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Chinese steamed dumplings

Ravioli cinesi al vapore


With this recipe you could prepare at home one of my favorite Chinese dish: steamed meat dumplings (but you could grill them, boil them or deep fry them)


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15 July 2011




First of all prepare the dough: in a bowl mix flour, salt, water (go step by step, 'cause you could need more or less water) and oilseeds. Knead for 5 to 10 minutes, so the dough will be soft and elastic. Put the dough to rest for at least 30 minutes covered with a bowl upside down or with plastic wrap, so that it doesn't dry out. Chop finely leek and cabbage, already washed (I chopped them with an electric mixer). Put in a pan a drizzle of olive oil, then add chopped leek and cabbage and let them cook for a few minutes; then add the minced meat and let it brown. Now add pepper, cumin and soy sauce (it's so salted that I didn't add salt, anymore) and let all cook until the meat is nice done, then put the resulting mixture to cool down. When the dough rested enough (mine rested for a few hours) and the filling is cold, you can begin to prepare the actual dimplings. First of all you roll out the dough to about 2 mm thick (it shouldn't to be too thick or too thin) and cut out circles that are about 8-9 cm in diameter (I used a beer-glass to cut the dough). Flour well the plan on which you'll work and the dishes where you'll put the dough disks of pasta and dumplings, 'cause the dough is a bit sticky! Now comes the moment of truth: take a teaspoon of filling, place it in the center of the dough disc and make a dumpling , following tutorial (if you don't like the one that I mentioned before, there are others on YouTube). Once you have the dumplings, you shoul cook them! There are also dumplings made with uncooked filling, but personally I felt safer with a cooked filling, which I think is even more flavorful. There are at least four ways to cook these dumplings: on the griddle (this way doesn't need further explanation), fried (cook dumplings in a wok containing hot vegetable oil), steamed (you have to use one of those traditional Chinese bamboo containers or any tool for steaming: place the dumplings into the container and put it over a pan of boiling water and let dumplings come to cooking; then remove them gen
Time required
120 mins
Difficulty level
Cost of ingredients
Country of origin
  • For the dough
  • 200 g all purpose flour
  • 150 ml (more or less) warm water
  • a tbsp of oilseed (for me sunflower oil)
  • salt
  • For the filling
  • Extra-virgin olive oil
  • 300 g minced beef meat (you can replace it with chicken or pork meat)
  • a little leek
  • a half savoy cabbage
  • soy sauce
  • black pepper
  • cumin


Obviously, dumplings must be served piping hot, accompanied by soy sauce, a sweet-and-sour one or, why not, a nice side dish of sauteed vegetables!


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Appetizers | Around the world

Comments (2)

20 July 2011
Ecco, ora è venuta voglia anche a me, visto che è da un po' che non li faccio :)
20 July 2011
Deliziosiiii!Che voglia mi hai fatto venire!Anch'io li faccio spesso :)


Chinese steamed dumplings

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