vegetable dumplings

Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we’re bringing that warm, fuzzy feeling right to your very own kitchen table. 

Homemade Dumplings Recipe by Tasty

all-purpose flour

salt, divided

water

red cabbage

green onion, sliced

garlic,

ginger,

soy sauce

sesame oil

pork

pepper

¾ cup mushroom, diced

¾ cup carrot, diced

shrimp,

rice wine vinegar

red pepper flake

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In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.

Roll out dough on a floured surface and knead until smooth.

Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.

Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.

Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.

Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.

For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.

Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.

In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.

https://vid.tasty.co/output/47587/mp4_640x640/1502835536

Crispy vegetable tofu dumplings are a simple Chinese recipe that is so fun to make! An irresistible vegetarian appetizer dipped in your favorite sauce.

Crispy Vegetable Tofu Dumplings

wonton wrappers

vegetable oil (divided)

ginger (minced)

onion

shiitake mushrooms

red cabbage (finely shredded)

carrots (finely shredded, roughly chopped to smaller pieces)

tofu (diced, extra firm, ¼-inch cubes)

onions

black pepper

soy sauce (or tamari)

Heat a large wok or skillet over medium-high heat. Add 1 tablespoon oil and allow it to heat, then add the ginger and saute for 30 seconds.

Add the onions and stir-fry for about 2 minutes, until softened. Add the mushrooms and cook for 2 minutes until tender and moisture has been removed.

Add cabbage and carrots and cook 2 minutes, until just tender. Add tofu and gently stir-fry for 1 minute.

Turn off heat and add green onions, black pepper, sesame oil, and soy sauce. Stir to combine, taste and season with more salt and pepper as needed. Transfer to a bowl and allow to cool.

Filling

If you purchased square wonton wrappers, use a 3 ½-inch round cutter to cut out a circle shape in the wrapper. Repeat with remaining wrappers. Keep covered with a damp paper towel or plastic wrap to prevent them from drying out.

Use a brush or your fingers to moisten the edges of one side of the wrapper lightly with water. Add about 2 teaspoons of filling to the wrapper.

Fold the sides together a press to create a semi-circle shape, press out any air and ensure that it sticks together. Moisten the edges on both sides of the dumpling lightly with water.

Create about 5 to 6 pleats along the edges, folding and pressing from left to right. Repeat with remaining wrappers and filling.

Assembly

Heat a nonstick pan over medium-high heat. Add 1 tablespoon of oil and heat. Carefully add about 10 dumplings or what can fit without overcrowding, and fry for 2 minutes until the bottoms are golden brown.

Reduce the heat to medium-low. Very carefully, pour in ¼ cup water into the side of the pan. The oil may splatter so do this slowly and do not hold onto the handle of the pan.

Immediately cover (I used a pan similar in size and covered as tightly as possible), and allow dumplings to steam until the water evaporates, about 3 minutes.

Remove the lid and turn up the heat to medium-high. Fry for 2 more minutes, until bottoms are brown and crisp.

Work in batches, adding another tablespoon of oil and ¼ cup water for each batch.

Dip in your favorite sauce like soy or chili.

Cooking

How to make delicious Vegetable Gyoza with tofu and a dipping sauce

Vegetable Gyoza with Tofu

Tofu

Cabbage

Mushroom (any kind

Spring onion

chive

garlic

ginger paste

tsp black pepper

tsp Sake

Sesame oil

tbsp Soy sauce

32 Premade gyoza wrappers

tbsp Vegetable oil

tbsp Sesame oil

tbsp Rice Vinegar

tsp Soy sauce

tsp Chilli oil

tsp Ground black pepper

Roughly cut 100g of cabbage, 50g mushrooms, 30g spring onion, 20g chives and put them in a food processor with 1 garlic clove, 1 tsp ginger paste, 1/2 tsp black pepper, 2 tsp sake, 1 tbsp sesame oil and 1 tbsp soy sauce. Blend until finely cut (not a paste). If you don't have a food processor, you can just finely dice everything by hand but of course it takes longer.

Drain the liquid out of the packaged tofu and add it to the box of finely diced vegetables.

Crumble the tofu by hand and gently mix it in with the vegetables.

TO MAKE THE FILLING

Prepare a small bowl of water and a large plate dusted with flour.

Take your gyoza wrapper in the palm of your hand and use a teaspoon to spread a thin layer of the filling onto the middle of the wrapper, leaving a finger width gap all the way around the edge. Be careful not to overfill the gyoza otherwise you won’t be able to seal it!

Using your empty hand, dip a finger in the water and wet down one half of the edge, this acts like a glue to bond the edges when pressed together.

Carefully fold the gyoza but don’t let the edges touch yet. Pinch the corner of the semi circle shape, and then using your thumbs, fold a small pleat and press it down.

Continue pleating and pressing each fold all the way along the semi circle shape until the gyoza is completely sealed.

Put your completed gyoza onto a flour dusted plate and repeat. It might take a few tries but you’ll soon get the hang of it!

FORMING THE GYOZA

First, mix 50ml of warm water and 1 tsp flour to make a slurry.

Heat your non-stick pan on medium and add 2 tbsp of vegetable oil.

Carefully place your gyoza into the pan one by one with the flat side facing down and touching the base. Fry until it starts to turn brown.

Pour your flour/water slurry into the pan, making sure everything is covered. Put the lid on and allow the slurry to completely evaporate, creating a crispy layer around the gyoza.

While the slurry is evaporating make your sauce. Mix 1 tbsp rice vinegar, 2 tsp soy sauce, 1/2 tsp chilli oil and 1/4 tsp ground black pepper in a shallow bowl.

Once all of the slurry is evaporated, take off the lid and drizzle with 1 tbsp of sesame oil.

Flip them all onto a plate together and serve with the dipping sauce!

COOKING THE GYOZA

Recipe video above. 4 years in the making, my favourite vegetable dumpling! These are a standout because you can actually taste the vegetables and it&#39;s got good texture, rather than just being a wad of tasteless, watery mush which is sadly all too common.Don&#39;t get too hung about about the wrapping part. If the pleating is too challenging, just seal it flat. Quicker, easier, and it tastes exactly the same. :)

Vegetable Dumplings (Potstickers!)

green cabbage

tsp cooking/kosher salt

shiitake mushroom ((40 g total), medium size (Note 1))

tofu

tsp garlic (, finely grated)

tsp ginger (, finely grated)

tbsp green onion (, finely sliced then minced)

tsp toasted sesame oil ((Note 4))

tsp light soy sauce ((or all-purpose, not dark soy))

tsp sugar ((any))

white pepper ((sub black))

dumpling wrappers ((gow gee, Note 5))

canola oil

water per cooking batch

Prepare cabbage - Toss cabbage with 1/2 tsp salt in a bowl. Set aside for 20 minutes. After 20 mins, grab handfuls and squeeze out excess water as best you can. Place squeezed cabbage in a bowl for mixing the filling in.

Shiitake mushrooms - Soak mushrooms in 1 litre of boiling water for 30 minutes. Squeeze out excess liquid and finely chop into 2 mm pieces. Add to the filling bowl.

Potato - Add grated potatoes to filling mix, including all the liquid that leached out when you grated it. We want all that starchy juice for its binding power!

Filling - Add remaining ingredients into the filling bowl, mix to combine. It will look crumbly - don&#39;t worry, everything sticks together better when steamed thanks to the potato.

Dumpling wrappers - Take one wrapper from the packet. Keep unused wrappers covered so they don&#39;t dry out.

Wrap dumplings - (The best demonstration is in the video at the 1m 30s mark!) Place a wrapper in your non-dominant hand. Dip your index finger in water and run it along the lower half of the wrapper (edge closest to you). Place 1 loosely-packed tablespoon of filling in the centre. Fold the wrapping over the filling, then seal with pleats. (If this is too hard, skip the pleats and seal flat).

Finished dumplings - Stand dumpling upright with the pleats on top, and lightly press down to flatten the base. Shape gently into a slight curve. Place on a tray lightly dusted with cornflour/cornstarch. Repeat for remaining dumplings. Keep completed dumplings covered with a tea towel to prevent them from drying out. If you&#39;re making ahead, cover dumplings with cling wrap and refrigerate. See storage notes.

Cooking vessel: Use a large non-stick pan with a lid (Note 6).

Pan fry: Heat 1 tablespoon oil over medium high heat. Pan fry 12 to 15 dumplings for 2 minutes until the base is golden brown.

Steam: Pour over 1/4 cup water over the dumplings in the skillet - it will steam and bubbly vigorously! Place the lid on and steam for 5 minutes or until the water in the pan has evaporated.

Cooked! Remove the lid. The water should have been driven off, and the wrapping should be semi-transparent (indicating it is cooked). The base should be crispy again. If not, leave the pan uncovered for a bit until the base crisps up again in the oil.

Serve: Scoop the dumplings up with a spatula and place on a serving plate. Serve with soy sauce and chili paste for dipping, or rice vinegar mixed with soy sauce. Best served fresh - I get another batch cooking as we eat the freshly cooked ones!

Cook (pan-frying + steaming):

Using either a bamboo steamer set over a large wok with simmering water, or other larger steamer. Line with a fitted sheet of parchment paper with holes, and steam the dumplings for 8 minutes.

Steaming-only option:

Steamed dumplings filled with shallots, cabbage, carrots and mushrooms. Serve alongside chilli oil or a chilli vinegar for incredible flavour. This crowd pleasing dish is definitely one to share.

Steamed Veggie Dumplings

250 g plain flour

160 g boiling water (weigh this for accuracy)

tbsp neutral oil (e.g. sunflower, vegetable, rapeseed, peanut)

shallots (finely chopped)

garlic (minced)

g green cabbage (finely chopped)

g carrots (finely chopped (1 medium carrot))

g shiitake mushrooms (finely chopped)

spring onion greens (finely sliced)

tbsp light soy sauce

tsp sugar

tsp white pepper

(to taste (if needed))

tbsp cornflour ((corn starch for US readers))

Chilli oil (or dipping sauce, or chilli vinegar)

onion greens

sesame seeds

Mix together the flours

Then add the boiling water and combine with a fork until cool enough to handle

Knead for 10 minutes, it will start of as a shaggy dough but it will hydrate and smooth out whilst kneading

Leave aside, covered, to rest for 30 minutes

Take small portions of dough, dust in cornflour and lightly roll with a rolling pin

Then pass through a pasta roller until #4 (on my Atlas). Cut out wrappers with a 2.5” cookie cutter. Leave wrappers covered in cling film or a damp cloth to prevent drying out

For the wrapper:

Sauté the garlic and shallots in oil over a medium-high heat for around 1-2 minutes

Then add in the cabbage, carrots and mushrooms. I tend to pulse the carrots and cabbage in a food processor, but finely chop the mushrooms by hand

Continue to sauté for around 5 minutes, then add the soy sauce, white pepper and sugar. Continue to mix together

Next, turn the heat off and add the spring onions and toasted sesame oil. At this stage check for seasoning, add salt if required

Finally add the cornflour and mix to combine. Leave the dumpling filling aside to cool completely

Place 1 heaped tsp of the cooled filling in the centre of each wrapper. If using shop-bought wrappers you will need to lightly wet the entire edge of the wrapper to ensure it can be sealed. Wet your finger and run it around the edge

Fold the dumplings in whichever shape you prefer

Place the dumplings into a steamer, then place above a wok of boiling water. Or into any steamer set-up you have. Steam over a medium-high heat for 12 minutes

Serve along with some chilli oil, a dipping sauce, or chilli vinegar

Garnish with spring onion greens and sesame seeds

For the filling:

These&nbsp;Easy Asian Dumplings with Hoisin Dipping Sauce are one of our favorite appetizers to serve a crowd. The filling is packed with salty cabbage, crisp carrots and shiitake mushrooms, then stuffed into wonton wrappers and pan-fried. They're delicious and completely addictive!&nbsp;

Easy Asian Dumplings with Hoisin Dipping Sauce

mushrooms

carrots,

Napa cabbage

garlic clove, grated

tbsp sesame oil

tbsp sirracha (or more, depending on your spice tolerance)

hoisin sauce

olive oil

tsp sesame oil

tsp sirracha

tsp sesame seeds

In a large non-stick skillet, heat 1 tablespoon sesame oil over a medium-high heat. Add carrots, mushrooms, cabbage and garlic. Saute 2-3 minutes until veggies start to wilt. Add soy sauce, sirracha and hoisin. Once veggies are completely cooked, set aside to cool.

For assembly: Place one heaping teaspoon of filling on the corner of wonton wrapper. Using water, wet the sides of the wrapper. Fold corner over to form a triangle. Seal edges, making sure there are no air bubbles. Fold corers over each other, use water to seal. Repeat for remaining filling.

Working in two batches, heat a large non-stick skillet to a medium-high heat. Add 1 tablespoon of olive oil. Add dumplings, brown on both sides until crispy and golden. Once brown on both sides, add ¼ cup of water. Cover and let set until water has evaporated, about 30 seconds to 1 minutes. Repeat with remaining batch. Serve dumplings with sauce and garnish with sesame seeds and green onion.

Add all ingredients to a small bowl, stir to combine. Serve!&nbsp;

For the sauce

Top 6 vegetable dumplings recipes from across the web

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Top 6 vegetable dumplings recipes from across the web

The most viewed vegetable dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Dumplings Recipe by Tasty

Crispy Vegetable Tofu Dumplings

Vegetable Gyoza with Tofu

Vegetable Dumplings (Potstickers!)

Steamed Veggie Dumplings

Easy Asian Dumplings with Hoisin Di...

The most viewed vegetable dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine