Are you a fan of Asian cuisine? Do you love steaming hot dumplings but are searching for a vegan version to suit your dietary preferences? Look no further than Vegan Steamed Dumplings! This delectable dish delivers on both taste and ethical standards. And who said vegan food can’t be delicious?
With origins dating back to ancient China, dumplings, or jiaozi, were traditionally filled with meat but have evolved to include vegetarian and vegan-friendly options. Our Vegan Steamed Dumplings feature a delectable mixture of finely shredded Napa cabbage, shredded carrots, chopped Shiitake mushrooms, and chopped green onions, infused with minced ginger and garlic, sesame oil, soy sauce, rice vinegar, sugar, salt, and black pepper, all wrapped up in a delicate gyoza wrapper.
The combination of flavors and textures in these dumplings is truly divine. The cabbage and mushrooms provide a meaty texture and savoriness, while the carrots and green onions add a pop of color and crunch. The ginger and garlic add aromatic flavors and the sesame oil enhances the nuttiness. The soy sauce, rice vinegar, sugar, salt, and black pepper unite all ingredients into a deliciously balanced filling.
When preparing the dumplings, take care to ensure the edges are sealed tightly to prevent them from falling apart while steaming. Once done, simply steam them to perfection for eight to ten minutes, until the filling is cooked and the wrapper becomes translucent. Serve hot with a dipping sauce of your choosing, sit back, and enjoy the delicious flavors of these Vegan Steamed Dumplings, a dish steeped in centuries of culinary history.
Ask the Chef: Pro Tips for making Vegan Steamed Dumplings
Make sure to chop the vegetables finely so that they don’t tear the wrapper when you fold the dumplings. Additionally, ensure that the filling is not too wet, as it can make the dumplings burst when steaming. Use a strainer to remove excess liquid from the filling.
Be mindful of how much filling you’re putting in the wrapper. Overstuffing can cause the dumplings to break open while steaming. A heaping tablespoon of filling should be enough for each wrapper.
Practice Filling and Folding
Folding steamed dumplings can be tricky at first, but practice makes perfect. Start by placing the filling off-center on the gyoza wrapper and fold the wrapper in half, making small pleats along the edge to seal the dumpling.
Be careful not to over-steam the dumplings, as they can become gummy and lose their texture. Check on them after 8 minutes, and if they aren’t yet cooked through, let them steam for another minute or two.
Get Creative with Dipping Sauce
While dumplings are delicious on their own, adding a dipping sauce can take them to the next level. Try mixing soy sauce, rice vinegar, and chili oil for a classic dumpling sauce. Or go for a sweeter option by mixing hoisin sauce, rice vinegar, and honey.
Store leftover dumplings in an airtight container in the fridge for up to 3 days. To reheat, steam them again for 3-4 minutes, or pan-fry them in a bit of oil until the wrapper becomes crispy.