Dip these scrumptious dumplings in soy sauce and savor a puffy little piece of vegan paradise.
Sometimes I don’t want to get my favorite dim sum snacks from the grocery store freezer. As convenient as it is, this route usually leaves me feeling dissatisfied. But this recipe for homemade vegetable dumplings is a game-changer! Not only do these babies satisfy—especially when dipped in salty soy sauce—but the recipe simplifies learning how to make a tasty Chinese classic. If you have some time on your hands to explore a more mindful method of cooking veggie dumplings, this recipe is your golden ticket. It might take longer than buying pre-made and zapping in the microwave, but the result is superior.
Soft and scrumptious, each hand-crafted dumpling is stuffed to the pleated brim with finely chopped ginger, onion, mushrooms, cabbage, carrots, and chives. These vibrant veggies are seasoned with white pepper, sesame oil, dry sherry, sugar, soy sauce, and salt. This combo creates a blissful balance of sweet, salty, and umami that is a signature of Chinese cuisine.
If you’re still considering buying frozen veggie dumplings because it’s quicker, I suggest checking out the FAQs below to see how you can get the most out of this recipe. Whether you make one batch or two, vegetable dumplings are universally irresistible and definitely worth the effort.
Are Vegetable Dumplings Healthy?
Since vegetable dumplings are a little high in carbs and fat, they’re not the healthiest snack out there. But in moderation, they can be a nourishing little treat for those following an otherwise balanced diet—plus they’re both vegetarian- and vegan-friendly. The veggies inside are particularly rich in vitamin A and fiber. If you need to make the recipe gluten-free, use rice flour instead of regular. If you need to replace dry sherry with a non-alcoholic alternative, try a mix of two tablespoons of apple cider vinegar and one tablespoon of water. This will give a similarly tangy flavor without any alcohol involved.
What Is Dim Sum?
The term dim sum means “touch the heart” in Cantonese and refers to a brunch-time meal traditionally enjoyed in China. It features a serving of tea and an array of small dishes, both savory and sweet—that are meant to be shared and sampled, rather than taken as a full, satisfying meal. Other than dumplings, some classic dim sum dishes include steamed pork buns, chicken feet, cheong fun (rice noodle rolls), and lo bak go (turnip cakes).
FAQs & Tips
Once cooled, leftover veggie dumplings can be stored in an airtight container and refrigerated for 2-3 days. You can also freeze them for up to a month. Thaw them in the fridge overnight before reheating. Pan-fry them with a splash of oil over medium heat, flipping each dumpling carefully to ensure it warms all the way through.
Yes! Follow steps one through five to assemble the dumplings, and then freeze them for up to a month. Use a large container and separate each layer of dumplings with parchment paper so they won’t stick together. This process allows you to stock up, then cook them whenever the craving hits—or a spontaneous dinner party breaks out! If you plan to enjoy them frequently or with others, I suggest making two or three batches.
Vegetable dumplings can be either steamed or pan-fried, depending on your preference. Those who want soft, moist, slippery dumplings will love them steamed. But those who want the outsides golden brown and crispy will prefer pan-frying with a couple tablespoons of oil. Check out the final step of the instructions below to see which method you’d like to try first.
Serving Suggestions
A platter of veggie dumplings can be a snack, side, or appetizer. Serve them with a side of soy sauce, Homemade Hoisin Sauce, Sweet And Sour Sauce, or Gyoza Sauce for dipping. They also go great with other vegetarian Asian-inspired dishes like Vegetable Egg Foo Young, Chinese Spicy Zucchini Stir-Fry, or Vegan Fried Rice. On the other hand, if you’re a meat or fish lover, complement your veggie dumplings with Chinese Chicken Salad, Asian Garlic Shrimp, or Ground Beef and Broccoli Stir-Fry.
Vegetable Dumplings
Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup tepid water
- 6 tablespoons vegetable oil divided, plus extra if pan-frying dumplings
- 2 teaspoons minced ginger
- 1 medium onion chopped
- 2 cups mushrooms chopped (shiitake or cremini)
- 1 1/2 cups cabbage finely shredded
- 1 1/3 cups carrots finely shredded
- 1 cup garlic chives or green onions, chopped
- 1/2 teaspoon white pepper
- 2 1/4 teaspoons sesame oil
- 3 tablespoons dry sherry or dry sherry substitute
- 1 1/2 tablespoons soy sauce
- 3/4 teaspoon sugar
- Salt to taste
Instructions
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In a large bowl, mix the flour and warm water. Knead for about 10 minutes until a smooth dough forms. Cover with a damp cloth and allow to rest for 1 hour.
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Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the minced ginger and stir for 30 seconds until fragrant. Add the chopped onion and cook until translucent (about 2 minutes).
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Add the chopped mushrooms and stir-fry for 3 to 5 minutes until tender. Next, add the shredded cabbage and carrots, cooking for another 2 minutes. Move the vegetable mixture to a large bowl and let it cool slightly.
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To the warm vegetables, add the chopped garlic chives, white pepper, sesame oil, dry sherry, soy sauce, sugar, and salt to taste. Stir in the remaining 3 tablespoons of vegetable oil. Mix well to combine all the flavors.
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Divide the rested dough into small pieces, roughly the size of a tablespoon. Roll each piece into a thin circle. Place a spoonful of filling in the center of each circle and fold into a pleated dumpling shape, pinching the edges to make sure they’re sealed well.
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To cook, you can either steam or fry the dumplings. To steam: Place the dumplings in a steamer lined with a cloth or cabbage leaves and let steam for 15 to 20 minutes. To pan-fry: Heat a little oil in a nonstick pan over medium-high heat. Fry the dumplings for 2 minutes until the bottoms are golden. Add a small amount of water, cover, and allow them to steam until the water evaporates and the bottoms crisp up again.
Nutrition
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