Mornings can be a struggle, especially when it comes to finding the time and energy to whip up a healthy and satisfying breakfast. But fear not, lazy cooks and busy mornings! This recipe for Steamed Veggie and Egg Dumplings is your new best friend. It requires minimal effort, uses readily available ingredients, and delivers a delicious and nutritious meal in just 5 minutes (prep time!)
These dumplings are filled with a refreshing combination of shredded cucumber, carrot, and scrambled eggs. The dumpling wrappers provide a delightful textural contrast, and the entire dish comes together in a steamer for a hands-off cooking experience.
So ditch the sugary cereals and greasy breakfast sandwiches. These steamed dumplings are the perfect way to start your day with a wholesome and satisfying meal, all without breaking a sweat.
Ingredients:
- Cucumber – 1, thinly sliced and shredded
- Carrot – 1, thinly sliced and shredded
- Sugar – 1 tablespoon
- Eggs – 3, beaten with a little salt
- Cooking oil
- Dumpling wrappers (enough for your desired amount of dumplings)
- Chopped green onions (for garnish – optional)
- Salt – to taste
- Black pepper – a small amount
- Sesame oil – 1 teaspoon (optional)
- Dried shrimp – 1 teaspoon (optional)
- Mineral water (for brushing dumpling wrappers)
Instructions:
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Prep the Vegetables: Thinly slice and shred both the cucumber and carrot. Place them in a bowl and toss them with the sugar. Letting them sit for a while allows the sugar to draw out some moisture from the vegetables.
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Scramble the Eggs: In a separate bowl, whisk the eggs with a pinch of salt. Heat a small amount of oil in a pan over low heat and cook the eggs, scrambling them until just set. Remove from heat and chop the cooked eggs into small pieces.
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Assemble the Filling: Once the vegetables have marinated for a few minutes, squeeze out any excess moisture they may have released. Combine the squeezed cucumber and carrot mixture with the chopped scrambled eggs in a bowl. Add a sprinkle of black pepper and sesame oil (if using) for additional flavor.
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Wrap the Dumplings: Lay out a dumpling wrapper on a flat surface. Place a spoonful of the filling in the center. Brush the edges of the wrapper with a little water to moisten them. Fold the wrapper over the filling and press the edges together firmly to seal, forming a crescent or pouch shape. Repeat this process with the remaining wrappers and filling.
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Steam the Dumplings: Arrange the assembled dumplings in a steamer basket, leaving a little space between them to prevent sticking. Fill a pot with enough water to come just below the steamer basket. Bring the water to a boil, then place the steamer basket on top and cover the pot. Steam the dumplings for 10 minutes.
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Serve and Enjoy: Once steamed, remove the dumplings from the heat and let them sit for a minute or two before serving. Enjoy them plain or with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or even peanut butter sauce. Sprinkle with chopped green onions for an extra pop of color and flavor (optional).
More Information:
- Feel free to get creative with the fillings! You can add shredded cooked chicken or tofu for a protein boost, or experiment with different chopped vegetables like zucchini or bell peppers.
- If you don’t have dumpling wrappers, you can use wonton wrappers instead.
- Leftover steamed dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a steamer or by pan-frying until warmed through.
Conclusion:
Steamed Veggie and Egg Dumplings are a lifesaver for busy mornings or lazy weekends. They’re quick, easy, delicious, and packed with nutrients. So the next time you’re short on time but craving something satisfying, give this recipe a try. You won’t be disappointed!