Steamed Dumplings
Total Time
40 mins
Prep Time
30 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(2)
Ingredients
35 servings
- 4 ounces tempeh, cubed
- 1 tablespoon extra-virgin olive oil
- 6 ounces shiitake mushrooms, stemmed and diced
- 1 tablespoon tamari
- ¼ cup chopped scallions
- ⅓ cup finely chopped kimchi
- 1 teaspoon toasted sesame oil
- ½ teaspoon grated ginger
- ½ teaspoon sriracha
- 35 dumpling wrappers
- Tamari or chili oil for dipping
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Preparation
Step 1
Place the tempeh into a steamer basket and set over a pot filled with 1-inch of water. Bring the water to a simmer, cover, and let steam for 10 minutes. Remove, let cool, and use your hands to crumble the tempeh.
Step 2
Heat the oil in a medium skillet over medium heat. Add the mushrooms and cook until soft, about 5 minutes. Add the tempeh and tamari and cook for 2 to 3 more minutes. Transfer to a bowl and add the scallions, kimchi, sesame oil, ginger, and sriracha. Stir to combine.
Step 3
Assemble the dumplings by scooping 1 heaping teaspoon of the filling onto each wrapper. Using your fingers, dab the edges of the wrapper with cold water, fold in half over the filling, and press to seal. Fold 3 pleats into the wrapper at the top of the crescent.
Step 4
Place the dumplings in the bamboo steamer without touching each other and cover with the lid. Bring 1 inch of water to a simmer in a skillet that the steamer can hover over. Place the steamer on top and steam for 10 minutes. Serve with tamari or chili oil for dipping.
Step 5
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Chef's notes
Eat them right away. The dumpling wrappers firm up as they cool, so don’t wait to eat. Enjoy the steamed dumplings straight off the stove, when the wrappers are tender and the filling is hot.
Square dumpling wrappers? Those work too! I’ve given you step-by-step instructions for folding circular dumpling wrappers, but square ones will work here too. Scoop one heaping teaspoon of filling into the center of each wrapper and dab the edges with water. Fold the dumplings in half diagonally, sealing them around the edges so that they form a triangle shape. That’s it!
Dipping sauce never hurts. Thanks to the punchy kimchi and savory shiitake mushrooms, these steamed dumplings are yummy on their own. Still, dipping sauce never hurts! I love to serve them with tamari and/or chili oil for extra salty/spicy flavor.
