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Steamed Dumplings with Veggies and Ham

Steamed Dumplings Recipe

Homemade dumplings are easier to make than you might expect. Once you get the hang of sealing the dumplings (a simple fold-over is really all you need), you’re well on your way. If you have a stackable bamboo steamer, you can steam the dumplings all at once. If not, you may have to work in batches.

Makes 24 to 30 dumplings | Total Time: Less Than 60 Mins


For the dumplings:

  • 3 slices , finely chopped Applegate Naturals® Slow Cooked Ham
  • 1 cup finely shredded cabbage
  • 1 carrot, shredded
  • 3 scallions, finely chopped
  • 1 garlic clove, finely chopped
  • 1-inch piece fresh ginger, peeled and finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon sugar
  • 24–30 wonton wrappers

For the dipping sauce:

  • ¼ cup soy sauce
  • 2 tablespoons water
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar or honey
  • Chopped scallion greens, for garnish


To make the dumplings:

  1. Stir together the ham, cabbage, carrot, scallions, garlic and ginger in a bowl. Add the soy sauce, sesame oil and sugar and toss until thoroughly combined.
  2. Brush the edges of 1 wonton wrapper with water. Place about 1 teaspoon of filling in the center of the wrapper. Fold over to form a triangle, pressing on the edges to seal. (Dumplings can stay in this shape or can be folded further: Dab some water on one of the long corners, then pull the corners together, overlapping slightly; press to seal.) Repeat with the remaining wrappers and filling. 
  3. Arrange the dumplings, without touching, in a steamer basket (you may have to cook the dumplings in batches). Set the steamer over a pot of boiling water, cover and steam until the wrappers are tender, 10–12 minutes.
  4. While the dumplings are steaming, make the dipping sauce.

To make the dipping sauce:

  1. Stir together the soy sauce, water, rice vinegar and sugar until sugar is dissolved. Stir in the scallion greens.
  2. Serve the hot dumplings with the dipping sauce.