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    You are in: Home / Recipes / Asian Steamed Dumpling Filling Recipe
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    Asian Steamed Dumpling Filling

    Asian Steamed Dumpling Filling. Photo by FrenchBunny

    1/9 Photos of Asian Steamed Dumpling Filling

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    Total Time:

    Prep Time:

    Cook Time:

    34 mins

    25 mins

    9 mins

    Pot Scrubber's Note:

    This a really terrific filling for those Asian steamed dumplings. The recipe was given to me by a good friend who is a chef at Benihana. You can use ground pork, ground shrimp, or ground turkey with great success. I have posted the recipe using ground pork because that is the typical mixture most people are accustomed to... but shrimp is a great indulgence and ground turkey is what I usually use and I love it.

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    Serves: 4


    big egg ...

    Units: US | Metric



    • 1/2 cup soy sauce
    • 3 tablespoons white vinegar
    • 1/2 teaspoon chili paste, to taste (or more, I like Sambal Oelek)
    • 3 tablespoons granulated sugar
    • 1/4 teaspoon sesame oil
    • 1/2 teaspoon fresh minced ginger
    • 1/2 cup water
    • 1 tablespoon cilantro leaf (fresh chopped very fine like an Iron Chef!)


    1. 1
      Whisk all ingredients for the dipping sauce well and set aside.
    2. 2
      Mix all of the meat mixture ingredients together and let it marinade for an hour or so for best flavor.
    3. 3
      Place a scant tablespoon of filling in the center of a wrapper and fold and tuck. You know how it is done or look up a video tutorial on Youtube.( I really suck at folding those little time-consuming dumplings so for years I have just bought egg roll wrappers and make them like that) They aren't as pretty as the little cute parcels but it is a huge time saver for me.
    4. 4
      Steam them for 9 minutes. If you have a Chinese steamer- fine. (I don't) You can use a vegetable steamer in a large sauce pan or I use my electric wok with the steamer attachment. Spray the steamer rack with Pam or vegetable and you will have no problem with them sticking.
    5. 5
      The serving size is subjective depending on whether you use little wonton wrappers or egg roll wrappers so don't pay any attention to that -- but I had to enter something. The recipe will feed four however you decide to make them unless you are a glutton like me and then the serving size is just for one with a little bit left over for a snack the next day :-).
    6. 6
    7. 7
      Bon Apetit in Japanese!

    Ratings & Reviews:

    • on April 10, 2010


      These were just fantastic. For me they were quick to put together but I am use to making my dumplings for wonton soup so it didnt seem like too much work. I had cut the recipe in half because we were only two and I just wanted some to go with some lo mein soup for lunch. I had made the sauce and I also made some Peanut Sauce using Chinese Peanut Sauce (excellent) For the soya dipping sauce I had put all the ingredients in a mason jar and just shook it really well, turned out alot easier than just whisking it. For the dumpling mix I had put it in my small food processor and mixed for about 30 seconds. Turned out really well. I had sprayed Pam on the plate so while I was making them they wouldnt stick to the plate. When I was ready to steam them I sprayed the Pam on the steamer and the top of the dumplings. Steamed them in two batches and that worked out fantastic, nothing sticked anywhere. I really loved the taste of these dumplings, just the right amount of everything. I will definitely be making these again. Thanks so much for sharing Pot Scrubber.

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    • on October 01, 2005


      i added an 1/8ts. of "Five Spice" to the mixture.... added some extra zip to these

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    • on July 12, 2010


      Pre-review ... Ok, I did taste, just haven't sat down for dinner yet. Ok, I made both your dipping sauce and French Bunny's Peanut Sauce. I figured I would make all the dumplings, and freeze the rest. I also had some leftover pulled pork (no sauce), so I figured I would add it along with some cabbage and some of the others toppings. Why not, I had just about 1 cup in the freezer so why not use it up. I made one already, steamed in just a small sauce pan and tried the sauce. Absolutely great! They were actually very easy to make, but I have made dumplings and ravioli many times, so not hard at all. I folded my up like a little triangle, and some like a Hersheys kiss,but you can fold any shape you want. Adding cabbage worked very well too, not too much, but very good. One note ... when I added the cabbage, I chopped mine separately, because it does have some water and I did not want the rest to become watery. I took the cabbage out after a rough chop and set on a paper towel to drain or dry then added to the pork and shrimp mix. I did make some exactly to your directions and from my taste test. EXCELLENT. I don't have a chinese steamer, but a metal one which fans out over a sauce pan. Added the dumplings and covered with a regular lid. No big deal. I got my fan steamer at Walmart for 2 or 3 dollars and use it all the time. I love it. Anyone can make these and I am looking forward to dinner tonight. A neighbor may stop over, so looking for having some good taste testing! I will definitely make these again. Kim

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    Read All Reviews (29)


    Nutritional Facts for Asian Steamed Dumpling Filling

    Serving Size: 1 (279 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 540.3
    Calories from Fat 232
    Total Fat 25.8 g
    Saturated Fat 9.2 g
    Cholesterol 86.9 mg
    Sodium 2650.6 mg
    Total Carbohydrate 46.2 g
    Dietary Fiber 1.5 g
    Sugars 10.3 g
    Protein 28.7 g

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