Dairy-Free Pan Fried Dumplings
Savor the perfect balance of crispy bottoms and tender, flavor-packed interiors with these *Dairy-Free Pan Fried Dumplings*. This irresistible recipe features a homemade dough that’s soft and elastic, filled with a vibrant medley of finely chopped cabbage, grated carrot, aromatic ginger, and savory garlic, all seasoned with soy sauce and sesame oil for an umami punch. Pan-fried to golden perfection and steamed to ensure delicate wrappers, these dumplings are a dairy-free triumph that celebrate plant-based ingredients. Perfect as an appetizer, snack, or light meal, they’re easy to make and ideal for pairing with your favorite tangy dipping sauce. Whether you’re catering to dietary restrictions or simply in search of a delicious, homemade treat, these dairy-free dumplings promise to delight every palate.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 120 ml Hot water
- 1 tsp Salt
- 2 tbsp Olive oil
- 200 g Cabbage, finely chopped
- 1 medium Carrot, grated
- 2 tbsp Chives, finely chopped
- 2 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- 0.5 tsp Black pepper
- 100 ml Water, for cooking
Instructions
Prepare the Dumpling Dough: In a large bowl, mix 200g of all-purpose flour with 1 tsp of salt. Gradually add 120ml of hot water while stirring with a spoon until a rough dough forms.
Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Make the Filling: While the dough is resting, prepare the filling. In a large bowl, combine the finely chopped cabbage, grated carrot, chopped chives, minced garlic, and minced ginger.
Season the Filling: Add 1 tbsp of soy sauce, 1 tsp of sesame oil, and 0.5 tsp of black pepper to the vegetable mixture. Stir well to combine.
Roll out the Dough: After the dough has rested, divide it into small portions about the size of a walnut. Roll each piece into a thin, round wrapper, approximately 3 inches in diameter.
Fill the Dumplings: Place about 1 tablespoon of filling in the center of each wrapper. Fold the wrapper in half over the filling and pinch the edges to seal, forming crescent-shaped dumplings.
Pan-fry the Dumplings: Heat 2 tbsp of olive oil in a non-stick skillet over medium heat. Place the dumplings in the pan, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
Steam the Dumplings: Add 100ml of water to the pan and cover it with a lid. Allow the dumplings to steam for 5-6 minutes or until the water has completely evaporated.
Crisp the Bottoms: Remove the lid and let the dumplings cook for another 1-2 minutes to re-crisp the bottoms.
Serve: Remove from the heat and serve the pan-fried dumplings hot with your favorite dipping sauce.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2604 mg | 113% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 10.1 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 871 mg | 19% | |
*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.
