Home Bites Homemade Vegetarian Dumpling PACKED with flavor

Homemade Vegetarian Dumpling PACKED with flavor

by Komal Patel
Homemade Dumpling

Happy Columbus Day!

Woo hoo  for people exploring and finding things!

I’m bringing it back, yet again, to a meatless Monday, and this week I am featuring a yummy vegetarian dumpling!

So, I know this recipe is totally coming from out of the blue, but I had been craving them for a HOT minute and I was also curious on how to make thin outside wrapper.

I have been working towards a secret goal (that I can hopefully share soon!) which has enabled me to learn ALL I can about my favorite foods. So yes, dumpling is among them.

I did a little research on this recipe and adapted mine from The Woks Of Life. I loved their easy approach to what seems like a daunting task into an almost seamless process.

They include easy to understand instructions and lots of pictures.

Homemade veggie dumpling

I like pictures.

Though, I have to say, the dumplings turned out much better than I thought they would! I made a few adjustments to the original recipe, here, but felt like I had all the full flavor to really make a vegetable dumpling POP.

The hardest part of the dumpling process was the thin wrapper shells. My dough bites were too big which lead to me rolling out larger circles which gave me a thicker wrapper and much larger portion sizes.

If this happens to you, word of advice, just stop while you are ahead! Take half the amount of dough you think you need and make your wrapper from that.

I am in the testing phases of my dumpling…I wasn’t 100% on them, you know.

#thinwrappergoals

Has anybody dumpling from scratch before? Tell me what I did wrong on the wrapper!

Xx

K

Sweet and Masala

Homemade veggie dumpling

Print Recipe
Flavor Bomb Dumplings
Servings
Ingredients
Dumpling Wrappers (or you can buy pre-made dumpling wrappers):
  • 3 1/2 cups all-purpose flour + 1 cup and 2 tbsp. tepid water
Dumpling Filling:
  • 2 tbsp. ginger minced
  • 4 large scallions chopped
  • 2 cups mushrooms of choice diced small
  • 2 cups spinach finely shredded
  • 1 1/2 cups cabbage finely shredded
  • 1 cup carrots finely shredded
  • 7 oz. tofu diced into small cubes
  • 2 tsp. sesame oil
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. soy sauce
  • 2 tbsp. hoisin sauce
  • salt and pepper to taste
Servings
Ingredients
Dumpling Wrappers (or you can buy pre-made dumpling wrappers):
  • 3 1/2 cups all-purpose flour + 1 cup and 2 tbsp. tepid water
Dumpling Filling:
  • 2 tbsp. ginger minced
  • 4 large scallions chopped
  • 2 cups mushrooms of choice diced small
  • 2 cups spinach finely shredded
  • 1 1/2 cups cabbage finely shredded
  • 1 cup carrots finely shredded
  • 7 oz. tofu diced into small cubes
  • 2 tsp. sesame oil
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. soy sauce
  • 2 tbsp. hoisin sauce
  • salt and pepper to taste
Instructions
  1. Start by making the dough for the dumpling wrappers. Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
  2. In the meantime, make the filling. In a wok or large skillet over medium high heat, add 3 tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and stir-fry until translucent.
  3. Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.
  4. Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender. Add tofu and continue to cook for 2 minutes. Then add spinach until wilted and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.
  5. To the bowl, add salt and pepper, sesame oil, rice wine vinegar, soy sauce, and hoisin. Stir in the last ¼ cup of oil.
  6. To assemble the dumplings, cut the dough into small tablespoon-sized pieces. Roll each out into a circle, and pleat the dumplings.
  7. To cook the dumplings, steam them or pan-fry them. To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese cloth, and steam for 15-20 minutes.
  8. To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
Recipe Notes

Serve with soy sauce, Chinese black vinegar, chili sauce, or other dipping sauce of your choice!

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8 comments

Linda Tran October 9, 2017 - 4:57 pm

This looks delicious! I love dumplings – definitely need to try this out!

Linda

Reply
Delayna Denaye October 9, 2017 - 5:19 pm

These are a favorite of mine! I will have to try these!
Delayna
http://www.delaynadenaye.com

Reply
Komal Patel October 10, 2017 - 12:40 pm

Mine too! have you ever had soup dumplings before? THose are my fave!

Reply
Briana October 9, 2017 - 7:20 pm

Okay yum! These look amazing!

Briana
https://beyoutifulbrunette.com/

Reply
Azanique October 9, 2017 - 8:04 pm

I have never made dumplings before! These sound yummy

-xo, Azanique | http://www.lotsofsass.com

Reply
Courtney Bentley October 10, 2017 - 12:43 am

this looks really good! thanks for sharing the recipe with us love!

Courtney Bentley || http://www.starsystemz.com

Reply
rizelle October 10, 2017 - 12:11 pm

I will try to make this! this looks good thanks for sharing. http://www.tourinstylebyrizelle.com/blazer-perfect-cool-girl/

Reply
Ilse October 10, 2017 - 9:07 pm

OMG dumplings are my favorite! They look delish!

xo, Ilse
http://www.livelearnluxeit.com

Reply

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