Healthy Steamed Dumplings Food

HEALTHY STEAMED DUMPLINGS

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.

VEGETARIAN STEAMED DUMPLINGS

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.

PRESSURE-COOKER HEALTHY STEAMED DUMPLINGS

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.

STEAMED DUMPLINGS RECIPE

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.

HOW TO MAKE STEAMED DUMPLINGS, TWO WAYS (蒸饺)

Steps:

• For regular wrappers: Pour boiling water into the flour while mixing with chopsticks. Then add room temperature water. Stir until no more liquid can be seen. Combine and knead with your hands until smooth. Cover the bowl then rest for 30 minutes.
• For crystal wrappers: Mix wheat starch and tapioca starch (or cornstarch) in a bowl. Pour boiling water over (It has to be just boiled). Stir with chopsticks immediately to distribute the water evenly. Then add oil. Combine and knead with your hands until very smooth. It can be used straight away. Remember to cover it well while preparing the filling.
• Put minced pork into a mixing bowl. Add white pepper, salt, sesame oil & water. Stir to combine.
• Add Chinese chives, water chestnut & dried papery shrimp. Mix well then keep in the fridge until you're ready to assemble the dumplings.
• Divide the dough into two parts. Roll each part into a rope then cut into 12 equal sections (24 pieces in total).
• Use a rolling pin to flatten a piece into a thin disc, about 9-10cm in diameter (Please refer to the tutorial below). Dust with flour/starch if it sticks. Remember to cover the unused pieces to prevent them from drying out.
• Place a spoonful of filling on the wrapper. Fold and seal completely. The video below shows you how I fold them in half-moon shape and triangle shape.
• Check out my post and video on "Ten Ways to Fold Dumplings" if you wish to learn other techniques.
• Scatter carrot slices in the steamer basket, then place dumplings on top (This is to avoid sticking. You may use parchment paper or coat the steamer with a thin layer of oil).
• Bring the water to a full boil, then place the basket in and cover with a lid.
• Steam over medium heat for 10 minutes for the regular dumplings, or 6 minutes for the crystal dumplings.
• It's best to enjoy steamed dumplings when warm.
• You can serve them on their own, with a simple mix of homemade chilli oil & black rice vinegar or with other delcious sauces found in my post "Six Dumpling Sauces".
• Keep the leftover cooked dumplings in an airtight container in the fridge for up to 2 days. To reheat, you may either steam for 3-4 minutes or pan fry over low heat with a little oil until piping hot.
• Right after the dumplings are assembled, lay them in a single layer on a tray. Freeze until completely frozen. Transfer to an airtight container/plastic bag. Store in the freezer for up to 2 months.
• Cook frozen dumplings: Do not defrost. Steam for 15 mins or so.