Steamed Dumplings

Steamed dumplings are one of the famous dishes of South East Asia. They are called by different names and the recipe varies a bit too. They are called Momos in Tibet, Nepal, Bhutan and India; Baozi or Mantau in Chinese; Mantu in Korean; Gyoza in Japanese.

The dumplings can be prepared in various ways; steamed, pan fried or deep fried. Today, I am sharing the steamed dumpling recipe with Veggie filling. I have shared the recipe for Pan-fried chicken dumpling as a separate post. If you fancy steamed chicken dumplings, you can use the recipe for the filling from that post. It depends on the individual taste whether you like streamed or pan-fried dumplings.

I have used a simple filling here, but you can add oyster sauce, shaoxing wine, sesame seeds, etc for extra flavour. But trust me these basic ingredients found in the food cupboard are sufficient to make tasty dumplings.

Serves

US|Metric

ingredients

For the stuffing

Carrot: 1 (chopped finely)
Onion: 1 (chopped finely)
Spring onion: 4 (chopped)
Cabbage: 1 cup (finely chopped)
Chopped garlic: 1 tbsp
Grated ginger: 1 tsp
Pepper powder: 1/4 tsp
Corn flour: 1 tbsp
Soy Sauce: 1 tbsp

For the dough

Plain flour: 1 cup
Water: to make the dough (about 1/2 cup)
Salt: 1/4 tsp
Oil: 1 tbsp

Szchuan Sauce

Steamed Dumplings

Step 1: Dough

In a mixing bowl, make a soft dough using the above ingredients under dough, cover and let it rest for 20 minutes.

Step 2: Stuffing

In a pan, add the oil and keep the flame on medium. Add the ginger and garlic, sauté for a minute and then add the spring onion whites and the chopped veggies. Add the salt to hasten the process of cooking. Once the veggies are cooked add the soy sauce, mix and then add the corn flour slurry (this helps to seal the water content of the veggies and the dumplings wont tear due to excess water). Mix and cook for a minute. Take the pan off the flame and let it cool.

Step 3:

Make small balls from the dough, (you can cut into equal shaped balls) and roll them using the rolling pin into thin round circles.

Step 4:

Stuff each circle individually with a tbsp of the filling, then get all the edges of the circle together and pinch and twist to seal the edges. Place it on a tray and cover it (so that the dumplings don’t dry). Repeat the process with all the circles.

Step 5:

Apply oil on the steamer plates and steam them for about 6-8 minutes on medium flame.

Serve them with the spicy Szechuan sauce. Recipe shared separately.

Please share your take on the recipe and pictures of the dumplings.