How to Steam Dumplings
Steaming is the gentlest way to cook a dumpling without blowing out or drying the wrapper, but it goes wrong fast if the basket is overcrowded or the wrappers stick. This works the same whether you are using a bamboo steamer or a metal steamer basket.
Steps
- 1Line the steamer basket with parchment paper, cabbage leaves, or a light coat of oil to prevent sticking.
- 2Arrange dumplings with at least ½ inch of space between them, they expand slightly and will stick together if too close.
- 3Bring water in the pot below to a rolling boil.
- 4Set the steamer basket over the water, making sure the water doesn't touch the bottom of the basket.
- 5Cover and steam for 8-10 minutes for fresh dumplings, or 12-15 minutes from frozen, without lifting the lid early.
- 6Check that the wrapper is translucent and the filling is fully cooked through before removing.
Common mistakes
- Overcrowding the basket: dumplings that touch will fuse together and tear apart when separated.
- Letting the water run dry: check the water level for longer steaming batches and top up with more boiling water if needed.
- Lifting the lid repeatedly: this lets heat and steam escape and extends the actual cooking time.
Equipment
- Bamboo or metal steamer basket
- Wok or pot the steamer fits over
- Parchment paper or cabbage leaves
FAQ
Do I need to thaw frozen dumplings before steaming?
No, steam them directly from frozen, just extend the steaming time by a few minutes to make sure the filling cooks through completely.
Why do my dumplings stick to the steamer?
The steamer surface (or the parchment/cabbage liner) needs a barrier between it and the dumpling wrapper, an unlined metal or bamboo surface will cause sticking almost every time.
Need exact temperatures or timing? Check our Time & Temperature Guide →