Steamed Vegetable Dumpling (蔬蒸餃)

I made this with hairy bittercress but you could potentially do it with a lot of different mild flavored greens (spinach, shepherd’s purse, edible chrysanthemum, goosefoot, stinging nettle). My particular version only has 3 main ingredients–egg, shiitake mushroom, and the greens, but other versions can include carrots, tofu, and vermicelli noodles. It’s an easy and refreshing dumpling recipe.

I included the instructions for the wrappers but if you use store bought wrappers, that’s fine too! Makes 12 dumplings.

Recipe for the Filling

Make this while the dough is resting, if making from scratch.

• 2 cups fresh greens (hairy bittercress, edible chrysanthemum, spinach, goosefoot, stinging nettle)
• 2 eggs
• 2 shiitake mushroom caps (fresh or reconstituted okay)
• 2 tablespoons soy sauce
• 1 teaspoon minced ginger
• 1 tablespoon sesame oil
• Pinch of black pepper
• 1 tablespoon vegetable oil.
• 1/4 cup firm or dried tofu, finely diced (optional)
• 1/4 cup carrot, finely diced (optional)
• 1/4 cooked vermicelli noodles, chopped into 1 inch segments (optional)
• Salt to taste.
• Soy sauce, chingkiang black vinegar, karashi mustard, and srirarcha.

1. Scramble two eggs with vegetable oil and put in a mixing bowl. Finely dice shiitake mushrooms and add to mixing bowl. Add other chopped ingredients if using.
2. Quickly blanch greens in boiling water, until wilted, about 10 – 15 seconds. Chop and add to bowl. Add soy sauce, ginger, sesame oil, and black pepper to bowl and mix well. Taste the stuffing. If you prefer it saltier, add salt a pinch at a time until preference is reached.
3. Scoop into the dumpling wrappers, press edges together, and seal.
4. Prepare your steamer and once the water is boiling, place dumplings in and steam for 5 – 6 minutes. Remove and serve with soy sauce, chingkiang black vinegar, karashi mustard, and srirarcha.

Recipe for the Dough Makes 12 wrappers

• 1 cup flour and more for dusting
• 1/2 cup water
• 1/4 teaspoon salt

1. In a mixing bowl, combine salt and flour, mix well. Then combine water and mix until flour has begun to stick to each other.
2. Knead together into a smooth ball and allow to rest for 10 – 15 minutes. Prepare filling.
3. Take out dough and roll into a log. Cut into 12 equal pieces. While dusting more flour to prevent sticking, roll each piece into a flat round wrapper, about 5 inches in diameter. Make sure you dust between pieces if stacking. It’s easier if one person is making the wrappers and one person is filling them.