Steaming Dumplings: A Quick, Easy Guide To Deliciousness

Steaming is one of the most popular ways to cook dumplings, and it's easy to see why. The process is simple, quick, and produces dumplings with a silky, tender texture. Whether you're using fresh or frozen dumplings, a bamboo steamer or a metal one, this guide will teach you how to steam dumplings to perfection.

First, let's talk about the equipment. While a bamboo steamer is traditional and adds a nice aroma to your dumplings, a metal steamer or even a simple pot with a lid will also do the trick. If you're using a bamboo steamer, line it with parchment paper (poke a few holes in it) or Napa cabbage leaves to prevent sticking. For metal steamers, a thin layer of oil will do the trick.

Now, let's get cooking! If you're using frozen dumplings, there's no need to defrost them. Simply place them in your steamer, leaving some space between each dumpling to allow steam to circulate. Bring water in your pot or wok to a boil, place the steamer on top, cover, and steam away! For juicy, tender dumplings, aim for about 10-15 minutes of cooking time, adjusting depending on your filling.

And that's it! Steaming dumplings is a straightforward process that delivers delicious results. So, go ahead and give it a try – your tasty, homemade dumplings await!

How to steam dumplings without a bamboo steamer

While bamboo steamers are a popular choice for cooking dumplings, you can still steam dumplings without one. Here are some alternative methods to achieve delicious, tender dumplings.

The Wire Rack Method

This method requires a saucepan, pot, or wok, and a wire steaming or cooling rack. Place the wire rack at the bottom of your chosen pot and pour in enough water to ensure it doesn't evaporate during steaming but also doesn't overflow. Bring the water to a rolling boil.

Place a steamer liner from your bag of dumplings, or a layer of napa cabbage leaves, on a plate. Set your frozen dumplings on top, ensuring they have some space around them. Place the plate with the dumplings on the wire rack, cover the setup with a lid, and let it steam for about 10-15 minutes.

The Aluminum Foil Method

For this method, you'll need a plate, a shallow pan, and three balls of aluminium foil of roughly the same size. Place the aluminium foil balls in the pan, and fill it with about 1.5 inches of water. Bring the water to a boil. Place the plate on top of the foil balls, ensuring it's level. Cover the setup with the pan's lid and let it steam for around 10 minutes.

The Pressure Cooker Method

If you have a pressure cooker, rice cooker, or Instant Pot, you can use this method. You'll need a colander or wire rack that fits inside your appliance. Fill the appliance with water and place the upside-down colander or wire rack inside, ensuring the water doesn't exceed the rack. Place the steamer liner from your dumplings on top of the rack. If using a rice cooker or Instant Pot, place the dumplings on the steamer rack and cover. Steam on low pressure for at least 3 minutes in an Instant Pot, or for a full 10 minutes in a rolling boil in a rice cooker.

The Chopsticks and Instant Noodles Method

This method gained fame on TikTok as a creative cooking hack. While it may not be ideal for soup dumplings, it might work for other types of pre-cooked dumplings. Simply bring water to a boil and add instant noodles. Place a pair of flat-headed chopsticks over the boiling water, put the dumplings on top, and cover with a lid.

Tips for Steaming Dumplings:

• Line your steaming vessel with parchment paper, napa cabbage leaves, or steamer liners to prevent sticking.
• Poke holes in parchment paper to allow steam to pass through.
• Ensure there is sufficient water for steaming but not so much that it overflows.
• Frozen dumplings are usually cooked from frozen, so there is no need to defrost them.
• Steaming time may vary depending on the fillings inside your dumplings. Raw ingredients like meat will require longer steaming times.
• Homemade wrappers will not become transparent like store-bought ones but will look plump and puffed when ready.
• Serve your steamed dumplings hot, along with a dipping sauce like black vinegar.

How to stop dumplings from sticking to the steamer

There are several ways to stop dumplings from sticking to the steamer. One way is to line the steamer basket with parchment paper. If you use parchment paper, it is important to poke holes in the paper to let the steam through. You can also use a large lettuce leaf or a few leaves of cabbage to line the steamer basket. This method works well and doesn't require extra work or affect the taste of the dumplings.

Another way to prevent sticking is to brush the dumplings with oil, such as olive oil or sesame oil. You only need to brush the area of the dumpling that will be touching the steamer insert.

Additionally, it is important not to overcrowd the dumplings in the steamer. Leaving enough space between them will allow the steam to circulate evenly and prevent sticking.

How to make dumpling wrappers

Making dumpling wrappers from scratch is simple and requires just two ingredients: flour and water. The water temperature will yield different types of wrappers. For example, cold water is best for boiled dumplings, while hot water is ideal for steamed or pan-fried dumplings.

Ingredients:

• 320 grams of all-purpose flour (or 2 1/4 cups using the dip-and-sweep method; 2 2/3 cups using the spoon-and-sweep method)
• 175 grams (3/4 cup/175ml) of very warm water (anywhere between 110ºF to 130ºF)

Method:

• Pour the flour and water into a mixing bowl.
• Use chopsticks or a wooden spoon to stir everything together.
• Mix until all the water is absorbed and shaggy pieces of dough start to form.
• Use your hands to gather the dough together. As you do this, dig into the dough with your fingers in a claw-like motion to distribute the moisture inside the dough.
• Take the dough out of the bowl and knead it on a surface for 2 to 3 minutes. The dough should be slightly tacky, but not sticky. You shouldn’t need to flour the surface unless the dough is sticky. If it is, dust the surface with a little flour and knead it into the dough.
• After several minutes of kneading, you should get a pretty smooth ball of dough. There may be some crags and dimples on the surface, but that’s okay.
• Place the dough into the bowl again, and cover the bowl with a damp towel or a silicone lid.
• Let the dough rest. If you are pressed for time, you can start rolling out the dough into wrappers after about 20 minutes. However, a longer resting period of at least 45 minutes is preferable as the dough will feel more supple and be easier to roll out.
• Take the dough out of the bowl and knead it a few times. Make a hole in the centre of the dough with your finger, then use your fingers to stretch out that hole. Keep stretching out the dough and rotating it until you get a large ring.
• Cut the dough with a sharp knife or a bench scraper. You should now have a thick dough rope. Keep rolling out the rope until it is about 1 1/2 inches in diameter.
• Cut out 5 small pieces of dough, each weighing about 12 to 13 grams. This is about 1 tablespoon of dough. If you want larger dumplings, each piece of dough should be 14 to 16 grams. The dough dries out easily, so put the dough rope back into the bowl and cover it again.
• Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc, about 1 1/2 inches in diameter. Lightly dust each disc with flour.
• Take your rolling pin and roll it over the entire surface of the disc, then roll it off. Use your left hand to rotate the disc 90 degrees and roll over the entire surface again. Repeat this two more times until you have rolled out the dough for two revolutions. If the disc is sticking to the rolling pin, brush it with some flour.
• The third time around the wrapper, you will only roll over the wrapper halfway before rotating it. This ensures that the centre is slightly thicker than the edges so that the filling doesn't break through the wrapper easily. Do this for 1 to 2 revolutions around the wrapper.
• For the final revolution, you will only roll over the edges of the dough (about 1/2 inch into the wrapper). The wrapper should be somewhere between 3 1/4 to 3 1/2 inches in diameter. If you are making larger wrappers, the wrapper should roll out to about 3 3/4 inches in diameter.
• Brush some flour over the wrapper, set it aside, and cover it with a dry towel. Roll out the 4 remaining discs. Once you’ve rolled out 5 wrappers completely, use them to make dumplings.
• If you want to store the wrappers for later use, brush potato or tapioca starch over all the wrappers before stacking them up. Tightly wrap the stack of wrappers with plastic wrap, then transfer them to an airtight container. Refrigerate these for up to 2 days or freeze them for up to a month.

How to fold dumplings

Folding dumplings can be an art form, but it's an essential step in the dumpling-making process. Here's a detailed guide on how to fold dumplings:

Before You Start:

• Gather your ingredients: this includes your filling and dumpling wrappers, which can be store-bought or homemade.
• Keep your wrappers under a damp paper towel to prevent them from drying out, as this will make them difficult to seal.
• Moisten the outer edges of half of the dumpling wrapper with water in a semi-circle shape. This will help create a tight seal.
• Place about a tablespoon of filling in the middle of the wrapper. Be careful not to overfill, as this will make sealing difficult.

Beginner Fold: The Half-Moon

This technique is perfect for beginners or those looking to make dumplings quickly. It involves simply folding the circular wrapper in half, creating a half-moon shape. Here's how:

• Fold the wrapper in half, pressing the edges firmly together to create an airtight seal.
• Use the palm of your hand to flatten the bottom of the dumpling so that it can sit upright.

Intermediate Folds: The 2-Pleat and The One-Directional Pleat

If you're ready to try something a little more challenging, you can add some simple pleats to your dumplings. These techniques will give your dumplings a more intricate look while still being achievable for novice dumpling makers.

The 2-Pleat:

• Start by folding the dumpling wrapper in half and pinching it together at the top.
• Take the side of the wrapper facing away from you and fold one side towards the middle.
• Repeat the previous step on the other side, creating two pleats.
• Press and seal the dumpling to ensure it is airtight.

The One-Directional Pleat:

• Pinch the dumpling wrapper together at one of the bottom corners. It doesn't matter if you start on the left or right; do what feels natural.
• Take the side of the wrapper facing away from you and create pleats towards the sealed corner.
• Continue pleating in that direction until you reach the other end.
• Seal the dumpling completely, ensuring it is airtight. You may need to add a little extra water to keep the pleats closed.

Advanced Fold: The Bi-Directional Pleat

For those who are more experienced, the bi-directional pleat offers an elegant and symmetrical look to your dumplings. This technique involves pleating the wrapper in two directions, creating a delicate and professional appearance.

• Begin by folding the dumpling in half and pinching the wrapper together at the top, creating a meeting point.
• On each side of the dumpling, make two pleats starting from the inside (closest to the middle) and working outwards. Aim for four pleats in total.
• Ensure that all seams are sealed. You may need to add a little water to fully seal the pleats.

Remember, folding dumplings takes practice, and you'll get better with time. Even if your pleats don't look perfect, your dumplings will still taste delicious!

How to stop dumplings bursting when boiling

There are three basic ways to cook dumplings: steaming, boiling, and steam-frying. Boiling dumplings, however, can cause them to burst and disintegrate in the water. To prevent dumplings from bursting when boiling, there are several steps you can take:

First, ensure you have an iron-clad seal on your dumplings. After spooning the filling onto the wrapper, fold it over to seal, then press out any extra air around the filling. This will help to prevent the dumplings from bursting.

Second, use cold water when making homemade wrappers for boiled dumplings. Cold water will give you a thicker skin that is more suitable for the pressures of boiling.

Third, reduce the cooking temperature slightly. Instead of aggressively tossing the dumplings around, gently boil them. This will help to prevent them from bursting.

Finally, avoid overfilling your dumplings, as this can make it difficult to seal and wrap them. A consistent filling will help ensure a tight seal.

Frequently asked questions