Potato & Squash Steamed Dumplings (Monti)
These vegan steamed dumplings (or Monti, European) are super delicious! Easy and fast to make and very simple ingredients. I was happy to come up with a good, meat-less recipe for steamed dumplings for my vegan friends. I made a big batch of the potato, onion, and squash filling so that I can steam another fresh batch of these the next day as they do taste best steamed fresh! You can even make the filling a day in advance if you season it, add the olive oil to it, cover and refrigerate to use the next day.
Equipment
- Dumpling Steamer Pot
Ingredients
- 3.5 LB Gold Potatoes finely cubed
- 2.5 LB Squash about half a large squash, finely cubed
- 2 Onions finely chopped
- 2 Packs "Nasoya" Brand Egg Roll Dough Sheets
- 3 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Mrs.Dash Seasoning or any salt-free seasoning
- 3 TBS Olive Oil for filling
- 1/2 Cup Olive Oil to spread on each steam pot layer & to dip each dumpling into
Instructions
- Do the prep work first. Peel the potatoes, cut them into small cubes, put into a bowl of cold water. Then rinse and change the water. When ready to use, drain out all the water. This is just to keep your potatoes from turning brown. Cut the squash in half. Wash and peel that half. Then cut it also into small cubes (same size as the diced potatoes) and set aside in separate bowl. Peel and finely dice the onions and set aside in separate bowl.
- Put all the filling ingredients in a big bowl (drained potatoes, squash, and onions). Add 3 tsp salt, 1/2 tsp pepper. 1 tsp Mrs. Dash or any salt-free seasoning. Add 3 TBS olive oil and mix thoroughly.
- Set up a dumpling making station. I do this by setting up a sheet of foil, the egg roll dough sheets, a small cup with water and a cooking brush.
- Lay out an egg roll dough sheet. Add 2 heaping TBS of filling to each egg roll sheet. Using the brush, wet around the edges of each egg roll dough sheet with water.
- Bring the opposite corners together and stick them together in the middle. Repeat with the other opposite corners. Seal together tightly so the dumplings don't fall apart while they steam.
- Using another brush, brush olive oil onto each steam pot layer. I used 2 steam pot layers and fit 10 dumplings on each steam pot layer. (If I was making all 40 dumplings and using all the filling, I would use 4 steam pot layers, 10 dumplings on each steam pot layer).
- Dip the bottom of each dumpling into a plate of olive oil and put them into the steam pot layers. Don't put the dumplings too close to each other or the dough will stick together. You should be able to fit 10 dumplings per steam pot layer in a standard sized steam pot.
- Fill the bottom of the steam pot 1/2 way with water and bring it to a boil on high heat. When it comes to a boil, put the steam pot layers with dumplings onto the pot. Reduce heat to medium-high, cover with the lid on top, and cook for 30 minutes.
- After 30 minutes, turn heat off, and let the dumplings steam for another 5 minutes. These are best served hot and fresh off the steam pot! However leftovers can be microwaved.
Notes
If you are making half the batch like I did, cover the rest of the filling with plastic wrap and put it in the fridge to make a fresh batch the next day for dinner. However if you have a bigger crowd, make all of the steamed dumplings. Trust me!