How to make Steamed Dumplings? (Spicy, Savory and Delicious)

• Food: Steamed Dumplings
• Writer: Lizzie Green
• Content-Type: Food Blog

This recipe for steamed dumplings is one of our favorite ways to spend an evening in the kitchen. The filling owes its tasty, spicy, and savory qualities to the use of kimchi and shiitake mushrooms.

Over the years, Jack and I have collaborated on the preparation of a great number of steamed dumplings.

Steamed dumplings, like many of our other favorite culinary endeavors (such as sushi and bao buns), feature a straightforward division of labor. I’m in charge of making the filling, while Jack is in charge of making the dumplings. Then comes the food!

I hope that you would give this recipe for steamed dumplings a shot if you are looking for a fun activity for the weekend, a night in with a special someone, or even New Year’s Eve.

It is a lot of fun to prepare, and it is not at all difficult to do so (due to wonton wrappers that can be purchased). The best part is that it has a wonderful flavor.

The filling has an invigorating gingery kick in addition to its savory and spicy flavors. I have a feeling that it’s going to be perfect for you!

The Ingredients

I was inspired to create this dish after eating kimchi mandu, which are Korean dumplings that may be steamed or pan-fried and stuffed with kimchi, ground pork, tofu, and various veggies.

Kimchi imparts a robust and fiery taste to my vegetarian steamed dumplings, even though they do not include meat. The following can also be found in them:

• The filling gets its meaty and nutty quality from the combination of tempeh and shiitake mushrooms.
• The savory and umami flavor of the mushrooms is brought out by the tamari.
• Scallions and ginger are two ingredients that bring a new dimension of flavor to the hearty filling.
• Sesame oil adds a depth of taste that is toasted and nutty.
• Sriracha is used to add a moderate amount of heat.
• Wrappers for dumplings – we never make our own, we always buy them from the store! They simplify the preparation of this dish significantly.

How to Prepare Dumplings

Do not be intimidated by the process of creating steamed dumplings! If you buy dumpling wrappers already prepared, putting these together won’t even be a challenge. The following is what you need to do:

Prepare the filling for the dumplings first. The tempeh should be steamed before being crumbled with your hands. The crumbled tempeh should be cooked in tamari with the mushrooms at this point. They should be removed from the heat and placed in a sizable basin at this point. Mix in any remaining filling ingredients using a wooden spoon.

After that, put together the dumplings. Place a heaping teaspoonful of the filling in the middle of a dumpling wrapper and seal it up. Applying a little bit of cold water to the wrapper’s edges will help.

After that, fold the wrapper in half over the filling to create the shape of a half-moon. Make the edges meet by pressing them together with your fingers.

When you are finished sealing the edge of the dumpling wrapper, fold three to four pleats into it and dab them with cold water as needed to keep them in place. Folding the filling should be repeated with the rest of the filling.

When you have finished putting together all of the dumplings, it is time to start cooking! Put the dumplings in a bamboo steamer and place it over a pot with an inch of water that is simmering.

Be careful not to let the dumplings touch each other. After placing the lid on the pot, steam it for ten minutes. If more batches are required, you can steam them. Enjoy!

Steamed Dumpling Advice

• Consume them as soon as possible. Because the wrappers for the dumplings become firmer as they cool, you shouldn’t wait to consume them. Savor the steamed dumplings as soon as they are removed from the pot when the wrappers are still supple and the filling is bubbling.
• Are those square wonton wrappers? These also do the trick! Although I have provided you with step-by-step directions for folding circular dumpling wrappers, you can also use square ones for this. Place one heaping teaspoon of filling in the middle of each wrapper, and then use a cotton swab to moisten the wrapper’s edges. To make dumplings in the shape of a triangle, fold each one of the dumplings in half diagonally and press the edges together to seal. That wraps it up!
• It’s never a bad idea to use a dipping sauce. These steamed dumplings are delicious on their own, thanks to the spicy kimchi and the savory shiitake mushrooms that are included in the filling. However, the dipping sauce is never a bad idea! When I serve them, I like to add some extra salty and spicy taste by using tamari and/or chile oil.

Steamed Dumplings

This recipe for steamed dumplings is one of our favorite ways to spend an evening in the kitchen. The filling is savory, spicy, and delectable all thanks to the kimchi and shiitake mushrooms that are included in it.

Ingredients

• 4 ounces tempeh, cubed
• 1 tablespoon extra-virgin olive oil
• 6 ounces shiitake mushrooms, stemmed and diced
• 1 tablespoon tamari
• ¼ cup chopped scallions
• ⅓ cup finely chopped kimchi
• 1 teaspoon toasted sesame oil
• ½ teaspoon grated ginger
• ½ teaspoon sriracha
• 35 dumpling wrappers
• Tamari or chili oil for dipping

Instructions for Steamed Dumplings

1. Put the tempeh into a steamer basket, then lay it over a pot that has about an inch and a half of water in it. The water should be brought to a low simmer, then covered and allowed to steam for ten minutes. Remove from the heat, wait until the tempeh has cooled, and then crumble it using your hands.
2. Prepare the oil in a skillet of medium size by heating it over medium heat. After about 5 minutes of cooking, add the mushrooms and continue to simmer until they are tender. Cook for a further two to three minutes after adding the tempeh and tamari. Place in a bowl and stir in the scallions, kimchi, ginger, sesame oil, and sriracha sauce. Stir to mix.
3. To assemble the dumplings, place one heaping teaspoon of the filling on each wrapper using a spoon or a scoop. The sides of the wrapper should be dabbed with cold water using your fingertips, then the wrapper should be folded in half over the filling and pressed to seal. At the top of the crescent, the wrapper should have three pleats folded into it.
4. Put the dumplings in the bamboo steamer so that they are not touching each other, then cover the steamer with the lid. In a skillet large enough to accommodate the steamer, bring about an inch and a half of water to a simmer. Put the steamer on top of the stove, and steam the vegetables for ten minutes. To use as a dipping sauce, tamari or chile oil can be used.