Chinese Steamed Dumplings

These gluten-free and grain-free steamed dumplings are light, delicious, and so fun to eat. Pair your dumplings with this simple but flavorful dressing that couldn’t be easier to make. This low-fat, plant-based recipe will be sure to satisfy a dumpling craving!

Mushrooms reduce fungus, bacteria, and viruses in the intestinal tract, allowing for cleaner nutrients and cleaner blood to arrive in the liver.

Onions have a disinfecting quality for the liver, keeping it from becoming inflamed. 

Carrots provide a quick liver refueling source of glucose that’s attached to minerals and vitamins.

Chinese Steamed Dumplings

Ingredients:

Filling:

• ½ tsp sesame oil (optional)
• ½ cup chopped spring onions or shallots
• 2 garlic cloves, finely chopped
• 2 tsp finely chopped ginger
• 1 cup finely chopped shiitake mushrooms
• ½ cup finely chopped carrot
• ½ cup finely chopped sugar snap peas
• ½ tsp sea salt (optional)

Wrapper dough:

• 1 ½ cups cassava flour
• ½ cup arrowroot powder
• 1 tsp sea salt (optional)
• ¼ cup boiling water, more if needed

Dipping sauce:

• 2 ½ tbsp freshly-squeezed lemon or lime juice
• 3 tbsp maple syrup
• ½ tsp garlic powder
• ½ tsp red pepper flakes, more to taste
• ½ tsp sesame seeds (optional)

Directions:

To make the filling, place a medium-sized ceramic non-stick skillet on medium-high heat. Add the sesame oil (if using), spring onions, garlic, and ginger and cook for 3 to 4 minutes, until soft and fragrant. Add the shiitake mushrooms, carrot, sugar snap peas, and sea salt to the pan and continue cooking for 3 to 5 minutes or until the mushrooms are tender. Remove and set aside.

To make the wrapper dough, combine the cassava flour, arrowroot powder, and sea salt (if using) in a large bowl. Whisk until uniform. Pour the boiling water on top and stir until evenly mixed. Once the dough is cool enough to touch, use your hands to knead the dough until smooth and uniform, adding a bit of water if needed to get a pliable but non-sticky dough. If it gets too wet, knead in a bit more cassava flour.

Divide the dough into two and keep one half under a damp towel so that it doesn’t dry out. Roll the dough out to a rope about 1 inch thick, then cut into 1-inch pieces. Working one piece at a time, flatten it into a disc and roll out as thinly as possible into a round wrapper. You could also use a tortilla press for this, placing the piece of dough between sheets of parchment paper first.

Bring a large pot of water with a steamer to a boil. Arrange the dumplings on top, making sure they don’t touch (you may need to cook them in two batches). Steam for 6 to 8 minutes or until the dumplings are cooked through.

Whisk all the ingredients for the dipping sauce together in a small bowl.

Serve immediately with sauce. Enjoy!

Serves 4-6

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Categories: Low Fat, Grain Free, Lunch, Dinner, Appetizers, International, Asian, Kid Friendly

This item posted: 20-Feb-2023

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