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Vegetable Dumplings

Dip these scrumptious dumplings in soy sauce and savor a puffy little piece of vegan paradise.

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 50 mins
Servings: 10 dumplings
Calories: 268 kcal
Cuisine: Chinese

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

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.