Steamed Vegetable Dumplings

Steamed Vegetable Dumplings recipe videos

Steamed Vegetable Dumplings are delicate parcels of finely chopped or minced vegetables, such as cabbage, carrots, mushrooms, and chives, encased in a thin wheat-based dough wrapper and cooked by steaming. Originating from Chinese cuisine, they are a beloved staple in dim sum and home cooking across East Asia, celebrated for their light, fresh taste and satisfying texture.

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🍽️ Nutrition at a glance

These dumplings are generally low in fat and moderate in carbohydrates from the wrapper, with plant-based protein from the vegetable filling and any added tofu or mushrooms. A typical serving of 4-5 dumplings provides around 150-200 calories, along with dietary fiber, vitamins like A and C, and minerals such as iron and potassium from the diverse vegetables.

Nutrition breakdown

Calories	210 kcal
Protein	8 g
Carbs	32 g
Fat	5 g
Fiber	4 g
Sugar	3 g
Sodium	480 mg
Vitamin A	120 mcg
Vitamin C	15 mg
Vitamin K	25 mcg
Folate	60 mcg
Calcium	45 mg
Iron	2.5 mg
Potassium	220 mg
Manganese	0.8 mg

Per 6 pieces (180 g) · estimated, varies by recipe

💡 What's interesting

Culturally, steamed vegetable dumplings represent the Chinese philosophy of balance, offering a harmonious blend of textures and flavors while often being associated with health and prosperity during festivals. Nutritionally, the steaming method preserves more nutrients compared to frying, making them a popular choice for those seeking a wholesome, lower-calorie meal without sacrificing flavor.