Steamed Vegetable Dumplings
Dumpling is basically dough outer covering with some kind of filling inside. Filling can be meat, cheese or vegetables. Dumplings can be steamed, baked, pan fried or even deep fried. Every country has their own version of dumplings which includes both savory and sweet varieties.
My family loves steamed veggie dumplings especially Niki. Chinese restaurant PF Chang’s had steamed veggie dumplings on their menu many years back. When Niki was a toddler she loved this dish and we always ordered it for her. But we don’t see it on their menu now….
I have always wanted to make veggie dumplings for a long time. I used store-bought dumpling wrappers, which makes life very easy as you don’t have to go through the hard work of making the dough, kneading and rolling. It is ready to use.
Dumplings are perfect served as a snack or even at a party as an appetizer. The best part of making it at home is you can control the amount of salt added to the dish. Chinese food in particular can be very high in sodium. The amount of oil and salt used in the recipe is also minimal making it a very healthy dish.
Again the dish is very customizable in terms of what vegetables you want to add. I used carrots, cabbage and tofu in my recipe. Mushroom or celery can be added as well.
I use bamboo steamer to steam the dumplings. If you don’t have one you can use any pan lightly oiled inside a bigger dish filled with water and steam. You can alternatively pan fry the dumplings after steaming for some crispiness. But my family prefers the steamed variety. There are many ways to shape the dumplings but i like this style (in the picture).
Without wasting any more time let’s get started.
Makes 22-24 dumplings
20-25 minutes, includes chopping and filling
About 30-35 minutes
- 22 dumpling wrappers
- 1 cup cabbage, finely chopped
- 1 cup tofu minced or grated, after draining water
- 2-3 carrots, minced
- 4 spring onions, finely chopped (both white and green parts)
- 1-2 garlic cloves, minced
- 2-3 tsp soy sauce, low sodium kind
- 2 tsp hot sauce
- 1 tsp rice vinegar
- 1 tsp oil
- Small bowl of water
For the dipping sauce:
- 4 tsp soy sauce
- 1 tsp rice vinegar
- 2 tsp honey
- 1 tsp crushed red chili
- ½ tsp ginger, grated
Take a pan add oil and add spring onion, garlic. Saute for a minute add carrot and saute for 2 minutes.
Add cabbage and tofu and stir well.
Add the vinegar, soy sauce and hot sauce. After a minute or two take off the flame and cool.
Meanwhile add all the ingredients for the dipping sauce in a bowl and mix thoroughly. Keep aside.
Place the dumpling wrappers on a board. Use water and run along the edges of the wrapper to moisten the sides.
Place a tsp of filling in the center and seal the edges. Fold the ends back to make round shape and seal with water again.
Pepeat with the rest of the wrappers.
Place the dumplings in the steamer and steam on medium high heat for about 8-10 minutes.
Serve warm or hot with dipping sauce.
Any leftovers can be refrigerated for up to 2-3 days.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
© 2019 Fusion Kitchen Tales. All Rights Reserved.