Veggie Chinese Dumplings

Veggie Chinese Dumplings

Celebrate the Chinese New Year with these festive, vegetarian dumplings!
Servings
24 servings
Prep time
45 minutes
Cook time
28 minutes
Passive time
n/a

Ingredients

Wrappers
Filling
  • 1 Tbsp Sesame Oil
  • 1 1/4 cups Shitake Mushrooms chopped
  • 1 cup Napa Cabbage shredded
  • 1 cup Carrots shredded
  • 1/2 cup Scallions minced
  • 2 Tbsp Soy Sauce (or Tamari)
  • 1 Tbsp Cilantro minced
  • 2 tsp toasted Sesame Seeds
  • 1 tsp Fresh Ginger peeled and minced
  • 1/4 tsp Freshly ground black pepper
  • 1/4 tsp Red Pepper Flakes
  • 4 Tbsp Vegetable Oil divided
  • 1 1/3 cups Water divided
Dipping Sauce
  • 1/2 cup Soy Sauce
  • 1/2 cup Rice Vinegar
  • 1 Tbsp Gochujang or chili sauce
  • 1 Tbsp Scallions minced
  • 2 tsp Honey
  • 1 tsp Toasted Sesame Oil
  • 1/2 tsp Fresh Ginger peeled and minced
  • 1 tso Sesame Seeds

Instructions

  1. Make the wrappers. In the bowl of a stand mixer add the flour and salt. Mix with a spatula to combine. Create a well in the center of the flour and then pour in the water. Use the spatula to mix the dough until it roughly comes together. Attach the dough hook to the mixer and mix on medium speed for 8-10 minutes, or until the dough is smooth. Remove the bowl from the mixer, cover with plastic wrap, and let sit for 15 minutes.
  2. Place the dough on a lightly floured work surface. Knead the dough by hand for 5 minutes, or until smooth, adding additional flour as needed so it doesn’t stick to the table. Tightly wrap the dough in plastic wrap and let rest an additional 15 minutes. Note: while the dough is resting, you can make the filling.
  3. Divide the dough in half (and cover half with plastic wrap so it doesn’t dry out). Roll out the first half of the dough so it’s 12 inches long and 1 inch in diameter. Cut the dough into 1-inch pieces, and then roll into balls. Cover the balls with plastic wrap. Repeat the process with the other half of dough. You should have 24 balls total.
  4. Make the filling. In a medium nonstick saucepan, warm the sesame oil on medium heat. Once warm, add the mushrooms, cabbage, carrots and scallions. Cook, stirring occasionally, until the vegetables have cooked through, about 5 minutes. Add the soy sauce, cilantro, sesame seeds, ginger, black pepper and red pepper. Continue to cook, stirring constantly, until the liquid has evaporated, about 3 minutes. Remove the pan from the stove.
  5. Assemble the dumplings. Lightly flour your work surface. Working with one ball at a time, press the ball in your palm to form a round disc. Then, using a rolling pin, roll out the dough so you get a circle that’s approximately 3 1/2 inches in diameter. Note: traditionally, the wrapper should be slightly thicker in the center than at the edges.
  6. Spoon 1 tablespoon of filling onto the center of each wrapper. Dip your finger in a bowl of water and run it around the edge of the dumpling. Fold the dough over the filling to create a half circle, pinching the edges to seal.
  7. Place the dumpling sealed side up on a baking tray lined with parchment paper. Starting at one end, pleat edges by making small overlapping folds, pressing to seal as you go.
  8. Repeat the process with the remaining wrappers. (You can search the web for wrapping techniques, they can be wrapped in dozens of different ways!)
  9. Cook the dumplings. Place a large nonstick pan on the stove and set to medium heat. Coat the base with 2 tablespoons of vegetable oil. Once warm, add enough dumplings to fill the pan, placing them close together. Cook, undisturbed, for 2-3 minutes, or until the bottoms of the dumplings are a nice golden brown.
  10. Add 2/3 cup of water to the pan and immediately cover with the lid; be careful, it will splatter! Cook until all the liquid has evaporated, about 8-10 minutes.
  11. Repeat the frying and steaming process as needed with the remaining dumplings, oil and water. Serve the dumplings with the dipping sauce.
  12. Make the dipping sauce. Place all ingredients in a small microwave-safe bowl. Warm the mixture for 30 seconds. Whisk to combine and then serve with the dumplings.

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