dimsum
Global • Vegetarian
How to Make Vegetarian Dimsum (Traditional & Healthy Version)
Dimsum, a beloved snack originating from China, has found a special place in global cuisines, including Indian kitchens. Traditionally served as bite-sized steamed dumplings, dimsum are enjoyed for their delicate texture and flavorful fillings. In India, vegetarian dimsum are particularly popular, often filled with a savory mix of fresh vegetables and subtle spices, reflecting our love for plant-based snacks. Their mild taste makes them perfect for pairing with spicy chutneys or soy-based dipping sauces. The rise of dimsum in Indian metros like Delhi and Mumbai highlights our openness to global flavors while adapting them to local tastes. Using whole wheat flour (atta) for the wrapper adds an Indian touch, making these dimsum healthier and suitable for calorie-conscious eaters. Packed with colorful veggies like cabbage, carrots, and capsicum, vegetarian dimsum are light yet satisfying, perfect for those seeking nutritious snacks. Their gentle steaming process preserves nutrients and reduces fat, making dimsum a guilt-free indulgence for families and foodies alike.
Ingredients(for 6-8 pieces dimsum + 1 katori chutney)
- 1 cup Whole wheat flour (atta)
- 1/2 tsp Salt
- as needed Water (for dough)
- 1/2 cup Cabbage (finely chopped)
- 1/4 cup Carrot (grated)
- 1/4 cup Capsicum (finely chopped)
- 2 tbsp Spring onion (finely chopped)
- 1 tsp Ginger (grated)
- 1 tbsp Soy sauce (low sodium)
- 1/4 tsp Black pepper (freshly ground)
- 1 tsp Sesame oil (for sautéing) - optional
Instructions
- 1
Mix atta and salt in a bowl. Gradually add water to knead a smooth, soft dough. Cover and let it rest for 10 minutes.
10 minutes
Resting the dough helps gluten develop, making wrappers pliable.
- 2
Heat sesame oil in a pan. Add ginger, spring onion, cabbage, carrot, and capsicum. Sauté for 2-3 minutes until just tender.
3 minutes
Keep the veggies crisp for better texture in dimsum.
- 3
Add soy sauce and black pepper to the veggies. Mix well and cook for another minute. Cool the filling completely.
2 minutes
Cooling prevents wrappers from getting soggy.
- 4
Divide dough into small balls. Roll each into a thin circle (3-inch diameter) using a rolling pin (belan).
5 minutes
Use minimal flour for rolling to avoid dry wrappers.
Why This Dish is Healthy
This dimsum recipe is a health-conscious take on a global favorite. By using whole wheat flour instead of refined maida, you increase dietary fiber and lower the glycemic index. Steaming, instead of frying, makes it lighter and better for weight management. The protein-rich vegetable filling provides sustained energy with fewer calories, making it ideal for calorie tracking and balanced Indian diets.
Vegetarian dimsum are low in fat and rich in fiber, thanks to the whole wheat wrappers and fresh vegetables. Cabbage and carrot provide Vitamin A, C, and potent antioxidants, while capsicum adds Vitamin B6 and folate. Using minimal oil and steaming preserves nutrients and keeps the calorie count low. Whole wheat boosts complex carbohydrates and moderate protein. These dimsum are cholesterol-free and suitable for most diets.
Pro Tips
- 💡Tip 1: Keep the dough soft and slightly moist for easy shaping.
- 💡Tip 2: Use parchment or cabbage leaves to prevent dimsum from sticking to the steamer.
- 💡Tip 3: Ensure filling is cool before stuffing to avoid soggy wrappers.
- 💡Tip 4: Pleat carefully to avoid leaks during steaming.
- 💡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 for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
| Protein | 5.5 g |
| Carbohydrates | 23.0 g |
| Total Fat | 3.0 g |
| Fiber | 1.5 g |
| Sugars | 1.0 g |
| Iron | 1.1 mg |
| Calcium | 18.0 mg |
| Sodium | 420.0 mg |
| Potassium | 110.0 mg |
| Cholesterol | 12.0 mg |
| Vitamin A | 35.0 IU |
| Vitamin C | 3.0 mg |
| Magnesium | 14.0 mg |
| Zinc | 0.4 mg |
| Phosphorus | 55.0 mg |
| Vitamin D | 0.1 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.8 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 µg |
| Folate | 10.0 µg |
