Vegetarian Classic Meat Dumplings
Get ready to enjoy the irresistible flavors of 'Vegetarian Classic Meat Dumplings,' a plant-based twist on a beloved comfort food. These delectable dumplings are crafted with delicate homemade dough and a savory filling made from cabbage, carrots, mushrooms, and tofu, perfectly seasoned with soy sauce, sesame oil, and ginger. Designed to mimic the hearty satisfaction of traditional meat dumplings, this recipe combines pan-frying and steaming techniques for golden, crispy bottoms and tender, juicy interiors. With just a few pantry staples and fresh veggies, these vegetarian dumplings are a delightful addition to any meal, ideal for dipping into your favorite sauce. Whether you're hosting guests or craving a homemade treat, this recipe is simple, wholesome, and bursting with flavor. Perfect for vegetarian and vegan dumpling lovers alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup water
- 1 teaspoon salt
- 2 cups cabbage
- 1 medium carrot
- 1 cup mushrooms
- 0.5 block tofu, firm
- 2 teaspoons ginger, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons green onions, chopped
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
Instructions
In a large bowl, combine the flour and 1/2 teaspoon of salt. Gradually mix in 3/4 cup of water, stirring until you have a smooth dough. Knead for about 5 minutes until elastic. Cover and let rest for 30 minutes.
While the dough is resting, prepare the filling. Finely chop the cabbage and place in a colander. Add 1/2 teaspoon of salt, mix, and let sit for 10 minutes to release excess water. Squeeze the cabbage to remove the liquid.
Grate the carrot and chop the mushrooms finely. Crumble the tofu into a bowl.
In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add the ginger and sauté for 1 minute. Add the cabbage, carrot, mushrooms, and tofu. Cook for about 5 minutes until vegetables are tender.
Add soy sauce, sesame oil, and chopped green onions to the pan. Stir well to combine. Remove from heat and let cool.
Divide the dough into 4 equal portions. Roll each portion into a long cylinder and cut into 12 pieces. Flatten each piece with your palm into a small disc.
Using a rolling pin, roll each piece into a thin circle about 3 inches in diameter.
Place a tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal. Pleat the edges if desired.
In a non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Arrange the dumplings in the skillet and cook for 2 minutes until the bottoms are golden brown.
Mix 1 tablespoon of cornstarch with 1/4 cup of water. Pour carefully into the skillet. Cover and lower heat to medium. Steam for 5 minutes until the water has evaporated and the dumplings are cooked through.
Remove the lid and cook for another minute until the bottoms crisp up again. Serve immediately with your favorite dipping sauce.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3856 mg | 168% | |
| Total Carbohydrate | 224.2 g | 82% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 13.8 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1358 mg | 104% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1994 mg | 42% | |
*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.
