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A steamed dumplings recipe for Lunar New Year with Lee Kum Kee Chili Crisp Oil dipping sauce.

Steamed Dumplings Recipe with Chili Crisp Dipping Sauce

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    10 mins

Lunar New Year Chinese Food | Vegetable Appetizer Dinner Lunch Less Than 30 mins

When thinking of dishes for Chinese New Year, this steamed dumplings recipe has to be at the top of your list. Dumplings represent prosperity, money, and wealth, as well as togetherness from the time you spend with family or friends making these steamed dumplings. 

 

For dipping, this recipe uses Lee Kum Kee Chiu Chow Style Chili Crisp. It's an easy add-on on the side with layers of complex heat that pair perfectly with the steamed dumplings. Give this a try for your Chinese New Year table! 

What You Will Need

Ingredients

  • 1 cup shredded cabbage
  • ½ cup carrots, grated
  • ½ cup shiitake mushrooms, finely chopped (or any mushrooms of your choice)
  • 2 stalks green onions, chopped
  • 1 package (10 oz.) dumpling wrappers

Seasoning

  • 1 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • 1 tsp. minced ginger
  • 1 tsp. Lee Kum Kee Minced Garlic
  • salt and pepper, to taste
  • Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling

Made with
Lee Kum Kee products

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauce

Chiu Chow Chili Crisp Oil
Minced Garlic 326g

Other Sauces

Minced Garlic
Soy Sauce Premium 150ML

Soy Sauce

Soy Sauce Premium
PureSesameOil 207ML

Oil

Pure Sesame Oil

How to make it

  1. In a large bowl, combine the cabbage, carrots, mushrooms, and green onions. Add the Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Pure Sesame Oil, minced ginger, Lee Kum Kee Minced Garlic, and a pinch of salt and pepper. Mix until combined.
  2. Place a dumpling wrapper on a clean surface and spoon about 1 tablespoon of the vegetable mixture in the center of the wrapper. Wet the edges of the wrapper with a small amount of water, then fold the wrapper in half to create a half-moon shape. Press the edges together to seal (pleat the edges if desired for a more traditional look).
  3. Fill a pot with a few inches of water and bring it to a simmer. Line the steamer basket with parchment paper or extra cabbage leaves. Arrange the dumplings in the steamer basket, leaving a little space between each.
  4. Place the steamer basket over the simmering water and cover. Steam the dumplings for about 10-12 minutes, or until the wrappers are tender and the filling is cooked through.

  5. Serve the dumplings hot, drizzled with Lee Kum Kee Chiu Chow Style Chili Crisp Oil.

     

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