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Steamed Vegetable Dumplings Recipe

Chinese · Appetizer · 55 min total

Delicate steamed dumplings filled with a savory mix of cabbage, mushrooms, and carrots, perfect as an appetizer or light meal.

Ingredients

• 2 cups finely chopped napa cabbage
• 1 teaspoon salt
• 1 cup finely chopped shiitake mushrooms
• 1/2 cup grated carrot
• 2 green onions, finely chopped
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon white pepper
• 24 round dumpling wrappers
• 2 tablespoons vegetable oil (for brushing)

Instructions

1. In a bowl, toss cabbage with salt and let sit for 10 minutes. Squeeze out excess liquid.
2. In a large bowl, combine squeezed cabbage, mushrooms, carrot, green onions, ginger, garlic, soy sauce, sesame oil, and white pepper. Mix well.
3. Place a heaping teaspoon of filling in the center of each wrapper. Moisten edges with water, fold in half, and pleat to seal.
4. Line a steamer basket with parchment paper or lightly oil. Arrange dumplings in a single layer without touching.
5. Bring water in a wok or pot to a boil. Place steamer basket over boiling water, cover, and steam for 12-15 minutes until wrappers are translucent.
6. Remove from steamer and brush with vegetable oil to prevent sticking. Serve hot with dipping sauce.

Tips

• To prevent dumplings from sticking, line steamer with cabbage leaves or parchment with holes.
• Leftover dumplings can be refrigerated for up to 3 days or frozen for 1 month. Steam frozen dumplings for 18-20 minutes.
• Serve with a dipping sauce of soy sauce, rice vinegar, and chili oil.

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