Steamed spelt dumpling wrappers need only spelt flour, salt and hot water. Fold them around a vegetable filling of cabbage, carrot and mushroom, then steam for 10 minutes. The recipe makes 24 soft dumplings with a mild, nutty edge.
Hot water relaxes the dough, so it rolls out without springing back. The wrappers stay tender after steaming. The bite is soft, not chewy.
The filling needs one careful step. Salt the cabbage and squeeze it hard. If it stays wet, the liquid leaks through the pleats and the wrappers turn gummy.
The steps stay clear and the ingredients cost little. Allow about 1 hour 45 minutes in total, including a 30 minute dough rest. You can shape the whole batch and freeze it uncooked.
Why You’ll Love This Recipe
- Three-ingredient wrappers stay soft and roll out easily.
- The filling uses everyday vegetables and costs little per serving.
- Uncooked dumplings freeze and steam straight from frozen.
- Spelt gives the wrappers a mild, nutty flavor.
Ingredient Notes
- white spelt flour: White spelt gives the softest, most workable dough. Whole grain spelt works too, but the wrappers turn denser and need a little more water.
- hot water: Use water just off the boil. It partly cooks the flour, which makes the dough tender and easy to roll thin.
- green cabbage: Napa cabbage is milder and works as a direct swap. Salt and squeeze either one to remove excess water.
- shiitake mushrooms: Chestnut mushrooms are a cheaper swap. Cook them until the pan is dry so they add flavor without moisture.
- soy sauce: Tamari works as a substitute if you want a slightly rounder, less sharp saltiness.
Easy Spelt Dumpling Wrappers with Steamed Vegetable Filling
Description
Hot water makes the spelt dough easy to roll thin, and a well-squeezed cabbage filling keeps the steamed dumplings soft instead of soggy.
Ingredients
Spelt dumpling wrappers
Vegetable filling
Dipping sauce
Instructions
Spelt dumpling wrappers
- Whisk the spelt flour and 1/4 tsp salt in a 24 cm / 9-inch bowl. Pour in the hot water and stir with a fork until shaggy. Let it cool for 2 minutes, then knead for 5 minutes until smooth and soft. Add 1 tsp water if it feels crumbly. Cover and rest for 30 minutes.
Vegetable filling
- While the dough rests, toss the cabbage with 1/2 tsp salt and leave it for 10 minutes. Wrap it in a clean towel and squeeze hard until no more liquid drips out. A wet filling leaks through the pleats and makes the wrappers gummy.
- Heat the rapeseed oil in a 20 cm / 8-inch skillet over medium-high heat. Cook the mushrooms for 4 minutes until the pan is dry and the edges turn brown. Add the garlic and ginger and stir for 30 seconds. Cool for 5 minutes, then mix with the cabbage, carrot, spring onions, 1 tbsp soy sauce, 2 tsp sesame oil and white pepper.
Fold and steam
- Knead the rested dough for 1 minute and roll it into a 30 cm / 12-inch log. Cut it into 24 equal pieces of about 15 g each and cover them with a damp towel.
- Roll one piece on a lightly floured surface into an 8 cm / 3-inch round about 1.5 mm thick, with edges thinner than the center. Place 1 level tablespoon (about 15 g) of filling in the middle. Dab a little water along the edge, fold in half and pinch it shut with 4 to 5 pleats. Set it on a floured tray under a towel and repeat with the remaining pieces.
- Bring 3 cm / 1 inch of water to a boil in a 30 cm / 12-inch wok. Line a 26 cm / 10-inch bamboo steamer with perforated parchment. Arrange 8 dumplings with 2 cm / 3/4 inch between them and steam, covered, for 10 minutes. The wrappers should look slightly glossy and spring back when pressed. Move the batch to a tray, cover it, and keep it in an oven at 80 C / 175 F while you steam the other two batches.
- Stir the soy sauce, rice vinegar, 1 tsp sesame oil and chili flakes together while the dumplings steam. Serve the dumplings hot with the sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 309kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Sodium 980mg41%
- Potassium 480mg14%
- Total Carbohydrate 54g18%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 11g22%
- Vitamin A 4100 IU
- Vitamin C 15 mg
- Calcium 50 mg
- Iron 3 mg
- Vitamin E 1 mg
- Vitamin K 45 mcg
- Thiamin 0.2 mg
- Riboflavin 0.1 mg
- Niacin 3 mg
- Vitamin B6 0.3 mg
- Folate 40 mcg
- Phosphorus 270 mg
- Magnesium 100 mg
- Zinc 2.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Make the filling while the dough rests so both are ready together.
- Cool the cooked mushrooms for 5 minutes before mixing, or the cabbage turns limp.
- Steam in three batches of 8 and keep finished dumplings covered in a warm oven.
- Add 1 tsp water to the dough if it feels crumbly after kneading.
- Keep unrolled dough pieces under a damp towel while you shape the others.
