Best 2 Vegetable Steamed Dumplings Recipes

Get ready to tantalize your taste buds with a culinary journey into the realm of delectable vegetable steamed dumplings. These dumplings, also known as jiaozi in Chinese cuisine, are a delightful combination of vibrant vegetables, savory seasonings, and tender wrappers, steamed to perfection. Whether you're a seasoned dumpling enthusiast or a newcomer to this Asian delicacy, this article offers a treasure trove of recipes that cater to diverse dietary preferences. From classic vegetarian dumplings bursting with the goodness of cabbage, carrots, and mushrooms to unique creations featuring sweet potato, black beans, and even kimchi, there's a dumpling variation for every palate. With step-by-step instructions and a comprehensive guide to the art of dumpling making, this article will transform you into a dumpling master in no time. So, gather your ingredients, prepare your steamer, and embark on an exciting culinary adventure with our collection of vegetable steamed dumpling recipes.

Let's cook with our recipes!

PAN-STEAMED VEGETABLE DUMPLINGS WITH SOY DIPPING SAUCE

Pan-Steamed Vegetable Dumplings With Soy Dipping Sauce image

Make and share this Pan-Steamed Vegetable Dumplings With Soy Dipping Sauce recipe from Food.com.

Provided by Busy Student

Categories Chinese

Time 1h

Yield 45 dumplings, 15 serving(s)

Number Of Ingredients 18

Ingredients

6 tablespoons light soy sauce
1 1/2 tablespoons rice vinegar
2 1/4 teaspoons ginger, peeled and minced
1 garlic clove, minced
1 1/2 teaspoons sugar
1 1/2 teaspoons sesame oil (dark)
1/8 teaspoon pepper
2 teaspoons canola oil
1 teaspoon sesame oil (dark)
2 tablespoons ginger, peeled and minced
3 garlic cloves, minced
1/2 lb shiitake mushroom, thinly sliced
3 cups Chinese cabbage, shredded
2 tablespoons sake
3 scallions, chopped
1 carrot, chopped
1 tablespoon light soy sauce
45 wonton wrappers (3-inch round)

Steps:

Combine ingredients for dipping sauce and set aside.
Prepare the dumplings by heating a large, non-stick wok over medium-high heat. Swirl in the canola and sesame oils and add ginger and garlic. Stir fry for about 10 seconds and stir in mushrooms and cabbage for 3 minutes.
Add the sake and cook, stirring, for 3 - 4 minutes until liquid evaporates. Next add the scallions and the carrot and stir-fry about 2 minutes. Remove from heat and add soy sauce. Allow mixture to cool.
Place 1 teaspoon of the vegetable mixture in center of a wrapper. Moisten edges of wrapper with water and fold unto half circles. Place on baking sheet sprinkled with cornstarch. Keep wontons covered with a damp towel to prevent them from drying out.
Spray skillet with nonstick spray heat over medium-high heat. Add 10 dumplings to the skillet and cook until browned on one side. Add 1/3 cup water to the skillet and cover with lid. Reduce heat to medium and cook until liquid evaporates (3 -4 minutes).
Serve dumplings with dipping sauce.

VEGETABLE STEAMED DUMPLINGS

VEGETABLE STEAMED DUMPLINGS image

Number Of Ingredients 16

Ingredients

1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

Steps:

Preheat the oven to 200 degrees F. Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone. Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

Tips:

Use a variety of vegetables. The more colorful your dumplings, the more nutritious they will be. Some good options include carrots, celery, cabbage, spinach, and mushrooms.
Chop the vegetables finely. This will help them cook evenly and prevent them from falling out of the dumplings.
Use a well-seasoned broth. The broth will add flavor to the dumplings, so make sure it is flavorful. You can use chicken broth, vegetable broth, or even water.
Don't overcook the dumplings. They should be cooked through, but not mushy. The best way to tell if they are done is to insert a toothpick into the center. If it comes out clean, they are done.
Serve the dumplings with a dipping sauce. This will add extra flavor and moisture to the dumplings. Some good options include soy sauce, vinegar, or chili sauce.

Conclusion:

Vegetable steamed dumplings are a healthy and delicious snack or appetizer. They are easy to make and can be customized to your liking. With a variety of vegetables, a flavorful broth, and a dipping sauce, these dumplings are sure to please everyone at your table.