This steamed dumplings recipe is one of our favorite cooking projects! Thanks to kimchi and shiitakes, the filling is spicy, savory, and delicious.
Over the years, Jack and I have made so many steamed dumplings together. Like all our favorite cooking projects (sushi, bao buns), steamed dumplings have a simple division of tasks. I make the filling, and Jack makes the dumplings. Then, we eat!
If you’re looking for a fun activity for a weekend, a date-night-in, or even New Year’s Eve, I hope you try this steamed dumplings recipe. It’s a blast to make, and it’s not at all complicated (thanks, store bought wonton wrappers!). Best of all, it’s delicious. The filling is spicy and savory, with a refreshing gingery kick. I think you’re going to love it!
Steamed Dumplings Recipe Ingredients
I got the idea for this recipe from kimchi mandu, steamed or pan-fried Korean dumplings that are filled with kimchi, ground pork, tofu, and vegetables. Even though my steamed dumplings are vegetarian, kimchi still packs them with bold, spicy flavor. Here’s what else is in them:
- Tempeh and shiitake mushrooms – They give the filling a hearty, nutty texture.
- Tamari – It highlights the mushrooms’ savory, umami flavor.
- Scallions and ginger – They add fresh flavor to the hearty filling.
- Sesame oil – For toasty, nutty depth of flavor.
- Sriracha – For a little extra heat.
- Dumpling wrappers – We just use dumpling wrappers from the store! They make this recipe super simple.
Find the complete recipe with measurements below.
How to Make Steamed Dumplings
Don’t let making steamed dumplings intimidate you! If you use store bought dumpling wrappers, they’re a breeze to put together. Here’s what you need to do:
First, make the dumpling filling. Steam the tempeh, and use your hands to crumble it. Then, sauté the crumbled tempeh with the mushrooms and tamari. Remove them from the heat, and transfer them to a large bowl. Stir in the remaining filling ingredients.
Next, assemble the dumplings. Scoop a heaping teaspoon of the filling into the center of a dumpling wrapper. Dab the edges of the wrapper with cold water.
Then, fold the wrapper in half over the filling so that it forms a half-moon shape. Use your fingers to press the edges together.
Fold 3-4 pleats in the sealed edge of the dumpling wrapper, dabbing them with cold water as necessary to keep them in place. Repeat the folding process with the remaining filling.
When you’ve assembled all the dumplings, it’s time to cook! Place the dumplings in a bamboo steamer (careful not to let them touch!) over an inch of simmering water. Put on the lid, and steam for 10 minutes. Steam additional batches as necessary. Enjoy!
Steamed Dumplings Tips
- Eat them right away. The dumpling wrappers firm up as they cool, so don’t wait to eat. Enjoy the steamed dumplings straight off the stove, when the wrappers are tender and the filling is hot.
- Square dumpling wrappers? Those work too! I’ve given you step-by-step instructions for folding circular dumpling wrappers, but square ones will work here too. Scoop one heaping teaspoon of filling into the center of each wrapper and dab the edges with water. Fold the dumplings in half diagonally, sealing them around the edges so that they form a triangle shape. That’s it!
- Dipping sauce never hurts. Thanks to the punchy kimchi and savory shiitake mushrooms, these steamed dumplings are yummy on their own. Still, dipping sauce never hurts! I love to serve them with tamari and/or chili oil for extra salty/spicy flavor.
More Favorite Appetizer Recipes
If you love this steamed dumplings recipe, try one of these tasty appetizers next:
- Steamed Bao Buns
- Avocado Cucumber Sushi Roll
- Fresh Spring Rolls
- Avocado Summer Rolls
- Homemade Taquitos
- Spinach Artichoke Dip
- French Onion Dip
- Or any of these 50 Easy Party Appetizers!
- 4 ounces tempeh, cubed
- 1 tablespoon extra-virgin olive oil
- 6 ounces shiitake mushrooms, stemmed and diced
- 1 tablespoon tamari
- ¼ cup chopped scallions
- ⅓ cup finely chopped kimchi
- 1 teaspoon toasted sesame oil
- ½ teaspoon grated ginger
- ½ teaspoon sriracha
- 35 dumpling wrappers
- Tamari or chili oil for dipping
- Place the tempeh into a steamer basket and set over a pot filled with 1-inch of water. Bring the water to a simmer, cover, and let steam for 10 minutes. Remove, let cool, and use your hands to crumble the tempeh.
- Heat the oil in a medium skillet over medium heat. Add the mushrooms and cook until soft, about 5 minutes. Add the tempeh and tamari and cook for 2 to 3 more minutes. Transfer to a bowl and add the scallions, kimchi, sesame oil, ginger, and sriracha. Stir to combine.
- Assemble the dumplings by scooping 1 heaping teaspoon of the filling onto each wrapper. Using your fingers, dab the edges of the wrapper with cold water, fold in half over the filling, and press to seal. Fold 3 pleats into the wrapper at the top of the crescent.
- Place the dumplings in the bamboo steamer without touching each other and cover with the lid. Bring 1 inch of water to a simmer in a skillet that the steamer can hover over. Place the steamer on top and steam for 10 minutes. Serve with tamari or chili oil for dipping.