Chinese Steamed Dumplings with Vegetables and Mushrooms Recipe
These light steamed dumplings with vegetables and mushrooms are a Chinese classic, often served at dim sum – something between breakfast and lunch, enjoyed with family and friends. The dough is soft, the filling juicy and aromatic, and since they’re not fried, they’re perfect for a lighter lunch or dinner. They’re a bit like Polish pierogi, only steamed and with an Asian-style filling.
These dumplings combine the comforting feel of familiar pierogi-style dough with a light, aromatic Asian vegetable and mushroom filling, and steaming keeps them delicate and not greasy.
Chef's tips
Make sure the water for the dough is really boiling – this is what gives the wrappers their soft yet elastic texture. Don’t overfill the dumplings and press the edges very carefully so they don’t open while steaming.
How to serve
Serve as part of a dim sum–style spread with other small dishes, or as a light main with a simple cucumber salad dressed with rice vinegar and sesame oil.
Ingredients
- flour type 450–550 - 300 g
- boiling water for the dough - 170 ml
- oil for the dough - 1 tablespoon
- cabbage finely chopped - 200 g
- fresh button mushrooms or shiitake mushrooms shiitake are more aromatic, can be replaced with button mushrooms - 150 g
- carrot grated finely - 1 piece
- chives or spring onion chopped - 3 tablespoons
- soy sauce - 2 tablespoons
- sesame oil can be omitted, but adds a nutty aroma - 1 teaspoon
- garlic finely chopped - 2 cloves
- fresh ginger grated - 1 teaspoon
- salt to taste
- pepper to taste
- baking paper or lettuce leaves for lining the steamer
Preparation
- Put the flour into a bowl. Slowly pour in the boiling water, stirring with a spoon until a thick, hot mass forms. Add the oil and, when the dough has cooled slightly, knead by hand for 5–7 minutes until smooth and elastic. Cover with a damp cloth and set aside for 20 minutes.
- Finely chop the Chinese cabbage, sprinkle with a pinch of salt, mix and set aside for 5 minutes to release water. Then squeeze it out thoroughly in your hands.
- Cut the mushrooms or shiitake into a very fine dice. Heat 1 tablespoon of oil in a pan, add the garlic and ginger, and fry for about 30 seconds, stirring, until fragrant but not browned.
- Add the chopped mushrooms and fry for 4–5 minutes over medium heat until they soften and most of the moisture evaporates. Remove from the heat and let cool slightly.
- In a bowl, mix the squeezed cabbage, sautéed mushrooms, grated carrot, chives, soy sauce, sesame oil, a pinch of salt and pepper. Taste the filling and adjust the seasoning if needed.
- Divide the dough into 2 logs, then cut each into small pieces the size of a walnut. Roll each piece into a thin disc about 8 cm in diameter, dusting with flour so it doesn’t stick.
- Place 1 teaspoon of filling in the center of each disc. Fold the dough in half and seal the edges well, making pleats or simply pressing firmly with your fingers so the dumplings don’t open.
- Line a steamer or steaming insert with strips of baking paper with a few holes or with lettuce leaves to prevent the dumplings from sticking.
- Arrange the dumplings in the steamer with some space between them, as they will puff up slightly. Steam over boiling water for 8–10 minutes, until the dough becomes semi-translucent and springy to the touch.
- Serve hot with soy sauce mixed with a little rice vinegar and chili (optional).
Storage
Ugotowane pierożki przechowuj w lodówce w szczelnym pojemniku do 2 dni. Podgrzewaj ponownie na parze 3–4 minuty. Możesz je też zamrozić przed gotowaniem – układaj na desce, zamroź osobno, potem przełóż do woreczka. Gotuj zamrożone 12–14 minut.
