Steamed dumplings are one of those feel-good foods I always find comforting and satisfying. They’re soft, juicy, and bursting with flavor, especially when paired with a bold, balanced dipping sauce. Whether I’m making a batch for a weeknight dinner or sharing them with friends at a gathering, these dumplings never fail to impress.
The best part is how versatile they are—I can fill them with just about anything, from meat to veggies, and that dipping sauce? It’s tangy, salty, slightly spicy, and perfectly complements the dumplings’ savory filling. If I’m craving something homemade that feels like takeout-level good, these are my go-to.
Why You’ll Love This Recipe
I love how these steamed dumplings are tender on the outside and juicy on the inside. The steaming method keeps the wrappers soft and chewy while locking in moisture and flavor. The filling is rich and savory, and the dipping sauce brings everything together with the perfect balance of soy, vinegar, garlic, and heat.
Another reason I enjoy this recipe is that I can prep it in advance and freeze extras, so I always have a stash of dumplings ready to steam. It’s a fun recipe to make with others, especially when folding dumplings becomes a hands-on activity that everyone can enjoy. And with a killer dipping sauce, every bite becomes a craveable, flavor-packed experience.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Dumplings:
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Dumpling wrappers (round or square)
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Ground pork or chicken
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Finely chopped napa cabbage or green cabbage
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Minced garlic
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Grated fresh ginger
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Soy sauce
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Sesame oil
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Green onions, finely sliced
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Salt and pepper
For the Dipping Sauce:
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Soy sauce
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Rice vinegar
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Chili oil or crushed red pepper flakes
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Minced garlic
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A pinch of sugar
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Sesame seeds (optional)
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Fresh chopped scallions (optional)
Directions
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I begin by mixing the ground meat, cabbage, garlic, ginger, soy sauce, sesame oil, green onions, salt, and pepper in a large bowl until everything is well combined. I like using my hands for this part to really blend the ingredients evenly.
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I lay out a few dumpling wrappers at a time and place about 1 to 1½ teaspoons of filling in the center of each.
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I wet the edges of the wrapper with water, fold them in half (or into pleats if I’m feeling fancy), and press to seal, making sure there are no air bubbles inside.
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I line my steamer basket with parchment paper or cabbage leaves to prevent sticking, then arrange the dumplings in a single layer, leaving space between them.
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I steam the dumplings over boiling water for about 8–10 minutes, until the filling is cooked through and the wrappers are slightly translucent.
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While the dumplings steam, I mix the dipping sauce by combining soy sauce, rice vinegar, chili oil, garlic, a pinch of sugar, and optional toppings like sesame seeds or scallions.
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Once the dumplings are ready, I serve them immediately with the dipping sauce on the side.
Servings and Timing
This recipe makes about 30 dumplings, which typically serves 4–6 people as an appetizer or 3–4 as a main dish. Here’s how the time breaks down:
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Prep time: 30 minutes
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Cook time: 10 minutes per batch
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Total time: Around 45–50 minutes
I often make a double batch and freeze the extras for an even quicker meal later.
Variations
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Vegetarian dumplings: I like swapping out the meat for a mix of mushrooms, tofu, and shredded carrots for a hearty plant-based option.
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Seafood version: A combination of ground shrimp and scallions adds a fresh, slightly sweet twist.
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Spicy filling: I mix in a bit of chili paste or finely chopped chili peppers to the filling for a kick of heat.
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Different wrappers: While I usually go for store-bought dumpling wrappers, I sometimes use wonton wrappers or make my own for a more traditional touch.
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Pan-fried or boiled: When I want a change in texture, I pan-fry the dumplings for a crispy bottom or boil them for a softer bite.
storage/reheating
I store uncooked dumplings in the fridge for up to 24 hours or freeze them on a tray until solid, then transfer them to a sealed container or freezer bag. Cooked dumplings keep in the refrigerator for 3–4 days.
To reheat, I steam them again for 5–7 minutes or pan-fry them until heated through. I avoid microwaving since it can make the wrappers rubbery.
Frozen dumplings go straight into the steamer without thawing and take about 12–14 minutes to cook.
FAQs
Can I make the dumplings ahead of time?
Yes, I often make the dumplings in advance and freeze them. I just lay them out in a single layer on a tray until frozen solid, then store them in a bag or container. They steam beautifully from frozen.
What if I don’t have a bamboo steamer?
No problem. I use a metal steamer basket, or even a heatproof plate in a pot with a lid. As long as the dumplings aren’t touching the water directly, any steaming setup works.
How do I prevent dumplings from sticking to the steamer?
I usually line the steamer with parchment paper or cabbage leaves. A light brushing of oil on the paper can also help prevent sticking.
Can I use pre-cooked filling?
I always use raw filling for steamed dumplings because it stays moist and juicy during cooking. Pre-cooked filling can get dry or overcooked.
What else can I serve with these dumplings?
I like to pair them with a light soup, a cucumber salad, or a bowl of steamed rice. The dipping sauce can also double as a drizzle over rice or noodles.
Conclusion
Steamed Dumplings with The Best Dipping Sauce is a recipe I come back to time and time again. It’s deeply satisfying to make from scratch and even more rewarding to eat. The tender dumpling wrapper, the savory filling, and the punchy dipping sauce come together in a way that always hits the spot.
Whether I’m preparing them for a casual dinner, a freezer-friendly meal prep, or a gathering with friends, they never disappoint. It’s a simple pleasure, made even better by the joy of sharing and savoring each bite.
Print
Steamed Dumplings with The Best Dipping Sauce
- Prep Time: 30 minutes
- Cook Time: 10 minutes per batch
- Total Time: 40-45 minutes
- Yield: About 30 dumplings (serves 4–6 as appetizer or 3–4 as main)
- Category: Appetizer, Main Course
- Method: Steaming
- Cuisine: Asian, Chinese-inspired
Description
These Steamed Dumplings with the Best Dipping Sauce are tender, juicy, and packed with savory flavor. Filled with a perfectly seasoned meat and cabbage mixture, then steamed to chewy perfection, they’re an easy and comforting homemade takeout favorite. Paired with a bold, tangy, and slightly spicy dipping sauce, this dumpling recipe is ideal for dinner, parties, or make-ahead freezer meals.
Ingredients
- For the Dumplings:
- Dumpling wrappers (round or square)
- 1 lb ground ground chicken
- 1 cup finely chopped napa cabbage or green cabbage
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 ½ tbsp soy sauce
- 1 tsp sesame oil
- 2 green onions, finely sliced
- Salt and pepper to taste
- For the Dipping Sauce:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp chili oil or a pinch of crushed red pepper flakes
- 1 clove garlic, minced
- ½ tsp sugar
- Optional: sesame seeds, chopped scallions
Instructions
- In a large bowl, mix ground meat, cabbage, garlic, ginger, soy sauce, sesame oil, green onions, salt, and pepper until well combined.
- Lay out dumpling wrappers and spoon 1–1½ teaspoons of filling into the center of each.
- Wet the wrapper edges with water, fold in half, and seal tightly, pressing out any air.
- Line a steamer basket with parchment paper or cabbage leaves. Arrange dumplings in a single layer, spaced apart.
- Steam over boiling water for 8–10 minutes, until the filling is fully cooked.
- While steaming, make the dipping sauce by mixing soy sauce, rice vinegar, chili oil, garlic, sugar, and optional toppings.
- Serve dumplings hot with the dipping sauce on the side.
Notes
- Vegetarian swap: Use mushrooms, tofu, and carrots instead of meat.
- Seafood version: Substitute with ground shrimp and scallions.
- Add chili paste to the filling for a spicier dumpling.
- You can pan-fry or boil instead of steaming for a different texture.
- Freeze uncooked dumplings in a single layer, then store in bags for future steaming.
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