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Steamed Dumplings


Steamed Dumplings

Steamed Dumplings/Pot Stickers Recipe

These dumplings are steamed using the traditional dim sum style bamboo steamer, but if you don’t have one you can just steam them on a plate.

Serves: makes about 16 dumplings

Prep Time: 30 mins

Cook Time: 10 mins


  • 100 grams fresh prawns meat shells and veins already removed
  • 80 grams minced pork or chicken
  • 50 grams fresh water chestnuts peeled and roughly chopped
  • 4 cloves garlic minced
  • 1 tbsp chopped spring onions
  • a few leaves of napa cabbage blanched in boiling water for 30 seconds
  • 150 grams round dumpling skins

(A) Marinade

  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • a small pinch of salt
  • 1/2 tsp caster or super fine sugar
  • 1/2 tbsp corn starch
  • a few dashes of white pepper powder
  • 1 tsp Chinese cooking wine Hua Tiao/Shao Hsing


  1. Process half of the prawns in a food blender for a few seconds to get finely minced prawn meat. For the remaining half of the prawns, chop them up roughly using a knife.
  2. In a bowl, add minced prawns, minced meat, water chestnuts, garlic, spring onions and the marinade ingredients at (A). Mix well to form a paste.
  3. Place a piece of dumpling skin on the palm of your hand. Scoop 1/2 tbsp of dumpling filling onto the centre of the skin. Add a few pieces of chopped prawns. Dab your finger in water and wet the edges of the skin with your moist finger.
  4. Fold the dumpling in half to form a half-crescent shape. Starting from one end and with slightly moist fingers, pleat the edges towards the centre. Repeat with the other end. Wrap dumplings until you finish all the filling.
  5. Arrange cabbage such that there are still exposed holes at the bottom so that steam can enter the basket. Place dumplings on the cabbage without them touching one another.
  6. Wet the steaming cloth and wring lightly. Drape the cloth over the dumplings to prevent condensed steam from dripping onto the dumplings. Cover with lid then fold in the 4 corners of the cloth over the lid.
  7. Steam on high heat until the dumplings are cooked, about 10 minutes. Steam in batches. Serve with black vinegar and finely shredded ginger or chilli sauce.

Noob Cook Tips

  1. While wrapping the dumplings, you can cover the dumpling skins in a clean and moist kitchen towel to avoid them from drying out.
  2. If you do not have napa cabbage, you may line the base of the steamer with a piece of parchment paper that has punctured ventilation holes.
  3. Roughly (not finely) chop the water chestnuts so that you can still taste the crunchy texture.

Leave a Comment

27 Responses to “Steamed Dumplings”

  1. masterofboots — January 26, 2012 @ 8:30 am

    I made dumplings yesterday too! But yours look so much better, haha. My wrapping didn’t have the nice pleats because I didn’t know how to do it. Now I do!


    • wiffy replied: — January 27th, 2012 @ 12:50 pm

      Hope you enjoy this recipe. Thanks and Happy New Year! :D


  2. Little Inbox — January 26, 2012 @ 5:39 pm

    Happy Chinese New Year! I love eating dumpling than making dumpling, hehe…


  3. daphne — January 26, 2012 @ 9:06 pm

    ooo.. I would love a bite of this one today! It looks very juicy-and you have been very generous with the filling!


  4. mycookinghut — January 27, 2012 @ 3:19 am

    Lovely dumplings! I just want to make some and enjoy some now!


  5. Ammon — January 27, 2012 @ 10:18 pm

    Those dumplings look delicious. Gong Xi Fa Cai!


  6. Wandering Chopsticks — January 30, 2012 @ 10:06 am

    Those look so pretty. I can’t fold dumplings well, they always look all mangled.

    Happy New Year!


  7. Sweet Tooth — February 18, 2012 @ 11:23 am

    do you make your own wanton wrapper too? could you teach me how? i always end up with a thick wrapper and it isn’t so pleasant when it’s cook, kind of gummy


  8. jo — February 18, 2012 @ 10:36 pm

    Awesome recipe Wiffy! I love dumplings.


  9. Anna Lee — January 8, 2013 @ 1:57 pm

    I love dumplings and looking forward to make for Chinese New Year. May I know where do you get the dumpling skins?


    • wiffy replied: — January 9th, 2013 @ 11:56 am

      Hi, they are just random ready-made skins I bought from NTUC :)


  10. PC — February 24, 2014 @ 11:43 pm

    Hi, can these dumplings be deep-fried as well? Thanks.