Steamed Vegetable Dumplings are so delicious and satisfying. Dumplings have a prominent place in Chinese cuisine and are prepared in many different ways. They vary from region to region. The filling actually is very simple, and mildly flavored. You can use vegetables like cabbage, carrot, spinach, mushrooms, tofu or any meat of your choice. Making the wrappers requires few ingredients and the process is quite easy. The hardest part is the folding, but you can fold them in the easiest way and believe me they are tasty regardless of the shape.
In India these dumplings are very popular and are known as Momos. Dumplings and Dim sums are similar bit size portions served steamed, pan fried or deep fried, as starters or in soups.
Today I am very excited as I have gifted myself a Bamboo steamer to make these yummy Dumplings. I am all set go with the wrapping dough and the filling. I have also perfected the art of folding the Dim Sum. Follow the step by step recipe, wrap the wantons and steam them. Serve Steamed Vegetable Dumplings with a dipping sauce and enjoy!
You may like to try our other South East Asian recipes like Khow Suey, Pad Thai Noodles and Mee Hoon Goreng.
Prep time: 20 minutes
Total time: 60 minutes
Ingredients For Steamed Vegetable Dumplings
For the wrapper
1 cup plain flour (maida)
1/3 cup corn starch
1/2 cup boiling water
2 teaspoon oil
1 pinch of salt (optional)
Filling
½ cup carrot minced
1 cup cabbage minced
2 tablespoon spring onions chopped fine
2 tablespoon ginger garlic minced
1 minced red chili
1 tablespoon corn starch
1 teaspoon oil
1 teaspoon soya sauce
Salt to taste
Dipping Sauce
2 tablespoon greens of spring onions
1 teaspoon garlic minced
3 teaspoon soya sauce
1 pinch of pepper
Salt to taste
3 tsp Oil
Directions For Steamed Vegetable Dumplings
For the filling
- Squeeze cabbage and carrot to remove excess moisture.
- In a mixing bowl transfer all the ingredients for the stuffing.
- Mix well and cover and keep in the refrigerator till you prepare the dough.
- In a large bowl add flour, cornstarch, salt and mix.
- Slowly add in the boiling water, while stirring rapidly so the mixture turns into a dough.
- Now add in the oil and continue to stir. Knead the dough while it is still warm on a lightly floured surface about 5 minutes or until smooth.
- Cover and set aside for 10 minutes.
For the Dipping Sauce
- Heat oil; add garlic and saute till golden. Switch off the heat; add rest of the ingredients and mix. Transfer into a serving bowl keep.
How to proceed
- Roll the dough into a long cylinder, and divide it into 20 to 24 equal portions.Cover them with a damp kitchen towel.
- Now switch on the heat and set your steamer with water.
- Line the steamer with a parchment paper and brush with oil.
- Roll each piece of dough into a thin 3” diameter circle.
- Place 1 tablespoon of filling in the centre of the circle. Shape as desired.
- Repeat with the remaining dough and filling.
- Place the dumplings in the steamer for 10 to 12 minutes on high heat. Make sure that they each have, an inch and a half to expand.
- Serve hot with the dipping sauce.
Dipping Sauce for Steamed Vegetable Dumplings
- Heat oil, add spring onion greens and saute till it starts to shrink.
- Add garlic and saute till garlic is pink in colour. Switch off the heat.
- Add pepper, soya, and a tablespoon of water. Stir to mix.
Note: The water must be boiling hot when making the dough. The dough balls must be covered with a damp kitchen towel as you assemble the dumplings to prevent them from drying out.