Steamed Vegetable Sui-Mai Dumplings with Chili-Sesame Oil

Name: Steamed Vegetable Sui-Mai Dumplings with Chili-Sesame Oil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons Asian chili sesame oil or other chili oil; 1 large egg white; 2 Tbsps chopped fresh cilantro; 1 inches peeled fresh ginger; 1 garlic clove; 118 milliliters chopped peeled Granny Smith apple; 2 green onions, cut into 2-inch pieces; 0 teaspoons kosher salt; 1 Tbsp less-sodium soy sauce; 2 teaspoons mirin (sweet rice wine); 237 milliliters sliced napa (Chinese) cabbage; 20 gyoza skins; 2 teaspoons sesame oil; 0 teaspoons Sriracha (hot chile sauce, such as Huy Fong); 170 grams firm water-packed tofu, drained and finely chopped

Steamed Vegetable Sui-Mai Dumplings with Chili-Sesame Oil might be just the side dish you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 108 calories, 13g of protein, and 5g of fat per serving. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up sesame oil, mirin, water-packed tofu, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine cilantro, onions, garlic, and ginger in a food processor; process until finely chopped.

Ingredients you will need

Cilantro

Garlic

Ginger

Onion

Equipment you will use

Food Processor

Add 1 cup cabbage and the next 5 ingredients (through kosher salt); pulse 10 times or until finely chopped.

Ingredients you will need

Kosher Salt

Cabbage

Add egg white; pulse until combined.

Ingredients you will need

Egg Whites

Place cabbage mixture in a medium bowl, and stir in tofu.

Ingredients you will need

Cabbage

Tofu

Equipment you will use

Bowl

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.

Ingredients you will need

Dough

Water

Tofu

Equipment you will use

Knife

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.

Ingredients you will need

Cabbage

Equipment you will use

Baking Paper