Vegan Veggie Dumplings
Delight your taste buds with these irresistible vegan veggie dumplings, a plant-powered twist on a beloved classic! Packed with a vibrant medley of shredded cabbage, juicy carrots, earthy shiitake mushrooms, and zesty aromatics like garlic and ginger, these dumplings burst with flavor in every bite. Handcrafted from scratch, the dough is tender yet sturdy, creating the perfect pocket for the savory filling. Whether steamed to preserve its delicate texture or pan-fried for a crispy, golden finish, these dumplings make a wholesome appetizer or meal that's both comforting and crowd-pleasing. Ideal for vegans and dumpling enthusiasts alike, this recipe is a labor of love that rewards with authentic homemade goodness. Pair them with soy sauce, chili oil, or your favorite dipping sauce for a restaurant-quality experience that’s easy to recreate in your own kitchen. Perfect keywords for this recipe include "vegan dumplings," "vegetable dumplings," "homemade dumplings," and "plant-based recipes."
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cups Water
- 2 teaspoons Sesame oil
- 1 cup Cabbage, finely shredded
- 1 cup Carrots, grated
- 0.5 cup Shiitake mushrooms, finely chopped
- 3 pieces Scallions, finely sliced
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Soy sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Cornstarch
- 0.25 cup Water (for sealing dumplings)
Instructions
In a mixing bowl, combine the all-purpose flour and salt. Gradually add 3/4 cup of water while stirring with a spoon or your hands until a dough forms. Knead the dough for 8-10 minutes until it becomes smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.
While the dough rests, prepare the filling. Heat 1 teaspoon of sesame oil in a skillet over medium heat. Add the garlic and ginger, and sauté for 1 minute until fragrant.
Add the shredded cabbage, grated carrots, and chopped mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are softened and the moisture has reduced. Stir in the scallions, soy sauce, and rice vinegar. Sprinkle in the cornstarch and mix well to bind the filling. Remove from heat and let it cool completely.
After the dough has rested, divide it into 24 equal pieces. Roll each piece into a ball and then use a rolling pin to flatten each ball into a thin circle, about 3 inches in diameter.
Place 1 teaspoon of the vegetable filling in the center of each wrapper. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper in half to create a half-moon shape, pressing the edges to seal. Optionally, pleat the edges for a decorative finish.
To cook the dumplings, you can either steam or pan-fry them. For steaming: Place the dumplings in a steamer lined with parchment paper and steam for 10-12 minutes. For pan-frying: Heat 1 teaspoon of sesame oil in a skillet over medium heat. Arrange the dumplings flat-side down in the skillet and cook until the bottoms are golden brown, about 2 minutes. Then, add 1/4 cup of water to the skillet and cover with a lid. Steam the dumplings for 5-7 minutes, or until the water evaporates.
Serve the dumplings hot with your favorite dipping sauce, such as soy sauce or chili oil.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 236.0 g | 86% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 22.3 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 250 mg | 19% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2011 mg | 43% | |
*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.
