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Vegetable Dumplings
These vegetable dumplings are so full of Asian flavor, you won’t be able to stop at just one! Tender wontons are filled with an incredible veggie mixture that's infused with ginger, soy sauce, sesame oil and garlic. Like a potsticker without the meat!
Prep Time
20 mins
Cook Time
20 mins
assembly
20 mins
Total Time
1 hr
Servings:
20
dumplings
Calories:
62 kcal
Course:
Main Course, Dinner
Cuisine:
Asian, Asian-American Fusion
Ingredients
- 1 tablespoon sesame oil
- 1 cup onion about 1 small onion, minced
- 1 ½ cups cabbage about ¼ cabbage, shredded
- 1 cup carrot about 1 large carrot, shredded
- 1 cup mushroom finely diced
- 1 tablespoon ginger paste
- 1 tablespoon garlic minced
- 2 tablespoons green onion minced
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- wonton wrapper round or square cut into rounds, about 20
- 3 tablespoons vegetable oil
Instructions
- Heat 1 tablespoon sesame oil in a skillet over medium-high heat. Add 1 cup minced onion, to the skillet and cook, stirring frequently, until the onion is tender, about 3 minutes.
- Add 1 ½ cups shredded cabbage, 1 cup shredded carrot, and 1 cup finely diced mushrooms to the skillet and cook until the vegetables are tender and all the liquid from them has cooked out, about 5-8 minutes.
- Add in 1 tablespoon ginger paste and 1 tablespoon minced garlic and cook for another minute. Remove the vegetables from the skillet and add them to a bowl.
- To the bowl, add 2 tablespoons minced green onion, 1 teaspoon soy sauce, and 1 teaspoon rice vinegar. Stir to combine well. Prepare a clean workstation with a small bowl of water and about 20 wonton wrappers,.
- Take a dumpling wrapper in your hand and wet the edges with water. Place about 2 teaspoons of filling in the center of the wrapper.
- Fold the wrapper in half, only pinching the center. Make three pleats on either side of the center and pinch the wrapper closed. One side of the wrapper should be smooth, and the other side should be pleated.
- Set the assembled dumpling aside and continue with the rest of the wrappers and filling. Heat 3 tablespoons vegetable oil in the same skillet over medium-high heat.
- Place the assembled dumplings in the pan, fat side down, leaving space between so the seam is facing up, and fry them, undisturbed, for 2 minutes.
- Carefully pour about ¼ cup water into the pan with the dumplings and cover with a lid. Cook the dumplings until the water has evaporated and the bottoms of the dumplings have a golden crust.
- Remove the cooked dumplings from the pan and continue cooking the rest until all the dumplings are done.
Cup of Yum
Nutrition Information
Calories
62kcal
(3%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
1mg
(0%)
Sodium
66mg
(3%)
Potassium
101mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1082IU
(22%)
Vitamin C
5mg
(6%)
Calcium
17mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 20 dumplings
Amount Per Serving
Calories 62
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 66mg | 3% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1082IU | 22% |
| Vitamin C | 5mg | 6% |
| Calcium | 17mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.