steamed veggie dumplings

Steamed dumplings filled with shallots, cabbage, carrots and mushrooms. Serve alongside chilli oil or a chilli vinegar for incredible flavour. This crowd pleasing dish is definitely one to share.

Steamed Veggie Dumplings

250 g plain flour

160 g boiling water (weigh this for accuracy)

tbsp neutral oil (e.g. sunflower, vegetable, rapeseed, peanut)

shallots (finely chopped)

garlic (minced)

g green cabbage (finely chopped)

g carrots (finely chopped (1 medium carrot))

g shiitake mushrooms (finely chopped)

spring onion greens (finely sliced)

tbsp light soy sauce

tsp sugar

tsp white pepper

sesame oil

(to taste (if needed))

tbsp cornflour ((corn starch for US readers))

Chilli oil (or dipping sauce, or chilli vinegar)

onion greens

sesame seeds

Mix together the flours

Then add the boiling water and combine with a fork until cool enough to handle

Knead for 10 minutes, it will start of as a shaggy dough but it will hydrate and smooth out whilst kneading

Leave aside, covered, to rest for 30 minutes

Take small portions of dough, dust in cornflour and lightly roll with a rolling pin

Then pass through a pasta roller until #4 (on my Atlas). Cut out wrappers with a 2.5” cookie cutter. Leave wrappers covered in cling film or a damp cloth to prevent drying out

For the wrapper:

Sauté the garlic and shallots in oil over a medium-high heat for around 1-2 minutes

Then add in the cabbage, carrots and mushrooms. I tend to pulse the carrots and cabbage in a food processor, but finely chop the mushrooms by hand

Continue to sauté for around 5 minutes, then add the soy sauce, white pepper and sugar. Continue to mix together

Next, turn the heat off and add the spring onions and toasted sesame oil. At this stage check for seasoning, add salt if required

Finally add the cornflour and mix to combine. Leave the dumpling filling aside to cool completely

Place 1 heaped tsp of the cooled filling in the centre of each wrapper. If using shop-bought wrappers you will need to lightly wet the entire edge of the wrapper to ensure it can be sealed. Wet your finger and run it around the edge

Fold the dumplings in whichever shape you prefer

Place the dumplings into a steamer, then place above a wok of boiling water. Or into any steamer set-up you have. Steam over a medium-high heat for 12 minutes

Serve along with some chilli oil, a dipping sauce, or chilli vinegar

Garnish with spring onion greens and sesame seeds

For the filling:

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Steamed Veggie Dumplings

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