Steaming Dumplings: How To Know When They're Cooked Perfectly

Steamed dumplings are a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. They are typically cooked by steaming, pan-frying, or boiling, with steaming being one of the healthier options that highlights the flavour of the filling. But how do you know when they're cooked?

When steaming dumplings, it's important to ensure that the water is boiling before placing the dumplings in the steamer. The dumplings should be steamed for around 8-15 minutes, depending on the ingredients inside. If you're using raw ingredients like meat, steam for longer; cooked ingredients will take less time. You'll know the dumplings are done when the wrapper becomes slightly transparent, and you can see the colours of the filling inside. Homemade wrappers won't become transparent, but they will look plump and puffed. Alternatively, you can also use a toothpick to test if your dumplings are cooked – simply poke a toothpick through the dumpling, and if it comes out clean, your dumplings are ready to be enjoyed!

Check the colour of the dumpling wrapper

Checking the colour of the dumpling wrapper is a good way to tell if your dumplings are cooked. If you are using store-bought wrappers, the skin will become slightly transparent and you will be able to see the colours of the filling inside. Homemade wrappers won't become transparent, but they will look plump and puffed.

If you are making your own dumpling wrappers, use hot water dough for steaming. This will give you a softer dumpling. If you are boiling your dumplings, use cold water (water straight from the tap is fine) as this will give you a thicker skin that's more suitable for the pressures of boiling.

Poke a toothpick through the dumpling

Poking a toothpick through the dumpling is a great way to test if your dumplings are cooked. This is a good method for beginners, as it is simple and easy to do.

Firstly, you will need to prepare your toothpicks. Have a few on hand, as you will be inserting them into the dumplings, and you may not want to reuse them. Have them ready and within easy reach.

When you think your dumplings are ready, take a toothpick and insert it into the centre of the dumpling. You want to pierce the dumpling at its thickest point, going right through to the filling in the middle. Leave the toothpick in for a moment, then remove it slowly and carefully. If the toothpick comes out clean, your dumplings are ready. If there is any residue on the toothpick, the dumplings need to be cooked for longer.

This method is a good way to check if your dumplings are cooked, as it allows you to test one dumpling without destroying its shape or texture. It is also a quick and easy way to test doneness, as you do not need to cut into the dumpling or wait for it to cool down.

Check the cooking time

The cooking time for steamed dumplings depends on the ingredients inside. If you are steaming dumplings with raw ingredients such as meat, allow them to steam for longer. Dumplings with cooked ingredients will take less time.

For example, if you are using a bamboo steamer, you should steam dumplings for about 10–15 minutes. If using a metal steamer or pan/steam rack set-up, make sure there is enough water to simmer for 10 minutes without drying out.

If you are using store-bought wrappers, you will know they are cooked when the skin becomes slightly transparent, and you are able to see the colours of the filling inside. Homemade wrappers will look plump and puffed when they are cooked.

You can also test if your dumplings are cooked by running a toothpick through one. If it comes out clean, your dumplings are ready to eat.

Check the texture of the dumpling wrapper

Checking the texture of the dumpling wrapper is a great way to tell if your steamed dumplings are cooked. When cooked, the dumpling wrapper should be slightly transparent, with a soft and tender texture. If you are using store-bought wrappers, you will notice that the wrapper becomes slightly transparent, allowing you to see the colours of the filling inside. Homemade wrappers, on the other hand, will look plump and puffed, with a soft and tender texture.

To achieve this texture, it is important to use hot water dough for steamed dumplings. This is because the hot water cooks the proteins in the flour and breaks them down into smaller pieces, resulting in a dough with a higher water content. This higher water content ensures that the dumplings remain tender after steaming. If cold water dough is used for steamed dumplings, the wrapper tends to become tough and chewy.

Additionally, the thickness of the wrapper also affects the cooking time and final texture. Thicker wrappers may require a longer steaming time to ensure that the filling is cooked through. It is important to ensure that the dumplings are not overcrowded in the steamer to allow for even cooking.

Finally, the type of ingredients used in the filling can also impact the texture of the wrapper. For example, if you are using raw ingredients such as meat, you will need to steam the dumplings for a longer period of time to ensure that the filling is cooked through.

Check the colour of the filling

Checking the colour of the filling is a good way to tell if your dumplings are cooked. If you are using store-bought wrappers, the skin will become slightly transparent and you will be able to see the colours of the filling inside. Homemade wrappers won't become transparent, but they will look plump and puffed.

If you are making pork dumplings, the meat will change from a pink, raw colour to a whitish grey when cooked. If you are making vegetable dumplings, the colour of the vegetables will dull and they will become more translucent.

Frequently asked questions