Which is better, steamed or boiled dumplings?

November 11, 2025 •

4 min read

According to cooking experts, the cooking method can dramatically alter the texture and taste of a dish, and this holds true when deciding which is better, steamed or boiled dumplings. This guide explores the nuanced differences between these two popular preparation styles, helping you choose the best option based on your preference and the type of dumpling you're cooking.

Quick Summary

This article compares the techniques of steaming and boiling dumplings, detailing how each method impacts the texture, flavor, and optimal wrapper type. It provides a side-by-side comparison to help culinary enthusiasts determine their preferred preparation method for different dumpling varieties.

Key Points

Texture Varies: Steamed dumplings have a firm, delicate wrapper, while boiled dumplings have a soft, chewier exterior.
Flavor Retention: Steaming better preserves the concentrated flavor and juices of the filling, whereas boiling can cause some flavor to leach out.
Best for Wrappers: Steaming is ideal for dumplings with delicate, thinner skins, while boiling requires a thicker, more robust wrapper to prevent bursting.
Serving Matters: Choose steaming for dumplings with a dipping sauce and boiling for dumplings served in soup.
Frozen Dumplings: Steaming is often recommended for frozen dumplings because it's faster and provides better texture than boiling.
Classic vs. Delicate: Boiling is the traditional method for hearty, everyday dumplings like shui jiao, while steaming is used for more delicate dim sum items like har gow.
Appearance: Steaming maintains the dumpling's defined shape and pleats, while boiling can result in a rounder, less-detailed appearance.

Understanding the Cooking Methods: Steaming vs. Boiling

Choosing between steamed or boiled dumplings isn't about one method being universally superior, but rather about understanding the distinct results each technique produces. Both methods use water to cook, but the fundamental difference—one using vapor and the other using direct submersion—leads to notable contrasts in the final product.

The Art of Steaming

Steaming is a gentle cooking process that uses hot, moist air to cook the dumplings. Typically, dumplings are placed in a steamer basket, often a traditional bamboo one, which is then set over a pot of simmering water.

Retained Flavor: Because the dumplings are not submerged in water, their fillings retain all their flavorful juices and natural fats. This results in a more intensely flavored and satisfying interior.
Consistent Shape and Texture: Steaming is ideal for dumplings with delicate, thinner wrappers, like the Cantonese har gow (crystal shrimp dumplings), as it avoids the vigorous motion of boiling water. The dumplings remain plump and firm, with the intricate pleats perfectly preserved.
Healthier Option: Steaming is considered a healthier cooking method as it requires no added oil.

The Convenience of Boiling

Boiling involves fully immersing dumplings, known as shui jiao in Mandarin, in a pot of vigorously boiling water. This method is a quick and efficient way to prepare a large batch of dumplings, making it a popular choice for everyday family meals.

Soft, Chewy Wrappers: The direct contact with boiling water results in a softer, chewier, and slightly more pliable dumpling skin. Some of the starch from the wrapper may be released into the water, creating a pleasantly chewy texture.
Best for Thicker Wrappers: Boiled dumplings often use a thicker, sturdier wrapper made with cold water dough to prevent them from disintegrating during cooking.
Ideal for Soups: Boiled dumplings are the best choice for serving in a broth or soup, like wonton soup, as their softer wrapper soaks up the savory liquid.

Comparison Table: Steamed vs. Boiled Dumplings


Feature	Steamed Dumplings	Boiled Dumplings
Texture of Wrapper	Silky, firm, and slightly stretchy.	Soft, chewy, and pliable.
Flavor	Fillings retain all natural juices and fats, leading to more intense flavor.	Some filling flavor can leach into the cooking water.
Best Wrapper Type	Thin, delicate wrappers, often translucent.	Thicker, more robust wrappers.
Appearance	Intricate folds and pleats are preserved, appearing plump.	Rounder, less defined shape after cooking.
Serving Method	Served with dipping sauces on the side.	Typically served in a broth or soup.
Recommended For	Delicate seafood or intricate dim sum.	Hearty meat and vegetable fillings.
Best for Frozen Dumplings?	Yes, steaming is often faster and yields better texture.	Yes, but best with robust, store-bought wrappers.

Making Your Choice: Wrapper, Filling, and Serving

Ultimately, your choice depends on the desired outcome for your meal. Ask yourself these three questions:

What is your filling? For delicate seafood fillings like shrimp, steaming is the way to go to preserve the natural flavor and prevent the wrapper from bursting. For heavier, more robust fillings like pork and cabbage, boiling is a durable and classic option.
How are you serving them? If the dumplings are the centerpiece, meant to be dipped in sauce, steamed dumplings offer a firm, clean texture that holds up well. If the dumplings are part of a soup, boiling is the natural and traditional method.
What texture do you prefer? Do you enjoy a smooth, almost stretchy wrapper, or do you prefer a soft, chewy, and satisfyingly pillowy one? Your texture preference is a key factor in deciding.

Practical Tips for Cooking

For home cooks, especially with frozen dumplings, steaming can be more forgiving and yield better results. Boiling frozen dumplings can sometimes lead to sticking or rupturing if not done carefully. When boiling homemade dumplings, using cold water for the dough can create a thicker, more resilient wrapper. Regardless of the method, do not overcrowd your cooking vessel to ensure even cooking.

Conclusion

Neither steamed nor boiled dumplings are inherently "better" than the other; they are simply different culinary experiences. Steamed dumplings excel in preserving delicate flavors and intricate shapes, offering a firm and elegant texture. Boiled dumplings, a classic and robust preparation, provide a soft, chewy comfort food experience, especially when served in a nourishing broth. By considering the type of filling, the intended serving style, and your personal texture preference, you can confidently choose the cooking method that will result in the most delicious dumplings for your meal. Enjoy exploring the delicious nuances of both techniques to perfect your dumpling-making skills.

This article is for informational purposes. For more advanced techniques and recipes, consider consulting a reputable culinary source like Bon Appétit's dumpling guide.

Frequently Asked Questions

Boiling delicate dumplings like har gow is not recommended. Their thin, starch-based wrappers are likely to rupture and dissolve in the boiling water. Steaming is the proper cooking method for these delicate varieties.

Steaming is often a faster method for cooking frozen dumplings than boiling, and it generally results in a better texture.

Steamed dumplings often have a more concentrated and intense flavor in their filling because the juices and fats are retained inside the wrapper. Some flavor can be lost into the cooking water when boiling.

Boiling is the best method for dumplings intended for soup. The dumplings' soft texture and the way their wrappers can absorb broth make them perfect for this style of serving.

To prevent boiled dumplings from sticking, you can either rinse them briefly under cold water immediately after cooking, or ensure you are cooking them in a large pot with plenty of water. Adding a bit of oil to the water can also help.

While it's possible, it is risky. Thinner wrappers are more susceptible to tearing and falling apart during the vigorous boiling process. Thicker, cold water dough wrappers are specifically used for dumplings intended for boiling.

Yes, the filling is a major factor. For heavier fillings like pork and cabbage, boiling works well. For lighter, more delicate fillings such as seafood or certain vegetables, steaming is the preferred method to prevent the dumpling from falling apart.