Steamed Vegetable Sui-Mai Dumplings With Chili-Sesame Oil Recipe

Name: Steamed Vegetable Sui-Mai Dumplings With Chili-Sesame Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chopped fresh cilantro; 2 green onions, cut into 2-inch pieces; 1 garlic clove; 1 (1/2-inch) piece peeled fresh ginger; 1 cup sliced napa (Chinese) cabbage; 1/2 cup chopped peeled Granny Smith apple; 1 tablespoon less-sodium soy sauce; 2 teaspoons mirin (sweet rice wine); 1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong); 1/4 teaspoon kosher salt; 1 large egg white; 6 ounces firm water-packed tofu, drained and finely chopped; 20 gyoza skins; 2 teaspoons sesame oil; 1/2 teaspoon Asian chili sesame oil or other chili oil

Servings: persons

2 tablespoons chopped fresh cilantro
2 green onions, cut into 2-inch pieces
1 garlic clove
1 (1/2-inch) piece peeled fresh ginger
1 cup sliced napa (Chinese) cabbage
1/2 cup chopped peeled Granny Smith apple
1 tablespoon less-sodium soy sauce
2 teaspoons mirin (sweet rice wine)
1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/4 teaspoon kosher salt
1 large egg white
6 ounces firm water-packed tofu, drained and finely chopped
20 gyoza skins
2 teaspoons sesame oil
1/2 teaspoon Asian chili sesame oil or other chili oil

1
Combine cilantro, onions, garlic, and ginger in a food processor; process until finely chopped. Add 1 cup cabbage and the next 5 ingredients (through kosher salt); pulse 10 times or until finely chopped. Add egg white; pulse until combined. Place cabbage mixture in a medium bowl, and stir in tofu.
2
Moisten edge of gyoza skin with water, working with 1 skin at a time (cover remaining skins to keep them from drying). Spoon about 1 tablespoon tofu mixture into center of circle. Gather up edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. (If skins do not open enough to see tofu mixture, use the tip of a knife to separate dough and form pockets.) Repeat procedure with remaining skins and filling.
3
Place dumplings in a large bamboo steamer lined with parchment paper or cabbage leaves. Working in batches, steam for 9 minutes or until filling and wrappers are lightly firm. Combine oils, and drizzle over tops of dumplings.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons chopped fresh cilantro, 2 green onions, cut into 2-inch pieces, 1 garlic clove, 1 (1/2-inch) piece peeled fresh ginger, and more.

Yes, Steamed Vegetable Sui-Mai Dumplings With Chili-Sesame Oil falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Vegetable Sui-Mai Dumplings With Chili-Sesame Oil

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