Vegetable dumpling recipe is no longer strange to the diet of healthy eaters and even stricter dieters like vegetarians or vegans. Saying goodbye to pork, shrimp, beef, and chicken fillings, you definitely enjoy the good taste of dumplings made with vegetables.
As its way of cooking varies, (Chinese recipe, Japanese recipe, Korean recipe, Indian recipe…), we recommend the most common recipe with vegetables to follow. Instead of ordering it from favorite restaurants, you may try making it right at home.
Recipe For Vegetable Dumpling
- Prep Time2 hr
- Cook Time20 min
- Total Time2 hr 20 min
- Serving Size40
- 3½ cups all purpose flour
- 1 cup, plus 2 tablespoons tepid water
- 3 tablespoons oil, plus ¼ cup
- 1 tablespoon minced ginger
- 1 large onion, chopped
- 2 cups shiitake mushrooms, chopped
- 1½ cups cabbage, finely shredded
- 1½ cups carrot, finely shredded
- 1 cup garlic chives (Chinese chives), finely chopped
- ½ teaspoon white pepper
- 2 teaspoons sesame oil
- 3 tablespoons Shaoxing wine or dry sherry
- 2 tablespoon soy sauce
- 1 teaspoon sugar,salt to taste
For dipping sauce
- ¼ cup low sodium soy sauce, tamari (gluten-free) or coconut aminos (grain, gluten, and soy free)
- 2 teaspoons rice vinegar
- 1 teaspoon pure sesame oil
- 2 cloves of garlic, minced
- 1 green onion, chopped
- pinch of red pepper flakes or black pepper
- pinch of sesame seeds, optional
Mix all of the dipping sauce ingredients together in a small bowl. Season to taste as needed. Set aside.
To make the dough for dumpling wrappers: Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.
Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.
To the bowl, add the chopped chives, white pepper, sesame oil, shaoxing wine, soy sauce, and sugar. Season with salt to taste (though the soy sauce will usually add enough salt to the filling), and stir in the last ¼ cup of oil.
To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes.
Aside from pan-fried, vegetable dumplings can be fried, steamed, boiled and served in soup. Choose your favorite type!