Thai Steamed Dumplings With Dipping Sauce Recipe

Steamed dumplings with dipping sauce

The Spruce / Victoria Heydt

Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 4 servings
Yield: 6 to 8 dumplings
Nutrition Facts (per serving)
402 Calories
6g Fat
67g Carbs
20g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 402
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 8%
Cholesterol 77mg 26%
Sodium 2975mg 129%
Total Carbohydrate 67g 25%
Dietary Fiber 4g 15%
Total Sugars 8g
Protein 20g
Vitamin C 12mg 62%
Calcium 93mg 7%
Iron 5mg 25%
Potassium 681mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Thailand, the influence of Chinese food and culture can be found at every turn. Chinese dumplings, like these, are enjoyed in Bangkok as well as other locales. But this recipe for steamed dumplings also reveals a strong Thai influence, both in the spice preparation for the chicken as well as the dipping sauce. If serving to company, batches can be made and steamed ahead of time, then covered (or left in the steamer) and placed in the refrigerator. Then simply re-steam for a few minutes and serve. This makes a wonderful dish for dinner with a salad, or for weekend dim sum.


For the Dumplings

  • 1 packagebanana leaves, for lining the steamer

  • 3/4 to 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

  • 1 package round dumpling wraps, available frozen at most Asian stores

  • Cornstarch, or flour, for dusting

For the Dipping Sauce

  • 1/4 cup soy sauce

  • 1 teaspoon dark soy sauce

  • 1 teaspoon sesame oil

  • 1 tablespoon fish sauce

  • 2 teaspoons sugar

  • 1 squeeze fresh lime juice, or to taste

  • Fresh chilies, sliced, or 1/2 teaspoon cayenne pepper, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for steamed dumplings
    The Spruce / Victoria Heydt
  2. Prepare a steamer. Line your steamer with banana leaf if you have them. 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 colander or you can try lightly greasing the colander.

    Prepare steamer
    The Spruce / Victoria Heydt
  3. Place the chicken, mushrooms, garlic, 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.

    The Spruce / Victoria Heydt
  4. Wrapping 6 to 8 dumplings at a time, lay out 6 to 8 wonton wrappers on a clean working surface. You will also need a small dish of water.

    Wrapping dumplings
    The Spruce / Victoria Heydt
  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.

    The Spruce / Victoria Heydt
  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."

    The Spruce / Victoria Heydt 
  7. Set the finished dumplings on a plate dusted with a little cornstarch or flour.

    Crimp dumplings
    The Spruce / Victoria Heydt
  8. Steam the dumplings or cover and refrigerate up to 3 hours. When ready to steam, place the dumplings in the steamer and steam on high heat for 15 to 20 minutes.

    The Spruce / Victoria Heydt
  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
    The Spruce / Victoria Heydt
  10. When dumplings are cooked, remove from the steamer and either serve immediately or fry them, as described in the variation below. 

    Dumplings dipping sauce
    The Spruce / Victoria Heydt
  11. Serve with the dipping sauce on the side and enjoy!

    Steamed dumplings
    The Spruce / Victoria Heydt


  • 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.

Recipe Variation

  • For chewier (gyoza/potsticker-style) dumplings, set a frying pan over medium heat with 1 tablespoon oil. Briefly fry the steamed dumplings to brown the bottom and sides. Note that they will brown quickly (and also burn quickly). This step only takes a few extra seconds and makes the dumplings extra delicious.