|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 53g||68%|
|Saturated Fat 19g||97%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 6g||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For a vegetarian savory treat, try these delicious Thai steamed dumplings made with a shiitake mushroom and tofu filling. It's hard to believe these dumplings are vegetarian, they taste so much like the pork dumplings from the Chinese dim sum restaurant.
Wonton wrappers work for this recipe, but if you can find round dumpling wraps (frozen at Asian food stores) your dumplings will be even more delicious. Just be sure to remove from the freezer about two hours before cooking to thaw. Quickly make the filling in a food processor, then just wrap and steam. Serve with soy and/or chili sauce and enjoy!
- 1 package round dumpling wrappers (frozen, or substitute regular wonton wrappers)
- 1 banana leaf (for steaming, available frozen at most Asian food stores)
- For the Filling:
- 3 cups fresh shitake mushrooms (sliced)
- 1 cup tofu (cubed, medium-firm, about 2/3 of a package)
- 1 to 2 inch piece galangal (or ginger, sliced)
- 3 to 4 cloves garlic
- 2 spring onions (sliced)
- 1/2 cup fresh cilantro (leaves and stems, chopped)
- 1/4 tsp. white pepper
- 3 tbsp. soy sauce
- 2 tbsp. sesame oil
- 1 tsp. chili sauce (or more if you want them spicy)
- 1/4 cup vegetarian chicken stock (or vegetable stock)
- For the Dumplings:
- 1 to 2 tsp. cornstarch (or flour, as needed for dusting plate)
- Garnish: soy sauce
Remove dumpling wrappers and banana leaf from freezer. The dumpling wrappers will need at least 2 hours to thaw before using. Allow banana leaf to thaw at least 30 minutes.
Prepare a steamer by lining it with 1 or 2 layers of banana leaf (to keep dumplings from sticking). Use a traditional bamboo steamer set over a pot of boiling water, or a colander with a tight-fitting lid.
Place all filling ingredients together in a food processor and process until very finely chopped, but not a paste.
Lay 6 dumpling wrappers out at once over a clean work surface. Also have ready a small bowl of water for sealing the dumplings.
Spoon about 1 teaspoon of the filling in the middle of each wrapper. Then dip your fingers (or a pastry brush) in the water and moisten all around the outside of the wrapper.
Bring the sides of the wrapper up over the filling and press together to seal. If it doesn't seal, moisten the edges with a little more water. Pinch along the seam to create a decorative edge.
Set the finished dumplings on a plate dusted with cornstarch or flour. Steam the dumplings right away, or cover and refrigerate up to 3 hours.
To steam, place the dumplings in the banana leaf-lined steamer (they can be touching) and steam over high heat for 15 to 20 minutes, until mushrooms are well cooked.
Serve with soy sauce and Nam Prik Pao chili sauce.
For chewier pan-fried dumplings (goyza- or pot-sticker-style), set a frying pan over medium-high heat. Add 1 tablespoon oil and briefly fry the steamed dumplings to brown the bottom and sides. They brown very quickly, so pay attention! This step only takes a few extra seconds but makes the dumplings extra delicious.
Make Ahead of Time
If making for company, steam the dumplings ahead of time. Then cover and place in the refrigerator. When your company arrives, re-steam on high heat for 5 minutes and serve. Leftover cooked dumplings can also be frozen. Thaw before cooking, then steam and serve.