Veggie Dumplings
Bursting with flavor and brimming with colorful vegetables, these Veggie Dumplings are the perfect bite-sized treat for any occasion. Made with a delicate homemade dough and filled with a savory mixture of cabbage, carrot, mushrooms, and fragrant ginger, these dumplings combine crunch and umami in every bite. Pan-fried to golden perfection and steamed for a soft, tender finish, they offer the best of both worlds in terms of texture. Perfect for appetizers, party platters, or a satisfying meal, these dumplings are paired best with your favorite soy-based dipping sauce. Plus, they’re easy to customize and great for vegetarians. Quick to prepare and irresistibly delicious, these homemade dumplings are sure to become a staple in your recipe collection! Perfect keywords for Veggie Dumplings include: vegetarian dumplings, pan-fried dumplings, homemade dumpling recipe, Asian-inspired appetizers, and easy veggie dumplings recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups water
- 1 teaspoon salt
- 1 cup cabbage, finely shredded
- 1 large carrot, grated
- 0.5 cup mushrooms, finely chopped
- 2 stalks green onions, finely chopped
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.25 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
Instructions
Begin by making the dumpling dough. In a large bowl, combine the all-purpose flour and salt. Gradually add the water while stirring continuously until a dough begins to form.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 20 minutes.
While the dough is resting, prepare the filling. In a large mixing bowl, combine the shredded cabbage, grated carrot, chopped mushrooms, green onions, and minced ginger.
Add the soy sauce, sesame oil, and ground black pepper to the vegetable mixture. Mix well until all ingredients are well combined.
Sprinkle the cornstarch over the mixture and toss to coat evenly. This will help absorb any excess moisture.
After the dough has rested, divide it into four equal parts. Roll each part into a long rope and cut into small, even pieces (about 1 inch each).
Roll each small piece into a ball, then flatten with a rolling pin into a thin circle about 3 inches in diameter.
Place a teaspoon of vegetable filling in the center of each dough round.
Fold the dough over the filling to create a half-moon shape and press the edges together to seal. You can pleat the edges for a decorative touch.
In a large non-stick skillet, heat the vegetable oil over medium-high heat.
Arrange the dumplings in the skillet without overcrowding. Fry for 2-3 minutes, until the bottoms are golden brown.
Carefully add just enough water to the skillet to cover the bottom (about 1/4 cup), then immediately cover with a lid. Allow the dumplings to steam for another 5 minutes.
Remove the lid and let any remaining water evaporate and the bottoms crisp up again for about 1-2 minutes.
Serve the veggie dumplings hot with your choice of dipping sauce.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 219.3 g | 80% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 13.8 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1450 mg | 31% | |
*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.
