By Rajlakshmi
May 28, 2026
Making steamed dumplings is simple. The only thing that requires a little effort is shaping and pleating the dumpling!
Dumpling dough, as needed 450g pounded meat of choice 3 garlic cloves ¼ napa cabbage, chopped 1 bunch green onions, thinly sliced 2-inch piece ginger, peeled and grated 1 tbsp soy sauce 1.5 tsp kosher salt Dumpling sauce, as needed
Place the cabbage in a bowl and season with salt. Drain and mix sliced green onions and one pound of meat.
Add garlic, ginger, soy sauce, and kosher salt. Mix well. Wrap your bowl with plastic wrap and refrigerate it until ready to use.
Take the dough and divide it into 4 equal pieces. Roll out ¼ of the dough into a ½ -inch-thick rectangle using a rolling pin.
Use a circular cutter to cut out rounds of dough. To form your dumplings, place some of the filling in the middle of the dough circle.
Seal the dumpling by brushing some water around the edge. Fold it over like a taco, leaving two open ends.
Pinch down and repeat the procedure, working away from the centre seam until you have three equally spaced pleats.
To steam, line a bamboo steamer with the saved cabbage leaves. Adjust your steamer to fit snugly over a saucepan of boiling water.
Put as many dumplings as possible in your steamer basket without touching. Cover and steam for 7 to 10 minutes, or until well cooked!