Vegetable Dumplings Recipe (Dinner Recipes)
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Tarla Dalal
• Updated : Dec 06, 2024
Table of Content
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!
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
30 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
45 Mins
Makes
25 servings
Ingredients
For The Dough
- 1 1/2 cups plain flour (maida)
- 2 tbsp oil
- salt to taste
For The Vegetable Filling
- 1/2 cup shredded cabbage
- 1/2 cup carrot juliennes
- 1/4 cup chopped mushrooms (khumbh)
- 1/4 cup finely chopped asparagus
- 2 tsp finely chopped ginger (adrak)
- 1/2 tsp freshly ground black pepper (kalimirch)
- 2 tbsp soy sauce
- salt to taste
For The Red Sauce
- 1 tomato
- 3 garlic (lehsun) cloves
- 2 dry fresh red chilli , broken into pieces
- salt to taste
For The Black Sauce
- 1/2 cup soy sauce
- 1 tbsp honey
- 2 tsp vinegar
- 2 tsp roasted sesame seeds (til)
- salt to taste
Method
For the black sauce
- Combine all the ingredients and mix well. Keep aside.
- 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.
- 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.
- 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.
Vegetable Dumplings recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 42 Calories |
| Protein | 1.2 g |
| Carbohydrates | 6.5 g |
| Fiber | 0.3 g |
| Fat | 1.3 g |
| Cholesterol | 0 mg |
| Sodium | 358 mg |
Click here to view Calories for Vegetable Dumplings
The Nutrient info is complete
Pooja
Aug. 24, 2015, 5:17 p.m.
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