Vegetable Steamed Wontons
Thin wonton wrappers filled with a lightly seasoned mix of cabbage, carrot, spring onion, and ginger, then steamed until tender. These homemade dumplings are light, satisfying, and great with a simple dipping sauce.
For 4 servings
- prep · ~10 min
Prepare the vegetables.
1.Finely shred the cabbage so it cooks quickly inside the wrappers.2.Grate the carrot and finely chop the spring onion.3.Grate the ginger and mince the garlic. - mix · ~3 min
Make the filling.
1.Add cabbage, carrot, spring onion, ginger, and garlic to a bowl.2.Add soy sauce, vinegar, black pepper, salt, cornflour, and sesame oil.3.Mix well until the vegetables are evenly coated and the filling holds together lightly.TIPDo not let the filling sit too long before shaping, or the vegetables will release water and soften the wrappers. - prep · ~3 min
Set up the wrappers and steamer.
1.Keep the wonton wrappers covered with a clean cloth so they do not dry out.2.Lightly grease the steamer plate with oil.3.Place the water for sealing in a small bowl nearby. - assemble · ~15 min
Shape the wontons.
1.Place one wonton wrapper on your work surface.2.Spoon a small amount of filling into the center.3.Brush the edges with a little water.4.Fold into a triangle or bring the corners together, then press the edges firmly to seal.5.Repeat with the remaining wrappers and filling.TIPAvoid overfilling; a small spoonful makes neat wontons that seal well and steam evenly. - steam · ~8 min
Steam the wontons.
Arrange the wontons in the greased steamer plate in a single layer, leaving a little space between them. Steam over medium heat until the wrappers turn glossy and tender and the filling is cooked through.
TIPSteam in batches if needed so the wontons do not stick together. - serve
Serve the steamed wontons hot.
Lift them out gently and serve right away while the wrappers are soft and delicate.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the shredded cabbage lightly if it seems very watery, so the filling does not make the wrappers soggy.
- 2Mix the filling just before shaping; cabbage and salt draw out moisture quickly.
- 3Seal every edge firmly with water, especially the corners, so the wontons do not open in the steamer.
- 4Leave a little space between each wonton in the steamer plate because the wrappers turn sticky as they soften.
- 5The wontons are done when the wrappers look glossy and slightly translucent, not doughy or dry.
- 6Serve immediately after steaming for the best texture, since wonton wrappers can toughen as they cool.
- 7If making ahead, shape and refrigerate on a lightly floured tray under a cloth for a few hours before steaming.
Adapt it for your goals.
Spicy
Add finely chopped green chilli or a little chilli sauce to the filling for a hotter Indo-Chinese style.
high proteinHigh-protein
Mix in crumbled tofu or finely chopped paneer with the vegetables to make the wontons more filling.
veganVegan
Use egg-free wonton wrappers if needed; the vegetable filling itself is already plant-based.
pan steamedPan-steamed
After steaming, lightly sear the bottoms in a little oil for a crisp contrast if you want potsticker-style texture.
Why this is on our healthy list.
Vegetable-Rich Filling
Cabbage, carrot, spring onion, ginger, and garlic add fiber and a range of plant nutrients in every bite.
Lighter Cooking Method
Steaming cooks the wontons without deep-frying, keeping the dish lighter while preserving the delicate filling.
Aromatic Digestive Ingredients
Ginger and garlic bring bold flavor and are commonly valued for supporting comfortable digestion in savory dishes.
Frequently asked questions
The cabbage releases moisture once salted and mixed. Prepare the filling shortly before shaping, and squeeze excess water from very wet vegetables if needed.
