Vegetable Dumplings Recipe 

Makes: 20-25 dumplings (depending on size)

Serving Size: 5-6 dumplings per person

Total Servings: 4-5 people

Preparation Time: 30 minutes

Cooking Time: 15 minutes

For the Dough 

• 2 cups  All purpose flour 

• 1/2 tsp Salt 

• 3/4 cup warm water ( adjust quantity as needed) 

• 1 tbsp oil 

For the filling 

• 1 cup cabbage , finely shredded 

• 1/2 cup carrots, finely grated 

• 1/4 cup mushrooms, finely chopped (optional) 

• 2-3 cloves Garlic, minced 

• 1/4 Onions, finely chopped 

• 1 tbsp soy sauce 

• 1 tbsp sesame oil (optional) 

• 1 tsp Ginger, grated 

• Salt and Pepper, to taste

Equipment Needed 

• Rolling pin 

• Steamer basket or bamboo steamer (for steaming) 

• Pot (for boiling) 

• Frying pan (for pan-frying) 

• Mixing bowls 

• Spoon for filling 

• Knife and chopping board 

Instructions 

Prepare the Dough 

• In a bowl, combine the flour and salt. Gradually add warm water and mix until a dough forms. 

• Knead the dough for about 5-7 minutes until it is smooth and elastic. 

•  Cover the dough with a damp cloth and let it rest for 20-30 minutes. 

Prepare the Filling 

• In a bowl, mix all the chopped  vegetables, garlic, ginger, onions, soy sauce, sesame oil, salt, and pepper ( you can use food processor to chop al vegetables together to save time) 

• If the mixture seems too watery, you can lightly squeeze out excess moisture using a clean cloth or paper towel to keep the filling from getting soggy 

•  Assemble the Dumplings 

• Roll the dough into small balls, then flatten them with a rolling pin into 3-4 inch discs. 

• you can also use Pasta machine to fasten up the process. This not only saves time, but also gives even thickness 

• Place a spoonful of the vegetable filling in the center of each disc. 

•  Carefully fold the edges of the dough around the filling to form a half-moon or pleated shape. Pinch the edges to seal them completely. 

Cook the Dumplings 

   Steaming : Place the dumplings in a steamer basket lined with parchment paper or cabbage leaves (to prevent sticking). Steam for 12-15 minutes, until the dough becomes soft and translucent. 

   Boiling : Bring a pot of water to a boil, then carefully add the dumplings. Once they float to the top, let them cook for another 2-3 minutes and remove them. 

   Pan-frying: Heat some oil in a pan, then fry the dumplings on medium heat until the bottoms are crispy. Add a few tablespoons of water to the pan and cover with a lid to steam the dumplings, cooking for another 5 minutes until the dough is fully cooked. 

Serve 

• Serve the vegetable dumplings hot with your favorite dipping sauce, like soy sauce, chili sauce, sesame dipping sauce, or our favorite Schezwan sauce. 

Tips 

• Freezing: You can freeze the assembled, uncooked dumplings. Place them on a tray in a single layer and freeze. Once frozen, transfer them to a zip-lock bag or container. You can steam or boil them directly from the freezer, adding a few extra minutes to the cooking time. 

• You can also store the rolled sheet, cut in circles, covered in a paper towel or clear wrap in a ziplock bag, and keep them in refrigerator (not Freezer) to use it later.  

• Many Asian stores sells pre rolled, and cut Dumpling sheets. You can buy and store in refrigerator, and use them as needed. 

• Dipping Sauce: A simple dipping sauce can be made by mixing soy sauce, rice vinegar, and a bit of sesame oil. Add chili flakes for extra spice if desired.