Prepare a steamer basket by lining it with parchment paper or cabbage leaves. This will prevent the dumplings from sticking to the basket and help them retain their shape.
Place the dumplings in the steamer basket, leaving a small amount of space between each dumpling to prevent them from sticking together as they cook.
Fill a large pot or wok with about an inch of water and bring it to a boil.
Place the steamer basket on top of the pot or wok, making sure the basket is securely balanced and the dumplings are not touching the water.
Cover the steamer basket with a lid and steam the dumplings for 9-10 minutes, or until they are fully cooked and the filling is hot.
Carefully remove the steamer basket from the pot or wok using oven mitts or a kitchen towel, and transfer the dumplings to a serving plate.
Serve the dumplings hot with soy sauce, black vinegar, and thinly sliced ginger on the side.
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