Chinese steamed dumplings

Total Time
33 min
10 min
23 min
These tender morsels are similar to dumplings you would typically order at Chinese restaurants. They are juicy and tasty enough that you won’t need a dipping sauce, other than some low-sodium soy sauce to pass on the side. The five spice powder, an Asian spice blend made of star anise, cinnamon, cumin and cloves, also gives them a delicious and distinct flavor that makes them worthy enough to make at home. Plan to use the leftover spice blend on grilled chicken or steak. You can find dumpling wrappers in Asian markets or in the produce section near the tofu at your supermarket.



1 large egg(s)

Dark sesame oil

½ tsp

Cabbage (all varieties)

½ cup(s), chopped, minced


1 medium, minced


2 Tbsp

Less sodium soy sauce

1 Tbsp

Fresh ginger

½ tsp, peeled and minced

Five-spice powder

tsp, or to taste

Wonton wrapper

12 item(s)


  1. Spray a small nonstick skillet with nonstick spray and set over medium heat. Lightly beat the egg and oil in a small bowl, then pour into the skillet. Cook, without stirring, until set like a small omelet. Transfer the egg to a cutting board and finely chop.
  2. Combine the cooked egg, cabbage, scallion, water, soy sauce, ginger, and five-spice powder in a small bowl. Spoon evenly into the center of each dumpling wrapper. Bring the edges of the wrappers up and over the top of the filling; pinch together in the center to seal the dumplings.
  3. Put the dumplings in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam until tender, about 20 minutes. Serve hot. Yields 3 dumplings per serving.


It's easy to make your own dumpling wrappers: Stir together 1 cup all-purpose flour and 3 tablespoons cold water in a small bowl. (You may need to add up to 1 teaspoon more water to make a workable dough.) Knead the dough into a small ball in the bowl, cover and set aside for 30 minutes. Divide the dough in half then divide each half into six equal pieces. Roll each piece out into a 3 1/2-inch round. Fill and steam as directed above, using wet fingers to pinch and seal each dumpling.