Chinese Steamed Dumplings with Dipping Sauce

Recipe by Myra9035
READY IN: 1hr 20mins




  • Mix ingredients for dipping sauce and set aside.
  • Lightly oil a large bowl.
  • Put the flour and salt in another large bowl, piled up.
  • Make a dent in the top of the pile, and crack the egg into it.
  • Mix the egg into the flour.
  • Add enough water to the mixture to make a thick dough.
  • The consistency should be like bread dough.
  • In any case, don't add too much water--it shouldn't be like batter at all!
  • Turn the dough out onto the flour-dusted counter, and form into a ball.
  • (It helps to flour your hands first).
  • Place the dough into the oiled bowl and cover with plastic wrap (cellofane).
  • Let stand 1 hour.
  • Meanwhile mix all ingredients for filling and place in the fridge.
  • Next, remove dough and place on flour-dusted counter (or work surface).
  • Knead a bit and flatten until very thin (but not see-through or falling apart).
  • Using a large, round cookie-cutter (or bottom of coffee can or top of glass) cut three-inch rounds.
  • Don't place them on top of each other, as they could stick together!
  • Knead the leftover pieces together again and cut more rounds until there's no dough left.
  • Spoon a bit of the filling into the center of each round and fold in half (to make a semi-circle shape).
  • Seal edges with a bit of water, and use tongs of a fork to decorate the edge.
  • To prepare, either steam the dumplings (if you have a steamer) for 15 mins, or boil for 10 mins.
  • If you boil, add some oil to the water and don't overcrowd the pan--make them in batches.
  • If you like, you can fry the dumplings in a skillet or wok to brown them before serving.
  • Handle gently!


“I used to love this Chinese-restaurant appetizer so much that my mother reverse-engineered the recipe. These dumplings have an interesting taste and are great for parties. They also freeze well. Hope you enjoy them--it's worth the work involved.”