Steamed Open Topped Dumplings Recipes

VEGETARIAN STEAMED DUMPLINGS

Steps:

• Cut the block of tofu in half horizontally and put it between several layers of paper towels, set between two large plates, and top with a 28-ounce can from the pantry. Set aside for 20 minutes to extract as much whey as possible.
• Cut the tofu into 1/4-inch cubes and place in a large mixing bowl along with the carrots, cabbage, bell pepper, scallions, ginger, cilantro, soy sauce, hoisin sauce, sesame oil, egg, salt and pepper. Toss by hand 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 rounded teaspoon of the tofu mixture in the center of the wrapper. Fold into a triangle and then attach the ends, then brush two points with a little water and pinch together to make a wonton shape.
• Bring a large pot of at least 3 inches of water to a low boil. Brush a parchment paper round lightly with oil, then place into a steamer basket. Place dumplings onto the parchment and cover the steamer with the lid. Steam dumplings for 15 minutes, until dough is cooked and center has cooked through. Remove dumplings from steamer and serve!

STEAMED BEEF DUMPLINGS

Steps:

• To make beef dumplings, mix soy sauce and cornstarch in large bowl. Stir in carrots, onions, cilantro and salt. Add beef; mix well. Shape mixture into 30 meatballs, using about 1 tablespoon for each; set aside.
• Stir Bisquick and boiling water in medium bowl until soft dough forms. Stir in cold water until dough forms a ball (dough will be sticky). Divide dough in half. Return one half of dough to bowl; cover and set aside. Divide other half of dough into 15 balls. Roll each ball into 3-inch circle on surface sprinkled with Bisquick. Place 1 meatball in center of each dough circle. Fold dough up and around meatball, allowing meatball to show at the top. Press dough firmly around meatball, pleating to fit. Gently flatten bottom of each dumpling. Repeat with remaining dough and meatballs.
• Place steamer basket in 1/2 inch water in 3-quart saucepan (water should not touch bottom of basket). Place dumplings, open side up, in basket so edges don't touch. (If all dumplings won't fit in basket, refrigerate remainder until ready to steam.) Cover tightly and heat to boiling; reduce heat to low. Cover and steam dumplings 16 to 18 minutes or until beef is no longer pink in center.
• Meanwhile, make Soy Dipping Sauce. In small bowl, stir together vinegar and soy sauce. Sprinkle with onion.
• Remove dumplings from steamer. Press dough firmly around meatballs. Serve warm with sauce.

STEAMED OPEN-TOPPED DUMPLINGS

Steps:

• Place the ground pork in a mixing bowl. Wrap the shrimp or scallops in a dish towel or paper towels and squeeze out as much liquid as possible. Dice the shrimp or scallops fine and add to bowl. Add remaining ingredients, through the cornstarch, and then stir vigorously.
• Line steamer trays with lightly oiled parchment or punch lightly oiled aluminum pie plates with holes. Place a heaping tablespoon of the filling in the middle of one dumpling skin and gather the edges of the skin around the filling, leaving the top open. Pick it up and press bottom flat to it will stand upright. Dip the back of a spoon in water and smooth the filling on top. Arrange the dumplings 1/4-inch apart.
• Fill a wok or a pot with water and bring to boil. Place the steamer trays with the dumplings over the boiling water and steam 15 minutes. Remove and sprinkle with chopped cilantro. Mix soy sauce and black vinegar and use as a dip.

STEAMED TURKEY DUMPLINGS

Steps:

• Mix ginger, garlic, and cayenne pepper for seasoning mix together in a large bowl. Add turkey, egg, soy sauce, bread crumbs, and garlic for wontons; mix well.
• Bring 3 cups water to a boil in a skillet. Spray the inside of a steamer basket with cooking spray.
• While water is coming to a boil, place wonton wrappers on a smooth surface. Place small rounded scoops of turkey mixture into the center of each wonton. Lightly brush the outer edges with water, bring corners of each wonton up toward the center, and pinch edges to seal. Place wontons into the steamer basket.
• Reduce heat under the skillet to a simmer and place steamer basket inside. Cover and cook until an instant-read thermometer inserted into the center of each wonton reads at least 160 degrees F (71 degrees C), 5 to 7 minutes.
• While wontons are steaming, combine vinegar, soy sauce, garlic, ginger, and sesame oil for sauce in a small bowl; mix well.
• Carefully transfer steamed wontons to a serving platter and serve with sauce.

STEAMED BEEF DUMPLINGS

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.