A Chop fresh vegetables, season with oils and spices, and wrap inside a handmade dough for an authentic-tasting dish made right home! These dumplings can be steamed or pan-fried and make a flavor-packed appetizer or side dish for Asian-cuisine lovers everywhere. Follow our Multo™ by CookingPal® recipe and be amazed as vegetable preparation, food sautéing, and dough kneading are all done in just one pot. This recipe is easy to follow and guaranteed to satisfy your taste buds.
Multo™ by CookingPal® requires just one bowl and a few easy steps to make these delicious dumplings:
Dumplings can be steamed for a softer texture or pan-fried for a crispier dough.
Our recipe is for vegetarian dumplings, but you can add or substitute chicken, meat, or fish. Whatever your preference, adding flavors like ginger, garlic, chili, and soy sauce will give your dumplings traditional, mouthwatering flavors.
Make simple triangle- or rectangle-shaped dumplings by lining up sides when folding. For the more adventurous chefs, shape the dough into circles to make either half-moon shaped or pleated dumplings.
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Plump and juicy dumplings with tender wrappers and a savory sesame and ginger veggie filling.
9 OZ / 270 G flour
12 OZ / 360 ML warm water, divided, plus extra for sealing
1 TSP kosher salt, plus extra to taste
1 INCH / 2.5 CM piece fresh ginger
2 EA garlic clove
6 EA green onion
6 OZ / 180 G red bell pepper (medium)
6 OZ / 180 G carrots (medium)
4 OZ / 120 G shitake mushrooms
24 OZ / 720 G napa cabbage
2 TBSP vegetable oil, plus extra for steamer basket
2 OZ / 60 ML soy sauce
1 OZ / 30 ML oyster sauce
1/2 OZ / 15 G chili garlic paste
1/2 OZ / 15 G honey
1 TSP sesame oil
Add flour, 4 ounces water and kosher salt to mixing bowl. Mix for 15 seconds / speed 2.
Mix for 3 minutes / speed 2 / reverse. Remove dough from mixing bowl and cover tightly with plastic wrap. Set aside.
Peel ginger with back of spoon. Peel garlic cloves. Trim root end of green onion and cut into 2 inches sections. Add all three ingredients to mixing bowl. Chop for 10 seconds / speed 5.
Remove stem and seeds from red bell pepper and cut into quarters. Peel carrots and cut into1 inch pieces. Add both into the mixing bowl.
Remove stems from shitake mushrooms and cut in half. Quarter cabbage and remove core. Chop into 2 inches chunks. Add both to the mixing bowl. Chop for 10 seconds / speed 4. Scrape down sides of mixing bowl with spatula.
Add vegetable oil to mixing bowl. Cook for 5 minutes / 265°F|130°C / speed 1.
Add soy sauce, oyster sauce, chili garlic paste and honey to mixing bowl. Add sesame oil and remove the measuring cup, cook for 2 minutes / 265°F|130°C / speed 1.
Season with additional salt to taste. Transfer mixture to a separate bowl and let cool.
Portion dumpling dough into 24 pieces. Keep dough covered with a damp towel to prevent drying out.
On a lightly floured surface, roll a portion of dough into a thin circle, about 3 1/2 inches in diameter. Keep remaining dough covered with a damp towel.
Place a generous tablespoon of filling in the center of your dumpling wrapper.
Using your finger, moisten the perimeter of the dough with water. Fold dough over to form a pocket around filling, pressing to seal firmly, pushing out any air pockets. Decoratively pleat if desired.
Brush deep and shallow steamer baskets with vegetable oil and arrange 12 dumplings in a single layer on each level.
Add remaining 6 ounces water to mixing bowl. Put steamer baskets in place and cover. Cook for 10 minutes / 230°F|110°C / speed 1.
Remove dumplings from steamer basket and repeat with remaining 12 dumplings.
Enjoy your meal!
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