Vegetarian Steamed Dumplings
Delight your taste buds with these tender, handmade Vegetarian Steamed Dumplings, a perfect fusion of fresh, wholesome ingredients and traditional cooking techniques. These delicate dumplings feature a homemade dough, wrapped around a vibrant filling of finely shredded cabbage, grated carrot, earthy shiitake mushrooms, crumbled tofu, and aromatic garlic and ginger. Infused with savory soy sauce and fragrant sesame oil, these dumplings are steamed to perfection, creating a soft, translucent wrapper that encases the flavorful filling. Ideal for a light appetizer or a satisfying main course, these dumplings are best served warm with a side of soy sauce or chili oil for dipping. With just 15 minutes of steaming and a short prep time, this recipe is a must-try for anyone craving a healthy, plant-based take on a classic comfort food. Perfect for family dinners, gatherings, or a cozy night in!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.75 cups Hot water
- 1 teaspoons Neutral oil (e.g., vegetable or canola)
- 1 cup Cabbage, finely shredded
- 1 medium Carrot, grated
- 5 pieces Shiitake mushrooms, finely chopped
- 0.5 cups Firm tofu, crumbled
- 2 cloves Garlic, minced
- 1 teaspoons Ginger, grated
- 2 tablespoons Soy sauce
- 1 teaspoons Sesame oil
- 0.25 teaspoons Black pepper
- 2 stalks Scallions, finely chopped
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the hot water while stirring with chopsticks or a wooden spoon until the dough begins to come together.
Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic. Cover it with a damp cloth and let it rest for 30 minutes.
While the dough is resting, prepare the filling. Heat the neutral oil in a pan over medium heat. Add the garlic and ginger, and sauté until fragrant (about 1 minute).
Add the cabbage, carrot, and mushrooms to the pan, and cook for 3-4 minutes until softened. Mix in the crumbled tofu, soy sauce, sesame oil, and black pepper. Cook for another 2-3 minutes, then remove from heat and let the mixture cool.
Once cooled, stir the chopped scallions into the filling mixture.
After the dough has rested, divide it into 24 equal pieces. Roll each piece into a small ball, then flatten each into a thin circle about 3 inches in diameter using a rolling pin.
Place 1 heaping teaspoon of filling in the center of a dough circle. Fold the wrapper over the filling to form a half-moon shape, pinch the edges together to seal, and pleat if desired. Repeat with the remaining dough and filling.
Line a bamboo or metal steamer with parchment paper or lightly grease it to prevent sticking. Arrange the dumplings in the steamer, making sure they don’t touch each other.
Bring a pot of water to a boil, then place the steamer on top. Cover and steam the dumplings for 10-12 minutes until the wrappers are tender and translucent.
Serve the steamed dumplings hot with soy sauce, chili oil, or your favorite dipping sauce on the side.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 216.4 g | 79% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 13.1 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 456 mg | 35% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1549 mg | 33% | |
*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.
