Sugar-Free Veggie Dumplings
Indulge in a delicious and guilt-free treat with these Sugar-Free Veggie Dumplings, a wholesome twist on a beloved classic! Made with simple, fresh ingredients like shredded cabbage, grated carrots, and mushrooms, these dumplings are bursting with vibrant flavors and seasoned with soy sauce, garlic, and ginger for an irresistible Asian-inspired taste. The homemade dough, which can be made gluten-free, is easy to prepare and brings a soft yet chewy texture to every bite. The pan-frying and steaming method creates perfectly golden bottoms with tender, succulent filling inside. Completely sugar-free yet undeniably satisfying, these veggie-packed dumplings are perfect for those craving a healthier option without compromising on flavor. Serve them warm with your favorite dipping sauce for a crowd-pleasing appetizer or a light meal that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour (or gluten-free flour for gluten-free version)
- 0.75 cups Warm water
- 0.5 teaspoons Salt
- 1 cup Shredded cabbage
- 0.5 cups Grated carrots
- 0.5 cups Chopped mushrooms
- 2 cloves Minced garlic
- 1 teaspoon Grated ginger
- 1 tablespoon Soy sauce (or tamari for gluten-free version)
- 1 teaspoon Sesame oil (optional)
- 1 tablespoon Cooking oil
- 2 tablespoons Water for sealing wrappers
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Gradually add the warm water while mixing with your hands or a spoon until a dough forms.
Knead the dough on a lightly floured surface for 6-8 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for 30 minutes.
While the dough is resting, prepare the filling. Heat the cooking oil in a skillet over medium heat.
Add the minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.
Add the cabbage, carrots, and mushrooms to the skillet. Cook for 4-5 minutes until vegetables are tender.
Stir in the soy sauce and sesame oil (if using). Remove from heat and let the filling cool.
After the dough has rested, roll it into a long cylinder and divide into 20 equal pieces.
Roll each piece of dough into a thin circle about 3 inches in diameter.
Place 1-2 teaspoons of the vegetable filling in the center of each circle.
Dip your finger in water and run it along the edge of the circle. Fold the wrapper in half and pinch the edges to seal, creating pleats if desired.
Repeat with remaining dough and filling.
Heat a non-stick skillet over medium heat. Add 1 tablespoon of cooking oil and arrange the dumplings in the skillet, flat side down.
Cook for 2-3 minutes until the bottoms are golden brown.
Add 1/4 cup of water to the skillet and immediately cover with a lid to steam the dumplings.
Steam for 5-6 minutes or until the water has evaporated and the dumpling wrappers are tender.
Remove the lid and cook for an additional minute to crisp up the bottoms.
Serve warm with your favorite dipping sauce or enjoy as is!
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2288 mg | 99% | |
| Total Carbohydrate | 205.7 g | 75% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 7.6 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 894 mg | 19% | |
*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.
