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Vegetable Dumplings Recipe

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★★★★★

4.7 from 111 reviews

These Vegetable Dumplings are a flavorful and satisfying vegetarian appetizer or snack. Filled with a mix of sautéed cabbage, carrot, mushrooms, onion, garlic, and ginger, these dumplings are wrapped in thin wonton wrappers and cooked to crispy perfection on the bottom while steamed inside. Perfectly seasoned with soy sauce and rice vinegar, these pan-fried dumplings offer a delicious, tender, and slightly crunchy texture, great for dipping in your favorite sauce.

Ingredients

Scale

Vegetable Filling

  • 1 tablespoon sesame oil
  • 1 cup minced onion (about 1 small onion)
  • 1 ½ cups shredded cabbage (about ¼ cabbage)
  • 1 cup shredded carrot (about 1 large carrot)
  • 1 cup finely diced mushrooms
  • 1 tablespoon ginger paste
  • 1 tablespoon minced garlic
  • 2 tablespoons minced green onion
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar

Dumplings

  • About 20 wonton wrappers (round or square cut into rounds)
  • 3 tablespoons vegetable oil

Instructions

  1. Cook Onions: Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add 1 cup minced onion, cooking and stirring frequently until tender, about 3 minutes.
  2. Sauté Vegetables: Add 1 ½ cups shredded cabbage, 1 cup shredded carrot, and 1 cup finely diced mushrooms to the skillet. Cook until vegetables are tender and liquids have evaporated, about 5-8 minutes.
  3. Add Aromatics: Stir in 1 tablespoon ginger paste and 1 tablespoon minced garlic, cooking for an additional minute. Remove the vegetable mixture from the skillet and transfer to a bowl.
  4. Season Filling: To the bowl, add 2 tablespoons minced green onion, 1 teaspoon soy sauce, and 1 teaspoon rice vinegar. Stir well to combine, creating the dumpling filling.
  5. Prepare Wrappers: Set up a clean workstation with a small bowl of water and the wonton wrappers nearby. This water will be used to seal the dumplings.
  6. Fill Wrappers: Take one dumpling wrapper and wet the edges with water. Place about 2 teaspoons of filling in the center of the wrapper.
  7. Fold and Seal: Fold the wrapper in half, pinching the center to close. Create three pleats on each side of the center and pinch the wrapper firmly closed. One side should be smooth, the other pleated.
  8. Heat Oil: Set the assembled dumplings aside and repeat with remaining wrappers and filling. Heat 3 tablespoons vegetable oil in the same skillet over medium-high heat.
  9. Fry Dumplings: Place dumplings in the pan with the fat side down, spaced apart so the seam faces up. Fry undisturbed for 2 minutes until the bottoms begin to crisp.
  10. Steam Dumplings: Carefully pour about ¼ cup water into the skillet and immediately cover with a lid. Steam dumplings until the water evaporates and bottoms are golden and crisp.
  11. Serve: Remove cooked dumplings from the pan. Continue cooking remaining dumplings in batches until all are done. Serve warm.

Notes

  • Use fresh vegetables for the best texture and flavor in filling.
  • If you prefer a spicier filling, add chili flakes or hot sauce to the vegetable mixture.
  • Wonton wrappers can be found in most grocery stores in the refrigerated section.
  • You can freeze assembled dumplings before cooking. Freeze on a baking sheet, then transfer to a bag to cook later from frozen.
  • Serve dumplings with soy sauce, chili oil, or a homemade dipping sauce for enhanced taste.

Keywords: vegetable dumplings, vegetarian dumplings, Asian appetizer, pan-fried dumplings, homemade dumplings

Find it online: https://zestywithzane.com/vegetable-dumplings-recipe/