Steamed Pork Dumplings

These steamed pork dumplings are filled with seasoned ground pork, ginger, garlic, and green onions, then steamed until the wrappers are tender and the centers stay juicy. They’re finished with an easy soy, rice vinegar, and chili crisp dipping sauce for plenty of savory flavor. No frying or complicated technique, just a simple homemade dumpling recipe that’s surprisingly easy to pull off.

Why This Steamed Dumpling Recipe Works

I’ve been on a bit of a dumpling kick lately, making everything from dumpling lasagna to one-pan baked dumplings and looking for easier ways to make dumplings at home. This steamed version has quickly become one of my favorites because once the dumplings are filled and folded, the steamer does almost all the work.

Steaming keeps the wrappers soft and tender while the pork filling stays juicy inside. The filling itself is simple but packed with flavor from fresh ginger, garlic, white and green onions, soy sauce, and sesame oil.

You also don’t need perfect pleats to make these. A simple half-moon seal works just as well, so you can keep the shaping easy or add pleats if you want a more traditional look.

I like finishing them with a soy, rice vinegar, and chili crisp sauce for a tangy, spicy contrast to the savory pork. Serve it on the side for dipping or spoon a little over the dumplings right before eating.

Ingredients

For the filling:

• 1 pound ground pork
• ¼ cup white onion, small diced
• 2 green onions, finely chopped
• 1 teaspoon fresh grated ginger
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 25 to 30 dumpling wrappers

For the sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons chili crisp oil

Ingredient Notes

• Ground pork: Use ground pork with some fat rather than an extra-lean blend. That little bit of fat helps keep the filling juicy and tender while the dumplings steam.
• Dumpling wrappers: Round dumpling or gyoza wrappers both work well. Keep the unused wrappers covered with a slightly damp kitchen towel while you assemble the batch so the edges don’t dry out and crack.
• Fresh ginger and garlic: Freshly grated ginger and minced garlic give the filling a much brighter, more aromatic flavor than dried or jarred versions. Grate the ginger finely so it distributes evenly throughout the pork.
• Green and white onion: Using both gives the filling two layers of onion flavor. White onion adds a little sweetness and body, while green onions bring a fresher, milder bite.
• Soy sauce: Soy sauce provides most of the salty, savory seasoning in the filling. Regular or low-sodium both work, but taste before adding extra salt if your soy sauce is particularly salty.
• Sesame oil: A small amount adds a toasted, nutty flavor that makes the filling taste much more like a classic dumpling filling. Toasted sesame oil is what you want here, not a neutral sesame cooking oil.
• Chili crisp: Chili crisp gives the dipping sauce heat, crunch, and savory flavor. My homemade chili crisp works great, or use your favorite store-bought version and adjust the amount depending on how spicy you like it.

How to Make Steamed Dumplings

Step 1: Mix the filling

In a large bowl, mix together the ground pork, white onion, green onions, ginger, garlic, soy sauce, sesame oil, salt, and pepper until well combined.

Step 2: Fill the wrappers

Add about 1 tablespoon of filling to the center of a dumpling wrapper. I like to fill one wrapper one at a time.

Step 3: Seal the dumplings

Lightly brush water around the edge of the wrapper. Seal the edge either flat or pleated, whichever style you prefer. Repeat with the remaining wrappers and filling.

Step 4: Steam the dumplings

Add the dumplings to a steamer basket lined with parchment paper. Steam over boiling water for 8-10 minutes, until the filling is fully cooked through.

Step 5: Make the sauce and serve

In a small bowl, mix together the soy sauce, rice vinegar, and chili crisp oil. Pour the sauce over the cooked dumplings. Serve with a side of soy sauce for extra dipping.

Expert Tips for Juicy Steamed Pork Dumplings

• Mix the filling until it turns slightly sticky. Stir the pork mixture for about a minute instead of stopping as soon as everything is combined. That tacky texture helps the filling hold together and gives the cooked pork a more tender, cohesive bite.
• Cook a small test portion first. Fry about a teaspoon of filling in a skillet before wrapping the entire batch. Taste it and adjust the soy sauce, salt, pepper, or sesame oil if needed.
• Keep the filling cold while you work. Cold pork is easier to portion and holds its shape better inside the wrappers. If assembly is taking a while, return the filling to the refrigerator between batches.
• Use only a little water on the wrapper edges. Too much water can make the dough gummy and difficult to seal. A lightly dampened fingertip or pastry brush is enough to help the edges stick together.
• Start with a fully steaming pot. Wait until the water is actively boiling and producing plenty of steam before placing the basket on top. This helps the dumplings begin cooking evenly right away.
• Keep the lid closed while steaming. Every time you lift the lid, heat and steam escape. Check the dumplings near the end of the cooking time rather than repeatedly opening the steamer.
• Watch the water level. Make sure there’s enough water to steam the entire batch, but not so much that it touches the bottom of the dumplings. Keep extra hot water nearby if you’re cooking several batches.
• Let them sit for a minute before removing them. Freshly steamed wrappers are very soft and delicate. Giving the dumplings about a minute to settle makes them easier to lift without tearing.
• Serve them while they’re hot. Steamed dumplings have their best texture right out of the basket, when the wrappers are tender and the pork filling is still juicy.

How to Store, Reheat, and Freeze Steamed Dumplings

Store in the refrigerator: Let the cooked dumplings cool, then store them in an airtight container in the refrigerator for up to 3-4 days. Keep the dipping sauce in a separate container so the wrappers don’t become soggy. 

To reheat: Re-steaming gives you the closest texture to freshly made dumplings. Arrange them in the steamer and heat for about 3-5 minutes, or until hot throughout. You can also microwave them in short intervals with a lightly damp paper towel over the top to keep the wrappers from drying out. Reheated leftovers should reach an internal temperature of 165°F.

To freeze uncooked dumplings: Arrange the assembled dumplings in a single layer on a parchment-lined tray without letting them touch. Freeze until solid, then transfer them to a freezer-safe bag or container. I recommend using them within 2 months for the best texture and flavor.

To cook from frozen: Don’t thaw the dumplings first, since the wrappers can become sticky and difficult to handle. Place them directly into the prepared steamer and steam until the wrappers are tender and the pork filling reaches 160°F, cooking for a few extra minutes compared with fresh dumplings.

For the best make-ahead option: Freeze the dumplings before steaming rather than after. This preserves the wrapper texture better and lets you cook only as many as you need at a time.

Steamed Dumplings FAQs

What are steamed pork dumplings?

Steamed pork dumplings are wrappers filled with seasoned ground pork and cooked with steam until the wrappers are soft and tender and the filling is juicy. This version uses pork, ginger, garlic, green onions, soy sauce, and sesame oil with a chili crisp dipping sauce.

How long do you steam pork dumplings?

Steam fresh pork dumplings for about 8-10 minutes, depending on their size. The most reliable way to check doneness is with an instant-read thermometer. Ground pork should reach 160°F in the center before serving.

Do you cook the pork before filling dumplings?

No. The ground pork goes into the dumpling wrappers raw and cooks completely while the dumplings steam. Avoid overfilling them so the heat can reach the center, and the pork reaches an internal temperature of 160°F before serving.

What is the difference between steamed dumplings and potstickers?

Steamed dumplings are cooked entirely with steam, which keeps the wrapper soft and tender. Potstickers are typically browned in a pan and then steamed, giving them a crispy bottom in addition to the tender wrapper.

Can I use wonton wrappers for steamed dumplings?

Yes. Wonton wrappers can work, although they’re usually square and may be slightly different in thickness from round gyoza or dumpling wrappers. Fold them into triangles or another sealed shape and make sure the edges are firmly closed before steaming.

Can I steam dumplings without a bamboo steamer?

Yes. A metal steamer basket works great too, or you can create a makeshift steamer with a heat-safe plate elevated inside a covered pot. The important part is keeping the dumplings above the boiling water so they cook from the steam rather than sitting in water.

Why are my steamed dumplings sticking to the steamer?

Dumplings can stick if they’re placed directly on the steamer surface. Line the basket with perforated parchment, cabbage leaves, or another steamer liner and leave a little room between each dumpling.

Can I use ground chicken or turkey instead of pork?

Yes. Ground chicken or turkey can replace the pork, although the filling will be leaner and slightly less rich. If using poultry, cook the filling to 165°F in the center rather than 160°F.

More Dumpling Recipes to Try

• Trader Joe's dumplings bake
• No-fold blanket dumplings
• Cabbage dumplings
• Pan-fried dumplings
• Rice paper dumplings with chicken and shrimp