Loading...
Delightful steamed veggie dumplings – a gut-friendly, quick-to-make, comfort snack!
Tender parcels filled with a savory mix of cabbage, mushrooms, and tofu. These dumplings can be pan-fried for a crispy bottom or steamed for a soft, delicate bite. A perfect appetizer or light meal!
Serving size: 1 serving
A light and flavorful dinner featuring tender shrimp and fresh zucchini in a savory garlic-ginger sauce, served with a side of steamed brown rice. Perfect for a healthy, low-fat, weight-loss-focused meal.
A quick and healthy dinner featuring tender lean pork and crisp broccoli in a savory garlic-ginger sauce, served with a side of steamed rice. Perfectly balanced for a weight-loss plan.
A quick and healthy lunch featuring lean beef and a colorful mix of vegetables in a savory, light sauce, served over a controlled portion of steamed rice. Perfect for a high-protein, low-fat weight loss meal.
A quick and healthy lunch featuring tender strips of lean beef and crisp broccoli florets in a savory garlic-ginger sauce, served over a bed of wholesome brown rice.
A quick and healthy weeknight dinner featuring tender beef strips and crisp bell peppers in a savory garlic-ginger sauce, served over a bed of wholesome brown rice.
A quick and healthy lunch featuring tender beef and crisp broccoli florets in a savory garlic-ginger sauce, served over a bed of fluffy steamed rice.
Delightful steamed veggie dumplings – a gut-friendly, quick-to-make, comfort snack!
This chinese_american dish is perfect for snack. With 374.25 calories and 13.33g of protein per serving, it's a low-phosphorus, low-calorie option for your meal plan.
Prepare the vegetable filling. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant. Add the chopped shiitake mushrooms and cook for 3-4 minutes until they have softened and released their moisture. Stir in the shredded cabbage and grated carrots. Cook for another 4-5 minutes until the vegetables are wilted. Remove from heat and let it cool slightly. Transfer the cooked vegetable mixture to a large bowl. Once cool enough to handle, squeeze out as much excess liquid as possible. This is key to prevent soggy dumplings. Add the crumbled tofu, chopped scallions, soy sauce, sesame oil, sugar, white pepper, and salt to the bowl. Mix well until everything is combined.
Assemble the dumplings. Set up your workstation with the bowl of filling, dumpling wrappers, a small bowl of water, and a baking sheet lined with parchment paper. Place about 1 to 1.5 teaspoons of filling in the center of a wrapper. Don't overfill. Dip your finger in the water and moisten the outer edge of the wrapper. Fold the wrapper in half to form a semi-circle. Pinch the center to seal, then create small pleats along one side, pressing them against the other side to seal completely. Place the finished dumpling on the lined baking sheet. Repeat with the remaining wrappers and filling.
Pan-fry the dumplings (potsticker style). Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. You will likely need to cook in two batches. Carefully place about 12 dumplings in a single layer, flat-side down. Cook for 2-3 minutes, until the bottoms are golden brown and crisp. Carefully pour in 1/4 cup of water. It will sizzle and steam. Immediately cover the skillet with a lid and reduce the heat to medium. Let the dumplings steam for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through. Remove the lid and let any remaining water cook off. Repeat with the remaining dumplings and oil.
Make the dipping sauce. In a small bowl, whisk together 4 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 1 teaspoon of toasted sesame oil.
Serve immediately with the dipping sauce.
