Steamed dumplings

I decided to make steamed dumplings for lunch. Usually I make fried wontons, Pork fried wontons or Marinated Tempeh Fried Wontons, but I decided to make steamed this time. Healthier, for sure!

I used my Asian lettuce wrap filling, which I previously made, vacuum sealed and froze. It has beef, onion, garlic, scallions, ginger, water chestnuts, and a somewhat spicy sauce. Instead of wrapping it with lettuce, I figured I'd wrap it in a wonton wrapper and steam it.

The dipping sauce is soy sauce, sriracha, a dash of hot pepper sesame oil, and a little chopped scallion.

I started with egg roll wrappers, since I had them on hand, and just cut them down to 3" squares. Here they are filled.

Wet two adjacent edges with a damp finger and fold diagonally.

Then wrap two adjacent pointy ends so they meet, wetting the points that touch so they stick.

Put on a piece of parchment paper in a bamboo steamer.

The filling is pre-cooked, so I only steamed them for 8 minutes.

Five is a good appetizer size; it was a little small for lunch. But I really like the steamed ones, very tasty and not nearly as heavy as the fried ones.

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This page contains a single entry by Rick Kasguma published on March 20, 2015 10:18 AM.

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