Vegetarian Chinese Dumplings

February 05, 2015

Yummy Dumplings

For The Dough
2 cups plain flour (maida)
2 tbsp oil
salt to taste

For The Vegetable Filling
1 cup shredded cabbage
1 cup carrot juliennes
1/2 cup chopped mushrooms (khumbh)
1/2 cup bean sprouts
1 tbsp chopped ginger (adrak)
1 tsp soy sauce
1 tbsp oil
1 tsp freshly ground black pepper (kalimirch) powder to taste
salt to taste

For The Red Sauce
2 tomatoes
6 garlic (lehsun) cloves
4 whole dry red chillies
salt to taste

For The Black Sauce
1/4 cup soy sauce
1 tbsp honey
2 tsp vinegar
2 tsp roasted sesame seeds (til)
salt to taste

Other Ingredients
oil for greasing

For the dough Combine all the ingredients and knead into a soft pliable dough. Roll out into a big cylinder. Divide the dough into small 25 equal portions. Keep aside. How to proceed Roll out each portion of the dough into very thin circles of approximately 75 mm. (3") diameter. Place one portion of the vegetable filling in the centre of each circle. Bring together the edges and with your fingertips to make dimsums. Steam in a greased steamer for about 10 minutes. Serve hot with the red and black sauces

Nutritions

Calories
73

Sodium
183mg
7% DV

Fat
1g
2% DV

Protein
1g
2% DV

Carbs
12g
4% DV

Fiber
1.0g
4% DV