Chines New Year Steamed Dumplings

Steamed Chinese Vegetable Dumplings

To make the wrappers: mix 4 cups flour, 1 ¾ cups water and ½ tsp. salt in a large bowl until the dough is smooth. Cover the bowl with plastic wrap and let the dough rest for 10-15 minutes. Transfer the dough to a clean surface. Cut the dough into 20 equal pieces. Press each piece into a disc and using a rolling pin, roll each piece into a circle about 3 inches in diameter. Make them as thin as you can. If you are not going to use them immediately, coat them with flour and store in the fridge or freezer.

To make the filling: heat 2 Tbs. vegetable oil in a large skillet over high heat. Add 2 cups shredded Napa cabbage to the skillet and cook until it softens, about 5 minutes. Add 2 shredded carrots and cook another 3 minutes. Add 2 cups chopped broccoli florets and 3 chopped scallions and cook for 3 more minutes. To the veggies, add 1 tsp. fresh grated ginger and 3 minced garlic cloves. Mix in 2 Tbs. tamari, 1 Tbs. brown rice vinegar, 1 Tbs. sesame oil and 2 tsp. Sriracha. Transfer the mixture to a food processor and pulse a few times to just break down the veggies. Let the veggies cool before putting them into the wrappers.

To make the dumplings: place a small spoonful of the veggie filling in the center of each wrapper. Use your finger to wet the edges of the wrapper with water. Fold the wrapper over the filling and pinch the edges together, forming a half-circle. Transfer the wrapped dumpling to a plate lined with parchment paper. Continue until you fill all the dumpling wrappers. To steam the dumplings: bring a pot of water to a boil and place four dumplings at a time into a steamer basket over the boiling water. Steam for 10 minutes or until the dumplings are tender. You can also pan-fry them, if desired. Serve with your favorite dipping sauce.

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