Pan Steamed Vegetable Dumplings with Soy Dipping Sauce
Savor the irresistible charm of Pan Steamed Vegetable Dumplings with Soy Dipping Sauce—an exquisite combination of delicate wonton wrappers packed with a vibrant medley of shredded cabbage, grated carrot, earthy mushrooms, aromatic garlic, and a hint of fresh ginger. Perfectly pan-fried to achieve a golden, crispy base before being gently steamed to tender perfection, these homemade dumplings are a delightful fusion of flavor and texture. Paired with a tangy soy dipping sauce infused with rice vinegar, honey, and optional chili flakes for a touch of heat, they make for an impressive appetizer, snack, or light meal. Quick to prepare in just under an hour, this vegetarian recipe is ideal for dumpling lovers seeking a healthy, homemade twist on a takeout favorite.
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Recipe Information
Ingredients
- 20 Wonton wrappers
- 1 cup (shredded) Cabbage
- 0.5 cup (grated) Carrot
- 0.5 cup (finely chopped) Mushrooms
- 2 stalks (chopped) Green onions
- 2 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 2 teaspoons Vegetable oil
- 0.25 cup Water
- 2 tablespoons Soy sauce (for dipping)
- 1 tablespoon Rice vinegar (for dipping)
- 1 teaspoon Honey (for dipping)
- 0.25 teaspoon Red chili flakes (for dipping, optional)
Instructions
In a large bowl, combine the cabbage, carrots, mushrooms, green onions, garlic, ginger, soy sauce, and sesame oil. Mix well to create the dumpling filling.
Lay out a wonton wrapper on a clean surface. Place 1 teaspoon of the filling in the center of the wrapper.
Moisten the edges of the wrapper with water using your fingertip. Fold the wrapper over the filling into a half-moon shape and press the edges together to seal. Optionally, pleat the edges for decoration. Repeat with the remaining wrappers and filling.
Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Add the dumplings, flat side down, in a single layer without overcrowding.
Cook the dumplings for 2-3 minutes, or until the bottoms turn golden brown.
Carefully pour 1/4 cup of water into the skillet and immediately cover with a lid. Lower the heat to medium-low and let the dumplings steam for 5-7 minutes, or until the wrappers are fully cooked and the water has evaporated.
Remove the lid and allow the dumplings to crisp up slightly for another 1-2 minutes. Transfer the cooked dumplings to a plate and repeat with the remaining dumplings, adding more oil and water as needed.
To make the dipping sauce, combine soy sauce, rice vinegar, honey, and red chili flakes (if using) in a small bowl. Stir well.
Serve the pan-steamed vegetable dumplings warm with the prepared soy dipping sauce on the side.
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
