Vegetable Dumplings recipe - How to make Vegetable Dumplings
For the vegetable filling- 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.
For the red sauce- 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.
For the black sauce- Combine all the ingredients and mix well. Keep aside.
How to proceed- 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.
Nutrient values per serving
| Energy | 42 cal |
| Protein | 1.2 g |
| Carbohydrates | 6.5 g |
| Fiber | 0.3 g |
| Fat | 1.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 57.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 3 mg |
| Folic Acid | 3.1 mcg |
| Calcium | 9 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 358.4 mg |
| Potassium | 34.7 mg |
| Zinc | 0.2 mg |