I've been debating buying a bamboo steamer for a good long while now since I've been in full on wonton mode, and there isn't any better (or healthy) way to make potstickers or dumplings other than by steaming them. Needless to say, I finally broke down and got the steamer. I love it too because I can use it to steam other things too, not just dumplings.

I need something for steaming tamales too! So this was a good excuse to cover all my steaming bases.

The first thing I wanted to make with my bamboo steamer was some perfectly easy vegetable dumplings. These dumplings seriously couldn't be more easy to put together, and I'd like to think that after sealing up my fair share of wontons lately that I've become a lot more proficient with it.

I happened to get fresh local carrots and asparagus in my hot little hands this week, so I knew they would be perfect in these dumplings. I also added in broccoli, garlic, and plenty of asian flavors.

Of course, feel free to swap out any of the vegetables with another if something else appeals to you more than what I used. Just be sure to adjust the nutritional count that I provided below to reflect accordingly.

Also, if you don't have a bamboo steamer... any steamer will work!

Naturally, I served my dumplings with a side of fresh local sugar snap peas and a choice of low sodium soy sauce and one that also had chili oil and crushed pepper flakes. I preferred the spiced up soy sauce, but I like the heat.

These really came together quickly and could definitely be put together ahead of time and stored covered in the fridge for several hours until ready to cook.

Steamed Vegetable Dumplings
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: 3 Dumpling • Calories: 92.2 • Fat: 0.5 g • Carb: 18.1 g • Fiber: 1.6 g • Protein: 3.5 g • Sugar: 0.6 g • Sodium: 431.1 mg

Ingredients:
2 Garlic Cloves
1 C. Broccoli, Chopped Slightly
1/2 C. Asparagus
1 Carrot, Peeled & Chopped Slightly
1 Green Onion
2 Tbsp. Low Sodium Soy Sauce
1 Tbsp. Miso
18 Wonton Wrappers

Directions:
Get your steamer ready over a stock pot of boiling water.

I actually have a traditional bamboo steamer that I lined with lettuce leaves and set over a stock pot with 2" of boiling water.

Toss everything but the wonton wrappers into a blender or food processor and blend down to a chunky sort of vegetable paste.

Lay out your wonton wrappers and fill each with about 1 tbsp. of the vegetable mixture.

Line the edge of the wrapper with water and pinch to seal closed.

Set the dumplings into your steamer and cover to cook for 3-5 minutes or until the wontons are starting to look clear.

Remove the dumplings from the steamer and enjoy right away.