Chinese Steamed Dumplings
Juicy dumplings bursting with flavours of ginger, garlic and sesame, combined with a delicious tofu and vegetable filling. Serve with a dipping sauce for the ultimate vegan dim sum.
...This recipe is prepared with:
Ingredients
150 g silken tofu
5 g fresh ginger, sliced
1 garlic clove, sliced
30 g spring onions, trimmed, sliced
80 g chestnut mushrooms, quartered
150 g carrots, trimmed
150 g white cabbage, cut to fit the feed tube
2 Tbsp soy sauce
1 tsp mirin
1 tsp sesame oil
0.25 tsp white pepper
25 wonton wrappers
For the dipping sauce
3 Tbsp soy sauce
2 Tbsp rice vinegar
1 tsp granulated sugar
1 tsp chilli flakes
Instructions
STEP 1/6
Making the dumplings
Add silken tofu to a bowl.
Mash to break up into small pieces.
STEP 2/6
Fit the Knife Blade.
Add ginger, garlic, spring onions and mushrooms into the Appliance bowl.
Pulse until finely chopped.
Transfer the mixture into the bowl with tofu.
STEP 3/6
Assemble the Express Serve attachment with the Grating Disc.
Place the bowl with tofu underneath the attachment.
Grate carrots and cabbage into the bowl using the Pusher on speed 1.
Add soy sauce, mirin, sesame oil and white pepper.
Mix until well combined.
STEP 4/6
Take one wonton wrapper and using a pastry brush, dampen the edges with water.
Add 1 tsp of filling into the centre.
Fold the edges up and around the filling, leaving it slightly open on top.
Place the dumpling under a damp tea towel to prevent drying out.
Repeat the same process with the rest of the wrappers and remaining filling.
STEP 5/6
Line a bamboo steamer basket with greaseproof paper.
Add water into a saucepan, until half filled.
Heat until simmering on a medium heat.
Add dumplings into the bamboo basket.
Place the basket over the saucepan.
Steam for 10 minutes until cooked through, on a medium-high heat.
STEP 6/6
Making the dipping sauce
Add soy sauce, rice vinegar, sugar and chilli flakes into a bowl.
Mix until the sugar has dissolved.
To serve
Serve the dumplings straight from the steamer alongside the dipping sauce.
Chinese Steamed Dumplings
Juicy dumplings bursting with flavours of ginger, garlic and sesame, combined with a delicious tofu and vegetable filling. Serve with a dipping sauce for the ultimate vegan dim sum.
...Ingredients
150 g silken tofu
5 g fresh ginger, sliced
1 garlic clove, sliced
30 g spring onions, trimmed, sliced
80 g chestnut mushrooms, quartered
150 g carrots, trimmed
150 g white cabbage, cut to fit the feed tube
2 Tbsp soy sauce
1 tsp mirin
1 tsp sesame oil
0.25 tsp white pepper
25 wonton wrappers
For the dipping sauce
3 Tbsp soy sauce
2 Tbsp rice vinegar
1 tsp granulated sugar
1 tsp chilli flakes
Instructions
STEP 1/6
Making the dumplings
Add silken tofu to a bowl.
Mash to break up into small pieces.
STEP 2/6
Fit the Knife Blade.
Add ginger, garlic, spring onions and mushrooms into the Appliance bowl.
Pulse until finely chopped.
Transfer the mixture into the bowl with tofu.
STEP 3/6
Assemble the Express Serve attachment with the Grating Disc.
Place the bowl with tofu underneath the attachment.
Grate carrots and cabbage into the bowl using the Pusher on speed 1.
Add soy sauce, mirin, sesame oil and white pepper.
Mix until well combined.
STEP 4/6
Take one wonton wrapper and using a pastry brush, dampen the edges with water.
Add 1 tsp of filling into the centre.
Fold the edges up and around the filling, leaving it slightly open on top.
Place the dumpling under a damp tea towel to prevent drying out.
Repeat the same process with the rest of the wrappers and remaining filling.
STEP 5/6
Line a bamboo steamer basket with greaseproof paper.
Add water into a saucepan, until half filled.
Heat until simmering on a medium heat.
Add dumplings into the bamboo basket.
Place the basket over the saucepan.
Steam for 10 minutes until cooked through, on a medium-high heat.
STEP 6/6
Making the dipping sauce
Add soy sauce, rice vinegar, sugar and chilli flakes into a bowl.
Mix until the sugar has dissolved.
To serve
Serve the dumplings straight from the steamer alongside the dipping sauce.