Bamboo Steamed Vegetable Dumplings Recipe

Make the dough

In a large bowl combine 2.5 cups all-purpose flour and 0.5 tsp salt. Stir to distribute the salt. Make a well in the center.

Add liquids and knead

Pour 1 cup warm water and 1 tbs neutral oil into the well. Use chopsticks or a fork to gradually incorporate the flour until a shaggy dough forms. Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is too sticky, add up to 1 tbs more flour; if too dry, add 1 tsp water at a time.

Rest the dough

Shape dough into a ball, lightly oil the surface, cover with a damp towel or plastic wrap, and let rest for 30 minutes at room temperature to relax the gluten.

Roll and cut wrappers

Divide dough into 4 portions. Working with one portion at a time (keep others covered), roll thin (about 1.5–2 mm) on a lightly floured surface. Use a 3-inch round cutter (or rim of a glass) to cut circles. Re-roll scraps and continue until all dough is used. You should get about 40–48 wrappers (depending on thickness). Keep finished wrappers covered with a damp towel to prevent drying.

Prepare cabbage

Thinly slice napa cabbage and place it in a large bowl. Sprinkle with 0.5 tsp kosher salt and toss. Let sit 10 minutes to draw out moisture, then firmly squeeze the cabbage with your hands or a clean towel to remove excess liquid. Measure out 3 cups packed after draining; discard or reserve liquid for another use.

Prepare mushrooms and vegetables

Trim and finely chop shiitake mushrooms to yield 1 cup. Grate one medium carrot and thinly slice scallions. Crumble 8 oz firm tofu with your hands or fork into small pieces.

Cook and combine filling

Heat 1 tsp vegetable oil in a nonstick skillet over medium heat. Add minced garlic (2 tsp) and minced ginger (1 tsp); sauté for 20–30 seconds until fragrant. Add chopped shiitake mushrooms and cook 3–4 minutes until they release liquid and soften. Add grated carrot and cook 1–2 minutes. Add crumbled tofu and cook 1–2 minutes to warm through.

Season and bind

Add 2 tbs soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 0.25 tsp white pepper, and 1 tbs cornstarch. Stir thoroughly to combine. Add the squeezed napa cabbage and 0.75 cup sliced scallions; mix until evenly distributed. Cook 30–60 seconds to let flavors meld and cornstarch begin to bind the mixture. Taste and adjust seasoning with up to 0.25 tsp more salt or a splash more soy sauce if needed. Remove from heat and let the filling cool to near room temperature before wrapping (about 10–15 minutes).

Portion filling

Prepare a small bowl of water to wet wrapper edges. Place a wrapper on your palm or work surface. Spoon about 1 to 1.5 teaspoons of filling into the center of each wrapper. Do not overfill — the filling should sit below the edge.

Seal dumplings

Dip your finger in water and moisten the outer edge of the wrapper. Fold wrapper in half to form a half-moon and press to seal, removing any air pockets. Optionally pleat the edges by making small folds along one side and pressing to secure. Place finished dumplings on a lightly floured tray or a sheet lined with parchment, keeping them from touching each other.

Repeat

Continue with remaining wrappers and filling. You should get approximately 40–48 dumplings depending on filling amounts and wrapper size.

Prepare steamer

Fill a wok or large pot with about 2 inches (5 cm) of water (about 6 cups) and bring to a simmer over medium-high heat. Fit bamboo steamer(s) over the pot; water should not touch the bottom of the steamer. Line bamboo steamer trays with parchment cut to fit (poke holes for steam) or with cabbage leaves to prevent sticking. Lightly oil the liner or dust with a little flour.

Steam dumplings

Arrange dumplings in a single layer in the bamboo steamer, leaving space between each. Place the steamer lid on and steam over simmering water for 8–10 minutes for fresh wrappers and fully cooked filling. If using refrigerated wrappers, steam 10–12 minutes. Avoid lifting the lid during steaming.

Check doneness

After steaming, test one dumpling: wrapper should be translucent and tender, filling hot through. If needed, steam 1–2 minutes more. Remove steamer from heat and let rest 1 minute before opening lid to avoid heavy condensation dripping onto dumplings.

Make dipping sauce

Combine 0.25 cup soy sauce, 2 tbs black or rice vinegar, 0.5 tsp sesame oil, 1 tsp chili oil (optional), 1 tbs finely sliced scallion, and 0.5 tsp toasted sesame seeds in a small bowl. Stir to combine.

Serve

Transfer steamed dumplings to a serving plate and serve hot with the dipping sauce. Leftover dumplings can be refrigerated (uncooked) for up to 24 hours or frozen on a tray then transferred to a bag for up to 2 months. Steam from frozen an additional 3–4 minutes.