Nut-Free Veggie Dumplings
Delight in the savory goodness of Nut-Free Veggie Dumplings, a dish that marries vibrant vegetables and simple ingredients for a flavorful yet allergen-friendly experience. Perfect for those seeking nut-free options, this recipe features a hearty blend of shredded cabbage, grated carrots, shiitake mushrooms, and aromatic ginger and garlic, all wrapped in tender dumpling skins. Offering versatility in cooking methods—pan-fried for a golden, crispy base or steamed for a delicate finish—these dumplings cater to every preference. Ready in just 45 minutes, they make an excellent appetizer or light meal, especially when paired with soy sauce, chili oil, or a tangy dipping sauce. Nut-free, veggie-packed, and utterly delicious, these dumplings are a crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 24 pieces Dumpling wrappers (store-bought or homemade, ensure nut-free)
- 2 cups Cabbage, finely shredded
- 1 cup Carrots, finely grated
- 1 cup Shiitake mushrooms, finely diced
- 1 bunch Green onions, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, freshly grated
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch (or arrowroot powder)
- 2 tablespoons Cooking oil (for frying, optional)
- 0.5 cup Water (for sealing and steaming)
Instructions
In a large mixing bowl, combine the shredded cabbage, grated carrots, diced shiitake mushrooms, chopped green onions, minced garlic, and grated ginger.
Add the soy sauce, sesame oil, and cornstarch to the vegetable mixture. Mix thoroughly until well combined.
Place one dumpling wrapper on a clean surface. Spoon about one teaspoon of the vegetable mixture into the center of the wrapper.
Wet the edges of the dumpling wrapper with a small amount of water using your finger or a pastry brush.
Fold the dumpling wrapper in half to create a half-moon shape, pressing the edges together to seal. You can pleat the edges for a decorative finish if desired.
Repeat the process with the remaining dumpling wrappers and filling until all are assembled.
To cook the dumplings, heat one tablespoon of cooking oil in a non-stick pan over medium heat. Add the dumplings in a single layer, being careful not to overcrowd the pan.
Fry the dumplings for 2-3 minutes, or until the bottoms are golden brown.
Add 1/4 cup of water to the pan, then cover immediately to steam the dumplings. Cook for an additional 5-7 minutes, or until the water has evaporated and the dumplings are cooked through.
If you prefer a steamed-only method, place the dumplings in a bamboo or metal steamer lined with parchment paper to prevent sticking. Steam over boiling water for 8-10 minutes.
Serve the dumplings hot with your choice of dipping sauce, such as soy sauce, chili oil, or a tangy vinegar-based dip.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 268.5 g | 98% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 31.0 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 381 mg | 29% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2966 mg | 63% | |
*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.
