Steamed Dumplings (Zhēngjiǎo)
蒸餃 ZhēngjiǎoSay it: jung-jyow
Zhēngjiǎo are the steamed cousins of China's famous boiled dumplings, with a pleated, translucent wrapper and a juicy pork-and-cabbage filling. They are a staple of northern Chinese home cooking and dim sum tables, eaten for breakfast, lunch, or as part of a festive spread. Steaming keeps the wrapper tender and slightly chewy while the filling stays moist and savory. Served with black vinegar and chili oil, they are a hands-on favorite that rewards a little patience at the pleating stage.
Steamed Dumplings (Zhēngjiǎo)
蒸餃, Zhēngjiǎo
Pronounced jung-jyow
- Serves
- 4
- Prep
- 45 min
- Cook
- 15 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
To serve
Method
Make the dough. in a large bowl, whisk the flour and salt. Pour in the boiling water and stir with a wooden spoon until shaggy. When cool enough to handle, knead on a lightly floured surface for 8–10 minutes, until smooth and elastic. Cover and rest for 30 minutes.
Meanwhile, make the filling. toss the cabbage with 1/2 tsp of the salt and let sit for 10 minutes. Squeeze out excess water with your hands and set aside.
In a bowl, combine the pork, scallions, soy sauce, Shaoxing wine, sesame oil, remaining salt, ginger, and white pepper. Stir in one direction until sticky, then fold in the drained cabbage.
Divide the rested dough into 4 pieces. Roll each into a rope about 1 inch (2.5 cm) thick and cut into 8 pieces, giving 32 pieces total. Roll each piece into a 3-inch (7.5 cm) round, keeping the rest covered.
Place about 1 tablespoon of filling in the center of a wrapper. Fold in half and pleat the front edge, pressing to seal. Set the dumpling on a floured tray and cover. Repeat with the remaining wrappers and filling.
Line a bamboo steamer with parchment or cabbage leaves. Arrange the dumplings in a single layer, not touching. Bring a wok or pot of water to a rolling boil.
Steam over high heat for 10–12 minutes, until the wrappers are translucent and the filling is cooked through (an instant-read thermometer should read 160°F/71°C). Work in batches if needed.
Serve hot with black vinegar and chili oil for dipping.
Regional variant: Shrimp and Chive Steamed Dumplings (Xiārén Jiǔcài Zhēngjiǎo)
Replace the pork with 1 lb (450 g) chopped raw shrimp and the cabbage with 1 cup (60 g) chopped Chinese chives. Omit the Shaoxing wine and reduce the salt to 1/2 tsp. Mix the filling until just combined and steam as directed; the dumplings are done when the shrimp turn pink and firm.
Cook's notes
- The boiling water gelatinizes the flour, making the wrappers tender and slightly chewy—don't substitute cold water.
- Squeeze the cabbage well; excess moisture will make the filling soggy and tear the wrappers.
- Freeze uncooked dumplings on a tray, then bag them; steam from frozen for 15 minutes.
Serve with
Black vinegar with a dash of chili oil, and a light soup or cucumber salad on the side.
Make ahead and storage
Uncooked dumplings can be frozen for up to 2 months; steam from frozen. Cooked dumplings reheat best in a steamer for 3–4 minutes.
