Steamed Open Dumplings

These open-topped dumplings are a dim sum classic, and they’re far easier to shape than pleated versions. The filling sits right on top where you can see it, wrapped in a wonton skin that’s pinched up around the sides like a little cup.

Ground pork mixed with minced ham (or prosciutto) gives the filling a savory depth that plain pork alone can’t match. The ham adds a salty, cured flavor that seasons the whole dumpling from the inside.

Rice wine and sesame oil are what push this filling from good to authentic. The wine loosens the mixture and adds sweetness, while the sesame oil brings that toasty, nutty aroma that hits you the second you lift the steamer lid.

Tapping each dumpling on the counter to flatten the base is a small step with a big payoff. Flat bottoms sit upright in the steamer and cook evenly instead of tipping over and sticking together.

Chef Tips

• Keep the wonton wrappers covered with a damp towel while you work. They dry out fast and crack when you try to shape them.
• Don’t pack the filling too tightly. A loose, lightly mixed filling stays tender after steaming; overworked pork turns rubbery.
• Line the steamer plate with parchment or lightly oiled cabbage leaves to prevent sticking.
• Steam on low heat, not high. Gentle steam keeps the wrappers silky instead of tough.

Variations

• Shrimp and pork: Replace half the ground pork with finely chopped raw shrimp for a lighter, springier filling with more bounce.
• Spicy chili oil dip: Skip the plain soy sauce and serve with a mix of soy, rice vinegar, chili oil, and sliced scallions.