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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/vegetable-dumplings-recipe/