Steamed dumplings (2024)

FAQs

How to steam dumplings tips? ›

You can steam dumplings in 8-10 minutes. To prevent your dumplings from sticking to your steamer, brush oil directly onto the base of your steamer and the base of dumplings, place your dumplings on lettuce leaves, or line your steamer with baking paper with small holes cut out to allow steam to come through.

How do you know when dumplings are done? Most recipes will give you a time to cook them—the one I use says 10 minutes without a lid on the pot and then 10 minutes with a lid, so 20 minutes total in simmering soup broth. To test, take one out and open it up—if it's done in the middle, it's done.

Do your dumpling calculation planning on about 20 dumplings per adult. It sounds like a lot, but this way you're properly prepared in the case of some broken dumplings, which there will likely be. Plus, it's always better to have a few extras than not enough!

Steamed dumplings require a test so simple that the only tool you need is a toothpick! Pierce the dumpling with a toothpick and if it comes out clean, you're good to go.

Bring the water in your steamer/wok to a boil. Place the dumplings about 1-inch apart, giving them some room to expand. Once boiling, place the dumplings in, cover, and steam on medium to medium high heat for 8-10 minutes. The water should be simmering enough to generate steam.

Cover the pan with oil. Add dumplings to the pan in a single layer and cook until the bottom layer is golden brown, about two minutes. Then add a half cup of water to the pan and cover with a lid. This will steam the dumplings and cook them completely through, about five minutes.

This is what your dumpling will look like. Perfectly plumped and juicy. Juicy. Now, if you overcook your soup dumplings like this, then your dumplings will be looking like a cone shaped top hat thing.

Carefully place the dumplings into the boiling water and boil for 20-25 minutes until they start to float. (You can boil in two batches depending on the size of your pan.) Use a slotted spoon to remove them from the water and place them on a plate. Serve hot with your preferred stew or veggies.

To steam-fry, heat a large frying pan over medium-high and, when hot, drizzle with vegetable oil. Working in batches, add the dumplings, flat-side down, and cook until the bottoms of the dumplings are lightly browned—this should take 1–2 minutes (if there is too much heat, reduce to medium).

Store your filling in airtight containers in the fridge, then set out just before you're ready to wrap. You'll want to make at least as many dumplings as your guests can eat in one sitting—estimate about 15 to 20 dumplings per guest, on the generous side.

Are dumplings healthy or not? ›

The consensus is that dumplings carry a whole lot of micronutrients and are typically healthy options.

Nutrition summary:

There are 249 calories in 6 Steamed Dumpling (Filled with Meat Poultry or Seafood). Calorie breakdown: 22% fat, 35% carbs, 43% protein.

Undercooked dumplings is as common as overcooking, and the only reliable way to check they're done is to remove one and cut it in half, checking for any raw dough in the centre.

Add your dumplings, then set the steamer on top of a wok or a saucepan that just fits underneath it filled with about one inch of water. Cover the steamer and bring the water to a hard boil. Steam the dumplings until cooked through, about 10 minutes if going directly from the freezer.

When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.

Steaming is a much faster method as you only need to bring a few cups of water to a boil instead of an entire pot. Texturally, it'll also leave the skins a little stretchier and firmer. I generally prefer this texture to the softer texture boiling gives.

Add a drizzle of neutral oil and place the dumplings fat side down on top of the oil then add in 1cm of water. Try not to crowd the dumplings so they don't stick together and makes it easier to flip. 2. Put a lid on over the wok and let the dumplings steam.

In the meantime, pour water into the bottom of your Always Pan and get it boiling. Once it's simmering, stack the spruce baskets with dumplings on top and slap on the Always Pan's lid to start steaming. Seven minutes and a beautiful Studio Ghibli-Esque puff of steam later, my lunch was done.