Steaming Dumplings: How To Know They're Cooked Perfectly

Steamed dumplings are a delicious and healthy treat, but how can you tell when they're cooked? The cooking time depends on the type of dumpling you're making, but there are some tell-tale signs to look out for. Firstly, if you're using store-bought wrappers, you'll know they're done when the skin becomes slightly transparent, and you can see the colours of the filling inside. If you've made your own wrappers, they'll look plump and puffed when cooked. Another way to test if your dumplings are ready is to run a toothpick through one – if it comes out clean, they're good to go!

Use a toothpick to check if dumplings are cooked through

Using a toothpick to check if your dumplings are cooked through is a tried-and-true method. This is how you do it:

First, grab a toothpick and insert it into the centre of one of your dumplings. The dumpling should be towards the centre of the basket, as the ones at the edges of the steamer will cook faster. Make sure to insert the toothpick into the thickest part of the dumpling, which is usually the very middle.

Next, leave the toothpick in for a few seconds and then slowly pull it out. If the toothpick comes out clean, with no juices or filling sticking to it, then your dumplings are ready to be devoured! If there is some juice or filling on the toothpick, then the dumplings need a little longer to cook.

It is important to note that this method is best used in conjunction with the other ways of checking if your dumplings are cooked through. For example, you can also check if the dumpling wrapper has turned translucent, which is a good indicator that they are done. Also, the cooking time will depend on the type of dumpling you are steaming, so be sure to check the recipe for the suggested cooking time.

Dumplings should be steamed for 8-10 minutes

Steaming dumplings is a great way to cook a batch of dumplings with minimal effort. It's a healthy cooking method that keeps the dumplings juicy and intact, without impacting the flavour.

To steam dumplings, first prepare your steaming equipment. You can use a bamboo steamer, metal steamer, or a pan with a cover/steam rack. If using a bamboo steamer, ensure there's enough water in the wok to come up the sides of the steamer by about 1 cm to prevent scorching. For metal steamers or pan/steam rack setups, ensure there's enough water to simmer for 10 minutes without drying out. The water level should not be high enough to touch the dumplings during steaming.

Line your steamer with a non-stick liner. You can use large, flat leaves of cabbage or lettuce, or parchment paper. Place the dumplings about 1 inch apart, giving them space to expand. Once the water is boiling, place the dumplings in the steamer, cover, and steam on medium to medium-high heat for 8-10 minutes.

The dumplings are cooked when the wrapper is slightly transparent, and you can see the colours of the filling inside. Homemade wrappers will not become transparent, but they will look plump and puffed. You can also test if the dumplings are cooked by running a toothpick through one of them. If it comes out clean, the dumplings are ready to eat.

Use a wok or metal steamer to cook dumplings

To cook dumplings using a wok or metal steamer, you'll first need to gather your ingredients and prepare your dumplings for cooking. This includes making the filling, wrapping the dumplings, and lining your steamer with parchment paper, lettuce or cabbage leaves to prevent sticking.

Once you're ready to cook, fill your wok or metal steamer with water. If using a wok, ensure it fits your bamboo steamer, and that there's enough water to come up the sides of the steamer by about 1 cm to prevent scorching. If using a metal steamer, ensure there's enough water to simmer for 10 minutes without drying out, but not so much that the water touches the dumplings during steaming.

Place your dumplings about 1 inch apart, giving them room to expand. Once the water is boiling, place the dumplings in the steamer, cover, and steam on medium to medium-high heat for 8-10 minutes. The water should be simmering enough to generate steam, but not at a rigorous boil.

If you're using frozen dumplings, there's no need to thaw them first. Simply follow the same instructions, but consider cooking them for a little longer (around 10 minutes).

Line the steamer with parchment paper or cabbage leaves

When steaming dumplings, it's important to prevent them from sticking to the steamer. One way to do this is by lining the steamer with parchment paper or cabbage leaves.

If using parchment paper, you can either buy pre-cut steamer liners or cut your own parchment paper to size. Some people like to fold the paper in half, then in quarters, then in eighths, and finally in sixteenths, so it's a narrow triangle. Hold the point in the centre of the steamer and cut just inside the lip of the steamer to get a perfect circle. You can also make snowflake" cuts to vent steam.

If using cabbage leaves, you can line the steamer with napa cabbage leaves, or any other type of large leaf, such as lettuce.

Dumplings should be placed 1 inch apart in the steamer

When steaming dumplings, it is important to place them about 1 inch apart in the steamer. This is to give them some room to expand as they cook. If the dumplings are overcrowded in the steamer, the steam will not be able to circulate evenly, which can cause them to stick together and/or cook unevenly.

To set up your steamer, first line it with a non-stick liner such as parchment paper (with holes poked in it if using paper) or large, flat leaves of cabbage or lettuce. You can also use a few layers of wet cheesecloth or wet kitchen paper towels. If using a bamboo steamer, make sure there is enough water in the wok or pan to come up the sides of the steamer by about 1 cm to prevent scorching. For a metal steamer or pan/steam rack setup, ensure there is enough water to simmer for 10 minutes without drying out, but not so much that the water touches the dumplings during steaming.

Once the water is boiling, carefully place the dumplings in the steamer, leaving about a finger's width of space between each dumpling. Cover and steam on medium to medium-high heat for 8 to 10 minutes. The water should be simmering enough to generate steam, but not at a rigorous boil that causes it to bubble up and touch the dumplings or evaporate too quickly.

Frequently asked questions