Vegetable Dumplings
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Prep Time
1 hr 30 mins
-
Cook Time
30 mins
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Total Time
1 hr 50 mins
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Servings
10 dumplings
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Calories
268 kcal
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Cuisine
Chinese
Vegetable Dumplings
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Dip these scrumptious dumplings in soy sauce and savor a puffy little piece of vegan paradise.
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Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup tepid water
- 6 tablespoons vegetable oil divided, plus extra if pan-frying dumplings
- 2 teaspoons minced ginger
- 1 medium onion chopped
- 2 cups mushrooms chopped (shiitake or cremini)
- 1 1/2 cups cabbage finely shredded
- 1 1/3 cups carrots finely shredded
- 1 cup garlic chives or green onions, chopped
- 1/2 teaspoon white pepper
- 2 1/4 teaspoons sesame oil
- 3 tablespoons dry sherry or dry sherry substitute
- 1 1/2 tablespoons soy sauce
- 3/4 teaspoon sugar
- salt to taste
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Instructions
- In a large bowl, mix the flour and warm water. Knead for about 10 minutes until a smooth dough forms. Cover with a damp cloth and allow to rest for 1 hour.
- Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the minced ginger and stir for 30 seconds until fragrant. Add the chopped onion and cook until translucent (about 2 minutes).
- Add the chopped mushrooms and stir-fry for 3 to 5 minutes until tender. Next, add the shredded cabbage and carrots, cooking for another 2 minutes. Move the vegetable mixture to a large bowl and let it cool slightly.
- To the warm vegetables, add the chopped garlic chives, white pepper, sesame oil, dry sherry, soy sauce, sugar, and salt to taste. Stir in the remaining 3 tablespoons of vegetable oil. Mix well to combine all the flavors.
- Divide the rested dough into small pieces, roughly the size of a tablespoon. Roll each piece into a thin circle. Place a spoonful of filling in the center of each circle and fold into a pleated dumpling shape, pinching the edges to make sure they're sealed well.
- To cook, you can either steam or fry the dumplings. To steam: Place the dumplings in a steamer lined with a cloth or cabbage leaves and let steam for 15 to 20 minutes. To pan-fry: Heat a little oil in a nonstick pan over medium-high heat. Fry the dumplings for 2 minutes until the bottoms are golden. Add a small amount of water, cover, and allow them to steam until the water evaporates and the bottoms crisp up again.
Nutrition Information
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Calories
268kcal
(13%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
0.1g
Sodium
170mg
(7%)
Potassium
235mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2961IU
(59%)
Vitamin C
8mg
(9%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10dumplings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Sodium | 170mg | 7% |
| Potassium | 235mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2961IU | 59% |
| Vitamin C | 8mg | 9% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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