Steamed Dumplings

Steamed Dumplings

Serves 4 (makes about 16 dumplings)

Little pockets of joy! Fun to make, and even better to eat. Perfect as a snack, appetizer, or part of a meal.

Ingredients

16 round dumpling wrappers (store-bought or homemade)

1/2 pound ground pork or chicken

1 cup finely chopped cabbage

2 green onions, finely chopped

2 cloves garlic, minced

1 teaspoon ginger, minced

2 teaspoons soy sauce

1 teaspoon sesame oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Water for sealing the wrappers

Optional for serving: soy sauce, chili sauce, or vinegar

Instructions

Prepare the Filling:
In a bowl, combine the ground meat, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until everything is evenly combined.

Fill the Dumplings:
Place a dumpling wrapper on your palm. Put about 1 teaspoon of filling in the center. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half and pinch the edges to seal tightly. Repeat with all wrappers.

Steam the Dumplings:
Line a bamboo or metal steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings with space between them. Steam over boiling water for 8–10 minutes until the meat is cooked and the wrappers are tender.

Serve:
Serve hot with soy sauce, chili sauce, or vinegar for dipping.
Terry’s Tip:

Don’t overfill the dumplings — it’s better to use a little less than too much. Keep the folds tight so they don’t open while steaming. Making dumplings is fun, and they taste even better when shared with friends or family.