Wonton Wrapper Dumplings (馄炖皮的别样吃法): Low-Cal Steamed Bites
These low-calorie steamed dumplings use wonton wrappers instead of traditional dough, filled with a savory mix of egg, zucchini, carrot, and wood ear mushrooms. Ready in 20 minutes, no folding skills required.
Equipment
- Bamboo Steamer
- Mixing Bowl
- Knife and Cutting Board
- Small non-stick pan
- Measuring spoons
Ingredients
Main Ingredients
- 2 large eggs scrambled and cooled
- 1 carrot shredded or finely diced
- 1 small zucchini shredded (about 1 cup)
- 1 handful wood ear mushrooms rehydrated and chopped (or white fungus)
- 1 teaspoon salt adjust to taste
- 1 teaspoon MSG optional but recommended
- 1 tablespoon light soy sauce
- 1 pump oyster sauce about 1 teaspoon
- 1 teaspoon toasted sesame oil
- 1 teaspoon thirteen-spice powder shi san xiang
- 30 wonton wrappers thin, square
- shrimp or dried shrimp optional, for extra savoriness
Instructions
- Get all your ingredients ready and place them in a large bowl. If you have white fungus instead of black wood ear, that's fine — use what you have. Scramble two eggs in a little oil until cooked through, let them cool, then add to the bowl. If you have shrimp or dried shrimp, toss them in too for extra freshness.
- Here's the MSG spoon for reference — the salt spoon is slightly bigger, both came with storage jars. I didn't photograph every addition, but just use your best judgment. My family prefers a lighter hand with salt, so we don't add much. Mix everything together until evenly combined.
- Scoop a generous spoonful of filling onto a wonton wrapper. Bring all four corners together and pinch to seal. That's it — a few seconds per dumpling. Don't overfill or the wrapper will tear; about 1 tablespoon is right.
- I ended up with two large boxes of dumplings. Arrange them in a steamer basket lined with parchment or cabbage leaves, leaving a little space between each so they don't stick.
- Steam over cold water for 8 minutes. The carrot and zucchini were pre-blanched, so they're already cooked. If you're using raw vegetables, extend the time to 10–12 minutes. When the timer goes off, let them rest in the steamer, covered, for 3 more minutes.
- Pair with chili oil and vinegar — it's absolutely delicious, one bite after another. The contrast of the tangy vinegar and spicy chili oil against the mild, sweet vegetable filling is addictive.
- I steamed pumpkin and leftover purple sweet potato buns in the same pot. The whole family ate well — even the kid who doesn't like vegetables ate six of these little dumplings.
Notes
Tips: Pre-blanch raw vegetables and squeeze dry to prevent soggy wrappers. Taste the raw filling and adjust seasoning before wrapping. Don't overfill — about 1 tablespoon per wrapper. Leave space between dumplings in the steamer.
Food Safety: Cook dumplings until the filling is piping hot throughout. If using raw shrimp, ensure they turn opaque and reach 145°F (63°C). Store leftovers in the refrigerator within 2 hours of cooking.
Allergen Notice: Contains eggs, wheat, and soy. May contain shellfish if using shrimp or certain oyster sauces. Check labels for specific allergens.
Nutrition Disclaimer: Nutrition values are estimates and will vary based on ingredients and portion sizes. Consult a nutritionist for precise dietary needs.