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.
