Zhong Dumplings
Tender pork and glutinous rice flour dumplings steamed in bamboo leaves, with a savory pork filling flavored with soy and ginger. A classic Cantonese dim sum treat that's more achievable than you'd think.
- Total time
- 45 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 1 cup glutinous rice flour
- ½ cup warm water
- 6 oz ground pork
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 8 leaves bamboo leaves, dried and softened
- 1 teaspoon sesame oil
Instructions
- 1
Soak the dried bamboo leaves in warm water for 15 minutes until they are flexible and soft enough to fold without cracking.
- 2
In a small bowl, combine the ground pork, soy sauce, minced ginger, minced garlic, and sesame oil; stir until evenly mixed and the texture looks paste-like.
- 3
Pour the warm water into a separate bowl and add the glutinous rice flour in three additions, stirring after each addition until a wet, sticky dough forms that holds together.
- 4
Take one softened bamboo leaf and lay it flat on the cutting board with the smoother side facing down.
- 5
Scoop 1 tablespoon of the pork filling onto the center of the leaf, then top with 1 tablespoon of the glutinous rice dough.
- 6
Fold the bottom half of the leaf up and over the filling, then fold the left and right sides inward to create an envelope shape, tucking the top point down to secure.
- 7
Repeat steps 4–6 with the remaining filling and dough until you have eight dumplings; set them seam-side down on a plate.
- 8
Fill a wok or large pot with 2 inches of water and place a bamboo steamer basket on top; do not let the basket touch the water.
- 9
Bring the water to a rolling boil over high heat; you should see steam rising steadily from the basket, about 2 minutes.
- 10
Carefully arrange the dumplings seam-side down inside the steamer basket in a single layer, spacing them so they do not touch.
- 11
Cover the steamer basket with its lid and steam over medium-high heat for 12 minutes, until the dough looks opaque and feels firm when you press it gently with a finger.
- 12
Remove the steamer basket from the heat using an oven mitt or folded towel, and let the dumplings rest for 1 minute before serving.
Tools you’ll need
- small mixing bowl
- shallow dish or plate
- cutting board
- wok or large pot
- bamboo steamer basket with lid
- oven mitts or folded towel
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