- Prep Time : 60 minutes
- Cook Time : 10 minutes
- Yield : 55 Dumplings
NOTE: Don't have bamboo steamer baskets? Get them at Target or Bed Bath & Beyond. They're sold at most major stores and well worth the investment! Steam dumplings, meats or any type of veggie.
A quick side note: I also like to bring cookies and pies in my bamboo steamer baskets to parties as a fun way to present the goodies.
In a large bowl combine the garlic, ginger, onion, cabbage and ground pork. Let it sit for about 15-30 minutes.
Meanwhile, prepare your bamboo steamer baskets. We use 1-2 large (8-12 inch) steamer baskets. You can use any size bamboo steamer basket. We prefer the larger ones because we can steam larger quantities at the same time.
Line each basket with parchment paper, banana leaves or cabbage leaves. Lining the baskets help so that the flavors of the foods you are cooking don't seep into the bamboo wood. I chose to line mine with parchment paper pre-cut in a circular shape, specific to bamboo steamer baskets. If you use parchment paper, you can simply tear off a square sheet. You don't have to bother cutting it to the shape of your steamer basket. Instead, once you've filled the basket with your dumplings, just loosely fold the rest of the paper over the dumplings so that it's not sticking out when you place the bamboo lid on the basket.
You can steam your bamboo steamer baskets in a couple different ways. We like to use a large pot of water that we can place the bamboo steamer baskets directly over. If you're using this method, make sure that your bamboo steamer baskets can sit nicely over the top of your pot of water, covering the rim of the pot easily. The baskets should be slightly snug, not too much room off of each side for steam to escape.
Prepare a large stock pot with about 4-5 inches of water. When you're about half way through folding the dumplings, begin to bring the pot of water to a boil.
Another method for steaming is to use a wok or a large frying pan that your bamboo steamer basket will fit easily into. The sides of the basket should not touch the sides of the frying pan or you can end up setting the basket on fire. With this method, add 2-3 inches of water to the pan. The water should be low enough that it does not touch your food, just steams it. Bring the water to a boil. Place your steamer basket directly into the water to start steaming the dumplings.
Wrapping the dumplings:
Have a small bowl of water ready to use to help seal the wonton wrappers.
Place a teaspoon amount of the pork mixture into the center of a round wonton wrapper.
Wet your finger with the water and trace around the outside of the wrapper.
You can choose to wrap your dumpling in a number of different ways. The first is the traditional round dumpling. When wrapping bring all sides up to the center, creating creases as you go to seal the wrapper.
The second style is one you will most likely see when you order dumplings at a restaurant.
Place a teaspoon amount of the pork mixture in the center of the wrapper and then fold the wrapper in half, seal it along the entire edge. Then, make folded creases along the edge.
This is a great tutorial on the first two styles I mentioned.
Sometimes, we prefer to stuff more than a teaspoon of the pork mixture into our dumplings. I'm sure there is a fancy name for this style but in our house we just call it the open-top dumpling. You wrap it the same way you would wrap the round style but this time, don't close the top. It's sort of like a little cup.
This final dumpling idea came about because I wanted to find an option where I could still have the delicious pork mixture, steamed, but avoid the calories of the wrapper. Ta-da... cupcake liners!
Ready to steam:
Bring your pot of water, wok or frying pan to a medium boil.
Place 8-12 dumplings in the large, lined bamboo steamer basket (see note above on ways to line the basket). Cover the basket with the bamboo steamer cover and place it on top of the pot of water or in the frying pan/wok. Steam the dumplings for 5-6 minutes. Set aside for 1-2 minutes to cool slightly.
Freezing Dumplings: Line a plate with waxed paper. Set the dumplings on the plate and freeze for 5-10 minutes. Once frozen, remove the dumplings from the plate and place them in a ziplock freezer bag. Put them back in the freezer for future use.
Using frozen dumplings: Don't make the same mistake I did! When steaming frozen dumplings, you want to start steaming when they are at room temperature. The first time I tried this I took the dumplings out of the freezer and placed them on a plate to thaw. This may sound like a good idea but when I tried to pick them up again to place them in the bamboo steamer basket, they began to tear apart. Boo!! Instead, when you thaw them, place the frozen dumplings directly in the prepared bamboo steamer baskets and let them thaw there. Then, when you're ready to steam them you won't have to worry about them tearing in the process.
Weight Watchers PointsPlus: Each dumpling is only 1 Weight Watchers PointsPlus!!
Our family lived in Taiwan for a couple of years and fell in love with steamed dumplings. Those are harder to come by in WI. So, we made some calls to Taiwanese friends and found this simple recipe. We find it so delicious that we make these dumplings in large batches (75-100) and freeze them to steam later.