Marla Meridith logo by smash

Recipe: Steamed Vegetable Dumplings with Ginger-Soy Dipping Sauce

Skip the takeout and make your own dumplings. You will be so pleased with how much better they are when made in your own kitchen.

Steamed Vegetable Dumplings with Soy Ginger Dipping Sauce #recipe MarlaMeridith.com #meatlesmonday #recipe
Yields1 Serving
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
 60 wonton wrappers
Filling
 1 cup extra firm tofu, chopped small
 1/2 cup baby asparagus, finely chopped
 1/2 cup cabbage, finely chopped
 1/4 cup red pepper, finely chopped
 1/4 cup shiitake mushrooms, finely chopped
 2 tablespoons green onion, finely chopped
 2 tablespoons fresh cilantro, finely chopped
 3 tablespoons low sodium soy sauce
 2 teaspoons fish sauce
 2 teaspoons toasted sesame oil
 1/4 teaspoon pepper
 squeeze of fresh lime juice
 cooking spray
Sauce
 1/4 cup low sodium soy sauce
 2 tablespoons toasted sesame oil
 1 tablespoon rice vinegar
 2 tablespoons fresh ginger
 1 tablespoon toasted sesame seeds
 1/2 lime, juiced
 1 teaspoon fish sauce
 1/4 teaspoon garlic powder
 pinch of black pepper
1

Finely chop all the vegetables and tofu. Each ingredient should be small so you can taste all of them in each dumpling. Place into a bowl and combine well with the rest of the filling ingredients.

2

Have a sheet pan handy. Place a few wonton wrappers on a clean surface. Cover the ones you are not using a damp towel. With your finger, wet the edges of the wonton wrappers.

3

Place 1 teaspoon of the filling in the middle of each wrapper. Fold over to make a packet & seal well. Place the filled dumplings on the baking sheet and cover with damp paper towels until ready to steam.

4

Spray the inside of your steamer with cooking spray. Steam dumplings in a single layer for about 6 minutes, or until they taste done to you. Continue to do this for the rest of the wrappers and filling.

5

For the sauce: Mix all ingredients together until well combined.

6

Serve hot dumplings with sauce, top with more scallions and fresh cilantro.

7

** To make these vegan, omit the fish sauce.

Ingredients

 60 wonton wrappers
Filling
 1 cup extra firm tofu, chopped small
 1/2 cup baby asparagus, finely chopped
 1/2 cup cabbage, finely chopped
 1/4 cup red pepper, finely chopped
 1/4 cup shiitake mushrooms, finely chopped
 2 tablespoons green onion, finely chopped
 2 tablespoons fresh cilantro, finely chopped
 3 tablespoons low sodium soy sauce
 2 teaspoons fish sauce
 2 teaspoons toasted sesame oil
 1/4 teaspoon pepper
 squeeze of fresh lime juice
 cooking spray
Sauce
 1/4 cup low sodium soy sauce
 2 tablespoons toasted sesame oil
 1 tablespoon rice vinegar
 2 tablespoons fresh ginger
 1 tablespoon toasted sesame seeds
 1/2 lime, juiced
 1 teaspoon fish sauce
 1/4 teaspoon garlic powder
 pinch of black pepper

Directions

1

Finely chop all the vegetables and tofu. Each ingredient should be small so you can taste all of them in each dumpling. Place into a bowl and combine well with the rest of the filling ingredients.

2

Have a sheet pan handy. Place a few wonton wrappers on a clean surface. Cover the ones you are not using a damp towel. With your finger, wet the edges of the wonton wrappers.

3

Place 1 teaspoon of the filling in the middle of each wrapper. Fold over to make a packet & seal well. Place the filled dumplings on the baking sheet and cover with damp paper towels until ready to steam.

4

Spray the inside of your steamer with cooking spray. Steam dumplings in a single layer for about 6 minutes, or until they taste done to you. Continue to do this for the rest of the wrappers and filling.

5

For the sauce: Mix all ingredients together until well combined.

6

Serve hot dumplings with sauce, top with more scallions and fresh cilantro.

7

** To make these vegan, omit the fish sauce.

Recipe: Steamed Vegetable Dumplings with Ginger-Soy Dipping Sauce

~ Marla Meridith

Join the Conversation