Steamed Sesame Dumplings

Steamed Sesame Dumplings

Southern Living OCTOBER 1997

  • Yield: 36 dumplings


  • 3 garlic cloves, minced
  • 3 tablespoons grated fresh ginger
  • 1 tablespoon sesame oil
  • 4 ounces ground round
  • 4 ounces ground pork
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon salt
  • 2 tablespoons soy sauce
  • 3 cups finely shredded napa cabbage
  • 1/4 cup finely chopped green onions
  • 1/4 cup sesame seeds, toasted
  • 36 won ton wrappers
  • Citrus Dipping Sauce


Sauté garlic and ginger in hot oil in a large skillet 2 minutes; add ground round and pork, and cook until meat is no longer pink, stirring until it crumbles. Drain and add crushed red pepper, salt, and soy sauce; cook, stirring occasionally, 2 to 3 more minutes. Remove from heat. Stir in cabbage, green onions, and sesame seeds; cool.

Spoon 1 tablespoon cabbage mixture in center of each won ton wrapper. Moisten won ton edges with water. Bring 2 opposite corners up, forming a triangle, but not sealing edges. Beginning at 1 corner, gather and pinch open dough until filling is enclosed.

Place dumplings 1/2 inch apart in a lightly greased steamer basket. Place over boiling water; cover and steam 1 to 2 minutes or until tender. Serve with Citrus Dipping Sauce.


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Steamed Sesame Dumplings Recipe