Vegetarian Steamed Dumplings
Servings: 8 people
These may be vegetarian, but trust us, there is no shortage of flavor. These are amazing. Make the Hot and Sweet Dipping Sauce for the perfect accompaniment.
- 1 package banana leaves frozen or fresh, parchment paper
- 1 package dumpling wrappers or wonton wrappers
FOR THE FILLING
- 2 cups shiitake mushrooms fresh, stems removed, roughly chopped, about 5.5 oz.
- 1 cup tofu medium-firm, cut into cubes, about 7 oz.
- ¼ cup vegetable broth
- 1 tbsp ginger fresh, minced
- 3 cloves garlic diced
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp sesame oil
- 2 scallions thinly sliced, plus extra for garnish
- ¼ cup cilantro chopped
- 1 tbsp coriander ground
- ¼ tsp white pepper
- 1 tsp chili sauce more, for added spice
- 1 cup Hot and Sweet Dipping Sauce for serving
Prepare a bamboo steamer by lining it with banana leaves or parchment paper.
Place all of the filling ingredients in a food processor. Process well to create the consistency of ground meat or bean curd.
Lay several of the dumpling wrappers out on a clean working surface. Have a small dish of water next to the dough.
Place 1 teaspoon of the filling in the center of each wrap.
Using your finger by dipping in the water, generously moisten the periphery of each wrapper. Draw up the two sides of the wrapper and press together, pinching together along the sides. Bring the 2 corners of the bottom of the dumpling together and seal in the center (see the photo in the blog post, or video, for reference).
Place the dumplings in the prepared steamer. Steam over high heat for 20 minutes.
Carefully transfer the steamed dumplings to a platter and sprinkle with extra chopped scallions. Serve immediately with Hot and Sweet Dipping Sauce on the side.
Banana leaves can be found in most Asian food markets in the frozen section or ordered online. If you can't get banana leaves, then corn husks or parchment paper are fine substitutes.
The banana leaves do impart a nice flavor to the dumplings which is why we love them, but the dumplings will still be delicious without them.
You can use any kind of fresh mushroom. If using dried mushrooms, be sure to follow the package instructions to rehydrate them.
This recipe makes a lot of dumplings, around 50 of them. The recipe can easily be cut in half for fewer dumplings.
The cooked dumplings freeze nicely for up to 1 month. Defrost them and then reheat them in a 350°F oven for 15 to 20 minutes or until heated through.
The dumplings will keep in the fridge in an air-tight container for up to 1 week.
Calories: 288kcal | Carbohydrates: 57g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 743mg | Potassium: 265mg | Fiber: 4g | Sugar: 4g | Vitamin A: 106IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 4mg