Calling all dumplings fans who love eating them but not making or wrapping them - I feel you ;) These are the easiest ever steamed dumplings made with wonton skins and filled with vegetables and tofu scramble. They are like cute little pillows packed full of colors, flavors, and nutrients - all in one comforting bite.
Do you know how to wrap dumplings perfectly? If your answer is no, well then do you find wrapping burritos much easier? Or how about just rolling up a piece of paper? And that's exactly what we are gonna do here to make these cute and delicious little dumplings or steamed spring rolls! They're basically a love child between the two.
By using wonton skins, we won't have to make dough or roll the wrappers ourselves, and on top of that, let's let go of the obsession of creating the perfect dumpling shape and instead, just roll them like spring rolls or an ultra mini burrito! And the thin and smooth wonton skins actually work perfectly for this recipe, they become translucent after steaming, revealing the pretty fillings inside.
For the fillings, I wanted to recreate the vegetarian dumpling fillings that I had growing up, which were usually made of vegetables, wood ears, and scrambled eggs (yes that's considered a vegetarian filling in Chinese cuisine). So I made some "eggy" tofu scrambles plus fresh vegetables I can find locally.
Watch the video below to follow the simple steps and find me on Instagram and Tiktok if you have any other questions.
INGREDIENTS:
18 - 20 wonton wrappers
1 bunch spinach, about 1 cup blanched and chopped
1 medium carrot, shredded
2 teaspoon sesame oil
2 tablespoon arrowroot powder or corn starch
For the Tofu Scramble -
4 oz extra firm tofu
3 oz silken tofu
1 scallion, chopped, separate whites and greens
1/2 teaspoon garlic powder
1/4 teaspoon Kala Namak (black salt)
1/4 teaspoon turmeric
Cooking oil
For the Shiitake Mushrooms -
3 oz shiitake mushroom, finely diced
1 teaspoon minced garlic
1 tablespoon soy sauce
1/2 tablespoon coconut amino
For the Dipping Sauce -
1 tablespoon homemade Chili Oil
1 tablespoon rice vinegar
1 1/2 tablespoon soy sauce
1 tablespoon coconut amino
Sprinkle of white sesame seed
TO MAKE:
- Make the tofu scrambles first, heat a small drizzle of oil in a nonstick pan, fry off the scallion whites first for about one minute till aromatic;
- Crumble the extra firm tofu into the pan, break the crumbles into smaller pieces with your spatula in the pan, cook for 2 - 3 minutes for the liquid from the tofu to evaporate a little;
- Then crumble in the silken tofu, stir to combine and continue to break them down with your spatula, but don't crush everything too smooth, leave some textures and small chunks;
- Add in the garlic powder, kala namak, and turmeric, stir to combine well, cook till most liquid is evaporated;
- Sprinkle in the scallion greens right before you turn off the heat, set the tofu scrambles aside;
- Prepare the shiitake mushrooms, sauté the garlic first with a bit of cooking oil until aromatic, then add in the shiitake mushrooms, cook till the liquid is released from the mushrooms;
- Add in the seasonings and cook till all the flavors are absorbed into the mushrooms and barely any liquid is left in the pan, set aside;
- Bring a pot of water to boil, blanch the spinach for 20 seconds or so until just soft, rinse the spinach under cold water to stop cooking, finely chop them, then squeeze out as much water as you can;
- In the same pot, blanch the shredded carrots for 30 seconds, and drain;
- In a large bowl, combine the tofu scrambles, sautéed shiitake mushrooms, spinach, carrot, sesame oil, and arrowroot powder, stir to mix well;
- Place a piece of wonton wrapper on a clean flat surface, brush on a little water on all four edges, add about 2 teaspoons of fillings to the middle;
- Fold up the bottom edge, then both edges on the side onto the center, and continue to roll up and seal, like you're wrapping a burrito;
- Continue until you finish all the wonton wrappers;
- Transfer all the dumplings into a lined steamer, either a bamboo steaming drawer or any other steamer you have;
- Add enough water to your steaming pot, place on the steamer drawers, and bring the water to a boil;
- Once you start to see steam coming off the drawers let it steam for 5 minutes;
- Meanwhile, make the dipping sauce, this is optional;
- Serve the dumplings hot, enjoy!
