She Strengthens

Steamed Delights: A Vegetarian Dumpling Recipe

The Perfect Texture

When it comes to dumplings, texture plays a crucial role in their overall appeal. While boiled dumplings have a tender, crinkly skin, and pan-fried dumplings boast a crispy bottom and chewy top, steamed dumplings offer a unique, soft, and slightly chewy texture that’s hard to resist.

The Filling: A Harmonious Blend

This vegetarian filling is a masterclass in flavor and texture. By cooking the filling first, the cornstarch works its magic, binding the ingredients together seamlessly. The result is a delicate, earthy flavor profile that’s elevated by the addition of mushroom soaking liquid and Chinese chives.

Game Plan

Before you begin, make sure you have the Basic Dumpling Dough and Tangy Soy Dipping Sauce ready. Watch Andrea Nguyen’s video tutorial on wrapping dumplings to get a head start.

Ingredients

For the filling:

• 4 cups coarsely chopped spinach
• 4 large dried shiitake mushrooms, reconstituted and chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 3/4 teaspoon sugar
• 1 1/2 tablespoons light soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons canola oil
• 1 tablespoon finely minced fresh ginger
• 1/3 cup finely chopped carrot
• 3 ounces brown pressed tofu, finely chopped
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 1/2 cup chopped Chinese chives or scallions

To form and serve:

• 1 pound Basic Dumpling Dough
• 2/3 cup Tangy Soy Dipping Sauce

Instructions

Prepare the Filling

1. Wilt the spinach by pouring boiling water over it. Let it sit for 30 seconds, then drain and rinse with cold water.
2. Squeeze out excess moisture from the spinach and set it aside.
3. In a bowl, combine the mushroom soaking liquid, salt, white pepper, sugar, soy sauce, and sesame oil. Stir to dissolve the sugar.
4. Heat the canola oil in a wok or large skillet over medium heat. Add the ginger and stir-fry for 30 seconds.
5. Add the spinach, carrot, mushrooms, and pressed tofu. Stir to combine, then pour in the flavoring sauce.
6. After 2 minutes, add the cornstarch mixture and stir until the filling thickens. Remove from heat and add the Chinese chives.

Assemble and Steam the Dumplings

1. Form 16 wrappers from half of the dough, aiming for 3 1/4-inch diameter wrappers.
2. Line steamer trays or a baking sheet with parchment paper.
3. Hold a wrapper in a slightly cupped hand and scoop up about 1 tablespoon of filling.
4. Position the filling slightly off-center, pressing and shaping it into a flat mound.
5. Fold, pleat, and press to enclose the filling, creating a half-moon shape.
6. Repeat with the remaining wrappers and dough.
7. Steam the dumplings over boiling water for 8 minutes, or until slightly puffed and translucent.
8. Serve immediately with the dipping sauce.

Tips and Variations

• For longer storage, freeze the dumplings on a baking sheet until hard, then transfer them to a zip-top freezer bag.
• Thaw frozen dumplings completely on lined steamer trays before steaming.
• Eat your dumplings with chopsticks in one hand and a soupspoon or rice bowl in the other to catch any drips.