Carrot Dumplings
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
45
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Calories
38 kcal
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Course
Main Course, Appetizer
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Cuisine
Chinese
Carrot Dumplings
Description
Carrot Dumplings feature a filling made from coarsely chopped carrots and rehydrated shiitake mushrooms, minced together with garlic and ginger. The vegetables are cooked briefly in sesame oil to soften and develop flavor. Separately, beaten eggs are cooked and chopped into small pieces, then mixed into the cooled vegetable mixture along with minced bamboo shoots and seasonings such as light soy sauce, white pepper, and salt.
The mixture is wrapped in dumpling wrappers dusted with potato starch or cornstarch for easier handling. The method ensures the filling stays intact during cooking and delivers a balanced texture with the crunch of bamboo shoots and softness from the cooked eggs and vegetables.
This recipe suits cooks interested in vegetable-forward dumplings with an Asian influence. The carrot provides sweetness, while shiitake mushrooms lend earthiness. The combination of ginger and garlic adds aromatic depth. These dumplings can be steamed, boiled, or pan-fried according to preference.
Using a wok or cast iron skillet is recommended to achieve better caramelization when cooking the filling, which enhances the flavor complexity of the carrots before assembly.
Ingredients
- 45 dumpling wrapper
- 2 teaspoons potato starch (or cornstarch)
Filling
- 1 pound (450 grams) carrot coarsely chopped
- 1 cup dried shiitake mushrooms , rehydrated
- 4 cloves garlic
- 2 lices ginger
- 3 tablespoons sesame oil (or vegetable oil)
- 3 egg beaten, large
- 1 cup bamboo shoots , minced
- 1/4 teaspoon white pepper powder
- 1 tablespoon soy sauce light
- 1/2 teaspoon salt
Sauce
- 2 tablespoons Chinese black vinegar
- 2 teaspoons soy sauce light
- 2 teaspoons Chili oil or Sriracha sauce) (Optional, homemade
Instructions
Prepare filling
- Rinse shiitake mushrooms and transfer them to a bowl. Add hot water to cover. Rehydrate for 30 minutes, or until tender. Rinse with water again and gently rub by hand to remove dirt from the surface. Drain and set aside.
- Add carrots, shiitake mushrooms, garlic, and ginger into a food processor. Pulse until all the ingredients are minced, but not turned to mush.
- Heat 2 tablespoons oil in a nonstick skillet over medium heat until warm (*see footnote 1). Add the minced carrot and shiitake mushrooms. Cook and still until the carrot is completely cooked through. Transfer to a large plate to cool.
- Heat the remaining 1 tablespoon oil in the same skillet. Add the beaten eggs. Stir and chop the eggs with a spatula, until the eggs are cooked through and turned to small bits. Transfer to a large plate to cool.
- When the eggs and carrot mixture have cooled, transfer them to a large bowl. Add bamboo shoot, white pepper powder, light soy sauce, and salt. Mix with a spatula, until everything is mixed well.
Wrap dumplings
- Combine potato starch with 2 tablespoons water, mix well.
- Prepare a large tray. Spray a thin layer of oil onto it to prevent dumplings from sticking.
- Wrap dumplings one at a time. Brush the potato starch slurry onto the edge of the wrapper. Place 1 to 1.5 tablespoon filling onto the center of the wrapper. Pinch the edges together to seal the dumplings. Please see my video on how to wrap dumplings, or this video for many other different ways to wrap dumplings. Place dumplings on the tray.
- While wrapping dumplings, wet a few pieces of paper towel and cover the dumpling wrappers with it. Wet another few pieces of paper towel and cover the finished dumplings, to prevent them from drying out.
Storage
- If you’re not going to cook the dumplings immediately, seal the tray of dumplings with plastic wrap and place it in the freezer. When the dumplings are completely frozen, you can transfer them into a large ziplock bag to free up freezer space. Store dumplings in the freezer for up to 3 months.
Cook dumplings
- Heat vegetable oil in a large skillet over medium high heat until warm. Align pot stickers in the pan. When the dumplings start to sizzle, pour in 1/4 cup water. Cover immediately and turn to medium heat.
- Cook until the liquid is fully evaporated and the dumpling dough is cooked through, 3 to 5 minutes for fresh dumplings, 5 to 8 minutes for frozen dumplings. Uncover. Cook for another minute or so, until the bottom of the pot stickers turns golden brown. Transfer to a plate.
- Mix all the ingredients for the sauce in a small bowl.
- Serve warm with the sauce.
Notes
- Use a wok or cast iron skillet to cook the carrot filling; it promotes better caramelization and adds flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45Serving
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Serving | 28g | |
| Calories | 38kcal | 2% |
| Carbohydrates | 5.1g | 2% |
| Protein | 1.4g | 3% |
| Fat | 1.4g | 2% |
| Cholesterol | 17mg | 6% |
| Sodium | 68mg | 3% |
| Potassium | 72mg | 2% |
| Sugar | 0.8g | 2% |
| Vitamin A | 1700IU | 34% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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