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Steamed dumplings
Also known as 蒸饺 · jiaozi · steamed gyoza · dim sum dumplings
Thin wheat wrappers around chicken and cabbage, steamed until translucent. Soft and juicy, dipped in vinegar and soy.
Typical serving
400 kcal
usually 300–520 kcal
 Protein | 18 g |
|---|---|
 Carbs | 46 g |
 Fat | 15 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a steamer basket, or a colander over a pan
Ingredients
Serves 2 · dimmer marks are storecupboard
- 20dumpling wrappers
- 220gchicken mince — or finely chopped mushroom
- 150gcabbage
- 3spring onions
- 1 thumbginger
- 1 tbspsoy sauce
- 1 tspsesame oil
- 2 tbsprice vinegar
Method
6 steps
chop · 8mShred the cabbage very fine, mince the ginger and spring onion.
finish · 10m walk awaySalt the cabbage and leave it ten minutes, then squeeze the water out in a cloth. Skip this and the filling steams itself soggy.
fold · 3mMix filling with soy and sesame oil, stirring in ONE direction until it turns tacky and holds together.
- fold · 18m
A teaspoon per wrapper, wet the rim, fold and pleat. The pleats are structural — they close the dough without trapping air that would burst in the steamer.
steam · 9m walk awayLined basket, not touching, over boiling water until the wrappers go translucent.
- finish · 1m
Vinegar and soy to dip, roughly two to one.
Worth knowing
The pleats are structural, not decorative: they let a flat circle of dough close around a filling without trapping air that would burst it in the steamer.
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