Steamed Vegetable Dumplings

These dumplings can be a perfect light lunch, or snacks for tea time. For vegan eaters, the chicken bouillon powder can be replaced with shiitake mushroom powder which is available at Asian stores. The leftover dumplings can be kept in a covered container in fridge up for 3 to 4 days. Frozen can be kept for a month. 


Prep time: 40 mins

Cook time: 20 mins

Yield: 2 to 3 serves


Pastry Ingredients:

  • 300 gm plain flour
  • 150 ml hot water, 80C/175F
  • 60 ml water, at room temperature

Filling ingredients:

  • 1 to 2 shiitake mushrooms
  • 45 gm corn kernels
  • 25 gm carrot, diced
  • 50 gm chinese chives, finely chopped
  • 34 gm vermicelli/cellophane noodles, soaked, softened and sectioned
  • water chestnuts, about 56 gm, skinned and diced
  • 45 gm spicy tofu, diced
  • 1/2 tsp minced ginger

Seasonings:

  • 1/4 tsp salt
  • 1/4 tsp chicken bouillon powder
  • 2 Tbsp water
  • sesame oil, to taste

Method:

  • Sift flour into a large mixing bowl. Drizzle the hot water evenly into the flour in a circular motion. Use a spatula or chopsticks to quickly mix well, to create little flour crumbs.
  • Add room-temperature water in three batches and knead into a smooth dough. Place in a greased bowl, covered with a plastic film. Let it rest for 30 minutes.
  • To make the fillings: Heat oil in a wok or frying pan. Saute ginger over medium-high heat. Add mushrooms, carrot, dried tofu, corn kernels and chives. Stir fry until aromatic. Add vermicelli and water chestnuts. Stir in the seasonings. Set aside. Let cool down.
  • Roll out the dough into a long tube shape. Cut into 14 to 16 equal portions. Roll each portion into a small disc with a rolling pin, each about 8cm in size. Wrap a heaped tablespoon of filling and pinch the edge. Repeat this step with the remaining pastry and fillings.
  • Steam the dumplings in a wok or a steamer over high heat, for about 15 minutes, or until cooked through. Serve immediately.

Source: Steamed Vegetable Dumplings (五彩蔬菜蒸餃) [Christine's Recipes]