Easy Steamed Dumpling Recipe
In the realm of culinary experiences, few dishes possess the charm and versatility of dumplings. These bite-sized parcels of flavor have transcended borders and cultures, captivating palates with their delicate textures and rich fillings.
Yield: 24
Cost: 30.
Equipment
- 1 Steamer basket 12-piece Capacity
- 1 Sharp Knife Fine Chopping
Materials
Mushroom Dumpling Filling
- 1 cup Finely Chopped Mushrooms Shiitake or Trumpet
- 1/2 cup Finely Chopped Cabbage Green or Red
- 1/3 cup Finely Chopped Carrots Orange or Purple
- 2 large Finely Chopped Green Onions
- 3 cloves Finely Chopped Garlic
- 1 inch Finely Chopped Fresh Ginger
- 2 Tbsps Tamari Low Sodium
- 1 Tsp Tahini Paste
- 24 round Dumpling Wrappers WonTon Wraps - Nasoya
Dipping Sauce
- 3 Tbsp Tamari Low Sodium
- 1 Tbsp Rice Vinegar
- 1 Tbsp Maple or Date Syrup
- 2 Tsps Finely Grated Fresh Ginger
- 1 Tsp Tahini Paste
- 1 Tsp Sriracha Or Chili Garlic Sauce To taste
- 1 Tsp + Water To Thin Sauce if needed
- 1 Tsp Finely Chopped in strips Fresh Ginger
- 1 Tbsp Rough Chopped Green Onions
- 1 Tsp White Sesame Seeds
Instructions
Filling Instructions
- In a mixing bowl, combine the chopped mushrooms, cabbage, grated carrots, green onions, minced garlic, tamari, tahini, and grated ginger. Mix well until all the ingredients are evenly incorporated. Open Wrapper Package
- Place a small spoonful of the mushroom filling in the center of each dumpling wrapper. Wet the edges of the wrapper with water, fold in half, and pinch the edges to seal. Repeat until all the filling is used.
- Prepare a steamer basket by lining it with parchment paper to prevent sticking. Arrange the dumplings in a single layer in the steamer basket, leaving space between them to prevent sticking together.
- Bring water to a boil in a pot or wok, then place the steamer basket on top. Cover and steam the dumplings for about 10-12 minutes, or until the wrappers are translucent and the fillings cooked through.
- Once steamed, remove the dumplings from the steamer and garnish with sesame seeds or green onions if desired.
Dipping Sauce Instructions
- In a small bowl, whisk together the low-sodium soy sauce or tamari, rice vinegar, date or maple syrup, grated ginger, tahini, and sriracha.Adjust the quantities according to your taste preferences.
- Transfer the dipping sauce to a serving dish and garnish with chopped ginger and green onions.
Notes
Serve the steamed dumplings hot with the low-sodium dipping sauce on the side.
Enjoy with fresh Steamed Jasmine rice.