Steamed Dumplings

Whether serving as an appetizer or as the main event, this Steamed Dumplings recipe delivers savory and satisfying flavors.

Before we began our adventure in parenting, my wife Michelle and I enjoyed another type of adventure—spontaneous trips. And I don’t mean some Route 66, Jack Kerouac kind of thing, though I’ll never turn down a good roadmap experience. I’d hit Priceline.com, type in a random city in hopes of finding a steal. Sometimes we’d get lucky, like when I bought last-minute $75 round-trip tickets from Milwaukee to NYC. We booked a tiny apartment in Chelsea and spent the next few days wandering through the boroughs as if we knew what we were doing. We discovered amazing local band venues, jazz bars stuck in the 1950s, and got lost in the rain with no umbrella. It was glorious.

One of my favorite memories, though, has to be Chinatown. Unlike Little Italy, which felt like a tourist trap of restaurants that make Olive Garden look like Massimo Bottura was the head chef, Chinatown buzzed with authenticity. 

After shopping for a bit, we asked a local where the locals ate. He smiled and pointed us toward a definitive hole-in-the-wall directly across the street. A beat-up sign (written in Chinese) hung above the door with a neon light below it, flashing “Open”. Michelle shrugged and whispered, “Let’s risk it.” 

I’m glad we did. Because I had what might have been the best meal of my life. And the dumplings? Oh man. Not only were they phenomenal, but the staff made them right there. When I say “right there,” I mean literally next to us. They all sat together at a dining table, flour flying everywhere, laughing like it was a family reunion. I mean, maybe they were family. It certainly seemed like it. 

A few minutes after forming the dumplings, one of the dumpling makers turned into our waiter, returning with two bowls of soup. This was all probably a health code violation, but who cares? I wouldn’t trade this memory for anything. My steamed dumpling recipe? I guess you could say it’s an homage to our random trip to NYC, and the hope of many more random trips in the future. 

These dumplings are the perfect mix of pork and (optional) shrimp, with a gingery-garlic punch that takes me back to Chinatown. I’d also recommend making a Gyoza Sauce or something similar, because dumplings are basically made to be dipped. I don’t make my own wrappers—that’s a skill I still haven’t mastered. But the store-bought wrappers steam up nice and tender thanks to my trusty bamboo steamer. Don’t own a bamboo steamer? No worries! A metal steamer basket or even a heatproof plate set on a rack in a large pot should work. Either way, these dumplings will turn out great.

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Wrapping your wrappers right

Wrappers are the backbone of dumplings. Your filling could be a solid 10, but if the wrapper rips or bursts, well, it sucks. I’ve been there, and it’s also why I’ve given up making my own wrappers (for now). That’s why I keep it simple and buy them premade at my local Asian market. They’re consistent, cheap, and let me focus on the filling. Though I’d be lying if I said the filling is a walk in the park.

The key here is restraint. Don’t overstuff. One teaspoon of filling per wrapper should be your max. More than that, they’ll either burst in the steamer or stick together. Nobody wants a dumpling blob. One more reminder—keep a damp (not drenched) towel over the stack while you work so they don’t dry out.

Serving suggestions

Pair the steamed dumplings with Chinese-inspired classics like Beijing Beef. I love the sweet and savory profile of the beef, especially when served on a mound of Steamed Rice. For something more spicy, Kung Pao Chicken never disappoints, and if you’re in a seafood mood, Singapore Noodles with shrimp hits the spot.

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