't want a soggy filling, or the wonton wrappers will disintegrate before you finish filling them.
8. Add the shrimp, and cook until they just begin to turn pink.
9. In a small bowl, whisk together the corn starch with the soy sauce. Ponzu is a thin, citrus flavored soy sauce. We also use ponzu as a dipping sauce for the completed Chinese dumplings. Stir the sauce into the wok and cook for another minute or two.
10. Remove the wok from the heat and stir in the cilantro.
11. At this point you may refrigerate the filling and make the dumplings the next day, or continue with the recipe.

Wonton wrapper filled with Chinese dumpling mixture

Directions for Filling the Chinese Dumplings

1. Let the filling cool slightly so that you don't burn your fingers while filling the dumplings.
2. Open up the package of wonton wrappers.
3. Fill a small bowl with water and place it near the wonton wrappers.
4. Peel off 1 wonton wrapper from the package and place it on your work surface.
5. Use your fingers to wet the edges of the wonton wrapper with a bit of water.
6. Use 1 level tablespoon of the filling and place it in the center of the wonton.
7. Fold the wonton in half.
8. Crimp the edges of the wonton wrapper, making sure to completely seal the dumpling.

 

Bottom of steamer basket covered with perforated waxed paper

Directions for Steaming the Chinese Dumplings

1. The traditional method of steaming the Chinese dumplings is to use a bamboo steamer placed over boiling water in a wok. While I do own a wok, I don't have a bamboo steamer, so I used my metal vegetable steamer instead.
2. I cut out a circle of waxed paper to fit the bottom of the steamer. I poked holes through the waxed paper so the steam will reach the dumplings as they are cooking. I filled the steamer basket with dumplings, approximately 1 dozen at a time. Then I placed a couple of inches of water in the bottom of the steamer, added the dumpling filled steamer basket to the pan, placed the lid on and turned the heat onto high.
3. As soon as the water comes to a boil, reduce the heat to medium low, and let the dumplings steam for 8-10 minutes. Remove the basket from the steamer and carefully remove the dumplings to a platter. Be careful, the dumplings will be hot. If you let the dumplings cool too long, they will begin to stick to the waxed paper, so remove them ASAP. I used a set of bamboo tongs to remove the cooked dumplings from the steamer.
4. Serve the dumplings right away with your favorite dipping sauce. The cooked dumplings will also keep a few days in the refrigerator. I made 2 dozen dumplings, and still have enough filling leftover to make another 2-3 dozen dumplings. I like to make small batches of dumplings, as they are going to be eaten. Nothing like freshly steamed, homemade dumplings!

Steamer basket filled with Chinese dumplings, ready to be steamed

Take care,
Lynn Smythe AKA the Cuisine Diva