Steamed dumplings – delicious soul food

There are so many different names and techniques to make dumplings — but as long as they taste great — we are happy! We made the dough from scratch, but you can easily cheat and buy it at your local Asia Market!

Steamed dumplings with baby spinach and hot chilie sauce

Steamed dumplings with baby spinach and hot chilie sauce


For the dough:

150 g wheat flour (type 550)

2 tbsp cornstarch

150 ml water

For the sweet potato filling:

250 g sweet potatoes

1 tablespoon of sesame oil

1 fresh red chili pepper

1 small onion

2 cloves of garlic

1 tablespoon of soy sauce

1 tsp lime juice

For the kale and pea filling:

200 g fresh kale

120 g frozen peas, thawed

1 tablespoon of sesame oil

2 cm fresh ginger

4 spring onions

1 clove of garlic

2 tablespoons of soy sauce

1 teaspoon of lime juice

For the dip:

2 cm fresh ginger

1 red chili pepper


4 spoons soy sauce


Mix the flour and starch

Boil water and mix in with a wooden spoon

Knead with your hands to a smooth dough

Sweet potato filling:

Wash and peel the sweet potato. Cut into cubes as small as possible.

Core the chilli and add

Finely chop the peeled garlic and onion.

Heat 1 tablespoon of sesame oil in a pan.

Braise the chilli, onion and garlic briefly.

Add the sweet potato cubes.

Sauté on medium heat for 5-20 minutes.

Season with 1 tablespoon of soy sauce and the lime juice.

Kale and pea filling:

Chop the kale finely.

Mash the peas with a fork.

Peel and add the ginger.

Finely chop the spring onions and peeled garlic

Heat the sesame oil in a pan.

Braise ginger, spring onions and garlic briefly,

Add chopped kale.

Braise for 5 minutes until the kale is cooked.

Season with soy sauce and lime juice


Finely chop ginger and chili pepper,

Serve mixed with the soy sauce

Form the dough into a roll on a floured work surface, divide into 25 pieces. Roll them out into thin circles with the dough roller. Cover with 1 heaped teaspoon of filling and fold up. Press firmly. Steam in a steam basket over boiling water for 8-10 minutes.


Depending on your wishes, briefly fry in a little sesame oil. Dumplings can be prepared very well. Just keep them in the steam basket in the fridge (covered) and steam just before eating.


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Photographer, Stylist
Baking, Cooking
Tina Engel is a freelance Food Stylist and Photographer based in Munich, Germany.
"It is my passion for creating, cooking, styling and photography, that drives me to experiment with new techniques, develop tasty recipes and discover value and joy in the seemingly small deeds of life."
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