Method 1: Bamboo Steamer (Traditional, Best)

  1. 1

    Line the bamboo steamer

    Line each tier with baking paper with holes poked in it, a silicone steamer liner, or cabbage/lettuce leaves. This prevents dumplings sticking without blocking steam circulation. Never steam directly on bare bamboo — dumplings will stick and tear.

  2. 2

    Bring water to a boil in a wok or wide saucepan

    Fill a wok or wide saucepan with water to a depth of 3–4cm. Bring to a rolling boil. The bottom of the bamboo steamer should sit above the water line, not in it.

  3. 3

    Place dumplings with space between them

    Arrange dumplings in the steamer with at least 1cm gap between each — they expand slightly when steamed and will stick together if touching.

  4. 4

    Cover and steam — do not lift the lid

    Place the steamer over the boiling water, cover with the bamboo lid. Steam for 8–10 minutes (fresh or thawed dumplings) or 12–15 minutes (frozen). Resist lifting the lid — each time you do, steam escapes and extends cooking time.

  5. 5

    Check they are done and serve

    Fresh dumplings are done when the skin looks translucent and slightly shiny. Frozen dumplings should be piping hot throughout. Serve immediately with dipping sauce.

Method 2: No Steamer — Use a Plate and Pot

Place a heatproof plate on a small bowl or trivet inside a large pot with a tight-fitting lid. Add 3–4cm of water to the pot. Arrange dumplings on the plate. Bring water to a boil, place plate inside on the trivet, cover tightly and steam 8–12 minutes. Works perfectly.

Dipping sauceClassic dumpling dipping sauce: 2 tablespoons soy sauce + 1 tablespoon rice vinegar + 1 teaspoon sesame oil + 1 teaspoon chilli oil (optional) + a little grated ginger or garlic. Adjust to taste. Far better than commercial dumpling sauce.

Frequently Asked Questions

Yes — steam straight from frozen. Add 3–5 minutes to the steaming time compared to fresh or thawed. Do not thaw first as the skin can become wet and fall apart. The extra steaming time from frozen produces better results than thawing and steaming.
Line with baking paper (poke holes for steam) or cabbage leaves before adding dumplings. Brush the lining with a tiny amount of oil for extra insurance. Never place dumplings directly on bare bamboo or metal — they will stick and tear when you try to remove them.