Did you see our previous post where we made fried dumplings with edamame beans? It seems Sofi’s sister did – she came to Göteborg last weekend and asked especially for us to make dumplings! So we did. But we decided that we wanted some steamed dumplings as well, because they’re simply amazing and taste very different to the fried dumplings.
We used marinated tofu in this recipe as well as different vegetables, which we didn’t fry before putting in the dumpling cases. However, our previous dumpling filling works just as well, and you could even make your filling to cater to your taste!
To see our instructions for frying the dumplings, see our other post.
Ingredients Serves 4
Cooking time: 30 mins
- 250 g marinated tofu (normal tofu is fine, but marinated tofu gives more flavour)
- 50 g white cabbage
- 1 onion
- 1 carrot
- Three cloves of garlic
- 1 chili
- 3 spring onions
- 24 dumpling cases
- 250 ml (1 cup) rice
- Sesame oil
- Rice vinegar
- Soy sauce
- Sesame seeds (toasted if preferred)
- One lime
- Cook the rice.
- Put the onion, 2 cloves of garlic, 2 spring onions, half the chili, and 1 tbs sesame oil in a food processor and mix thoroughly. (Save one clove of garlic, one spring onion, and a few bits of chili for the dipping sauces. The recipes for the dipping sauces are at the bottom of this post.)
- Finely chop the tofu, carrot, and cabbage into small cubes about 5 mm wide.
- Mix the tofu, carrot, and cabbage in with the vegetables from the food processor.
- Put some dumpling cases on a work surface, and put one spoonful of the vegetable mix on each.
- Spread a little water around the edge of each dumpling case with your finger, to help the dumplings stay closed.
- Fold the dumpling cases in half, and squeeze the edges together, either by hand or using a dumpling mould. Repeat for all dumplings.
- Put some baking paper on each layer of your steamer. This is to stop the dumplings sticking to your steamer and it makes taking the dumplings out and cleaning the steamer much quicker!
- Put the dumplings in each layer of the steamer, on top of the baking paper. You should hopefully be able to fit 6 dumplings on each layer depending on the size of the steamer.
- Pour some water into a saucepan wide wide enough for the steamer to fit in. The water should be about 4 cm deep.
- Place the steamer in the pan.
- Put the pan on a high heat and once the water has started boiling, wait 2-3 mins and remove from the heat.
- Remove the dumplings from the steamer, and repeat the cooking process for the remaining dumplings.
To make the dipping sauces:
- Cut the lime in half and squeeze the juice of the whole lime into one bowl. Pour in some rice vinegar (a couple of tablespoons) to suit your taste. Add some garlic, spring onion, and sesame seeds.
- In the other bowl, put the rest of the garlic, spring onions, and sesame seeds, and add some chili. Pour in some soy sauce and rice vinegar to suit your taste. We typically do two tablespoons of rice vinegar to 3 tablespoons of soy sauce.