Vegetable Dim Sum
Global • Eggetarian
How to Make Vegetable Dim Sum (Traditional & Healthy Version)
Vegetable Dim Sum is a delightful snack that blends the finesse of global cuisine with an Indian twist, making it a favorite among food lovers across the country. Traditionally originating from China, dim sum has found its place in Indian kitchens, especially in metropolitan cities where fusion recipes thrive. This vegetarian version uses whole wheat flour ('atta') for the wrapper, packed with a vibrant mix of finely chopped vegetables, making each bite nutritious and flavorful. The taste is mild and earthy, enhanced by subtle Indian spices, making it both comforting and satisfying. Dim sum is ideal for health-conscious individuals, as it can be steamed instead of fried, retaining nutrients and minimizing excess calories. In India, vegetable dim sum is popular as an evening snack, street food, or party appetizer, often served with spicy chutneys or soy sauce. Its adaptability and gentle flavors make it suitable for all age groups, and it's a great way to introduce global flavors in a familiar, vegetarian format.
Ingredients(for 4-5 dim sum pieces per serving with 1 tablespoon chutney)
- 1 cup Whole wheat flour (atta)
- 1/2 cup Carrot (finely chopped)
- 1/2 cup Cabbage (finely shredded)
- 1/4 cup Capsicum (finely chopped)
- 2 tablespoons Spring onion (finely chopped; use green and white parts)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Garlic (minced)
- 1 teaspoon Soy sauce (low sodium)
- 1/2 teaspoon Black pepper powder
- to taste Salt
- 1 teaspoon Olive oil (or any neutral oil) - optional
- as needed Water (for dough)
Instructions
- 1
Prepare the dough by combining whole wheat flour ('atta') and a pinch of salt. Add water gradually and knead into a smooth, soft dough. Cover and let it rest for 10 minutes.
10 minutes
Resting the dough makes it easier to roll and yields softer wrappers.
- 2
Heat 1 teaspoon oil in a pan. Add ginger and garlic, sauté for 30 seconds until aromatic.
1 minute
Do not brown the garlic; just soften for better flavor.
- 3
Add spring onion, carrot, cabbage, and capsicum. Stir-fry on high heat for 2-3 minutes until vegetables soften but retain crunch.
3 minutes
Keep the flame high to prevent vegetables from releasing excess water.
- 4
Add soy sauce, black pepper, and salt. Mix well and cook for 1 minute. Remove from heat and allow filling to cool.
2 minutes
Do not overcook; veggies should be crisp for best texture.
Why This Dish is Healthy
This healthy dim sum recipe avoids deep frying and uses whole wheat flour instead of refined flour, making it higher in fiber and lower in calories. Steaming retains maximum nutrients in the vegetables and eliminates unhealthy fats, making it perfect for weight management, diabetes, and overall wellness. It’s a guilt-free snack that supports digestion and immunity.
Vegetable dim sum made with whole wheat flour and fresh vegetables is rich in dietary fiber, vitamins A and C, potassium, and antioxidants. The use of minimal oil and steaming method ensures low saturated fat. The vegetables provide complex carbohydrates and phytonutrients, while whole wheat adds protein and B vitamins, making the snack balanced and nourishing.
Pro Tips
- 💡Tip 1: Rest the dough for at least 10 minutes for softer wrappers.
- 💡Tip 2: Keep the filling dry to avoid soggy dim sum.
- 💡Tip 3: Steam dim sums on parchment or cabbage leaves to prevent sticking.
- 💡Tip 4: Use a bamboo steamer for authentic flavor.
- 💡Tip 5: Serve immediately for best taste and texture.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Re-steam before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 45.0 kcal |
| Protein | 5.2 g |
| Carbohydrates | 25.0 g |
| Total Fat | 2.5 g |
| Fiber | 2.8 g |
| Sugars | 2.0 g |
| Iron | 1.2 mg |
| Calcium | 30.0 mg |
| Sodium | 320.0 mg |
| Potassium | 170.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 180.0 IU |
| Vitamin C | 8.0 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.4 mg |
| Phosphorus | 40.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.9 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 22.0 µg |
