Low Protein Veggie Jiaozi (Chinese Dumplings)

Adding to the PKU Dim Sum Menu and another versatile snack where the filling options are endless. I basically threw in the veggies that we had in the fridge for this one. Also there are two different wrapper skins. One that’s for steamed only and the other for steamed and pan fried.

The low pro baking mix ones can be made in large batches and frozen for later use! Makes great quick meals or lazy dinner options (even I have days where I don’t want to make anything). Place raw dumplings on a baking sheet lined with wax paper (keep from sticking) and place in the freezer. Once frozen they can be stored in a tupperware container or a freezer proof zip-lock bag. Shove it back into the freezer. When ready, cook them the same way as the fresh ones!

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Pan fried version with the low protein baking mix dough and dippy sauce.

Tips: Anything can be used as filling for these. The jackfruit and mushroom filling for the Por-KU Buns are tasty too! For a more balanced cabbage to mushroom ratio, use 16 oz of mushrooms to 1 head of cabbage. The filling amount is enough to make both wrapper options and then some!

Filling:
1 cabbage finely shredded
8 oz white mushrooms, minced
2 carrots, minced
2 tsp soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp white pepper
1 tbsp onion powder
1 tbsp ginger powder
1 tbsp garlic powder
1 tsp five spice powder
2 spring onions, chopped
oil for cooking

In a large pot, heat up your oil. Once warm, toss in the cabbage, mushrooms and carrots. Allow the cabbage to wilt  and soft a bit. Next add in both soy and oyster sauces, white pepper, onion, ginger, garlic and five spice powders. Let this cook thoroughly, stirring occasionally. Your veggies should be tender enough but not mushy (if it’s too hard, it’ll poke holes in the wrapper). Sprinkle chopped spring onions if desired)

While the filling is cooling, lets work on the dumpling wrappers.

As I said before, I made two different kinds that are PKU friendly. The first is a wheat starch wrapper that’s actually used for Har Gao (shrimp dumplings)! While shrimp is not low pro, the wrapper used for Har Gao is! YAY!!!!! The second is using a low pro baking mix to mimic wheat dough wrappers. To make the dumpling wrappers into flat circles, I use my tortilla press lined with wax paper. Super easy with low pro mixes, not to mention faster than a rolling pin.

Dough 1:
1 ½ cup wheat starch
1 cup boiling water
1 tbsp lard or veggie shortening

Mix ingredients together and knead into a smooth dough. Dough will be hot so be careful if you are mixing and kneading by hand. Separate dough into small balls. I managed to get about 20 wrappers (2½ inches diameter) out of this amount. Cover with cling wrap to prevent the dough from drying out as you assemble the dumplings.

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Wheat starch dough is kinda sticky so make sure they do not stick together in the steamer.

Fold in 5-6 pleats on one side of the wrapper, place in your filling  and press together with  the unpleated side. Place on cabbage/parchment paper lined bamboo steamers. Heat up your pot with ½ a inch of water. Once the water is steaming,  add in your baskets and close the lid. Steam each set for 5 mins ONLY. Too long and the wrappers become brittle. Remove promptly, plate and serve with dippy sauces.

 

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Great as an appetizer and also as a meal!

Dough 2:
3 cups Taste Connection Multi-mix
1½ cold water

Mix together the ingredients and knead into a smooth ball. Separate into small dough balls about an inch around. I got about 18-20 wrappers, 3 inches in diameter, out of it. These dumplings can be assembled the same way as the previous ones or press into half moon shapes. In a frying pan, heat up oil and place your dumplings in and fry each since evenly. (optional: if you want to pan fry-steam them add some water to the frying pan and cover the pan with lid). Plate it and serve with dippy sauces.

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Pan fried goodness!

Dippy Sauce:
1 tsp soy sauce
1 tbsp oyster sauce
3 tsp ketchup
1/8 tsp five spice powder
2 tbsp water
chili or sriracha sauce (optional for a spicier kick)

Mix together ingredients together. Sauce should be on the thin side, add a bit more water if needed. Sauce amount is enough for the entire plate of dumplings.

 

ENJOY!

 

8 thoughts on “Low Protein Veggie Jiaozi (Chinese Dumplings)

    • I haven’t tried CFL baking mix for these but it should work. The consistency might be a bit different from Taste Connections multi mix but might be similar to the Wheat starch wrapper recipe that’s also on this post. Taste connection’s mixes have psyllium husks added to their mixes which makes their baking mix very close to all purpose flour.

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    • I still need to calculate the phes but any favorite low protein veggies can be used in the filling. My husband has CPKU with a limit of 450 mg phe per day so he does about 8-10 dumplings for a meal. When I did this post, I managed to make both types of dumplings with the filling and had more than half of the filling left over. Roughly 1 tbsp works for the baking mix dough but I recommend using a little bit less for the wheat starch dough since it’s consistency is much more delicate.

      The filling is good by itself too or served with low pro rice or noodles.

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    • I haven’t tried making it with that one but baking mixes like Welplan (which has more wheat starch that other baking mixes) would be similar to the wheat starch dumpling wrapper recipe.

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