Vegetarian Chinese Dumplings Recipes

VEGETARIAN CHINESE DUMPLINGS

Vegetarian Chinese Dumplings image

Consider making a larger batch of these dumplings and freezing some to have on hand for a quick lunch, happy hour appetizer or late supper.

Provided by Hallie Harron | Simple Nourished Living

Time 30m

Number Of Ingredients 8

Ingredients

1 large chopped scallion
2 teaspoons chopped fresh ginger
1/2 cup cooked shiitake mushrooms
1/4 cup shredded cabbage
1/2 cup finely chopped asparagus
1 tablespoon reduced sodium soy sauce
1 teaspoon sesame oil
12 round wonton wrappers

Steps:

Place all of the ingredients except the wonton wrappers in a food processor and pulse to form a chunky paste. Remove and place in a medium sized bowl.
Place 1 heaping tablespoon of the mixture in the wonton wrapper and press the edges together to form half moons. Repeat with remaining mixture and wonton wrappers.
Steam the dumplings if serving immediately, or place on a sheet pan and freeze until firm. Store in plastic bags until ready to use.
If serving immediately, place the dumplings in a metal or bamboo steamer and bring the water underneath to a boil. Steam the dumplings for 10-12 minutes.
Serve immediately.

Nutrition Facts : ServingSize 4 dumplings, Calories 139 kcal, Carbohydrate 24.2 g, Protein 5.5 g, Fat 2 g, Fiber 1.8 g

VEGETARIAN STEAMED DUMPLINGS

Vegetarian Steamed Dumplings image

Provided by Alton Brown

Categories appetizer

Time 1h2m

Yield 35 to 40 dumplings

Number Of Ingredients 16

Ingredients

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.

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