Dairy-Free Vegetarian Dumplings
These Dairy-Free Vegetarian Dumplings are a delightful fusion of flavor and texture, offering a plant-based twist on a classic favorite that's entirely free of dairy. Packed with a savory mix of finely chopped shiitake mushrooms, shredded cabbage, grated carrots, aromatic garlic, and ginger, these dumplings are seasoned with soy sauce and sesame oil for a vibrant, umami-rich filling. Wrapped in vegan-friendly dumpling wrappers, these crisp, golden delights are steamed and pan-fried to perfection, creating a satisfying balance of tender and crunchy with every bite. Ideal as an appetizer, party snack, or light meal, these dumplings are quick to prepare in just 45 minutes and pair perfectly with dipping sauces like soy sauce or chili oil. Whether you're vegan, vegetarian, or simply exploring plant-based options, these dairy-free dumplings are sure to become a crowd-pleaser and a go-to recipe in your kitchen.
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Recipe Information
Ingredients
- 20 pieces Dumpling wrappers (vegan-friendly, store-bought or homemade)
- 1 cup Cabbage
- 1 medium Carrot
- 6 pieces Shiitake mushrooms
- 2 cloves Garlic cloves
- 1 teaspoon Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 stalks Green onions
- 1 teaspoon Cornstarch
- 2 tablespoons Cooking oil (for frying)
- 0.25 cup Water (for sealing wrappers and steaming)
Instructions
Finely shred the cabbage and grate the carrot. Dice the shiitake mushrooms into very small pieces. Mince the garlic and grate the ginger.
Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the mushrooms, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
Add the shredded cabbage and carrot to the skillet. Stir well and cook for another 3-4 minutes until the vegetables are softened.
Stir in the soy sauce, green onions (finely chopped), and cornstarch. Cook for another 1-2 minutes, then remove the mixture from the heat and let it cool completely.
Prepare a small bowl of water. Place one dumpling wrapper flat on a clean surface. Scoop 1 teaspoon of the vegetable mixture into the center of the wrapper.
Lightly wet the edges of the wrapper with water using your fingertip. Fold the wrapper in half to form a crescent shape, pressing the edges together to seal. Pleat the edges for an extra secure seal and decorative touch. Repeat with the remaining wrappers and filling.
Heat 2 tablespoons of cooking oil in a non-stick skillet over medium heat. Place the dumplings in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
Carefully add 1/4 cup water to the skillet and immediately cover with a tight-fitting lid. Let the dumplings steam for about 5 minutes or until the water evaporates.
Remove the lid and let the dumplings crisp up for another 1-2 minutes. Remove from heat and serve immediately with a dipping sauce of your choice, such as soy sauce or chili oil.
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1318 mg | 57% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 8.0 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 138 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 998 mg | 21% | |
*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.
