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These homemade Vegetable Dumplings, packed with fresh aromatics and sautéed vegetables and seasoned to perfect, are some of the best I’ve ever had! They’re so good, you won’t even miss not having meat. Keep reading to learn my key tips on making the best homemade Vegetable Dumplings, how to freeze extra, and the three ways I like to cook them!
Watch the Vegetable Dumpling Recipe Video Below!
Table of Contents
Dumplings are a major food group in my opinion and I love making them for any occasion! If you love dim sum, you need to make Siu Mai (Shu Mai) which taste JUST like your favorite dim sum restaurant.
For those who need some protein in their dumplings – if you prefer pork, you’ll love my Pork Dumplings or Pork and Chive Dumplings! If you prefer shrimp, you’ll love my Shrimp and Cabbage Dumplings.
I also love making wontons, a type of dumpling – my grandma’s Pork and Shrimp Wontons are perfect in my Wonton Noodle Soup with a healthy drizzle of homemade Chinese Chili Oil. And you won’t ever need to buy Chicken and Cilantro Wontons from the grocery store after making mine at home!
No matter which dumplings you end up making, don’t forget to pair them with my Homemade Dumpling Dipping Sauce and a crispy Dumpling Skirt!
Ingredients for Vegetable Dumplings
Which Dumpling Wrappers Should I Use?
I like to use store bought dumpling wrappers for two reasons:
- When I make Vegetable Dumplings at home, I’m usually making a large batch of 50+ dumplings – making my own wrappers would not be time conducive.
- I like to use store bought wrappers because of the consistency in shape and texture.
However, not all dumpling wrappers are created equal! I have tried many brands and Wyzen has been my favorite brand for dumpling wrappers. The wrappers are supple, moldable, and strong enough to hold the filling without breaking. I found these at my local Asian market in the refrigerated section.
If you cannot find this brand at your local market, Dynasty also makes great wrappers.
Vegetable Filling Ingredients
See the recipe card for full information on ingredients and quantities.
- Shiitake Mushrooms – This is the main flavor you will taste in the filling; I recommend using dehydrated shiitake mushrooms and rehydrate at home.
- I can always find these at my local Asian grocery but if you can’t find them, you can substitute with another mushroom.
- Napa Cabbage – If you cannot find napa cabbage, substitute with another leafy vegetable, such as kale or swiss chard.
- White Pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier, less spicy flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
- Chinese Chives or Scallions or Green Onions- Chinese Chives can be harder to find, so use scallions or green onions as a substitution.
- Light Soy Sauce – You will need “light” or “all-purpose” soy sauce. Do NOT use dark soy sauce, as it is too intense for a fried rice recipe.
- Shaoxing Wine – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
- MSG – I like to use MSG in moderation as a flavor enhancer. This is always optional.
Vegetable Dumpling – Recipe Instructions
1. Cook the Vegetable Dumpling Filling
Unlike my other dumpling recipes, Vegetable Dumplings requires the filling to be cooked BEFORE folding – this is because of the high water content of the vegetables.
- Chop garlic, ginger, onions and set aside in a bowl.
- Chop mushrooms, carrot, and cabbage and set aside in a second bowl.
- Add 2 tbsp of neutral oil to a wok or pan over medium high heat.
- Saute the chopped garlic, ginger, and onions for about 30 seconds until fragrant and the onions are soft.
- Next, add in the mushrooms, carrot, and cabbage and season with salt!
Salting and cooking your filling is for two reasons:
- It seasons your filling and helps develop the flavors of the vegetables.
- It will draw our excess moisture from the vegetables – removing excess moisture ensures your dumplings will not be soggy.
The dumpling filling should darken and become wilted after 4-5 minutes of sautéing (refer to the photo below).
Once the filling is cooked, transfer to a bowl to cool.
To the filling, add scallions or Chinese chives, as well as the rest of your seasonings, and mix well.
2. Fold the Vegetable Dumplings
Once you learn how to fold dumplings, it will feel very straightforward – here is the order I like to fold dumplings:
- Hold one dumpling wrapper in the palm of your hand. Take 1 tbsp of filling and place in the center of your wrapper. DO NOT OVERSTUFF – overstuffing will lead to your dumpling breaking and the filling coming out during cooking.
- Wet the top half edge with water; fold the wrapper in half (creating a half moon shape) and pinch in the center.
- Use your thumbs to pleat from the center all the way to the edge of one side and seal. Push out any air bubbles.
- Repeat on the other side – pleat from the center to the end. The dumpling should now be sealed end to end, in a crescent moon shape.
Watch the video for a more detailed instruction on how to fold dumplings!
PRO TIPS
Expert Tips for Making The BEST Vegetable Dumplings at Home!
Cook the Vegetable Filling
Unlike my other dumpling recipes, Vegetable Dumplings requires the filling to be cooked BEFORE folding – this is because of the high water content of the vegetables.
Salting and cooking your filling is for two reasons:
- It seasons your filling and helps develop the flavors of the vegetables.
- It will draw our excess moisture from the vegetables – removing excess moisture ensures your dumplings will not be soggy.
Taste Your Filling BEFORE Wrapping
The worst thing to do is fold all of your Vegetable Dumplings to discover after the fact that you did not season the filling properly! That is why I recommend you taste your filling BEFORE you start filling. Once your filling has been mixed, take 1 tbsp and
- Cook it in the microwave for 30 sec – 1 minute (depending on your microwave)
- Pan fry it on the stove for 1 minute
Taste your cooked filling and adjust any seasoning, if needed. Once you’re happy with the seasoning, it’s time to start folding your Vegetable Dumplings!
Do Not Overstuff Your Vegetable Dumplings
Always underfill your dumplings – you want to make sure they are not overstuffed and can be sealed completely. If they are too full and not completely sealed, they will break when cooked.
It’s OK to Use Store Bought Wrappers!
I grew up watching my grandma using store bought dumpling wrappers, so I firmly believe it’s OK to use store bought wrappers!
When I make Vegetable Dumplings at home, I’m usually making a large batch of 50+ wontons – making my own wrappers would not be time conducive. I also to use store bought wrappers because they’re so consistent in shape and texture.
I like the brands ‘Wyzen’ or ‘Dynasty’.
How to Cook Vegetable Dumplings
Pan-Fry:
- Heat 1-2 tbsp of neutral oil in a skillet over medium high heat (size dependent on how many dumplings you are cooking)
- Place your Vegetable Dumplings flat side down
- Brown the dumplings in the neutral oil for 2-3 minutes (they should be golden brown on the bottom)
- Add 1 cup of water and cover; steam the dumplings for 4-5 minutes
- Uncover when the water is mostly evaporated; the remaining oil should crisp up the bottom of the Vegetable Dumplings – and enjoy!
- OPTIONAL – finish the Vegetable Dumplings with my crispy Dumpling Skirt!
Steam:
- Place in a steamer basket and steam for 7-10 minutes until the dumplings are cooked through and internal temp reaches at least 145F.
Boil:
- Bring a pot of water to a boil over high heat.
- Add the dumplings; bring the water to a high simmer for 5-6 minutes or until the dumplings float.
Don’t forget to serve the dumplings with my Dumpling Dipping Sauce!
How to Freeze Vegetable Dumplings
I never make dumplings for just one meal – I always like to make at least 50 and freeze them for the future. However, improper freezing can lead to your Vegetable Dumplings sticking together – when you cook dumplings that are stuck together, they usually break. Therefore, follow my steps to freeze these correctly so you can enjoy them in the future:
- Once you’ve folded your Vegetable Dumplings, take a baking sheet and line it with parchment paper.
- Lay the dumplings on the baking sheet in a single layer. Make sure there is room in between each dumpling so they do not stick together.
- Place the baking sheet with the dumplings in the freezer for AT LEAST one hour.
- After one hour, you’ll notice your dumplings are frozen. You can now transfer them into a freezer safe bag (they can be laid on top of each other / touch each and will not freeze together).
If you tried this Vegetable Dumplings or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Vegetable Dumplings (Video)
Ingredients
- 1 package of dumpling wrappers
- 2 tbsp neutral oil
- 1/2 large white onion, chopped
- 1 cup shiitake mushrooms, chopped
- 2 cups napa cabbage, chopped
- 1 cup carrot, shredded
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 6 scallions or chinese chives, chopped
- 1/2 tsp white pepper
- 1/2 tbsp sesame oil
- 2 tsp sugar
- 2 tbsp shaoxing wine
- 2 tbsp soy sauce
- 1 tsp salt, to taste
- 1/4 tsp msg
Instructions
- In a large pan over medium high heat, add 2 tbsp of oil to the pan and fry garlic, ginger and onion. Cook for about 30 seconds until the aromatics are fragrant and the onion is softened.
- Add chopped mushrooms, cabbage, and carrot and season with 1 tsp salt to draw out moisture. Continue stir frying for 4-5 minutes until the water has evaporated from the vegetables and liquid has cooked off. Move the vegetable mixture to a large bowl to let cool.
- To the vegetable mixture, add scallions (or chinese chives) along with all your seasonings (white pepper, sesame oil, sugar, shaoxing wine, soy sauce, msg, and additional salt to taste, if needed).
- Assemble your dumplings by taking 1/2 tbsp of filling into a dumpling wrapper, then wet the edge of the dumpling with water. Fold to create a half moon then pleat each side with your thumbs until the dumpling has formed a crescent shape.
- Boil, steam, or pan fry your dumplings and enjoy!
Notes
- It seasons your filling and helps develop the flavors of the vegetables.
- It will draw our excess moisture from the vegetables – removing excess moisture ensures your dumplings will not be soggy.
- Cook it in the microwave for 30 sec – 1 minute (depending on your microwave)
- Pan fry it on the stove for 1 minute
How to Cook Vegetable Dumplings
Pan-Fry:- Heat 1-2 tbsp of neutral oil in a skillet over medium high heat (size dependent on how many dumplings you are cooking)
- Place your Vegetable Dumplings flat side down
- Brown the dumplings in the neutral oil for 2-3 minutes (they should be golden brown on the bottom)
- Add 1 cup of water and cover; steam the dumplings for 4-5 minutes
- Uncover when the water is mostly evaporated; the remaining oil should crisp up the bottom of the Vegetable Dumplings – and enjoy!
- OPTIONAL – finish the Vegetable Dumplings with my crispy Dumpling Skirt!
- Place in a steamer basket and steam for 7-10 minutes until the dumplings are cooked through and internal temp reaches at least 145F.
- Bring a pot of water to a boil over high heat.
- Add the dumplings; bring the water to a high simmer for 5-6 minutes or until the dumplings float.
How to Freeze Vegetable Dumplings
I never make dumplings for just one meal – I always like to make at least 50 and freeze them for the future. However, improper freezing can lead to your Vegetable Dumplings sticking together – when you cook dumplings that are stuck together, they usually break. Therefore, follow my steps to freeze these correctly so you can enjoy them in the future:- Once you’ve folded your Vegetable Dumplings, take a baking sheet and line it with parchment paper.
- Lay the dumplings on the baking sheet in a single layer. Make sure there is room in between each dumpling so they do not stick together.
- Place the baking sheet with the dumplings in the freezer for AT LEAST one hour.
- After one hour, you’ll notice your dumplings are frozen. You can now transfer them into a freezer safe bag (they can be laid on top of each other / touch each and will not freeze together).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m a fan!
I’ve been following CJ on Instagram for a while now and I finally got around to making one of his recipes. These dumplings were great! The filling flavor and texture were great. I tried his recipe for dumpling dipping sauce too and that was also very good. Thanks CJ!
Thank you so much Jess! I’m so glad you enjoyed them!