Vegetarian Pork and Cabbage Dumplings
Discover the perfect fusion of flavor and plant-based creativity with these Vegetarian Pork and Cabbage Dumplings, a delightful twist on the classic pork and cabbage dumplings recipe. Utilizing plant-based ground "pork," vibrant green cabbage, and sweet carrot, this recipe delivers all the savory, umami-packed goodness you love in a dumpling. Aromatic ginger, garlic, and green onions enrich the filling, while soy sauce and sesame oil add depth and a hint of nuttiness. Wrapped in delicate dumpling wrappers and cooked to golden perfection with a crispy base and tender, steamed top, these dumplings are an irresistible vegetarian treat. Ready in just 45 minutes and serving four, they make a satisfying appetizer, party snack, or even a light dinner. Pair with your favorite dipping sauce for a mouthwatering, crowd-pleasing dish that’s sure to impress!
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Recipe Information
Ingredients
- 8 oz Plant-based ground 'pork'
- 1 cup Green cabbage
- 0.5 cup Carrot
- 2 stalks Green onions
- 2 cloves Garlic
- 1 inch Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 40 Dumpling wrappers
- 2 tablespoons Cooking oil
Instructions
Finely chop the green cabbage and grate the carrot. Set aside.
Finely slice the green onions. Mince the garlic and ginger.
In a large bowl, combine the plant-based ground 'pork', chopped cabbage, grated carrot, green onions, minced garlic, and ginger.
Add the soy sauce, sesame oil, salt, and pepper to the mixture. Mix thoroughly until everything is well-combined.
Set a small bowl of water nearby to help seal the dumplings.
Take one dumpling wrapper and place approximately 1 tablespoon of filling in the center.
Dip your finger in the water and moisten the edges of the wrapper.
Fold the wrapper over the filling to create a half-moon shape, pressing the edges together to seal. Pleat the edges, if desired, to secure the dumpling.
Repeat the process with the remaining wrappers and filling.
Heat the cooking oil in a large non-stick skillet over medium heat.
Add the dumplings, flat-side down, and cook for about 2 minutes until the bottoms are golden brown.
Carefully pour in 1/4 cup of water and cover the skillet with a lid. Allow the dumplings to steam for about 5 minutes or until the water has evaporated and the wrappers are tender.
Remove the lid and let the dumplings cook for an additional minute to crisp up the bottoms again.
Serve the dumplings hot with your favorite dipping sauce.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 2.3 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 419 mg | 9% | |
*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.
