Soy-Free Vegetarian Dumplings
Discover the ultimate crowd-pleaser with these soy-free vegetarian dumplings, a perfect blend of homemade artistry and wholesome ingredients. This recipe features tender hand-rolled dumpling wrappers made from scratch, filled with a vibrant medley of shredded cabbage, carrots, earthy mushrooms, green onions, and aromatic ginger and garlic. Enhanced with sesame and olive oil, this soy-free option is seasoned to perfection with a simple yet flavorful salt-and-pepper profile. Cooked using a delicious pan-fried and steamed technique, the dumplings boast a crispy golden base and tender interior. Ready in just an hour, these savory morsels are ideal for a snack, appetizer, or light lunch and pair beautifully with a homemade dipping sauce that skips the soy but delivers bold, tangy flavors. Perfect for vegetarians and anyone seeking an allergy-friendly take on classic dumplings!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.75 cups Warm water
- 1 cup Cabbage, finely shredded
- 1 medium Carrot, finely grated
- 4 large Mushrooms, finely chopped
- 2 stalks Green onions, finely chopped
- 1 teaspoons Ginger, grated
- 2 cloves Garlic, minced
- 1 teaspoons Sesame oil
- 1 teaspoons Olive oil
- 0.5 teaspoons Salt (for filling)
- 0.25 teaspoons Black pepper, freshly ground
- 1 teaspoons Cornstarch
- 2 tablespoons Water (for sealing dumplings)
Instructions
In a mixing bowl, combine the all-purpose flour and salt. Gradually add the warm water while mixing to form a dough.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
In a large frying pan, heat the sesame oil and olive oil over medium heat.
Add the grated ginger and minced garlic to the pan and sauté for about 1 minute until fragrant.
Stir in the shredded cabbage, grated carrot, and chopped mushrooms. Cook for 4-5 minutes until the vegetables have softened.
Add the chopped green onions, salt, and black pepper. Mix well to combine, then remove the filling from the heat and let it cool to room temperature.
After resting, divide the dough into small portions (about 20-24 pieces) and roll each portion into a ball.
Using a rolling pin, roll each ball into a thin, round wrapper (about 3 inches in diameter). Keep wrappers covered with a damp towel to prevent drying out.
Place 1 teaspoon of the filling in the center of each wrapper. Dampen the edges of the wrapper with water, fold it in half, and pleat the edges to seal.
Heat a large non-stick skillet over medium-high heat. Add a thin layer of olive oil and arrange the dumplings in a single layer without overlapping.
Cook the dumplings for 2-3 minutes until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet, cover immediately, and reduce the heat to medium. Steam the dumplings for 5-6 minutes or until the water has evaporated.
Remove the lid and let the dumplings crisp up for an additional 1-2 minutes. Remove from the skillet and repeat with remaining batches.
Serve the dumplings hot with your favorite dipping sauce or a homemade soy-free alternative, such as a mix of rice vinegar, lime juice, and chili oil.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2363 mg | 103% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 11.3 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1192 mg | 25% | |
*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.
