Vegetarian Wonton Dumplings
Delight in the vibrant flavors of Vegetarian Wonton Dumplings, a perfect fusion of crisp vegetables and aromatic seasonings wrapped in delicate wonton skin. This recipe combines finely shredded cabbage, grated carrots, earthy mushrooms, and zesty ginger and garlic, seasoned with soy sauce and sesame oil for a savory filling that’s both light and satisfying. With three versatile cooking methods—steamed, boiled, or pan-fried—you can tailor the preparation to your preference, ensuring golden crispiness or tender perfection every time. Ready in just 40 minutes, these dumplings are ideal as a quick appetizer, snack, or main dish. Pair them with your favorite dipping sauce for an irresistible plant-based treat that’s bursting with flavor. Perfect for vegetarian cuisine lovers, this recipe offers a wholesome take on classic dumplings that’s easy to prepare and sure to impress.
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Recipe Information
Ingredients
- 30 pieces Wonton wrappers
- 2 cups Cabbage (finely shredded)
- 1 medium Carrot (grated)
- 3 stalks Green onions (finely chopped)
- 1 cup Mushrooms (finely chopped)
- 1 teaspoon Ginger (minced)
- 1 teaspoon Garlic (minced)
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 teaspoons Cornstarch
- 4 tablespoons Water
- 2 tablespoons Vegetable oil (for frying or sautéing, optional)
Instructions
In a large mixing bowl, combine the shredded cabbage, grated carrot, chopped green onions, chopped mushrooms, minced ginger, and minced garlic.
Add the soy sauce, sesame oil, and cornstarch to the vegetable mixture. Mix everything thoroughly until well-combined.
Prepare a small bowl of water for sealing the wonton wrappers.
Lay one wonton wrapper on a flat surface. Place about 1 teaspoon of the vegetable filling in the center of the wrapper.
Dip your finger into the water and moisten the edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal the edges. Optionally, bring the two bottom corners of the triangle together and pinch to form a pleated design.
Repeat the process with the remaining wrappers and filling.
To cook the dumplings, choose one of the following methods: a) Steaming: Place the dumplings in a steamer lined with parchment paper or cabbage leaves, ensuring they do not touch. Steam over boiling water for 8-10 minutes. b) Boiling: Bring a pot of water to a gentle boil. Cook the dumplings in batches for 5-7 minutes, or until they float to the surface. c) Pan-frying: Heat 1-2 tablespoons of vegetable oil in a skillet over medium heat. Arrange the dumplings in the skillet, flat side down, and cook until the bottoms are golden brown. Add a few tablespoons of water, cover the skillet, and steam for 3-5 minutes until the water evaporates.
Serve the dumplings immediately with your choice of dipping sauce, such as soy sauce, chili oil, or a vinegar-based sauce.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2142 mg | 93% | |
| Total Carbohydrate | 157.2 g | 57% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 15.8 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 202 mg | 16% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1323 mg | 28% | |
*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.
