Description
Made with a savory mixture of mushrooms, cabbage, carrots, and more, these homemade Vegetable Dumplings are meaty and satisfying — without any meat! The best part is the golden brown crunch of the pan-fried dumplings straight from the pan. The mixture of textures and flavors will have you reaching for another one again and again!
Ingredients
- 2 tablespoons avocado oil
- 1/2 pound button mushrooms, finely chopped
- ½ pound shiitake mushrooms, finely chopped
- 1 cup cabbage, shredded
- 2 carrots, shredded2 cloves garlic, minced
- 1/2 tablespoon ginger, grated
- 1 tablespoon cornstarch
- 3 cups Chinese chives (garlic chives), finely chopped
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 50 round dumpling wrappers (1 pack)
- 1 tablespoon vegetable oil (for cooking)
For the vinegar dipping sauce:
- 2 tablespoons black vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon green onions, sliced (plus more for serving)
Instructions
Prepare the filling:
- Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add mushrooms and sauté until the mushrooms start to shrink and lose moisture about 5 minutes.
- Add cabbage, carrots, garlic and ginger. Cook until tender, about 3-5 minutes.
- Stir in cornstarch and mix until evenly combined. Transfer the mixture into a large mixing bowl and allow it to cool to room temperature, about 15 minutes.
- Add chives, sesame oil, soy sauce, salt, and pepper. Mix until combined evenly.
Assemble the dumplings:
- Scoop approximately 1 tablespoon of the filling into the centre of a dumpling wrapper.
- Dip your finger in water and smear along the edges of the dumpling wrapper.
- Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside.
- Seal the filling inside by pleating the edges together with your finger or pinch the edges together.
- Repeat until all the mixture and dumpling wrappers are used up.
Cook the dumplings:
- In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add some dumplings (about 10 dumplings at a time) and cook 2-3 minutes until the bottom is crisp and golden.
- Add about 2-3 tablespoons of water, cover, and steam the dumplings for about 3-4 minutes. Remove the lid and pan fry until the liquid is absorbed.
Serve with vinegar dipping sauce:
- In a small mixing bowl, make the vinegar dipping sauce by combining black vinegar, soy sauce, sesame oil and green onions.
- Transfer the crispy dumplings onto a plate and sprinkle some green onions on top. Serve with a side of homemade vinegar dipping sauce.
Notes
How to store: If you have leftover cooked dumplings, store them in an airtight container in the fridge for 4-5 days. Uncooked dumplings can be stored in the fridge for up to 2 days or in the freezer for up to 3 months.
How to reheat: The best way to reheat these delicious dumplings is to steam them for a few minutes in a pan with a splash of water.
How to freeze: For batch cooking, you want to freeze the extra vegetarian dumplings in a single layer on a baking sheet until they are firm, then transfer them to a freezer-safe container for up to 3 months. If you want to cook the dumplings from frozen, follow the cooking instructions like normal, but once the water evaporates, add an extra 1/4 cup of water. Continue cooking (~5 minutes) until the water has evaporated.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese