Soy-Free Pan Fried Dumplings
Elevate your snack or dinner game with these delightful **Soy-Free Pan-Fried Dumplings**, a healthier twist on a beloved classic! Made entirely from scratch, this recipe features a soft, hand-rolled dough encasing a flavorful vegetable-packed filling of cabbage, carrots, mushrooms, and aromatic ginger and garlic. Sautéed and seasoned to perfection with sesame oil and rice vinegar, this soy-free dumpling recipe delivers bold flavor without the use of soy sauce or other soy-based ingredients. Perfectly pan-fried to achieve a crisp, golden bottom and gently steamed for tender, juicy insides, these dumplings are a satisfying treat for anyone. Whether you’re serving them as an appetizer, snack, or light meal, they pair beautifully with your favorite dipping sauce—or enjoy them as is! Ready in under an hour, this recipe is simple, wholesome, and perfect for family dinners or impressing guests.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 2 tablespoons Sesame oil
- 2 cups Cabbage
- 1 medium Carrot
- 1 cup Mushrooms
- 3 stalks Green onions
- 1 tablespoon Ginger
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Black pepper
- 1 large Egg
- 2 tablespoons Water
Instructions
To prepare the dough, mix the all-purpose flour and salt in a large bowl. Gradually add the warm water, stirring with a wooden spoon or your hands until the dough comes together.
Knead the dough on a floured surface for about 5-7 minutes until smooth. Cover it with a damp cloth and let it rest for at least 30 minutes.
While the dough is resting, prepare the filling. Finely chop the cabbage, using a food processor or by hand. Place the chopped cabbage in a large bowl.
Peel and grate the carrot, and add it to the bowl with cabbage.
Finely chop the mushrooms, green onions, ginger, and garlic. Add them to the vegetable mixture.
Heat olive oil in a skillet over medium heat. Add the vegetable mixture and sauté for about 5-7 minutes until the vegetables are tender.
Stir in the rice vinegar, black pepper, and sesame oil into the sautéed vegetable mixture. Taste and adjust the seasoning if necessary.
Allow the mixture to cool slightly, then add the egg to the mixture. Mix well until everything is well combined.
Divide the dough into four equal parts. Roll each part into a log and cut each log into 10 pieces. Roll each piece into a ball.
Flatten each ball with your palm, then use a rolling pin to roll out each piece into a thin circle, approximately 3 inches in diameter.
Place a small spoonful of filling in the center of each circle. Wet the edges of the dough with water, then fold over and pleat the edges to seal the dumplings.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Arrange dumplings in a single layer, pleated side up, and cook until the bottoms are golden brown, about 3-4 minutes.
Carefully add 2 tablespoons of water to the skillet, cover it immediately, and let the dumplings steam for 5-6 minutes until the water has evaporated and the dumplings are cooked through.
Remove the lid and continue to cook for another 1-2 minutes to re-crisp the bottom. Serve hot, with your choice of dipping sauce.
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1609 mg | 70% | |
| Total Carbohydrate | 213.9 g | 78% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 13.5 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 210 mg | 16% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1684 mg | 36% | |
*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.
