How To Make Dumplings Without A Steamer
The day before the last Food Republic Test Kitchen, I saw the triple-tiered bamboo steamer in use at our studio. The next day, as I prepared to make dumplings, it was nowhere to be found. Thankfully, I also don't have a steamer at home. Well, it's not thankful I don't have a steamer; I need to get one of those! But I've been using this simple aluminum foil and ceramic plate hack since college to mass-produce delicious homemade food for my friends.
You can have fresh, steaming hot pork and scallion dumplings on the table in 45 minutes — even less if someone's helping you fold them! Dumpling making is a great hands-on activity for a dinner party's first course that incorporates your guests' cooking skills at any level.
How To Make Dumplings Without A Steamer
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Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon finely grated ginger root
- 1 small clove garlic
- sriracha or chili garlic sauce
- 1 pound fatty ground pork
- 1 1/2 tablespoons freshly grated ginger root
- 3 cloves garlic
- 2 scallions
- 3 tablespoons soy sauce (low-sodium if you prefer)
- 1 tablespoon toasted sesame oil
- 2 tablespoons Chinese rice wine
- 1 pack dumpling wrappers
- 1 large egg
Directions
- :::dipping sauce:::
- Combine all dipping sauce ingredients in a small pot.
- Bring to a simmer, then allow to cool before transferring to a small bowl and serving.
- :::filling:::
- In a large bowl, combine the ground pork with the ginger, garlic, scallions, soy sauce, sesame oil and rice wine using your hands.
- Place a heaped tablespoon of filling in the center of a dumpling skin.
- Dip your finger into the egg wash, then trace around the edge of the dumpling skin.
- Pinch it closed.
- Create a crimp along the edge using the "fold and pinch" method until you have 4-5 crimps.
- Set aside on a plate and repeat until all the filling has been used up.
- Make three large balls of aluminum foil.
- They don't have to be tightly packed, but they should all be relatively the same size and shape.
- Place the balls in a large pot and lay a ceramic plate on top to make sure it's fairly level.
- Add a few inches of water, bring to a boil, then lower to a medium simmer.
- Rub a little sesame oil on the plate, then place as many dumplings as will fit on top (without crowding).
- Gently lower the plate onto the foil balls, then cover pot with a lid.
- Let steam for 7-8 minutes or until cooked through. Don't overcook, or your dumplings will be stiff and soggy.
- Be careful when removing the plate from the pot — it'll be very hot!
- Slide the dumplings onto a serving platter and repeat using the uncooked dumplings until they're all ready.
- Serve with dipping sauce.