Healthy Steamed Dumplings Recipes

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VEGETARIAN STEAMED DUMPLINGS



Vegetarian Steamed Dumplings image

Provided by Alton Brown

Categories     appetizer

Time 1h2m

Yield 35 to 40 dumplings

Number Of Ingredients 16

1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

Steps:

  • Preheat the oven to 200 degrees F.
  • Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
  • To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
  • Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

HEALTHY STEAMED DUMPLINGS



Healthy Steamed Dumplings image

My family loves Chinese food, but it's hard to find healthy choices in restaurants or at the grocery store. So instead, I make these healthy dumplings into a great family activity. With many hands helping out, filling the dumplings goes by fast. When we are done, we have lots of dumplings to put in the freezer for months to come. -Melody Crain, Houston, Texas

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 50 dumplings.

Number Of Ingredients 16

1 cup finely shredded Chinese or napa cabbage
1/4 cup minced fresh cilantro
1/4 cup minced chives
1 large egg, lightly beaten
3 tablespoons rice vinegar
1 tablespoon sesame oil
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon Chinese five-spice powder
1/2 teaspoon grated lemon zest
1/2 teaspoon pepper
1-3/4 pounds lean ground turkey
50 pot sticker or gyoza wrappers
6 cabbage leaves
Sweet chili sauce, optional

Steps:

  • In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly. , Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., Line a steamer basket with six cabbage leaves. In batches, arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; steam, covered, 6-8 minutes or until cooked through. Discard cabbage. If desired, serve with chili sauce. Freeze option: Cover and freeze cooled dumplings on waxed paper-lined baking sheets until firm. Transfer to a large freezer container. To use, microwave dumplings, covered, for 30-45 seconds or until heated through.

Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 79mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

STEAMED DUMPLINGS RECIPE



Steamed Dumplings Recipe image

How to make dumplings - learn the easy steps to make healthy and delicious dumplings.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 30m

Number Of Ingredients 10

1/2 pound (0.2 kg) ground pork
8-10 medium-sized shrimp, peeled, deveined, and cut into small pieces
1 stalk scallion, finely chopped
3 dashes white pepper
1 teaspoon Shaoxing wine or sherry, optional
1/2 teaspoon salt
1/2 teaspoon soy sauce
1/4 teaspoon sesame oil
1 inch ginger, peeled and grated
1 pack pot sticker/ dumpling wrappers

Steps:

  • Combine the ground pork, shrimp, chopped scallions, ginger, and all the seasonings together. Mix well and set aside.
  • To make dumplings, place a small spoonful of the filling in the center of a wrapper. Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the dumpling accordingly. Repeat the same for the rest. (Please refer to this video to learn how to fold/pleat dumplings.
  • Arrange the dumplings in a bamboo steamer (lined with parchment paper at the bottom) and steam for 8-10 minutes. Serve immediately with black vinegar dipping sauce.

Nutrition Facts : Calories 332 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 16 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 6 people, Sodium 735 milligrams sodium, Sugar 1 grams sugar

STEAMED VEGETABLE DUMPLINGS



Steamed Vegetable Dumplings image

Number Of Ingredients 9

Horseradish Dipping Sauce (see recipe)
6 dried black (shitake) mushrooms
4 cups coleslaw mix (8 ounces)
1/3 cup , chopped green onion, (4 medium)
1 teaspoon grated ginger root
2 cloves finely chopped garlic
2 tablespoons soy sauce
1/2 teaspoon sesame oil
30 wonton wrappers or siu mai skins

Steps:

  • Prepare Horseradish Dipping Sauce. Soak mushrooms in hot water about 20 minutes or until soft drain. Rinse with warm water drain. Squeeze out excess moisture. Remove and discard stems chop caps. Spray nonstick wok or 12-inch skillet with nonstick cooking spray heat over medium-high heat until cooking spray starts to bubble. Add mushrooms, coleslaw mix, green onions, gingerroot and garlic stir-fry about 4 minutes or until vegetables are very tender. Stir in soy sauce and sesame oil cool. Brush edges of 1 wonton skin with water. Place 1 scant tablespoon vegetable mixture on center of skin. (Cover remaining skins with plastic wrap to keep them pliable.) Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle pleat unfolded edges. (Cover filled dumplings with plastic wrap to keep them from drying out.) Repeat with remaining skins and vegetable mixture. Place dumplings on heatproof plate place plate on rack in steamer. Cover and steam over boiling water in wok or Dutch oven 15 minutes. Serve hot with dipping sauce.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

PRESSURE-COOKER HEALTHY STEAMED DUMPLINGS



Pressure-Cooker Healthy Steamed Dumplings image

My family loves Chinese food, but it's hard to find healthy choices in restaurants or at the grocery store, so I make my own. The recipe makes a lot; I freeze big batches so we can enjoy these dumplings later. -Melody Crain, Houston, Texas

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 55m

Yield 30 dumplings.

Number Of Ingredients 16

1/2 cup finely shredded Chinese or napa cabbage
2 tablespoons minced fresh cilantro
2 tablespoons minced chives
1 large egg, lightly beaten
4 teaspoons rice vinegar
2 garlic cloves, minced
1-1/2 teaspoons sesame oil
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon grated lemon zest
1/4 teaspoon pepper
3/4 pound lean ground turkey
30 pot sticker or gyoza wrappers
9 Chinese or napa cabbage leaves
Sweet chili sauce, optional

Steps:

  • In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly. , Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line trivet with 3 cabbage leaves. Arrange 10 dumplings over cabbage (do not stack). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in dumpling should read at least 165°., Transfer dumplings to a serving plate; keep warm. Discard cabbage and cooking juices. Repeat with additional water, remaining cabbage and dumplings. If desired, serve with chili sauce.Freeze option: Cover and freeze cooled dumplings on parchment-lined baking sheets until firm. Transfer to a large freezer container. To use, microwave dumplings, covered, for 30-45 seconds or until heated through.

Nutrition Facts :

STEAMED BEEF DUMPLINGS



Steamed Beef Dumplings image

This is not my original recipe, TRUE! Was asked to post this as had "success" making this today too! Economical, easy to do, LOVE the versatility and look forward to the first review! :) http://www.grouprecipes.com/5490/steamed-beef-dumplings.html What I will add is recipe is FANTASTIC as can be! Next time, might add some ginger and chilli! UPDATE: Have substituted tamari for soy sauce from the original as will GREATLY lower the salt content

Provided by mickeydownunder

Categories     Healthy

Time 36m

Yield 30 wontons, 6 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons hoisin sauce
1 teaspoon cornstarch
1 cup bok choy
1 medium carrot, shredded
2 tablespoons green onions
2 tablespoons cilantro
1/4 teaspoon salt
3/4 lb lean ground beef
1/4 cup rice vinegar
1/4 cup tamari

Steps:

  • For dough, combine flour, the 1/2 teaspoon salt, and 2/3 cup boiling water in a medium mixing bowl, stirring constantly with a fork. Add 1/4 cup cold water; mix with your hands until dough forms a ball. (The dough will be sticky.) Cover; set aside.
  • NOTE: I had to add a little bit more water than posted; go by the look and feel.
  • For filling, stir together hoisin and cornstrach in a medium mixing bowl. Stir in finely diced bok choy, carrot, finely sliced green onion, cilantro and salt. Add ground beef; mix well. Using about 1 tablespoon of the filling for each, shape filling into 30 balls. Set aside.
  • NOTE: I used an egg ring to form the wraps; made it easier for filling.
  • Divide dough in half. Return one portion to the bowl; cover and set aside. Divide the other portion into 15 balls. On a well-floured surface, roll each dough ball into a 3-inch circle. Place a meatball in the center of each circle. Fold the dough up and around all but the top of the meatball, pleating dough firmly. Gently flatten the bottom of each dumpling. Repeat with remaining dough and meatballs to make 30 dumplings total.
  • NOTE: Keep a moistened towel over the wontons so they do not dry out while you continue to make the batch.
  • Bring water to boiling in a steamer or Dutch oven. Place dumplings, open sides up, on a greased steamer rack; make sure the dumplings don't touch one another. (If all the dumplings won't fit on a steamer rack, refrigerate remainder until ready to steam.) Place rack over, but not touching, boiling water. Cover and steam dumplings for 16 to 18 minutes or until internal temperature reaches 160 degrees F. Meanwhile, combine rice vinegar and soy sauce. Sprinkle with 1 teaspoon thinly sliced green onion. Serve with dumplings.
  • NOTE: Used a rice steamer and oil sprayed the top insert each time.

Nutrition Facts : Calories 278.5, Fat 6.3, SaturatedFat 2.4, Cholesterol 37, Sodium 1100.5, Carbohydrate 36.6, Fiber 1.8, Sugar 2.4, Protein 17.4

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Top Asked Questions

How do you cook dumplings in a steamer?
Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired. Line a steamer basket with six cabbage leaves. In batches, arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; steam, covered, 6-8 minutes or until cooked through. Discard cabbage.
Are steamed dumplings fattening?
Not always. Traditional steamed dumplings are stuffed with ground pork and eggs and can include more than 400 calories per serving. In this recipe, I lightened up the filling by using ground chicken and an egg white.
How do you make shrimp dumplings at home?
Instructions 1 Combine the ground pork, shrimp, chopped scallions, ginger, and all the seasonings together. Mix well and set aside. 2 To make dumplings, place a small spoonful of the filling in the center of a wrapper. ... 3 Arrange the dumplings in a bamboo steamer (lined with parchment paper at the bottom) and steam for 8-10 minutes. ...
What is the filling of a Chinese dumpling?
—Patricia Frerk, Syracuse, New York Chicken and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they’re steamed.

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