Steamed Veggie Dumplings
Steamed dumplings filled with shallots, cabbage, carrots and mushrooms. Serve alongside chilli oil or a chilli vinegar for incredible flavour. This crowd pleasing dish is definitely one to share.
Equipment
- Rolling Pin
- Pasta roller
- 2.5" cookie cutter
- Food processor
- Steamer
Ingredients
For the wrappers:
- 250 g plain flour
- 50 g cornflour or rice/tapioca flour. Keep extra for dusting
- 160 g boiling water weigh this for accuracy
For the filling:
- 2 tbsp neutral oil e.g. sunflower, vegetable, rapeseed, peanut
- 2 shallots finely chopped
- 3 cloves garlic minced
- 150 g green cabbage finely chopped
- 100 g carrots finely chopped (1 medium carrot)
- 125 g shiitake mushrooms finely chopped
- 4 spring onion greens finely sliced
- 2 tbsp light soy sauce
- 1/4 tsp sugar
- 1/2 tsp white pepper
- 1 tsp toasted sesame oil
- Salt to taste (if needed)
- 1 tbsp cornflour (corn starch for US readers)
Garnishes: (optional)
- Chilli oil or dipping sauce, or chilli vinegar
- Spring onion greens
- Toasted sesame seeds
Instructions
For the wrapper:
- Mix together the flours
- Then add the boiling water and combine with a fork until cool enough to handle
- Knead for 10 minutes, it will start of as a shaggy dough but it will hydrate and smooth out whilst kneading
- Leave aside, covered, to rest for 30 minutes
- Take small portions of dough, dust in cornflour and lightly roll with a rolling pin
- Then pass through a pasta roller until #4 (on my Atlas). Cut out wrappers with a 2.5” cookie cutter. Leave wrappers covered in cling film or a damp cloth to prevent drying out
For the filling:
- Sauté the garlic and shallots in oil over a medium-high heat for around 1-2 minutes
- Then add in the cabbage, carrots and mushrooms. I tend to pulse the carrots and cabbage in a food processor, but finely chop the mushrooms by hand
- Continue to sauté for around 5 minutes, then add the soy sauce, white pepper and sugar. Continue to mix together
- Next, turn the heat off and add the spring onions and toasted sesame oil. At this stage check for seasoning, add salt if required
- Finally add the cornflour and mix to combine. Leave the dumpling filling aside to cool completely
- Place 1 heaped tsp of the cooled filling in the centre of each wrapper. If using shop-bought wrappers you will need to lightly wet the entire edge of the wrapper to ensure it can be sealed. Wet your finger and run it around the edge
- Fold the dumplings in whichever shape you prefer
- Place the dumplings into a steamer, then place above a wok of boiling water. Or into any steamer set-up you have. Steam over a medium-high heat for 12 minutes
- Serve along with some chilli oil, a dipping sauce, or chilli vinegar
- Garnish with spring onion greens and sesame seeds
Notes
Pre-made or shop bought wrappers are totally fine to use. They can be purchased at East Asian specialty supermarkets in the fridge and freezer sections.