Chinese Steamed Dumplings
- 1 large egg(s)
- 1/2 tsp dark sesame oil
- 1/2 cup(s), chopped uncooked cabbage (all varieties), minced
- 1 medium uncooked scallion(s), minced
- 2 Tbsp water
- 1 Tbsp low sodium soy sauce
- 1/2 tsp ginger root, peeled and minced
- 1/8 tsp five-spice powder, or to taste
- 12 item(s) wonton wrapper(s)
- Spray a small nonstick skillet with nonstick spray and set over medium heat. Lightly beat the egg and oil in a small bowl, then pour into the skillet. Cook, without stirring, until set like a small omelet. Transfer the egg to a cutting board and finely chop.
- Combine the cooked egg, cabbage, scallion, water, soy sauce, ginger, and five-spice powder in a small bowl. Spoon evenly into the center of each dumpling wrapper. Bring the edges of the wrappers up and over the top of the filling; pinch together in the center to seal the dumplings.
- Put the dumplings in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam until tender, about 20 minutes. Serve hot. Yields 3 dumplings per serving.
They are juicy and flavorful enough that you won’t need a dipping sauce, other than some low-sodium soy sauce to pass on the side. You can find dumpling wrappers in Asian markets. Or it’s easy to make your own: Stir together 1 cup all-purpose flour and 3 tablespoons cold water in a small bowl. (You may need to add up to 1 teaspoon more water to make a workable dough.) Knead the dough into a small ball in the bowl, cover and set aside for 30 minutes. Divide the dough in half then divide each half into six equal pieces. Roll each piece out into a 3 1/2-inch round. Fill and steam as directed above, using wet fingers to pinch and seal each dumpling.