Vegetable Dumplings Recipe

Introduction

These vegetable dumplings are a delicious and healthy treat, perfect as an appetizer or a light meal. Filled with a flavorful mix of cabbage, carrot, mushrooms, and aromatic seasonings, they offer a satisfying bite with a crispy bottom and tender steamed top.

Ingredients

• 1 tablespoon sesame oil
• 1 cup minced onion (about 1 small onion)
• 1 ½ cups shredded cabbage (about ¼ cabbage)
• 1 cup shredded carrot (about 1 large carrot)
• 1 cup finely diced mushrooms
• 1 tablespoon ginger paste
• 1 tablespoon minced garlic
• 2 tablespoons minced green onion
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• About 20 wonton wrappers (round or square, cut into rounds)
• 3 tablespoons vegetable oil

Instructions

1. Step 1: Heat 1 tablespoon sesame oil in a skillet over medium-high heat. Add the minced onion and cook, stirring frequently, until tender, about 3 minutes.
2. Step 2: Add the shredded cabbage, shredded carrot, and finely diced mushrooms to the skillet. Cook until the vegetables are tender and all liquid has evaporated, about 5 to 8 minutes.
3. Step 3: Stir in the ginger paste and minced garlic and cook for an additional minute. Remove the vegetable mixture from the skillet and transfer to a bowl.
4. Step 4: To the bowl, add the minced green onion, soy sauce, and rice vinegar. Mix well to combine.
5. Step 5: Prepare a clean workstation with a small bowl of water and the wonton wrappers ready.
6. Step 6: Take one dumpling wrapper and wet the edges with water. Place about 2 teaspoons of filling in the center of the wrapper.
7. Step 7: Fold the wrapper in half, pinching the center to close. Make three pleats on each side of the center and pinch the wrapper closed completely so one side is smooth and the other pleated.
8. Step 8: Set the assembled dumplings aside and repeat with the remaining wrappers and filling.
9. Step 9: Heat 3 tablespoons vegetable oil in the skillet over medium-high heat. Arrange dumplings in the pan, fat side down, seam side up, leaving space between them. Fry undisturbed for 2 minutes.
10. Step 10: Carefully pour about ¼ cup water into the pan and cover with a lid. Steam the dumplings until the water evaporates and the bottoms turn golden and crispy.
11. Step 11: Remove the cooked dumplings from the pan. Continue cooking the remaining dumplings in the same way until all are done.

Tips & Variations

• For extra flavor, add a splash of toasted sesame oil to the filling before assembling.
• You can substitute the vegetables with finely chopped spinach or bok choy for a different twist.
• If you prefer steaming only, skip the frying and steam dumplings for about 8-10 minutes until cooked through.
• Serve with soy sauce or your favorite dipping sauce like chili oil or ponzu for added taste.

Storage

Store leftover cooked dumplings in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying again or steaming them until warmed through. Uncooked dumplings can be frozen on a tray before transferring to a freezer bag; cook from frozen adding a few extra minutes to cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these dumplings ahead of time?

Yes, you can prepare and assemble the dumplings in advance. Keep them covered in the refrigerator for a few hours or freeze them for longer storage before cooking.

What can I use if I don’t have wonton wrappers?

You can substitute with gyoza wrappers if available. If not, small circular dumpling wrappers or even homemade dough can work but the texture and cooking time may vary.

Vegetable Dumplings Recipe

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★★★★★

4.9 from 143 reviews

Delicious homemade vegetable dumplings featuring a savory filling of cabbage, carrots, mushrooms, and aromatic seasonings, wrapped in delicate wonton skins, pan-fried until crispy and steamed for a tender interior. Perfect as an appetizer or light meal for vegetarian enthusiasts.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 20 dumplings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 1 tablespoon sesame oil
• 1 cup minced onion (about 1 small onion)
• 1 ½ cups shredded cabbage (about ¼ cabbage)
• 1 cup shredded carrot (about 1 large carrot)
• 1 cup finely diced mushrooms
• 1 tablespoon ginger paste
• 1 tablespoon minced garlic
• 2 tablespoons minced green onion
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar

Dumplings

• About 20 wonton wrappers (round or square cut into rounds)
• 3 tablespoons vegetable oil (for frying and steaming)

Instructions

1. Cook onion: Heat 1 tablespoon sesame oil in a skillet over medium-high heat. Add 1 cup minced onion and stir frequently, cooking until the onion is tender, about 3 minutes.
2. Cook vegetables: Add 1 ½ cups shredded cabbage, 1 cup shredded carrot, and 1 cup finely diced mushrooms to the skillet. Cook until the vegetables are tender and the liquid has evaporated, approximately 5-8 minutes.
3. Add aromatics: Stir in 1 tablespoon ginger paste and 1 tablespoon minced garlic, cooking for another minute to fully release their flavors. Remove the vegetable mixture from the skillet and transfer to a bowl.
4. Mix filling: Add 2 tablespoons minced green onion, 1 teaspoon soy sauce, and 1 teaspoon rice vinegar to the vegetable mixture. Stir well to combine.
5. Prepare wrappers: Set up a clean workstation with a small bowl of water and about 20 wonton wrappers ready for assembly.
6. Fill wrappers: Take one dumpling wrapper and wet the edges with water. Spoon about 2 teaspoons of the filling into the center of the wrapper.
7. Fold and pleat: Fold the wrapper in half, pinching the center edges together. Form three pleats on either side of the center pinch, sealing the dumpling with one smooth side and one pleated side.
8. Heat oil: Set the assembled dumplings aside and heat 3 tablespoons vegetable oil in the same skillet over medium-high heat.
9. Fry dumplings: Place dumplings in the pan with the fat side down, spacing them so the seam faces up. Fry undisturbed for 2 minutes until the bottoms are golden brown.
10. Steam dumplings: Carefully pour about ¼ cup water into the pan and immediately cover with a lid. Steam until the water evaporates completely and the bottoms of the dumplings are crisp and golden.
11. Serve: Remove dumplings from the pan and repeat the frying and steaming process with the remaining dumplings until all are cooked. Serve warm.

Notes

• Ensure the vegetables are cooked until all moisture evaporates to avoid soggy dumplings.
• Wonton wrappers can be found in Asian grocery stores or the freezer section of many supermarkets.
• To make folding easier, keep unused wrappers covered with a damp cloth to prevent drying out.
• Serve dumplings with soy sauce, chili oil, or your favorite dipping sauce for extra flavor.
• Vegetable filling can be varied with other finely chopped vegetables or tofu for added protein.

Keywords: vegetable dumplings, vegetarian dumplings, homemade dumplings, pan-fried dumplings, Asian appetizer, wonton wrappers, vegetarian recipe