13 Steamed and Pan-Fried Dim Sum Dumpling Recipes

Oh, the joy of biting into a perfectly steamed or crispy pan-fried dumpling! Whether you’re craving a cozy weekend project or a quick weeknight treat, these 13 dim sum recipes bring the dumpling house home. Let’s get folding.

Har Gow (Steamed Shrimp Dumplings)

Very often, the best dim sum is the simplest. Har Gow, or steamed shrimp dumplings, are a classic that's totally doable at home. With a translucent wrapper and a savory-sweet filling, they're worth the effort.

Serving: 4 | Prep Time: 45 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup wheat starch (essential for translucent wrapper)
• 1/2 cup tapioca starch (helps with elasticity)
• 1 cup boiling water (exact temp for dough)
• 1 tablespoon vegetable oil (or any neutral oil)
• 1/2 pound raw shrimp (peeled, deveined, finely chopped)
• 1/4 cup canned bamboo shoots (drained and finely chopped; adds crunch)
• 1 tablespoon soy sauce (adjust to taste)
• 1 teaspoon sesame oil (toasted for flavor)
• 1 teaspoon sugar (balances savoriness)
• 1/2 teaspoon white pepper (or black pepper; use less if sensitive)
• 1/4 cup chopped cilantro (optional, for freshness)
• 1 teaspoon grated ginger (fresh, not dried)
• Parchment paper or cabbage leaves (for steaming)

Instructions

1. In a medium bowl, combine 1 cup wheat starch and 1/2 cup tapioca starch. Slowly pour in 1 cup boiling water while stirring with a chopstick or spatula—the mixture will clump. (Tip: Use boiling water to gelatinize the starch for a pliable dough.)
2. Add 1 tablespoon vegetable oil and knead the dough gently until smooth—about 3 minutes. Wrap in plastic wrap and let rest at room temperature for 20 minutes. This relaxes the gluten-free dough.
3. While dough rests, make the filling: In a bowl, combine chopped shrimp, bamboo shoots, soy sauce, sesame oil, sugar, white pepper, cilantro, and ginger. Mix gently—overworking makes the shrimp tough. (Tip: Keep filling cold for easier wrapping.)
4. Lightly dust a work surface with tapioca starch. Roll the dough into a 1-inch log, then slice into 20 even pieces. Keep pieces covered with a damp towel while working to prevent drying.
5. Flatten each piece into a thin 3-inch circle using a rolling pin or your palm. The edges should be slightly thinner than the center. (Tip: For perfect circles, press the dough between two sheets of plastic wrap.)
6. Place about 1 tablespoon of filling in the center of each wrapper. Fold the wrapper in half and pinch the edges to seal, creating 7–10 pleats for a classic har gow shape. Ensure no air pockets remain.
7. Line a steamer basket with parchment paper (punch small holes for steam) or cabbage leaves. Arrange dumplings about 1 inch apart—they expand slightly. Cover and steam over high heat for 8 minutes, until wrappers turn translucent and shrimp is cooked through. (Tip: Don't oversteam, or wrappers become sticky.)
8. Serve immediately with soy sauce, chili oil, or black vinegar. These are best hot and fresh.

Zesty dipping sauce of soy and chili oil complements these delicate dumplings beautifully. The tender, juicy filling contrasts with the slightly chewy, translucent wrapper—a true dim sum delight.

Siu Mai (Pork and Shrimp Steamed Dumplings)

Ready to whip up some homemade siu mai that'll rival your favorite dim sum spot? These pork and shrimp steamed dumplings are surprisingly easy to make and packed with umami flavor—perfect for a weekend cooking project or a fun dinner with friends. Just be sure to check for shellfish allergies before serving!

Serving: 24 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

Filling

• 1/2 lb ground pork (80/20 blend for juiciness)
• 1/2 lb raw shrimp, peeled, deveined, and chopped (about 1 cup chopped)
• 2 tbsp finely chopped green onions
• 1 tbsp grated fresh ginger
• 1 tbsp soy sauce (low sodium works too)
• 1 tbsp sesame oil (toasted for extra flavor)
• 1 tbsp cornstarch
• 1 tsp sugar
• 1/2 tsp white pepper (or black pepper if you prefer)

Wrappers & Assembly

• 24 round wonton wrappers (about 3.5 inches wide; keep covered with a damp towel)
• 1 small bowl of water (for sealing edges)

Dipping Sauce (optional)

• 2 tbsp soy sauce
• 1 tbsp rice vinegar (unseasoned)
• 1 tsp chili oil (or to taste)

Instructions

1. In a large bowl, combine the ground pork, chopped shrimp, green onions, ginger, soy sauce, sesame oil, cornstarch, sugar, and white pepper. Mix with a fork or your hands until just combined—don't overmix or the filling will be tough. Tip: Chill the filling for 10 minutes to make it easier to scoop.
2. Lay a wonton wrapper on a clean, dry surface. Keep the rest covered with a damp paper towel so they don't dry out.
3. Scoop about 1 tablespoon of filling into the center of the wrapper. Gently press it down so it spreads slightly.
4. Bring the edges of the wrapper up around the filling, pleating as you go, and squeeze gently to form an open-top purse shape. Dip your finger in water and moisten the top rim if needed to help the pleats stick.
5. Place the formed siu mai on a parchment-lined steamer basket or plate, leaving about 1 inch between each. Repeat with remaining wrappers and filling.
6. Fill a wok or large pot with about 2 inches of water and bring to a boil over high heat. Place the steamer basket over the boiling water, cover, and steam for 12-15 minutes, or until the filling is cooked through and the wrapper is translucent. Tip: Check the internal temperature reaches 165°F for safety.
7. While the siu mai steam, stir together the dipping sauce ingredients in a small bowl.
8. Remove the steamer basket carefully (steam is hot!) and let the siu mai rest for 1 minute before serving. Serve warm with the dipping sauce.

Zingy with each bite, these siu mai have a tender, juicy filling and a delicate wrapper that holds up beautifully to the soy-vinegar dip. For a fun twist, top each dumpling with a small dot of chili crisp or a pea shoot before steaming. They're fantastic as an appetizer or a light main with a side of steamed bok choy.

Xiao Long Bao (Soup Dumplings)

Gathering friends for a homemade dim sum feast? Xiao long bao, or soup dumplings, are surprisingly doable at home. The magic is in the savory gelatin broth that melts into a rich, soupy interior when steamed.

Serving: 4 | Prep Time: 60 minutes | Cooking Time: 30 minutes

Ingredients

• 2 cups chicken broth (low-sodium preferred)
• 2 tbsp unflavored gelatin (Knox brand works well)
• 1 tbsp soy sauce (plus more for dipping)
• 1 tsp fresh ginger, minced
• 1 lb ground pork (80/20 for juiciness)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 green onion, finely chopped
• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup warm water (110°F)
• 1/4 tsp salt

Instructions

1. Make the broth: In a small saucepan, combine 2 cups chicken broth, 2 tbsp unflavored gelatin, 1 tbsp soy sauce, and 1 tsp minced ginger. Bring to a simmer over medium heat, stirring until gelatin dissolves (about 3 minutes). Pour into a shallow dish and refrigerate until firm, about 2 hours.
2. Prep the filling: In a bowl, mix 1 lb ground pork, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar, and 1 chopped green onion. Stir until combined but not overworked. Chill for 15 minutes—this makes assembly easier.
3. Cube the set gelatin broth into small 1/4-inch pieces. Gently fold the broth cubes into the pork mixture. Keep cold until ready to fill.
4. Make the dough: In a large bowl, whisk 2 cups all-purpose flour and 1/4 tsp salt. Add 1/2 cup warm water (110°F) and mix until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover with a damp towel and rest for 30 minutes.
5. Divide the dough into 20 equal pieces (about 1 tbsp each). Roll each into a ball, then flatten into a 3-inch circle, keeping edges thinner than the center. Cover unused wrappers with plastic wrap to prevent drying.
6. Place a heaping teaspoon of filling in the center of each wrapper. Pleat the edges (about 12-15 folds) and twist to seal. Set on a parchment-lined baking sheet. Tip: don't overfill or they'll burst.
7. Steam the dumplings: Line a bamboo steamer with parchment paper (poke holes for steam). Arrange dumplings 1 inch apart. Steam over boiling water for 10 minutes. Serve immediately with black vinegar and ginger slivers.

Lifting the lid on the steamer reveals glistening, delicate buns. Each bite bursts with warm, savory broth and tender pork—pure umami. Serve with black vinegar and ginger for the full dim sum experience.

Pan-Fried Pork Potstickers (Guo Tie)

Vibrant and crispy, these pan-fried pork potstickers are a weeknight winner. They’re easier than you think and totally worth the effort.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

Filling

• 1 lb ground pork (80/20 preferred for juiciness)
• 2 cups finely chopped napa cabbage (about 1/4 head)
• 1 tsp salt (for drawing moisture from cabbage)
• 2 tbsp soy sauce
• 1 tbsp shaoxing wine or dry sherry
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 2 green onions, finely chopped
• 1/4 tsp white pepper (or black pepper)

Assembly & Cooking

• 1 package round wonton wrappers (about 50 wrappers, or make your own)
• 2 tbsp vegetable oil (or any neutral oil, for frying)
• 1/3 cup water (for steaming)

Instructions

1. In a medium bowl, toss the chopped cabbage with 1 tsp salt and let sit for 10 minutes. Then squeeze out as much liquid as possible with your hands—this prevents soggy filling.
2. In a large bowl, combine the ground pork, squeezed cabbage, soy sauce, shaoxing wine, sesame oil, ginger, garlic, green onions, and white pepper. Mix vigorously with a fork or your hands until well combined and slightly tacky. Tip: Get in there with your hands to ensure even mixing, but don't overwork or the meat gets tough.
3. Set up your assembly station: a small bowl of water, the wrappers covered with a damp towel (to keep from drying out), and a baking sheet lined with parchment. Place a wrapper on your palm, add about 1 tablespoon of filling in the center. Dip your finger in water and moisten the edge of the wrapper.
4. Fold the wrapper in half to form a half-moon, pressing out any air. Pleat the edge by making small folds along one side and pressing onto the other side to seal. Set on the baking sheet. Repeat with remaining wrappers. Tip: If you're new to pleating, just press the edges firmly with a fork—rustic is fine!
5. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Place potstickers flat side down in the skillet (don't overcrowd, work in batches). Cook for 2-3 minutes until the bottoms are golden brown and crispy.
6. Carefully pour 1/3 cup water into the skillet (it will splatter) and immediately cover with a lid. Reduce heat to medium and steam for 5-6 minutes until the wrappers are translucent and the filling is cooked through. Tip: Listen for the sizzle—when it stops, the water has evaporated and the bottoms will re-crisp.
7. Remove the lid and cook another minute to re-crisp the bottoms. Transfer to a plate and repeat with remaining potstickers. For extra crispiness, you can fry in a bit more oil after steaming.

You’ll love the contrast between the crispy golden bottom and the juicy, savory filling. Serve with black vinegar and chili oil for dipping, or pile them on a platter for a party—they disappear fast.

Crystal Shrimp Dumplings with Tapioca Skin

Kicking off our recipe roundup, I'm sharing a dim sum favorite: crystal shrimp dumplings with a chewy tapioca skin. These translucent beauties are surprisingly simple to make at home, and the filling is pure silky shrimp goodness with a hint of crunch.

Serving: 24 | Prep Time: 45 minutes | Cooking Time: 10 minutes

Ingredients

Dough

• 1 cup tapioca starch (plus more for dusting)
• 1/2 cup boiling water
• 1/4 teaspoon salt
• 1 teaspoon vegetable oil

Filling

• 1 pound raw shrimp, peeled and deveined
• 1/2 cup finely chopped water chestnuts
• 1/2 cup finely chopped bamboo shoots
• 1 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 1 tablespoon cornstarch

Instructions

1. In a bowl, combine 1 cup tapioca starch and 1/4 teaspoon salt.
2. Pour 1/2 cup boiling water over the mixture and stir quickly with a fork until a shaggy dough forms.
3. Add 1 teaspoon vegetable oil and knead until smooth, about 2 minutes. Cover and rest for 15 minutes.
4. Meanwhile, chop 1 pound shrimp into small pieces (not a paste).
5. In a separate bowl, combine chopped shrimp, 1/2 cup water chestnuts, 1/2 cup bamboo shoots, 1 teaspoon ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon white pepper, and 1 tablespoon cornstarch. Mix well and set aside.
6. Divide rested dough into 24 equal pieces. Keep covered with a damp cloth to prevent drying.
7. On a surface dusted with tapioca starch, roll each piece into a 3-inch circle about 1/8-inch thick.
8. Place about 1 tablespoon of filling in the center of each wrapper.
9. Fold the wrapper over and pleat the edges to seal. If the dough cracks, wet your fingers to help seal.
10. Place dumplings on a parchment-lined steamer basket, spacing them apart to avoid sticking.
11. Steam over high heat for 8-10 minutes, until the skin turns translucent and the filling is cooked through.
12. Remove from steamer and serve immediately.

You'll love how the skin turns perfectly transparent, revealing the juicy shrimp filling inside. The water chestnuts and bamboo shoots add a pleasant crunch that balances the silky texture. Serve these dumplings with a simple soy-vinegar dip for an authentic dim sum experience at home.

Steamed Mushroom and Tofu Vegetarian Dumplings

Zipping up these dumplings is easier than you think—they're packed with savory shiitake mushrooms and silky tofu for a light but satisfying bite. Perfect for a weekend project or a fun dinner with friends.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

Filling

• 1 cup finely chopped shiitake mushrooms (dried, rehydrated, or fresh; save soaking liquid for broth if using dried)
• 1 block (14 oz) firm tofu, drained and crumbled
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp toasted sesame oil
• 1 tsp grated ginger
• 1/4 tsp white pepper (or black)
• 1/2 tsp salt (adjust to taste)

Wrappers and Steaming

• 24 round dumpling wrappers (store-bought or homemade; use gluten-free if desired)
• Vegetable oil for misting (optional, to prevent sticking)

Dipping Sauce

• 2 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tsp chili oil (or Sriracha, adjust to taste)
• 1 tsp sugar

Instructions

1. If using dried shiitake mushrooms, soak them in hot water for 20 minutes until softened, then squeeze out excess liquid and chop finely. Tip: reserve the soaking liquid for soups or sauces.
2. Press the tofu: wrap in paper towels and place a heavy object on top for 10 minutes to remove excess moisture. Then crumble into a large bowl.
3. Add the chopped shiitake, green onions, garlic, soy sauce, sesame oil, ginger, white pepper, and salt to the bowl. Mix well until combined.
4. To assemble, place a dumpling wrapper on your palm. Spoon about 1 tablespoon of filling into the center. Moisten the edges with water, then fold in half and pleat to seal. Repeat with remaining wrappers.
5. Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange dumplings in a single layer, leaving space between them. Tip: if using cabbage leaves, they add a subtle flavor and keep dumplings from sticking.
6. Steam over boiling water for 10-12 minutes, until the wrappers are translucent and the filling is cooked through. Tip: don't overcrowd; steam in batches if needed.
7. Meanwhile, whisk together the dipping sauce ingredients: soy sauce, rice vinegar, chili oil, and sugar until sugar dissolves.
8. Serve dumplings hot with the dipping sauce.

Fluffy and juicy, these dumplings have a delicate umami kick from the shiitake and a soft, satisfying texture from the tofu. Try them with a side of steamed bok choy or a simple cucumber salad for a complete meal.

Pan-Fried Leek and Pork Dumplings

Try these pan-fried leek and pork dumplings for your next brunch. The savory pork and fragrant Chinese leeks, with a crispy golden bottom, are pure comfort.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

For the Filling

• 1 lb ground pork
• 2 cups chopped Chinese leeks (about 3 leeks)
• 1 tsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper (or black pepper)

For the Wrappers & Cooking

• 1 package (50) round dumpling wrappers (store-bought)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/4 cup water

For the Dipping Sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar (unseasoned)
• 1 tsp chili oil (or sriracha, adjust to taste)

Instructions

1. In a bowl, combine ground pork, chopped Chinese leeks, grated ginger, 2 tbsp soy sauce, sesame oil, salt, and white pepper. Mix until just combined—overmixing will make dumplings tough.
2. Lay a dumpling wrapper on a clean surface. Place about 1 tablespoon of filling in the center. Moisten the wrapper edges with water, then fold and pleat to seal. Repeat with remaining wrappers. Keep unused wrappers covered with a damp cloth to prevent drying.
3. Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange dumplings in a single layer, flat side down. Cook for 2 minutes without moving, until bottoms are golden brown. Work in batches to avoid crowding.
4. Carefully add water to the skillet (it will sizzle), cover immediately, and reduce heat to medium. Steam for 6 minutes, or until water is mostly evaporated and dumplings are cooked through. Uncover and cook 1 more minute to re-crisp bottoms.
5. While dumplings steam, prepare dipping sauce: in a small bowl, stir together 2 tbsp soy sauce, rice vinegar, and chili oil.
6. Serve dumplings hot with dipping sauce on the side. Enjoy the contrast of crispy bottom and juicy filling!

Loving that crispy golden bottom and the tender, juicy filling? These dumplings are perfect for a weekend brunch, especially with a side of pickled vegetables or a simple cucumber salad.

Scallop and Chive Steamed Dumplings

Perfect for a light and elegant appetizer, these scallop and chive steamed dumplings are surprisingly easy to make at home. Fresh sea scallops paired with garlic chives create a delicate seafood sweetness, while a splash of citrus adds brightness. Just be sure to use dry-packed scallops (no added preservatives) and handle them gently for the best texture.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

Filling and Wrappers

• 1 lb (450g) fresh sea scallops, patted dry and finely chopped (use dry-packed scallops, not wet-packed)
• 1 cup finely chopped fresh garlic chives (or regular chives, but garlic chives are best)
• 1 tsp fresh ginger, grated
• 1 tbsp soy sauce (low-sodium is fine)
• 1 tsp toasted sesame oil
• 1/4 tsp white pepper (or black pepper, but white keeps it pretty)
• 1/2 tsp salt (adjust to taste if soy sauce is salty)
• 1 package round dumpling wrappers (about 50 wrappers, standard size; if frozen, thaw in fridge)

Dipping Sauce

• 3 tbsp soy sauce
• 1 tbsp rice vinegar (unseasoned)
• 1 tsp fresh lemon juice
• 1/2 tsp sugar (optional, to balance acidity)
• 1 tsp finely sliced scallions (green part only, optional for garnish)

Instructions

1. Make the filling: In a bowl, combine chopped scallops, garlic chives, ginger, 1 tbsp soy sauce, sesame oil, white pepper, and salt. Stir gently just until mixed—don't overwork or the scallops get tough. Tip: Keep everything cold; if your hands are warm, chill the bowl for 5 minutes.
2. Prepare the wrappers: Lay a few dumpling wrappers on a clean surface; cover the rest with a damp towel to prevent drying out. Place about 1 heaping teaspoon of filling in the center of each wrapper. Tip: Don't overfill; about 1 tbsp is perfect for a nice shape.
3. Fold the dumplings: Moisten the edge of the wrapper with water. Fold in half and press to seal, making pleats along one side for a classic look. Place finished dumplings on a parchment-lined tray, not touching each other. Tip: If you're new to folding, just press the edges firmly—a half-moon shape works great.
4. Prepare the steamer: Fill a wok or pot with about 2 inches of water and bring to a boil. Line a bamboo or metal steamer with parchment paper (punch a few holes in the paper for steam circulation) or cabbage leaves. Arrange dumplings in a single layer, leaving space between them (they expand a little).
5. Steam the dumplings: Place the steamer over boiling water, cover, and steam for 10-12 minutes. The dumplings are done when the wrappers turn translucent and the filling feels firm to the touch. Tip: Don't peek too often; steady steam is key. If using frozen wrappers, add 2 minutes.
6. Make the dipping sauce: While dumplings steam, whisk together 3 tbsp soy sauce, rice vinegar, lemon juice, and sugar (if using) in a small bowl. Garnish with sliced scallions if desired. Set aside.
7. Serve: Once steamed, remove dumplings from steamer immediately (they stick if left). Serve hot with the dipping sauce. Optional: Add a tiny squeeze of fresh lemon over the dumplings for extra brightness—lemon pairs beautifully with scallops.

Very tender and juicy, each bite delivers a burst of sweet scallop and a mild garlicky kick from the chives. The dipping sauce's citrus tang cuts through the richness, making these dumplings feel light and refreshing. Try serving them on a bed of baby greens dressed with a simple lemon vinaigrette for a gorgeous starter or light meal.

Curry Chicken Pan-Fried Dumplings

Fancy a fun twist on classic dumplings? These Curry Chicken Pan-Fried Dumplings bring a warm, aromatic kick that’s perfect for party appetizers or a cozy snack.

Serving: 24 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

For the Filling

• 1 lb ground chicken
• 2 tsp curry powder (mild or hot)
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 3 green onions, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp sesame oil (optional)

For Cooking

• 1 package (about 24) round dumpling wrappers
• 2 tbsp vegetable oil
• 1/4 cup water

Instructions

1. In a bowl, combine ground chicken, curry powder, ginger, garlic, soy sauce, green onions, salt, pepper, and sesame oil. Mix until just combined; don't overmix.
2. Place a wrapper on a work surface. Spoon 1 tablespoon filling in center. Moisten edges with water, fold in half, and press to seal. Pleat edges if desired.
3. Transfer dumpling to a floured baking sheet. Repeat with remaining filling and wrappers, keeping unused wrappers covered with a damp towel.
4. Heat oil in a large nonstick skillet over medium-high heat. Add dumplings in a single layer, flat side down. Cook 2-3 minutes until bottoms are golden.
5. Pour in water and immediately cover with a lid. Reduce heat to medium and steam 5 minutes.
6. Uncover and increase heat to medium-high. Cook 1-2 minutes to re-crisp bottoms. Serve hot with dipping sauce.

Just one bite of these crispy-yet-tender dumplings and you’ll be hooked. The curry adds warm, aromatic depth that’s unexpected but delicious. They’re great as a party appetizer or a quick dinner with a simple salad.

Shanghai Sheng Jian Bao (Pan-Fried Soup Buns)

Dive into the world of Shanghai street food with these irresistible pan-fried soup buns! Crispy on the bottom, juicy inside—perfect for a cozy weekend project.

Serving: 12 | Prep Time: 45 minutes | Cooking Time: 25 minutes

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 3/4 cup warm water (about 110°F)
• 1 teaspoon active dry yeast
• 1 tablespoon granulated sugar
• 1 tablespoon vegetable oil, plus more for frying
• 1/2 pound ground pork
• 1/4 cup gelatinized chicken or pork stock (or 1 teaspoon gelatin dissolved in 1/4 cup warm stock)
• 1 tablespoon soy sauce
• 1 tablespoon grated fresh ginger
• 2 tablespoons chopped scallions
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt
• 1/2 cup water for steaming

Instructions

1. In a small bowl, combine warm water, yeast, and sugar. Let sit 5 minutes until frothy. Tip: If it doesn't foam, your yeast may be dead—start over with fresh yeast.
2. In a large bowl, mix flour and 1 tablespoon oil. Add yeast mixture and stir until a shaggy dough forms. Knead on a floured surface for 8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
3. While dough rises, make the filling: In a bowl, combine ground pork, gelatinized stock, soy sauce, ginger, scallions, sesame oil, white pepper, and salt. Stir vigorously in one direction for 2 minutes until the mixture is cohesive and sticky. Chill in the fridge until needed.
4. After rising, punch down dough and divide into 12 equal pieces (about 1.5 ounces each). Keep covered with a damp towel. On a lightly floured surface, roll each piece into a 4-inch circle, thicker in the center and thinner at the edges.
5. Place about 1 tablespoon of filling in the center of each circle. Gather the edges and pleat to seal, twisting to close tightly. Place each bun seam-side down on a parchment-lined baking sheet. Cover and let rest 20 minutes.
6. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. Place buns seam-side down in the skillet, flat side up, spacing about 1 inch apart. Cook for 2 minutes until the bottoms are golden brown.
7. Carefully pour 1/2 cup water into the skillet (it will sizzle). Immediately cover with a tight lid and reduce heat to medium. Steam for 8 minutes until the water is mostly absorbed. Tip: Don't peek too often—steam is key for the fluffy texture.
8. Remove lid and let any remaining water evaporate. Cook for another 1-2 minutes to re-crisp the bottoms. Use a spatula to lift a bun—the bottom should be deep golden and crunchy. Transfer to a plate.
9. Serve hot with a dipping sauce of black vinegar and slivered ginger. Be careful when biting—the hot soup inside can burst!

Go ahead and tear into one—the contrast of the crispy, oil-bronzed bottom with the pillowy top and soupy filling is pure magic. Serve with a side of seasoned black vinegar for a tangy pop that cuts through the richness.

Vegetarian Spinach and Corn Steamed Dumplings

Ready to whip up a dumpling that’s fresh, flavorful, and full of good-for-you greens? These vegetarian spinach and corn steamed dumplings are packed with sweet summer corn and tender spinach, making them a vitamin-rich treat. The steamer does all the work, leaving you with juicy, soft dumplings everyone will love.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

For the Filling

• 2 cups fresh spinach (packed, roughly chopped)
• 1 cup sweet corn kernels (fresh or frozen, thawed)
• 2 cloves garlic (minced)
• 1 teaspoon grated fresh ginger
• 1 tablespoon soy sauce (or tamari)
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch (helps bind)

For the Dumplings

• 1 package round dumpling wrappers (about 24)
• Water for sealing

For the Dipping Sauce

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili oil (optional)

Instructions

1. Heat a large skillet over medium heat. Add 1 teaspoon sesame oil and sauté garlic and ginger for 30 seconds until fragrant.
2. Add the chopped spinach and cook for 2-3 minutes until wilted. Remove from heat.
3. Transfer spinach to a clean kitchen towel and squeeze out excess liquid. This prevents soggy dumplings.
4. In a bowl, combine squeezed spinach, corn kernels, soy sauce, salt, pepper, and cornstarch. Mix well.
5. Place a dumpling wrapper on your palm. Spoon about 1 tablespoon of filling into the center. Tip: don't overfill.
6. Dip your finger in water and moisten the edges of the wrapper. Fold over to form a half-moon and press to seal, pleating the edge if desired.
7. Repeat with remaining wrappers and filling. Place finished dumplings on a parchment-lined tray to prevent sticking.
8. Prepare steamer: line a bamboo or metal steamer with parchment paper (with holes punched) or cabbage leaves. Arrange dumplings in a single layer, not touching.
9. Fill a wok or pot with water, bring to a boil. Place steamer over boiling water, cover, and steam for 10-12 minutes until wrappers are translucent and filling is hot.
10. Meanwhile, mix dipping sauce: combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and chili oil if using.
11. Serve dumplings hot with the dipping sauce.

And there you have it—a plate of tender, juicy dumplings with a burst of sweet corn in every bite. The spinach keeps them light and nutritious, making these perfect for a weeknight dinner or a fun appetizer. A drizzle of the tangy chili-soy sauce takes them over the top!

Lamb and Cumin Pan-Fried Dumplings

Let me introduce you to my new favorite weeknight dinner: Lamb and Cumin Pan-Fried Dumplings. Inspired by northwestern Chinese flavors, these are packed with bold, fragrant spices and pan-fried until they're crispy on the bottom and tender on top.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

For the Dumplings

• 1 lb ground lamb
• 2 tsp ground cumin
• 2 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1 tbsp sesame oil
• 4 scallions, finely chopped
• 1/2 tsp salt
• 1 package round dumpling wrappers (about 50)
• 2 tbsp vegetable oil, for frying
• Water, for sealing

Instructions

1. In a large bowl, combine ground lamb, cumin, soy sauce, ginger, garlic, sesame oil, scallions, and salt. Mix until well incorporated; no need to overwork the meat.
2. Lay a dumpling wrapper on a clean surface. Spoon about 1 tablespoon of filling into the center. Tip: Don't overfill—less is better for sealing.
3. Dip your finger in water and moisten the edges of the wrapper. Fold in half and press to seal, pleating if you like. Make sure no air bubbles remain to prevent bursting.
4. Repeat with remaining wrappers and filling, placing finished dumplings on a floured baking sheet.
5. Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Place dumplings flat side down in a single layer, not touching. Cook 2-3 minutes until bottoms are golden brown.
6. Carefully add 1/4 cup water to the pan and immediately cover with a lid. Reduce heat to medium and steam for 5 minutes.
7. Uncover and increase heat to medium-high. Cook another 2-3 minutes until the bottoms crisp up again. If they stick, add a splash more water.
8. Serve hot with your favorite dipping sauce. These are best right out of the pan.

Serve these dumplings straight from the pan—they're best when the bottoms are extra crispy and the filling is juicy. The cumin really shines, making them a standout appetizer or weeknight dinner. Pair with a soy-vinegar dip and maybe some chili oil for extra kick.

Sweet Red Bean Steamed Dumplings

Ever craved a warm, chewy dessert that feels like a hug? These Sweet Red Bean Steamed Dumplings are exactly that—pillowy pockets of glutinous rice dough filled with luscious sweet red bean paste. They're surprisingly simple to make at home!

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 cup glutinous rice flour (like Mochiko; gives the best chewy texture)
• 1/8 tsp salt
• 1/4 cup water (plus more if needed; add slowly)
• 1 tbsp cornstarch (for dusting work surface)
• 1 cup sweet red bean paste (store-bought or homemade; adjust sweetness)
• 1 tsp vegetable oil (for greasing steamer)

Instructions

1. In a mixing bowl, combine 1 cup glutinous rice flour and 1/8 tsp salt. Gradually add 1/4 cup water, stirring with a fork until a shaggy dough forms. Tip: Add water slowly; dough should be pliable but not sticky.
2. Knead the dough on a lightly floured surface (use cornstarch to dust) for about 2 minutes until smooth. Cover with plastic wrap to prevent drying.
3. Divide dough into 12 equal portions (about 1 tbsp each). Roll each into a ball.
4. Flatten a dough ball into a disc about 3 inches wide. Keep remaining dough covered to prevent drying.
5. Place 1 heaping teaspoon of sweet red bean paste in the center of the disc.
6. Gather the edges up and pinch to seal tightly, forming a ball. Repeat with remaining dough and filling.
7. Lightly grease a steamer basket with vegetable oil. Arrange dumplings 1 inch apart to allow for expansion.
8. Steam over high heat for 12-15 minutes until the wrappers become translucent and slightly shiny. Tip: Don't overcrowd; they expand slightly.
9. Remove from steamer and let cool for 2 minutes before serving. Tip: They are very hot inside; handle with care.

The texture is soft and slightly chewy, with the sweet bean paste adding a subtle, earthy sweetness. Try serving them warm with a dusting of toasted sesame seeds or a drizzle of honey for extra flair.

Conclusion

Just imagine gathering friends or family around a table filled with these homemade dim sum delights. From tender steamed shrimp dumplings to crispy pan-fried potstickers, this collection has something for everyone. Pick your favorite recipe, give it a try, and let me know in the comments which one wins your heart. And if you love it, don’t forget to save it on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.