Four-Joy Steamed Dumplings

Name: Four-Joy Steamed Dumplings
Total time: 1 h
Ingredients: 2 cups all-purpose flour; 3/4 cup warm water; 8 oz ground pork; 1 small, finely diced carrot; 4 pieces, soaked and diced dried wood ear mushrooms; 1/2 cup frozen corn kernels; 1/2 cup frozen green peas; 2 stalks, finely chopped green onions; 1 inch, grated fresh ginger; 1 tablespoon light soy sauce; 1 teaspoon oyster sauce; 1 teaspoon sesame oil; to taste salt; 1 tablespoon for steaming vegetable oil

A vibrant dim sum classic featuring four colorful fillings that represent the four seasons—tender pork mixed with bright carrots, earthy wood ear mushrooms, sweet corn, and fresh green peas. These delicate steamed dumplings are as visually stunning as they are delicious.

1h 0m

Medium

0 favorites

Story

These dumplings celebrate the "four joys"—traditionally symbolizing spring, summer, autumn, and winter through their colorful vegetable fillings. The combination of savory pork with crunchy, sweet vegetables creates an exciting contrast in every bite. Perfect for sharing at a dim sum gathering or as a special family meal.

Ingredients

all-purpose flour 2 cups

warm water 3/4 cup

ground pork 8 oz

carrot 1 small, finely diced

dried wood ear mushrooms 4 pieces, soaked and diced

frozen corn kernels 1/2 cup

frozen green peas 1/2 cup

green onions 2 stalks, finely chopped

fresh ginger 1 inch, grated

light soy sauce 1 tablespoon

oyster sauce 1 teaspoon

sesame oil 1 teaspoon

salt to taste

vegetable oil 1 tablespoon for steaming

Instructions

Make the dough

Mix flour and warm water in a large bowl until a shaggy dough comes together. Knead for about 8 minutes until smooth and elastic. Cover with a damp towel and let rest for 20 minutes.

Prep the vegetables

Blanch the corn kernels in boiling water for 2 minutes, then drain. Repeat with the green peas. Dice the carrot and soaked wood ear mushrooms into small, uniform pieces.

Season the pork

Combine ground pork with ginger, green onions, soy sauce, oyster sauce, sesame oil, and a pinch of salt. Stir in one direction until the mixture becomes slightly sticky. Fold in all the prepared vegetables and mix until well combined.

Shape the dumplings

Divide the rested dough into 20 equal pieces. Roll each into a thin circle about 3 inches across. Place a spoonful of filling in the center. Bring up the edges and pleat to seal, leaving four small openings at the top to show off the colorful fillings.

Steam until done

Lightly oil your steamer basket and arrange dumplings in a single layer with space between each. Steam over boiling water for 12-15 minutes until the dough becomes translucent and the filling is cooked through. Serve warm with your favorite dipping sauce.