by Tarla Dalal
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Added to 100 cookbooks
This recipe has been viewed 65346 times
These dim sums are a healthy treat, because they’re full of veggies and they’re steamed-not fried. Finely chopped vegetables go in as a filling into dim sum shells made of flour and steamed until done. Eat them hot with the red and black sauces. Delicious!
- Heat the oil in the wok, add the ginger and sauté for for a while.
- Add all the remaining ingredients and sauté for a few more minutes.
- Remove from heat and divide into 25 equal portions. Keep aside to cool.
- Boil a vesselful of water and put the tomato in it for a few minutes. Remove, peel and keep aside.
- Dry roast the red chillies till they are crisp.
- Combine the tomato, garlic, dry red chillies and salt and blend to a smooth sauce. Keep aside.
- Combine all the ingredients and mix well. Keep aside.
- Combine all the ingredients together for the dough and knead into a soft pliable dough.
- Roll out into a big cylinder.
- Divide into 25 equal portions.
- Roll out each portion into very thin circle of approx. 50 mm. (2") diameter.
- Place one portion vegetable filling in the centre of the rolled circle.
- Bring together the edges and pinch them with your fingertips to make dumplings.
- Repeat with the remaining dough and filling to make 24 more dumplings.
- Steam in a greased steamer for about 10 minutes.
- Serve hot with the red and black sauces.
Nutrient values per serving
|Vitamin A||57.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||3 mg|
|Folic Acid||3.1 mcg|
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