Healthy Steamed Dumplings Food

VEGETARIAN STEAMED DUMPLINGS

Vegetarian Steamed Dumplings image

Provided by Alton Brown

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.

HEALTHY STEAMED DUMPLINGS

Healthy Steamed Dumplings image

My family loves Chinese food, but it's hard to find healthy choices in restaurants or at the grocery store. So instead, I make these healthy dumplings into a great family activity. With many hands helping out, filling the dumplings goes by fast. When we are done, we have lots of dumplings to put in the freezer for months to come. -Melody Crain, Houston, Texas

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 50 dumplings.

Number Of Ingredients 16

Ingredients

1 cup finely shredded Chinese or napa cabbage
1/4 cup minced fresh cilantro
1/4 cup minced chives
1 large egg, lightly beaten
3 tablespoons rice vinegar
1 tablespoon sesame oil
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon Chinese five-spice powder
1/2 teaspoon grated lemon zest
1/2 teaspoon pepper
1-3/4 pounds lean ground turkey
50 pot sticker or gyoza wrappers
6 cabbage leaves
Sweet chili sauce, optional

Steps:

In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly. , Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., Line a steamer basket with six cabbage leaves. In batches, arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; steam, covered, 6-8 minutes or until cooked through. Discard cabbage. If desired, serve with chili sauce. Freeze option: Cover and freeze cooled dumplings on waxed paper-lined baking sheets until firm. Transfer to a large freezer container. To use, microwave dumplings, covered, for 30-45 seconds or until heated through.

Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 79mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

STEAMED DUMPLINGS RECIPE

Steamed Dumplings Recipe image

How to make dumplings - learn the easy steps to make healthy and delicious dumplings.

Provided by Rasa Malaysia

Categories Chinese Recipes

Time 30m

Number Of Ingredients 10

Ingredients

1/2 pound (0.2 kg) ground pork
8-10 medium-sized shrimp, peeled, deveined, and cut into small pieces
1 stalk scallion, finely chopped
3 dashes white pepper
1 teaspoon Shaoxing wine or sherry, optional
1/2 teaspoon salt
1/2 teaspoon soy sauce
1/4 teaspoon sesame oil
1 inch ginger, peeled and grated
1 pack pot sticker/ dumpling wrappers

Steps:

Combine the ground pork, shrimp, chopped scallions, ginger, and all the seasonings together. Mix well and set aside.
To make dumplings, place a small spoonful of the filling in the center of a wrapper. Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the dumpling accordingly. Repeat the same for the rest. (Please refer to this video to learn how to fold/pleat dumplings.
Arrange the dumplings in a bamboo steamer (lined with parchment paper at the bottom) and steam for 8-10 minutes. Serve immediately with black vinegar dipping sauce.

Nutrition Facts : Calories 332 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 16 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 6 people, Sodium 735 milligrams sodium, Sugar 1 grams sugar

PRESSURE-COOKER HEALTHY STEAMED DUMPLINGS

Pressure-Cooker Healthy Steamed Dumplings image

My family loves Chinese food, but it's hard to find healthy choices in restaurants or at the grocery store, so I make my own. The recipe makes a lot; I freeze big batches so we can enjoy these dumplings later. -Melody Crain, Houston, Texas

Provided by Taste of Home

Categories Appetizers Dinner

Time 55m

Yield 30 dumplings.

Number Of Ingredients 16

Ingredients

1/2 cup finely shredded Chinese or napa cabbage
2 tablespoons minced fresh cilantro
2 tablespoons minced chives
1 large egg, lightly beaten
4 teaspoons rice vinegar
2 garlic cloves, minced
1-1/2 teaspoons sesame oil
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon grated lemon zest
1/4 teaspoon pepper
3/4 pound lean ground turkey
30 pot sticker or gyoza wrappers
9 Chinese or napa cabbage leaves
Sweet chili sauce, optional

Steps:

In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly. , Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line trivet with 3 cabbage leaves. Arrange 10 dumplings over cabbage (do not stack). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in dumpling should read at least 165°., Transfer dumplings to a serving plate; keep warm. Discard cabbage and cooking juices. Repeat with additional water, remaining cabbage and dumplings. If desired, serve with chili sauce.Freeze option: Cover and freeze cooled dumplings on parchment-lined baking sheets until firm. Transfer to a large freezer container. To use, microwave dumplings, covered, for 30-45 seconds or until heated through.

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