How to Make Delicious Pork and Carrot Steamed Dumplings: Step-by-Step Guide

Q: Can I substitute another vegetable for carrots in this recipe?
A: Yes, you can use other vegetables like cabbage or mushrooms, but it may slightly alter the taste and texture of the dumplings.

Q: How important is it to let the dough rest?
A: Allowing the dough to rest for half an hour is crucial as it helps in gluten development, making the dumpling wrappers easier to handle and more tender.

Q: Is there an alternative to steaming for cooking these dumplings?
A: While steaming is the recommended method, you can also boil or pan-fry these dumplings for a different texture and flavor.

Q: Can I make the dumplings in advance?
A: Yes, you can prepare the dumplings and store them in the refrigerator for a day or freeze them for longer storage. Just steam them directly from frozen, adding a few extra minutes to the cooking time.

Pork and Carrot Steamed Dumplings


  • Pork: 500 grams
  • Carrot: 1 medium-sized
  • Onion: 1
  • Salt: 1 gram
  • Cooking Wine: 1/2 tablespoon
  • Oyster Sauce: 1/2 tablespoon
  • Dumpling Wrappers: 30 pieces
  • Fresh Chicken Juice (e.g., Totole): 1 tablespoon
  • Green Onions and Ginger: As needed
  • Thirteen Spices, Peanut Oil: As needed
  1. Prepare the main ingredients: pork, carrot, and onion.
  2. Mix minced green onions and ginger into the ground pork.
  3. Add Totole fresh chicken juice for enhanced flavor.
  4. Season with salt, soy sauce, oyster sauce, thirteen spices, and peanut oil; mix well.
  5. Stir in the chopped onions.
  6. Add and mix in the grated carrots.
  7. Prepare the dumpling filling by thoroughly mixing all the ingredients.
  8. Blanch the flour with boiling water, let the dough rest for 30 minutes, then start wrapping the dumplings.
  9. Once the dumplings are wrapped, steam them for 15 minutes in boiling water.
  10. Enjoy the fragrant and delicious steamed dumplings!
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  • Rich in protein from pork.
  • Contains vitamins and fiber from carrots and onions.
  • Low in saturated fats, depending on the cut of pork used.
  • Can be adjusted for lower sodium content by reducing salt and soy sauce.