I have a great boyfriend. Only he would go out the day of a dinner party and buy me a bamboo steamer at the last minute to make dumplings. He’s such a good sport putting up with my every food whim! I’m so appreciative that he did though, because my first attempt at steamed dumplings (and actually at dumplings in general) was a very yummy success 🙂
We had Kam’s mother and her partner over for dinner on Sunday night. I came across this by chance while looking for a rockmelon recipe (mmmmm I love rockmelon!) and the menu started falling into place around it. I knew straight away I wanted to do a very light Thai Red Curry with Prawns and matchstick cut vegetables served on fabulous Coconut Lemongrass Rice. For the appetiser I toyed with the idea of a miso broth with noodles and vegetables. I also considered some cool and light rice paper rolls with shredded vegetables. However, neither idea made it to the table.
Using a packet of chilled wonton wrappers meant that these dumplings came together very quickly and were exceptionally easy to make. I chose a combination of broccoli, carrot, garlic and shallots with some tamari and miso – the results were incredibly yummy. 24 dumplings meant 4 people got 6 dumplings each – more than enough for an appetiser. Vegan and delectable, I would love to make these gluten-free if anyone out there has a great wonton dough recipe. Shoot me an comment if you know if a great one!
- 2-3 cloves of garlic, finely minced
- 1 cup finely chopped brocolli florets
- 1 shredded, grated or finely sliced carrot
- 2 tbsp spring onions, finely chopped
- 1 tbsp miso paste (whichever variety you prefer)
- 2 tbsp tamari or coconut aminos
- 24 wonton wrapper, or enough home-made dough to make 24 pieces
- Combine all ingredients except for wrappers in a food processor and process until well mashed up, but pieces remaining (see image).
- Lay wrappers on a flat surface or plate and brush with water so each is slightly wet. Place one heaped teaspoon of filling mixture onto each wrapper.
- Fold in half, enclosing filling and press edges firmly to seal. Fill a wok ½ full with water and bring to a boil. Fit steamer into wok and line inside loosely with parchment paper if wanted.
- Steam in batches until slightly translucent, making sure to separate each dumpling in the steamer so they don't stick together. Serve with extra tamari or your favourite dipping sauce.