Dairy-Free Boiled Dumplings
Delight in the comforting simplicity of Dairy-Free Boiled Dumplings, a wholesome twist on a classic favorite. These dumplings feature a soft, hand-rolled dough packed with a vibrant, savory filling made from fresh cabbage, carrots, green onions, aromatic ginger, and garlic, all seasoned with soy sauce and sesame oil. Perfect for plant-based diets, this recipe avoids dairy while delivering bold flavors and satisfying textures. With only a handful of pantry staples and a few easy steps, you can create a batch of these tender and flavorful dumplings in under 45 minutes. Whether served with your favorite dipping sauce as an appetizer or enjoyed as a light meal, these dairy-free dumplings are sure to become a family favorite. Ideal for those seeking vegan, dairy-free, or homemade comfort foods, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Warm water
- 1 teaspoon Salt
- 1 cup Cabbage
- 1 cup Carrot
- 3 stalks Green onions
- 1 tablespoon Ginger
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.25 teaspoon Black pepper
- 1 tablespoon Cooking oil
Instructions
In a medium-sized bowl, mix the all-purpose flour and salt together. Gradually add warm water while stirring with a fork or chopstick until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for about 20 minutes.
While the dough is resting, finely shred the cabbage and carrot. Chop the green onions, mince the garlic cloves, and grate the ginger.
In a large bowl, combine the shredded cabbage, carrot, green onions, ginger, and garlic. Add soy sauce, sesame oil, and black pepper. Mix the filling ingredients thoroughly and set aside.
After the dough has rested, divide it into two equal pieces. Roll each piece into a cylinder about 1 inch in diameter, then cut into 12 equal sections for a total of 24 pieces.
Roll each dough piece into a small ball, then flatten with your palm. Use a rolling pin to roll each piece into a 3-4 inch circle, ensuring the edges are thinner than the center.
Place a tablespoon of vegetable filling in the center of each dough circle. Fold the dough over the filling to form a half-moon, pinching the edges to seal tightly. You can pleat the edges for extra security.
Bring a large pot of water to a boil. Add a drizzle of cooking oil to the water to prevent dumplings from sticking together.
Carefully drop dumplings into the boiling water. Stir gently to prevent them from sticking to the pot. Cook for about 5-6 minutes or until the dumplings float to the surface.
Once cooked, remove the dumplings with a slotted spoon and transfer them to a plate. Let them cool slightly before serving.
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3631 mg | 158% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 10.1 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1068 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
