Description
These Steamed Vegetable Dumplings feature a flavorful mix of mushrooms, cabbage, carrots, and tofu, wrapped in delicate dumpling wrappers and steamed to perfection. Paired with a savory soy dipping sauce infused with garlic, ginger, and a hint of chili, this dish makes an excellent appetizer or light meal that’s both healthy and satisfying.
Ingredients
Scale
Vegetable Dumpling Filling
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/2 cup finely chopped mushrooms
- 1 cup finely shredded cabbage
- 1/2 cup finely grated carrot
- 1/2 cup firm tofu, crumbled
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch
- Salt and pepper to taste
- Dumpling wrappers (round or square, store-bought or homemade)
Savory Soy Dipping Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar or maple syrup
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon chili flakes or chili oil (optional)
- 1 tablespoon finely chopped scallions
Instructions
- Sauté Aromatics: Heat the sesame oil in a skillet over medium heat. Add the minced garlic and grated ginger and sauté for about 1 minute until fragrant, which releases their flavors into the oil.
- Cook Vegetables: Add the chopped mushrooms, shredded cabbage, and grated carrots to the skillet. Cook for 4 to 5 minutes until the vegetables soften, stirring occasionally to prevent sticking and promote even cooking.
- Add Tofu and Seasoning: Stir in the crumbled tofu, soy sauce, hoisin sauce, and cornstarch. Cook the mixture for another 2 minutes until it thickens slightly. Season with salt and pepper to taste. Remove from heat and allow the filling to cool, which makes it easier to handle when filling the dumplings.
- Fill Dumplings: Place about a teaspoon of the cooled filling in the center of each dumpling wrapper. Moisten the edges of the wrapper with water to help seal, then fold and press to seal the dumplings securely.
- Steam Dumplings: Arrange the filled dumplings on a lined bamboo steamer or parchment paper inside a steamer basket. Steam over boiling water for 8 to 10 minutes until the wrappers become translucent and are fully cooked through.
- Prepare Dipping Sauce: While the dumplings are steaming, whisk together the soy sauce, rice vinegar, sesame oil, sugar (or maple syrup), minced garlic, grated ginger, optional chili flakes or chili oil, and chopped scallions in a bowl until combined.
- Serve: Serve the steamed vegetable dumplings warm alongside the savory soy dipping sauce for a delicious and well-balanced meal or appetizer.
Notes
- For a gluten-free option, use gluten-free soy sauce and ensure dumpling wrappers are gluten-free.
- Dumpling wrappers can be store-bought or homemade; ensure they are fresh and pliable.
- Feel free to add other finely chopped vegetables like green onions or bell peppers for extra flavor.
- The dipping sauce can be adjusted by adding more chili flakes for heat or more sweetness to taste.
- Leftover dumplings can be refrigerated and gently reheated by steaming or pan-frying.
