Steamed Vegetable Dumplings Recipe. All Variations
Dumplings are so much fun to make and to serve!
And the bamboo steamer garners no end of kudos when you bring it in. These dumplings cook in no time, and steaming the dumplings makes them a lean choice. Since everything is minced and cooks almost instantly, you might consider making quick and delicious meat or fish variations of these dumplings, adding or substituting some lean ground turkey, lamb or beef, even fish, for some of the vegetables and proceed with the dumplings recipe just as instructed below.
Do all your mincing and shredding in a food processor, and save time!
You will love working with wonton and all other wrappers once you get the hang of it.
Get yourself a bamboo steamer:
Not only for these dumplings but for countless delicious steamed dishes: It is very inexpensive—you will amply amortize it, and then some!
- Cabbage leaves for lining the top layer of the steamer
- 3 tablespoons olive oil
- 4 scallions, sliced very thin
- 2 cups finely shredded Chinese or nappa cabbage, packed
- 1 cup grated carrots, packed
- 1 cup minced shiitake mushroom caps, packed
- Salt and pepper to taste
- 1 8-ounce package frozen round wonton wrappers, thawed but still cold
Put water to boil in the lower part of a steamer. Place the upper part of the steamer on the lower part. Line the bottom of the upper part with some cabbage leaves so you have no trouble removing the finished dumplings.
Mix all the filling ingredients thoroughly. Take one wonton wrapper and moisten all around the edges with water. Place one tablespoon filling in the center. Gather all the edges around the filling and pinch firmly, leaving the filling exposed at the top. Place the filled dumpling on the upper part of the steamer, right on top of the cabbage leaves. Repeat with the remaining filling and wrappers, placing them close but not touching. Cover and cook about 15 minutes. Transfer to a platter or serve directly in the steamer layer in which they cooked. Serve hot with sesame dipping sauce (no recipe needed: a little toasted sesame oil, soy sauce, grated ginger). Makes 8 servings.
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