STEAMER DUMPLINGS RECIPES

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VEGETARIAN STEAMED DUMPLINGS RECIPE | ALTON BROWN | FOOD NE…



Vegetarian Steamed Dumplings Recipe | Alton Brown | Food Ne… image

Provided by Alton Brown

Categories     appetizer

Total Time 1 hours 2 minutes

Prep Time 50 minutes

Cook Time 12 minutes

Yield 35 to 40 dumplings

Number Of Ingredients 16

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.

PORK MOMOS (NEPALESE DUMPLINGS) RECIPE | BBC GOOD …



Pork momos (Nepalese dumplings) recipe | BBC Good … image

If you're up for a challenge, try making these tasty momos, a version of Chinese steamed dumplings filled with pork, coriander, chillies and ginger

Provided by Romy Gill

Categories     Dinner, Main course, Supper

Total Time 1 hours 20 minutes

Prep Time 1 hours

Cook Time 20 minutes

Yield 6

Number Of Ingredients 15

200g plain flour , plus extra for dusting
5 tsp sunflower oil
150g lean pork mince
2 garlic cloves , finely chopped
1 small onion , finely chopped
2 spring onions , finely chopped
2 green chillies , finely chopped
1 tbsp coriander leaves , finely chopped
1 tsp grated ginger
50ml soy sauce
1 green chilli , chopped
2 spring onions , chopped
2 tsp grated ginger
½ tsp sugar
a bamboo steamer

Steps:

  • To make the dough, tip the flour and a pinch of salt into a bowl. Add the oil to the flour and combine well with your hands. Slowly add 100ml water and knead the dough until it is stretchy. Cover with cling film and leave the dough to rest.
  • Tip all the filling ingredients into a bowl and season with salt. Use your hands to combine thoroughly.
  • Divide the dough into 20 balls (each should weigh about 15g). Dust your work surface with flour and roll the balls into thin circles using a rolling pin.
  • Spoon about 1 tsp filling in the centre of one circle, then use your thumb and forefinger to pinch together an edge of the dough into a fold.
  • Continue to pinch along the edge of the circle and work your way all the way round.
  • Bring all the pinched edges of the circle together to cover the filling and twist the top to seal it. Repeat with the rest of the dough and filling.
  • Fill a bamboo steamer with water, layer the base with baking parchment and pierce some holes in it.
  • Working in two to three batches, place the momos on the baking parchment and steam for 10 mins. They should look transparent and not feel sticky when fully cooked. Keep warm while you steam the rest.
  • While the momos are steaming, mix all the sauce ingredients in a small bowl with 2 tbsp water. Serve the hot momos with the sauce for dipping.

Nutrition Facts : Calories 194 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SodiumContent 1.2 milligram of sodium

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