Sensational Veggie Har Gow Dumplings: A Mouthwatering Chinese Snack

Allergens

None

Ingredients

• 1. 20 dumpling wrappers (homemade or store
• bought) 2. 1 cup finely chopped mixed vegetables (carrots, shiitake mushrooms, cabbage, and water chestnuts) 3. 1 tablespoon minced ginger 4. 2 tablespoons soy sauce 5. 1 teaspoon sesame oil 6. 1/2 teaspoon sugar 7. Salt to taste 8. 1/4 cup cornstarch mixed with 1/4 cup water (for sealing dumplings) 9. Water as needed for wrappers and steaming

Instructions

1. In a bowl, combine the chopped vegetables, ginger, soy sauce, sesame oil, sugar, and salt. Mix well to coat all the vegetables evenly with the seasoning.
2. Take one dumpling wrapper and place a small spoonful of the vegetable filling in the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper diagonally in half, enclosing the filling and pressing gently to seal the edges. Pleat the edges to form a traditional dumpling shape.
3. Repeat for all 20 wrappers and filling, placing the formed dumplings on a tray lined with parchment paper.
4. Bring water to boil in a steamer or large pot with a heatproof basket. Lightly grease the basket and place the dumplings inside, spaced evenly apart to allow for proper steam circulation.
5. Cover the steamer or pot and steam the dumplings over medium high heat for 15 minutes, or until they puff up and the wrappers turn translucent.
6. Carefully remove the cooked dumplings from the steamer and place them on a serving plate to cool slightly.

Chef’s Insight

When making the dumplings, ensure that there is enough moisture around the edges to seal them properly, preventing the filling from escaping during cooking.

Notes

Feel free to experiment with different fillings to suit your taste preferences.