With one of my little brothers coming into town this weekend from Colorado, I thought I would be a good sister and surprise him with food. That’s usually what I do for my guests. Shocking, I know. I wanted to surprise him with some of his favorites. And Asian food has always been one of his favorites. And being as he could eat vegetarian at almost every meal if it were left up to him, I thought I would make him some vegetarian steamed dumplings.
Hey, I’ll look for any chance I can to use my bamboo steamer. So, I got to work with planning out these dumplings. I decided to stuff them with one of my favorite veggie swaps. Mushrooms!
Somewhere among my planning, I completely forgot that my brother abhors mushrooms. So, the day before he got here I made them for dinner anyway. Sorry, Erik! We got to enjoy your treat for you. Honestly, I think he would have liked these dumplings even if he does hate mushrooms. The flavor on them is spot on and you’d probably never guess they were stuffed with mushrooms instead of meat.
The onion, ginger, and seasonings take over the flavor from the mushrooms and leaves you with a perfectly guilt-free bite of steamed dumpling goodness.
Don’t have a bamboo steamer basked? Don’t fret! You can use almost any steaming method to cook these.
I think I picked up my bamboo steamer on Amazon for a few bucks a couple of years back. I’ve used it for dumplings, and even for tamales!
TheSkinnyFork.com Asian steamed dumplings that are stuffed with a few different kinds of mushrooms and spring onions. Perfect for a take-out fake-out dinner! Prep Time: 15 Minutes • Cook Time: 6 Minutes
Servings: 30 • Serving Size: 1 Dumpling • Calories: 101 • Fat: 1 g • Saturated Fat: 0 g • Carb: 20 g • Fiber: 1 g • Protein: 4 g • Sugar: 0 g • Sodium: 197 mg
• 16 Oz. Mixed Fresh Mushrooms, Sliced (I used white & bella.)
• 1 Tbsp. Fresh Grated Ginger Root
• 2 Whole Spring Onions, Sliced
• 1/2 Tsp. Sesame Oil
• 1 Oz. Dried Shiitake Mushrooms
• 2 Tsp. Sherry Cooking Wine
• 2 Tsp. Reduced Sodium Soy Sauce
• 1/2 Tsp. White Pepper
• Salt to Taste
• 30 Wonton Wrappers
Directions:
Place the 16 Oz. mushrooms into a food processor or blender and blend down to chop them up.
Add in half of the green parts of the spring onions and 1 tbsp. fresh ginger. Blend once again to create a ‘meat like’ sort of mushroom mixture; set aside.
Heat a large skillet over medium-high eat. Add in the sliced white parts of the spring onions and 1/2 Tsp. sesame oil. Cook down until the onions are starting to become tender.
While the onions are cooking, place the 1 Oz. dried shiitake mushrooms in a food processor or blender to chop them.
Once the onions are tender, add in the mushroom mixture, chopped shiitake mushrooms, 2 Tsp. cooking wine, 2 Tsp. soy sauce, and 1/2 Tsp. white pepper.
Continue to cook for another 2-5 minutes or until the moisture has been released.
Season with salt to taste and remove from the heat.
Lay out the wonton wrappers and scoop 1 Tbsp. of the cooked mushroom mixture into the center of each.
Line the edges of the wonton wrappers with water and pinch to seal the edges in closed around the mushroom.
Place the dumplings into a steamer basked of your choice.
I cooked mine in my bamboo steamer over boiling water for 6 minutes.
Once done, remove from the heat and enjoy right away as desired!
Step-by-Step Photos:
Nutritional Claims: Low Fat • Low Fat Abs • Sugar Conscious • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Dairy Free • Milk Free • Peanut Free • Tree Nut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Lupine Free • Mollusk Free • Kosher
