Ingredients
-
1 tablespoon sesame oil (or other oil)
-
½ cup all-purpose flour (gluten-free if desired)
-
¼ teaspoon salt
-
¼ teaspoon ground black pepper
-
¼ cup water (plus more as needed)
-
1 large zucchini, grated
-
½ small sweet potato, cubed
-
¾ cup shredded carrots
-
¼ cup chopped celery
-
¼ cup frozen corn kernels
-
2 cloves garlic, minced
-
1 tablespoon ginger, minced
-
1 red bell pepper, seeded and diced
-
1 green bell pepper, seeded and diced
-
1 medium onion, slivered
-
Salt and pepper, to taste
Directions
Title: “Delicious Vegetable Dumplings Recipe”
Sub-Title: A Tasty Gluten-free and Soy-free Veggie Dish
Quick Description: This veggie dumpling recipe features a variety of fresh vegetables, making it both colorful and nutritious. The gluten-free and soy-free ingredients ensure that everyone can enjoy this tasty treat without any restrictions. With its easy cooking process, you can whip up a batch in no time!
Ingredients:
– 1 tablespoon sesame oil (or other oil)
– ½ cup all-purpose flour (gluten-free if desired)
– ¼ teaspoon salt
– ¼ teaspoon ground black pepper
– ¼ cup water (plus more as needed)
– 1 large zucchini, grated
– ½ small sweet potato, cubed
– ¾ cup shredded carrots
– ¼ cup chopped celery
– ¼ cup frozen corn kernels
– 2 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1 red bell pepper, seeded and diced
– 1 green bell pepper, seeded and diced
– 1 medium onion, slivered
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F. In a bowl, mix together sesame oil, all-purpose flour, salt, and pepper until well combined. Add enough water to create a thin batter. Set aside for later use.
2. Grate the zucchini using a box grater. Cube the sweet potato, shred the carrots, and chop the celery and corn. Place all vegetables into a large mixing bowl.
3. Mince the garlic and ginger using your hands or a mini processor. Add the minced garlic and ginger to the vegetable mixture along with the bell peppers and onions.
4. Season with salt and pepper to taste. Combine all ingredients together thoroughly before proceeding.
5. Divide the vegetable mixture evenly among six to eight 2-ounce portions. Form each portion into a ball shape using your fingers. Roll each ball between your palms to create a smooth texture.
6. Using a spoon, place one of the formed balls onto the center of each wrapper made from parchment paper. Gently press down on the ball slightly to seal the top.
7. Transfer the parchment papers with dumplings to a baking sheet lined with foil or nonstick baking paper. Brush the tops of the dumplings lightly with sesame oil to prevent sticking during cooking.
8. Bake at 425°F for 15 minutes. Remove the dumplings from the oven and allow them to cool for 5 minutes.
9. To serve, dip each dumpling into the reserved batter to coat them and reheat them in a pan with about an inch of oil over low heat. Flip once when they have browned on one side.
10. Serve warm and enjoy!
Servings: 8
Difficulty Level: Medium
Total Time Needed: Approx. 2 hours
Nutritional Information:
– Calories: 350 per serving
– Total Carbohydrates: 25g per serving
– Dietary Fiber: 10g per serving
– Protein: 10g per serving
– Cholesterol: 0mg per serving
– Saturated Fat: 10g per serving
– Trans Fats: 0g per serving
– Monounsaturated Fat: 0g per serving
– Polyunsaturated Fat: 0g per serving
– Omega-3 Fatty Acids: 0g per serving
– Omega-6 Fatty Acids: 0g per serving
– Vitamin A: 0% RDA
– Thiamin (B1): 0% RDA
– Riboflavin (B2): 0% RDA
– Niacin (B3): 0% RDA
– Folic Acid (B9): 0% RDA
– Vitamin B12: 0%
Steps
|
1
Done
|
Preheat oven to 425°F. In a bowl, mix together sesame oil, all-purpose flour, salt, and pepper until well combined. Add enough water to create a thin batter. Set aside for later use. |
|
2
Done
|
Grate the zucchini using a box grater. Cube the sweet potato, shred the carrots, and chop the celery and corn. Place all vegetables into a large mixing bowl. |
|
3
Done
|
Mince the garlic and ginger using your hands or a mini processor. Add the minced garlic and ginger to the vegetable mixture along with the bell peppers and onions. |
|
4
Done
|
Season with salt and pepper to taste. Combine all ingredients together thoroughly before proceeding. |
|
5
Done
|
Divide the vegetable mixture evenly among six to eight 2-ounce portions. Form each portion into a ball shape using your fingers. Roll each ball between your palms to create a smooth texture. |
|
6
Done
|
Using a spoon, place one of the formed balls onto the center of each wrapper made from parchment paper. Gently press down on the ball slightly to seal the top. |
|
7
Done
|
Transfer the parchment papers with dumplings to a baking sheet lined with foil or nonstick baking paper. Brush the tops of the dumplings lightly with sesame oil to prevent sticking during cooking. |
|
8
Done
|
Bake at 425°F for 15 minutes. Remove the dumplings from the oven and allow them to cool for 5 minutes. |
|
9
Done
|
To serve, dip each dumpling into the reserved batter to coat them and reheat them in a pan with about an inch of oil over low heat. Flip once when they have browned on one side. |
|
10
Done
|
Serve warm and enjoy! |
