Soy-Free Veggie Dumplings
Elevate your dumpling game with these Soy-Free Veggie Dumplings—a delightful, allergy-friendly twist on a classic favorite! Perfect for vegans or those avoiding soy-based ingredients, these homemade dumplings boast a colorful filling of grated carrot, shredded cabbage, zucchini, and aromatic green onion, garlic, and ginger. Encased in tender handmade dough, they can be steamed, boiled, or pan-fried for versatile cooking options that suit any occasion. With sesame or avocado oil enhancing the flavor and no soy sauce in sight, these dumplings pair beautifully with a tangy soy-free dipping sauce made from rice vinegar and lemon juice. Ready in just 75 minutes, they’re perfect as an appetizer, snack, or even a satisfying main dish.
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Recipe Information
Ingredients
- 2 cups All-purpose flour (or gluten-free all-purpose flour blend if needed)
- 0.75 cups Warm water
- 1 large Carrots (grated)
- 1 cup Cabbage (finely shredded)
- 0.5 cup Zucchini (grated, then squeezed to remove excess water)
- 2 stalks Green onions (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1 tablespoon Sesame oil (or avocado oil for soy allergy sensitivity)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cornstarch (for dusting)
- 2 tablespoons Vegetable oil (for frying dumplings, if pan-frying)
- 0.25 cups Water (for steaming dumplings, if pan-frying)
Instructions
In a large bowl, mix the flour and warm water until a dough forms. Knead the dough on a clean, floured surface for about 8-10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
While the dough rests, prepare the filling. In a medium mixing bowl, combine grated carrots, shredded cabbage, grated zucchini, chopped green onions, minced garlic, grated ginger, sesame oil, salt, and black pepper. Mix well and set aside.
Once the dough has rested, divide it into 4 equal portions and roll each portion into a log about 1 inch in diameter. Cut each log into 8-10 equal pieces.
Flatten each dough piece into a small circle (about 3 inches in diameter) using a rolling pin. Keep unused dough covered with a damp towel to prevent it from drying out.
Place about 1 teaspoon of the vegetable filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal, pleating if desired, to securely enclose the filling. Repeat with the remaining dough and filling.
To cook the dumplings, you can choose one of three methods: steaming, boiling, or pan-frying. For steaming, place the dumplings in a single layer in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for 8-10 minutes. For boiling, cook dumplings in a pot of boiling water for 6-8 minutes or until they float to the surface. For pan-frying, heat 2 tablespoons of oil in a non-stick skillet over medium heat. Arrange the dumplings in the skillet and cook until the bottoms are golden brown. Add 1/4 cup water to the skillet, cover with a lid, and let them steam for 5-6 minutes or until cooked through.
Serve the dumplings hot with your favorite dipping sauce, such as a mixture of rice vinegar, a splash of lemon juice, and a pinch of salt for a soy-free option.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 10.7 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1091 mg | 23% | |
*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.
