Making steamed vegetable dumplings is the perfect activity for a cozy night in! The umami flavors from the mushrooms will satisfy meat lovers without the high-fat filling.
Ingredients (serves 4)
½ cup finely chopped cabbage
½ cup grated carrot
1 cup finely diced mushrooms
1/2 cup finely chopped green onions (green stems separated from white bulbs approximately 1/4 cup of each)
2 tsp minced ginger
2 tsp minced garlic
2 tsp sesame oil
½ tbsp sriracha (optional)
2 tbsp low-sodium or regular soy sauce
1 Tbsp hoisin sauce (optional)
Heat a skillet over medium heat and add 1 tbsp sesame oil, ginger, white part of onions, and garlic. Cook for 30 seconds until fragrant then add onion. Stir-fry for an additional 2 minutes until onions are fragrant and translucent.
Add the mushrooms, cabbage, and carrots to pan and stir-fry for another 3-5 minutes until the liquid released by the vegetables has cooked off and the vegetables are tender.
Transfer the vegetable mixture into a bowl. Once cooled, mix in green onions, sriracha (optional), soy sauce, 2 tsp sesame oil, and (optional) hoisin sauce.
On a clean, flat surface, assemble your dumplings into the shape of your choice. This is just one method, but you can use any method you choose.
Start with a square wonton wrapper lying on the table in front of you. Dab one edge of the wrapper with water, and place a heaping tsp of the vegetable filling into the center.
Fold in half to create a rectangle, and press the dry and wet edges together to seal.
Dab one bottom corner of the folded rectangle with water, and bring the bottom dry corner over the wet corner, squeezing again to seal.
Your dumpling should have a round, folded center with two points. Ensure all edges are tightly sealed.
To steam, place the dumplings in a greased steamer so they are not touching. Cover the steamer once the water is boiling and steam for 10-15 minutes until they are at the consistency of your choice.
Serve with low-sodium soy sauce or your favorite dumpling dipping sauce of choice and enjoy!
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