Chinese steamed dumplings
2
Points®
Total time: 33 min • Prep: 10 min • Cook: 23 min • Serves: 4 • Difficulty: Easy
These tender morsels are similar to dumplings you would typically order at Chinese restaurants. They are juicy and tasty enough that you won’t need a dipping sauce, other than some low-sodium soy sauce to pass on the side. The five spice powder, an Asian spice blend made of star anise, cinnamon, cumin and cloves, also gives them a delicious and distinct flavor that makes them worthy enough to make at home. Plan to use the leftover spice blend on grilled chicken or steak. You can find dumpling wrappers in Asian markets or in the produce section near the tofu at your supermarket.
Ingredients
Egg
1 large egg(s)
Dark sesame oil
½ tsp
Cabbage (all varieties)
½ cup(s), chopped
Scallions
1 medium
Water
2 Tbsp
Less sodium soy sauce
1 Tbsp
Fresh ginger
½ tsp
Five-spice powder
⅛ tsp
Wonton wrapper
12 item(s)
Instructions
1
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.
2
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.
3
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.
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