Soy-Free Vegetable Dumplings
Crafted with care for those seeking a soy-free alternative, these Soy-Free Vegetable Dumplings are a delightful twist on a classic favorite. Featuring a vibrant medley of shredded cabbage, grated carrots, and diced zucchini, along with aromatic garlic and ginger, these dumplings boast an irresistible balance of flavors. The easy-to-make homemade dough ensures perfectly tender wrappers, while a quick pan-fry and steam cooking method delivers a golden, crisp exterior with a juicy, flavorful filling. Whether you serve them as an appetizer or a light main course, these versatile dumplings are perfect for dipping in your favorite sauce. Vegan-friendly, wholesome, and free of soy, this recipe is ideal for dietary preferences and a crowd-pleasing treat for all!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.75 cups Warm water
- 2 cups Cabbage, finely shredded
- 1 cup Carrots, finely grated
- 1 cup Zucchini, finely diced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 2 stalks Green onion, finely sliced (optional)
- 1 teaspoon Sesame oil (optional for extra flavor)
- 0.5 teaspoons Salt (for filling)
- 0.25 teaspoons Black pepper
- 1 tablespoon Cooking oil (for pan frying)
- 0.25 cups Water (for steaming)
Instructions
In a medium mixing bowl, combine the all-purpose flour and 1/2 teaspoon of salt. Gradually add the warm water while stirring with a spoon or your hands until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.
While the dough rests, prepare the filling. In a large bowl, combine the shredded cabbage, grated carrots, diced zucchini, minced garlic, grated ginger, finely sliced green onions (if using), sesame oil (if using), 1/2 teaspoon of salt, and black pepper. Mix the ingredients thoroughly and set aside.
After the dough has rested, divide it into 24 even portions. Roll each portion into a ball and then, using a rolling pin, flatten into a thin disk about 3 inches in diameter.
Place 1-2 teaspoons of filling in the center of each wrapper. Fold the wrapper in half to form a crescent shape, pressing the edges together to seal. For a pleated look, crimp the edges as you seal.
To cook the dumplings, heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat. Arrange the dumplings in the pan, flat side down, without overcrowding.
Cook for 2-3 minutes, until the bottoms are golden brown. Carefully pour in 1/4 cup of water, then cover the skillet with a lid to steam the dumplings. Let them steam for 6-8 minutes, or until the water evaporates.
Remove the lid and cook for another 1-2 minutes to re-crisp the bottoms, if desired. Repeat the process with the remaining dumplings.
Serve the dumplings hot with your favorite dipping sauce. Enjoy!
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 239.8 g | 87% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 29.2 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2356 mg | 50% | |
*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.
