Vegetable Dumplings
by Tarla Dalal
These dim sums are a healthy treat, because they’re full of veggies and they’re steamed-not fried. Finely chopped vegetables go in as a filling into dim sum shells made of flour and steamed until done. Eat them hot with the red and black sauces. Delicious!
Vegetable Dumplings recipe - How to make Vegetable Dumplings
Preparation Time: Cooking Time: Total Time:
Makes 25 servings
For The Dough
1 1/2 cups plain flour (maida)
2 tbsp oil
salt to taste
For The Vegetable Filling
1/2 cup shredded cabbage
1/2 cup carrot juliennes
1/4 cup chopped mushrooms (khumbh)
1/4 cup finely chopped asparagus
2 tsp finely chopped ginger (adrak)
1/2 tsp pepper powder
2 tbsp soy sauce
salt to taste
For The Red Sauce
1 tomato
3 garlic (lehsun) cloves
2 dry red chillies , broken into pieces
salt to taste
For The Black Sauce
1/2 cup soy sauce
1 tbsp honey
2 tsp vinegar
2 tsp roasted sesame seeds (til)
salt to taste
Method
For the vegetable filling
For the red sauce
For the black sauce
How to proceed
For the vegetable filling
- 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
- 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
- For the black sauce
- Combine all the ingredients and mix well. Keep aside.
How to proceed
- 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 |
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Reviews
https://www.tarladalal.com/vegetable-dumplings-6493rVegetable Dumplings
Pooja
on 06 May 16 11:19 AM