Chinese steamed dumplings are a staple of Lunar New Year celebrations, but also make a delicious year-round meal. Dim sum, the Chinese ritual of sharing small plates, often features a form of these pleated, pinched "purses." The lovely packages make a beautiful presentation, and follow through with juicy pork, umami-rich mushrooms, and sesame oil. Dip our homemade Chinese steamed dumpling recipe in a simple stir-together peanut sauce for a delightfully cozy dinner your family and friends will love.
Ingredients for Chinese Steamed Dumplings with Pork and Shiitake
While making your own dumplings at home might seem like an intimidating endeavor, you can whip up two dozen of these delicious bites in just about an hour and half. To make Chinese steamed dumplings with pork and shiitake, you'll need:
For the steamed dumplings:
- Shiitake mushrooms: Provide an earthy, umami flavor and meaty texture. If needed, you can use other types of mushrooms, including cremini, or portobello mushrooms.
- Ground pork: The main protein of the filling, with a juicy and tender texture. Substitute with ground chicken, turkey, beef, or a plant-based ground meat, if preferred.
- Green onions: Adds a fresh, oniony flavor and pop of color.
- Soy sauce: Adds saltiness and umami to season the filling.
- Toasted sesame oil: Provides a nutty, aromatic depth. If you don't have this on hand, swap with standard sesame oil, olive oil, or peanut oil.
- Fresh ginger: A zesty, spicy flavor that cuts through the richness of the pork.
- Dumpling wrappers: The outer layer of the dumplings, holding them together.
For the spicy peanut dipping sauce:
- Soy sauce: Seasons the sauce with its salty flavor.
- Peanut butter: A creamy, nutty base to thicken and flavor the sauce. We recommend creamy peanut butter for this purpose, but the choice between sweetened or natural peanut butter is up to you. If needed, substitute with almond butter, sunflower seed butter, or tahini.
- Chili oil: Adds complexity and heat. You can substitute with Sriracha, hot sauce, or red pepper flakes with a touch of oil, if needed, or tone down the heat by adding less chili oil and crushed red pepper, if preferred.
- Rice vinegar: Acidity to balance the richness of the peanut butter. You can also use apple cider vinegar or white vinegar if that's what you have on hand.
- Granulated sugar: Adds a touch of sweetness to balance the overall flavor of the sauce. Honey, maple syrup, agave, or brown sugar can be used in its place.
- Crushed red pepper: For a touch of peppery heat.
Ingredients
Chinese Steamed Dumplings
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8 dried whole or ½ oz. dried sliced shiitake mushrooms
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8 ounces ground pork
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⅓ cup finely chopped green onions
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2 tablespoons soy sauce
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1 tablespoon toasted sesame oil
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1 teaspoon grated fresh ginger
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24 dumpling wrappers, rolled to medium thickness
Spicy Peanut Dipping Sauce
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2 tablespoon soy sauce
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1 tablespoon peanut butter
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1 tablespoon chili oil
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2 teaspoon rice vinegar
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1½ teaspoon granulated sugar
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1 teaspoon crushed red pepper
Directions
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Soak and Chop Mushrooms
Place dried mushrooms in a bowl; cover with warm water. Let soak for 15 to 20 minutes. Drain; squeeze out excess water. Discard any stems and finely chop mushroom caps.
Test Kitchen Tip: Dried shiitake mushrooms are prized in China because of their concentrated umami flavor, but you may use 8 whole fresh shiitakes to make the savory filling.
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Prepare Filling
For filling, stir together mushrooms, pork, green onions, soy sauce, sesame oil, and ginger.
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Assemble Dumplings
Cover wrappers with a slightly damp towel to keep them from drying out. Fill a small bowl with water. Place a wrapper on the work surface. Spoon 1 heaping teaspoon filling onto the center of the wrapper.
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Cover and Repeat
Set shaped dumpling on a baking sheet and cover with a slightly damp towel. Repeat with remaining wrappers and filling.
Test Kitchen Tip: To shape dumplings, dip your finger in water and moisten the edges. Using thumb and index finger on both hands, make a ½-inch pleat, folding it down to the left if you are right-handed (opposite direction if left-handed). Hold the first pleat down with your nondominant hand and form a second pleat with your dominant hand. Folding it down in the same direction, completely overlap the first pleat. Make another pleat that completely overlaps the second one. Continue making pleats, turning the dumpling as you go until you have at least 12 pleats and dumpling is in the shape of a circle. Twist dumpling at the top and pinch to seal.
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Steam Dumplings
Line 8- to 10-inch steamer baskets with parchment paper; poke holes in paper to allow steam to flow through. Arrange dumplings in baskets at least 1 inch apart. Add 1 inch of water to a large skillet or shallow pot big enough for baskets to fit inside. Bring water to boiling. Set baskets in skillet and cover with steamer lid; steam 14 minutes for two baskets or 12 minutes for a single basket. Serve this Chinese dumpling recipe with Spicy Peanut Dipping Sauce.
Spicy Peanut Dipping Sauce
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Whisk to Combine
In a small bowl, whisk together soy sauce, peanut butter, chili oil, rice vinegar, sugar, and crushed red pepper until smooth.
How To Store and Reheat Leftover Steamed Dumplings
To store leftover steamed dumplings, let them cool completely to avoid condensation after storing. Transfer to an airtight container, layering between sheets of parchment paper to keep them from sticking together. Refrigerate for up to four days. You can also freeze leftover dumplings by freezing until solid on a lined baking sheet, then transferring to a freezer-safe airtight container or zip-top bag. Freeze for up to three months, and thaw overnight in the refrigerator before reheating.
Reheat in a steamer, microwave, by pan-frying, or covered in a preheated 350°F oven until hot throughout, adding a splash of water for additional moisture. Avoid overcooking, which can dry out the dumplings.
Nutrition Facts (per serving)
| 122 | Calories |
| 5g | Fat |
| 14g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 122.1 | |
| % Daily Value * | |
| Total Fat 5.2g | 7% |
| Saturated Fat 1.4g | 7% |
| Cholesterol 10.1mg | 3% |
| Sodium 439mg | 19% |
| Total Carbohydrate 13.7g | 5% |
| Dietary Fiber 0.5g | 2% |
| Total Sugars 0.9g | |
| Protein 4.9g | 10% |
| Vitamin D 0.2mcg | 1% |
| Vitamin C 0.5mg | 1% |
| Calcium 91mg | 7% |
| Iron 0.5mg | 3% |
| Potassium 98.2mg | 2% |
| Fatty acids, total trans 0g | |
| Vitamin D 8IU | |
| Alanine 0.2g | |
| Arginine 0.3g | |
| Ash 1.9g | |
| Aspartic acid 0.4g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 11mg | |
| Copper, Cu 0mg | |
| Cystine 0.1g | |
| Energy 510.7kJ | |
| Fluoride, F 0mcg | |
| Folate, total 6.9mcg | |
| Glutamic acid 1.1g | |
| Glycine 0.2g | |
| Histidine 0.2g | |
| Isoleucine 0.2g | |
| Leucine 0.4g | |
| Lysine 0.3g | |
| Methionine 0.1g | |
| Magnesium, Mg 11.7mg | |
| Manganese, Mn 0.1mg | |
| Niacin 0.8mg | |
| Phosphorus, P 84.9mg | |
| Pantothenic acid 0.2mg | |
| Phenylalanine 0.2g | |
| Phytosterols 8.7mg | |
| Proline 0.4g | |
| Retinol 21.3mcg | |
| Selenium, Se 9.1mcg | |
| Serine 0.2g | |
| Starch 0g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 0.2mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.2g | |
| Vitamin A, IU 139.9IU | |
| Vitamin A, RAE 24.7mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 3.4mcg | |
| Water 24.3g | |
| Zinc, Zn 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
