Vegetable Dumplings (Video)
These vegetable dumplings are filled with a variety of fresh vegetables and are perfect with my homemade dumpling sauce!
Servings: 40 dumplings
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!
Video
Notes
Cook the 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: 1. It seasons your filling and helps develop the flavors of the vegetables, and 2. It will draw our excess moisture from the vegetables - removing excess moisture ensures your dumplings will not be soggy.
Taste 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! 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 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 like the brands 'Wyzen' or 'Dynasty'.
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
Calories: 8kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 112mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg
