Steamed Veggie Dumplings

Steamed Veggie Dumplings

AuthorPalak SakiCategory, , DifficultyAdvanced

Steamed Veggie Dumplings

Yields16 Servings
Prep Time40 minsCook Time15 minsTotal Time55 mins

Ingredients :-

For Dough
 1 ½ cups Gluten free All Purpose Flour
 ½ tsp Salt
 2 tsp Olive Oil
 Water as required
For Filling
 1 tsp Olive Oil
 1 tsp Grated Cabbage
 1 cup Grated Carrot
 ½ cup Chopped Mushrooms
 ¼ cup Chopped Spring Onions
 1 Medium Size Chopped Onions
 1 tsp Minced Garlic
 1 ½ tsp Soy Sauce
 1 tsp Black Pepper Powder
 ½ tsp Salt

Directions :-

1

Combine flour and salt in a bowl. Knead to form a dough. Prepare a medium to soft dough by adding water as needed. Cover the dough and keep it aside for 10-15 minutes.

2

Heat the oil in a pan, add chopped onions, garlic sauté for about a minute then add mushroom, spring onions, carrot and cabbage sauté for another minute. Make sure not to overcook.

3

Add soy sauce to the filling and mix well. Now remove pan from the heat, add black pepper and salt. Mix well

4

Place the steamer on medium to high heat fill 1/2-inch of water.

5

Knead the dough again for a minute and roll out each ball as thin as possible. If required, sprinkle some dry flour while rolling.

6

Place approx. 1 tablespoon filling in the center. Don’t over-stuff it, otherwise it will be difficult to get a proper shape. Lift the edge from one side and start pleating Join them in the center to seal it.

7

Line a tray with cabbage leaves evenly or brush lightly with olive oil to prevent sticking.

8

Place as many dumplings as you can fit in your steamer make sure to left little space between them so they don’t stick together. Cover and steam for 10 to 12 minutes over medium heat.

9

Serve plain or with dipping sauce of your choice.

Recipe Note:-

  • You can choose any vegetable for the stuffing.
  • Place cabbage leaves evenly to your tray on which you are going to steam dumplings or brush lightly with olive oil to prevent sticking.
  • Serve Dumplings while they are hot since its outer layer starts to turn dry and hard as it cools.
  • You can also use a bamboo steamer to steam dumplings. Make sure that the water does not come in contact with the dumplings while steaming.
  • Deep fry, pan fry or bake in the oven for a crispy outer layer.
  • Mix up a quick dipping sauce and serve them hot! You’re going to love these vegan Steamed Veggie Dumplings!

 

 

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Ingredients

For Dough
 1 ½ cups Gluten free All Purpose Flour
 ½ tsp Salt
 2 tsp Olive Oil
 Water as required
For Filling
 1 tsp Olive Oil
 1 tsp Grated Cabbage
 1 cup Grated Carrot
 ½ cup Chopped Mushrooms
 ¼ cup Chopped Spring Onions
 1 Medium Size Chopped Onions
 1 tsp Minced Garlic
 1 ½ tsp Soy Sauce
 1 tsp Black Pepper Powder
 ½ tsp Salt

Directions

1

Combine flour and salt in a bowl. Knead to form a dough. Prepare a medium to soft dough by adding water as needed. Cover the dough and keep it aside for 10-15 minutes.

2

Heat the oil in a pan, add chopped onions, garlic sauté for about a minute then add mushroom, spring onions, carrot and cabbage sauté for another minute. Make sure not to overcook.

3

Add soy sauce to the filling and mix well. Now remove pan from the heat, add black pepper and salt. Mix well

4

Place the steamer on medium to high heat fill 1/2-inch of water.

5

Knead the dough again for a minute and roll out each ball as thin as possible. If required, sprinkle some dry flour while rolling.

6

Place approx. 1 tablespoon filling in the center. Don’t over-stuff it, otherwise it will be difficult to get a proper shape. Lift the edge from one side and start pleating Join them in the center to seal it.

7

Line a tray with cabbage leaves evenly or brush lightly with olive oil to prevent sticking.

8

Place as many dumplings as you can fit in your steamer make sure to left little space between them so they don’t stick together. Cover and steam for 10 to 12 minutes over medium heat.

9

Serve plain or with dipping sauce of your choice.

Steamed Veggie Dumplings

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