Vegetable Dumplings

Vegetable dumpling recipe is no longer strange to the diet of healthy eaters and even stricter dieters like vegetarians or vegans.

Saying goodbye to pork, shrimp, beef, and chicken fillings, you definitely enjoy the good taste of dumplings made with vegetables.

As its way of cooking varies, (Chinese recipe, Japanese recipe, Korean recipe, Indian recipe…), we recommend the most common recipe with vegetables to follow. Instead of ordering it from favorite restaurants, you may try making it right at home.

Vegetable Dumplings

Recipe by Anna SmallingCourse: MainCuisine: AmericanDifficulty: Medium


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Cooking time


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Vegetable dumpling recipe is no longer strange to the diet of healthy eaters and even stricter dieters like vegetarians or vegans.


  • For wrapper
  • 3½ cups all purpose flour

  • 1 cup, plus 2 tablespoons tepid water

  • For filling
  • 3 tablespoons oil, plus ¼ cup

  • 1 tablespoon minced ginger

  • 1 large onion, chopped

  • 2 cups shiitake mushrooms, chopped

  • 1½ cups cabbage, finely shredded

  • 1½ cups carrot, finely shredded

  • 1 cup garlic chives (Chinese chives), finely chopped

  • ½ teaspoon white pepper

  • 2 teaspoons sesame oil

  • 3 tablespoons Shaoxing wine or dry sherry

  • 2 tablespoon soy sauce

  • 1 teaspoon sugar,salt to taste

  • For dipping sauce
  • ¼ cup low sodium soy sauce, tamari (gluten-free) or coconut aminos (grain, gluten, and soy free)

  • 2 teaspoons rice vinegar

  • 1 teaspoon pure sesame oil

  • 2 cloves of garlic, minced

  • 1 green onion, chopped

  • pinch of red pepper flakes or black pepper

  • pinch of sesame seeds, optional


  • Mix all of the dipping sauce ingredients together in a small bowl. Season to taste as needed. Set aside.
  • To make the dough for 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.
  • To 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.
  • 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.
  • Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.
  • To the bowl, add the chopped chives, white pepper, sesame oil, shaoxing wine, soy sauce, and sugar. Season with salt to taste (though the soy sauce will usually add enough salt to the filling), and stir in the last ¼ cup of oil.
  • To assemble the dumplings, cut the dough into small tablespoon-sized pieces. Roll each out into a circle, and pleat the dumplings. Continue assembling until you’ve run out of filling and/or dough.
  • 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.
  • 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. Serve with sauce for dipping.


  • Aside from pan-fried, vegetable dumplings can be fried, steamed, boiled and served in soup. Choose your favorite type!
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