Thai Steamed Dumplings With Dipping Sauce Recipe


For the Dumplings

  • Banana leaves, for lining the steamer, optional
  • 1 pound ground chicken, or pork or turkey, or leftover roast chicken or turkey
  • 5 to 6 whole shiitake mushrooms, chopped
  • 3 cloves garlic, minced
  • 1 thumb-size piece galangal, or ginger, grated
  • 3 spring onions, sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1/2 teaspoon freshly ground white pepper, or 1/4 teaspoon black pepper
  • 1 large egg
  • 60 round dumpling wrappers, available at most Asian stores
  • Cornstarch, or flour, for dusting

For the Dipping Sauce

  • 1/4 cup soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame oil
  • 1 squeeze fresh lime juice, or to taste
  • Fresh sliced chilies, or 1/2 teaspoon cayenne pepper, optional


  1. Gather the ingredients.

    Thai Steamed Dumplings With Dipping Sauce ingredients
  2. Prepare a steamer. Line your steamer with a banana leaf if you have it. A banana leaf is perfect for this since it won’t stick to the dumplings. Alternatively, place the dumplings on a small greased plate inside the steamer or you can try lightly greasing the steamer basket.

    Steamer lined with a banana leaf
  3. Place the chicken, mushrooms, garlic, galangal or ginger, spring onions, fish sauce, soy sauce, white pepper, and egg in a food processor and blitz to create the filling, or simply stir those ingredients together in a mixing bowl until well blended.

    Meat and seasoning mixture in a food processor
  4. Folding 6 to 8 dumplings at a time, lay out 6 to 8 dumpling wrappers on a clean work surface. You will also need a small dish of water.

    Dumpling wrappers on a wood board, meat mixture in a bowl and water in a bowl
  5. Spoon a little of the filling in the middle of each wrapper, then dip your fingers in the water and run them around the outside of the wrapper to moisten it.

    Meat mixture on dumpling wrappers, with the edges brushed with water
  6. Bring the sides of the wrapper up over the filling and press together to seal. If it doesn’t seal, moisten the edges with a little more water. Pinch along the seal to create a decorative edge. Gently push down on the top of the dumpling to make it “sit.”

    Dumpling edges sealed together
  7. Set the finished dumplings on a plate dusted with a little cornstarch or flour. Repeat with the remaining filling and wrappers.

    Dumplings on a plate with flour
  8. Steam the dumplings or cover and refrigerate up to 3 hours. When ready to cook, have the water boiling in the steamer. Place the dumplings in the steamer and steam covered over medium heat until cooked through, about 10 minutes.

    Dumplings in a banana leaf lined steamer
  9. While dumplings are steaming, stir the dipping sauce ingredients together. Do a taste test, adding more lime juice if too salty for your taste or more sugar if you’d prefer it sweeter.

    Dipping sauce in a bowl with a spoon
  10. When dumplings are cooked, remove from the steamer and either serve immediately or fry them, as described in the variation below.  Serve with the dipping sauce on the side and enjoy!

    Thai Steamed Dumplings on a plate With Dipping Sauce in a bowl


  • If serving to company, steaming the dumplings ahead of time (up to 1 day) can be very helpful. Then cool, cover, and place in the refrigerator. When your company arrives, re-steam on high heat for 5 minutes and serve. Leftover cooked dumplings can also be frozen.
  • If you don’t have banana leaves to line your steamer, you could also use cabbage or lettuce leaves to prevent the dumplings from sticking to the basket.
Thai Steamed Dumplings With Dipping Sauce Recipe

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