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Vietnamese steamed pork dumplings served with steamed dough

Vietnamese Steamed Pork Dumplings

Vietnamese steamed pork dumplings are a classic Eastern dish, which spread as a Vietnamese version of the Chinese baozi. The soft, sweet dough is a perfect contrast to the savory, spicy meat filling. This dish is traditionally eaten as breakfast or a light lunch in Vietnam. The secret to a successful dumpling is the right dough consistency - if it is too hard, it is difficult to shape, if it is too soft, it may fall apart. Tip: always use lukewarm water for kneading so that the yeast is activated and the dough rises nicely. This recipe is ideal for lovers of steamed dough, whether as a weekend project or as a special dish for entertaining guests. Served with a cup of hot green tea, it provides a real culinary experience.

Prep Time 1 hr
Preparation 20 min
Total 1 hr 20 min
540 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 250 g All-purpose Flour
⭕ 120 ml Lukewarm Water
⭕ 1 tsp Yeast
⭕ 1 tsp Sugar
⭕ 1 pinch Salt
⭕ 200 g Ground Pork
⭕ 2 cloves Garlic
⭕ 1 Onion
⭕ 1 tbsp Soy Sauce
⭕ 1 pinch Black Pepper
⭕ 1 tsp Sesame Oil

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    Preparation Steps

    1

    To prepare the dough, combine the flour, yeast, sugar, salt, and lukewarm water. Knead until you have a smooth, elastic dough. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.

    2

    For the filling, finely chop the onion and mince the garlic. Heat some oil in a skillet, sauté the onion and garlic until fragrant, then add the ground pork. Season with soy sauce, sesame oil, and black pepper. Cook until the pork is fully cooked through. Let it cool completely.

    3

    Divide the risen dough into 10-12 equal portions. Shape each portion into a ball, then roll it out into a circle. Place a tablespoon of filling in the center, then pleat the edges together to form a dumpling.

    4

    Place the formed dumplings in a steamer lined with parchment paper. Cover and steam over boiling water for 15-20 minutes, or until the dough is cooked through and slightly shiny.

    5

    Once cooked, let them rest for a few minutes above the steam, then serve hot. Tip: You can serve them with a dipping sauce made from soy sauce, chili sauce, or sweet and sour sauce.

    6

    The steamed dough is soft and slightly sweet, which perfectly balances the savory and spiced pork filling.

    7

    Tip: You can prepare the dumplings in advance and freeze them. Do not thaw completely before steaming – this will prevent the dough from becoming soggy.

    8

    During the forming process, make sure to seal the dough evenly, otherwise the filling may leak out during steaming.