Steaming Dumplings: Cooking Meat Perfectly Inside Pastry Wrappers

There are many ways to cook dumplings, including boiling, pan-frying, and steaming. When steaming dumplings, the meat inside cooks from raw. The cooking time will depend on the type of dumpling and filling. For example, dumplings with wheat flour-based wrappers will take around 10 minutes to steam, whereas starch-based wrappers will take less time, around 6 minutes.

Meat selection: Choose ground pork with a ratio of 70% meat to 30% fat

When making steamed dumplings, the type of meat you choose is crucial to achieving the desired flavour and texture. For juicy and tender dumplings, opt for ground pork with a ratio of 70% meat to 30% fat. This combination ensures that your dumplings retain moisture and don't become dry and tough.

If you're in an Asian country, inform your butcher about this ratio to obtain the ideal ground pork for your dumpling filling. This specific ratio of meat to fat is essential for creating a juicy and flavourful filling.

While lean ground pork is widely available in Western stores, you may need to visit Asian grocery stores to find ground pork with a higher fat content. Aim for ground pork with approximately 25-30% fat content. The higher fat content will make your dumplings juicy and flavourful.

Additionally, if you prefer chicken or beef dumplings, choose ground meat with a similar fat ratio. For chicken dumplings, use dark meat, as white meat tends to be drier. For beef dumplings, be aware that ground beef will have a stronger flavour.

By selecting the right type of ground meat and paying attention to the fat content, you can ensure your steamed dumplings turn out delicious and juicy every time.

Meat preparation: Ensure the meat is relatively thin and not overstuffed

When preparing the meat for your dumplings, it's important to ensure it is relatively thin and not overstuffed. This is because dumplings are typically cooked by steaming, pan-frying, or boiling, and thicker, overstuffed dumplings may not cook evenly or require a longer cooking time.

To ensure your meat is relatively thin, use a sharp knife to cut it into small, even pieces. You can also ask your butcher to do this for you. Aim for a thickness of around 2-3mm.

When it comes to stuffing your dumplings, it's important not to overfill them. This is a common pitfall, as it can cause the dumplings to become dry and tough. A good rule of thumb is to use approximately 1-2 tablespoons of filling per dumpling, depending on the size of your wrappers. Start with a smaller amount and gradually increase until you find the perfect proportion.

By following these tips, you'll ensure your meat is cooked thoroughly and your dumplings are juicy and delicious!

Cooking temperature: Steam or pan-fry the dumplings at a gentle boil

When steaming dumplings, it's important to use the right type of dough. For steamed dumplings, hot water dough is used, which results in a dough that is less stretchy and elastic than cold water dough. This makes it easier to roll out and shape. The dough will also be able to absorb more water, resulting in tender dumplings.

To steam dumplings, you can use a bamboo or metal steamer basket, or a pan with a cover/steam rack. Ensure that there is enough water in the pan or pot to prevent scorching. The water should be about 1 inch deep and brought to a boil. Place the dumplings in the basket, leaving some room for them to expand. Cover and steam for 8-10 minutes on medium to medium-high heat. The water should be simmering to generate steam, but not at a rigorous boil, as this may cause the dumplings to overcook.

If you want to pan-fry your dumplings, you can do so in a cast iron skillet or non-stick pan. Heat some vegetable oil in the pan and add the dumplings. Fry until the bottoms are lightly golden brown. Cover the pan with a lid to shield yourself from the oil splatter, then add about 1/2 cup of water. Allow the dumplings to steam until all the water has cooked off, which should take about 7 minutes. Finally, uncover the pan and continue cooking until the bottoms are crispy.

Cooking duration: Steam dumplings for 8-15 minutes, depending on the ingredients

The duration of cooking dumplings depends on the ingredients used. For instance, dumplings with raw ingredients like meat should be steamed for a longer duration than dumplings with cooked ingredients.

Dumplings are usually steamed for 8 to 15 minutes. However, the cooking time may vary depending on the type of wrapper used. For instance, dumplings with wheat flour-based wrappers are steamed for around 10 minutes, while dumplings with starch-based wrappers, such as Har Gow (crystal prawn dumplings), are steamed for a shorter duration of about 6 minutes.

It is important to note that the dumplings should not be overcrowded in the steamer, and they should be placed about a finger apart from each other, as they will expand during cooking. Additionally, the water in the steamer should not touch the dumplings.

To prevent the dumplings from sticking to the steamer basket, you can use a few methods. One method is to place a slice of carrot, a small piece of cabbage or lettuce underneath each dumpling. Another method is to coat the steamer basket with a thin layer of oil if using a metal steamer. Alternatively, you can line small pieces of parchment paper under each dumpling.

Freezing: Freeze dumplings once wrapped and steam directly from frozen

Freezing dumplings is a great way to preserve your food and have a tasty snack ready in minutes. Here is a step-by-step guide on freezing and cooking dumplings directly from frozen:

Freezing Dumplings:

• Place freshly wrapped dumplings on a rimmed baking sheet lined with parchment paper or a large plate dusted with a little flour or cornstarch.
• Put the entire tray of dumplings into the freezer uncovered for about half an hour until they are fully frozen.
• Transfer the frozen dumplings to a zipper-lock freezer bag. Squeeze out as much air as possible, seal the bag, and store for up to two months.
• To prevent freezer burn, use a zipper-lock freezer bag made of thicker plastic. Alternatively, use a standard zipper-lock bag followed by a tight wrap in two layers of aluminium foil to block airflow.

Cooking Frozen Dumplings:

• Dumplings can be cooked directly from frozen. There is no need to defrost them first.
• Steaming frozen dumplings is a faster method than boiling as you only need to bring a few cups of water to a boil. It also results in a stretchier and firmer texture.
• Use a bamboo steamer insert for your wok or pot. Line the steamer with Napa cabbage leaves or parchment paper to prevent sticking.
• Bring the water to a full boil, then place the basket of dumplings in the steamer.
• Steam for around 10 minutes on medium heat. The cooking time may vary depending on the type of wrapper and filling. For wheat flour-based wrappers, steam for about 10 minutes. For starch-based wrappers, reduce the time to 6 minutes.
• If cooking in a bamboo steamer, ensure there is enough water in the wok to come up the sides of the steamer by about 1 cm to prevent scorching.
• Place the dumplings about 1 inch apart, giving them room to expand.
• Frozen dumplings usually take between 15 to 20 minutes to cook, depending on their size.

So, the next time you have a dumpling-making session, be sure to freeze some for a quick and tasty treat another day!

Frequently asked questions