Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Add 100g all-purpose flour and 1 tbsp vegetable oil into a glass bowl.
Watch out
Mixing oil into the flour helps control gluten development, giving the dough tenderness and flexibility.
Pour 60ml of water into a small pot and heat over low heat to 70-80°C; turn off the heat as soon as tiny bubbles appear on the bottom, do not let it boil.
local_fire_departmentlow heatWatch out
Do not use boiling water
100°C water destroys gluten completely, making the wrapper tear easily during pleating
Pour the warm water into the flour bowl and stir quickly with chopsticks into flaky dough. If dry flour remains at the bottom, add 15ml water, then knead into a dough that is pliable and non-sticky. Cover with a damp cloth and rest for 30 minutes to 1 hour (1 hour recommended for best elasticity).
Watch out
Avoid making the dough too stiff
overly dry dough will be impossible to roll out paper-thin
Wash hands thoroughly after handling raw pork to avoid cross-contamination.
In a mixing bowl, place 120g ground pork, then add 1 tbsp rice wine, 1/4 tsp white pepper powder, 1 tbsp light soy sauce, 1/3 tsp salt, 1/4 tsp sugar, 1/4 tsp sesame oil, and 1 tbsp minced ginger.
Watch out
Ensure enough ginger is added to remove pork gaminess
choose 30% fat and 70% lean pork for best flavor
Using chopsticks, continuously stir the meat in one direction while slowly adding 200ml chicken broth in small portions. Stir well after each addition until the pork fully absorbs the broth and becomes moist, sticky, and gelatinous.
Watch out
Add broth in small batches and always stir in one direction, otherwise the emulsion will break and separate.
Finely chop 2 napa cabbage leaves into tiny bits, add them to the pork filling, stir until evenly combined, and set aside.
Watch out
Mince the cabbage very finely
large vegetable pieces can puncture the delicate skin during cooking
Remove the damp cloth from the bowl, transfer the rested dough onto the work surface, and knead thoroughly until the surface is soft, smooth, crack-free, and elastic.
Watch out
Dough must be kneaded smooth
otherwise, rolled wrappers will be uneven in thickness and easily break
Roll the smooth dough into a long log and cut it into 14 equal small dough pieces using a knife or bench scraper.
Watch out
Keep unused dough portions lightly covered with a wet cloth to prevent drying out.
Lightly dust the work surface with flour, flatten one dough piece with your palm, and use a rolling pin to roll it into a round wrapper (~11.5cm diameter) with thin edges and a slightly thicker center.
Watch out
Keep the center thicker than the edges
if the center is too thin, the juicy dumpling bottom will burst
Place 1 full tbsp of meat filling in the center of the wrapper. Hold the dough in one hand and pinch fine pleats clockwise around the edge, then twist and pinch the top closely sealed.
Watch out
Pinch the top knot firmly without leaving gaps, or steam will cause the rich broth to leak out.
Line a bamboo steamer with 14 small square pieces of parchment paper and place one wrapped dumpling onto each piece, leaving space between them.
Watch out
Leave enough space between dumplings so they do not stick together and tear when expanding.
Hot steam rises rapidly when placing or removing steamer lids; wear oven mitts to prevent steam burns.
Bring a pot of water to a rolling boil with heavy steam. Place the bamboo steamer over the pot, cover tightly, adjust to medium-high heat, and steam for 10 minutes.
local_fire_departmentmedium-high heat, steam for 10 minutesWatch out
Water must be boiling vigorously before putting the steamer on
cold water steaming turns wrappers soggy and ruinous
While steaming, mix 1 tbsp minced ginger, 1 tbsp black vinegar, 1 tbsp light soy sauce, and 1 tsp chili oil in a small dish for dip. After 10 minutes, turn off heat, uncover to reveal plump, translucent dumplings, and serve hot.
Watch out
Puncture a small hole first to sip the hot broth carefully
eating whole can cause severe oral burns
Juicy Steamed Salt Chicken (Electric Rice Cooker Method)
Chan's Special Silky Smooth Cantonese White Cut Chicken
Authentic Cantonese Lotus Leaf Glutinous Rice Chicken
Authentic Chinese Xiao Long Bao (Soup Dumplings)
Juicy and Savory Chinese Soup Dumplings
Steamed Pork, Glass Noodle & Chive Dumplings