Lunch · 35 min · chinese

Steamed Veggie Dumplings with Chili Crisp

Dinner decisions, handled: Steamed Veggie Dumplings with Chili Crisp pairs dumpling wrappers with cabbage for a 35-minute Chinese lunch. At 440 calories and 16g protein per serving, it fits easily into a high-protein day. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

Ingredients

• 10 Dumpling wrappers
• 1 cup Cabbage
• 1/2 cup Mushrooms
• 1/4 cup Carrots
• 1 tbsp Chili crisp
• 1 tsp Black vinegar

Steps

1. Finely chop the cabbage, mushrooms, and carrots — the smaller the pieces, the easier the pleating.
2. Salt the chopped vegetables, rest 10 minutes, then squeeze out every drop of moisture with your hands.
3. Toss the filling with a teaspoon of sesame oil and a pinch of salt.
4. Place a teaspoon of filling in the center of each wrapper.
5. Wet the edge with water, fold in half, and pleat 5–6 folds along one side; press to seal.
6. Line a steamer with parchment and arrange the dumplings without touching.
7. Steam over boiling water 8 minutes until the wrappers turn translucent.
8. Serve hot with black vinegar spiked with chili crisp for dipping.

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