Steamed Dumplings

Steamed dumplings, known as 'Zheng Jiao' in Chinese, are delicate parcels of seasoned minced meat and vegetables encased in a thin, translucent dough wrapper and cooked by steaming. They are a staple of Northern Chinese cuisine, particularly associated with the Lunar New Year, and are typically served with a dipping sauce of soy sauce, vinegar, and chili oil.

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🍽️ Nutrition at a glance

A serving of steamed dumplings (about 6-8 pieces) provides a balanced mix of carbohydrates from the wrapper, protein from the meat filling, and some fat, with a rough calorie count of 300-400 kcal. They are a good source of protein and can offer vitamins and minerals from the vegetable components, such as cabbage or chives.

Nutrition breakdown

Calories	350 kcal
Protein	18 g
Carbs	35 g
Fat	14 g
Fiber	3 g
Sugar	2 g
Sodium	850 mg
Iron	3 mg
Potassium	300 mg
Vitamin B1 (Thiamine)	0.2 mg
Vitamin B2 (Riboflavin)	0.15 mg
Niacin (B3)	3 mg
Phosphorus	150 mg
Selenium	18 mcg
Zinc	2.5 mg

Per 10 pieces (approx. 200 g) · estimated, varies by recipe

💡 What's interesting

Culturally, dumplings are shaped like ancient Chinese gold ingots to symbolize wealth and prosperity, making them a must-have dish during festive celebrations. Nutritionally, the steaming method is considered healthier than frying, as it preserves more nutrients and uses less added fat.