Vegetable Dumplings
These vibrant, tender vegetable dumplings are packed with savory aromatics and crisp vegetables, wrapped in delicate dough and pan-fried to golden perfection.
Ingredients
- •2 cups all-purpose flour (250g)
- •3/4 cup lukewarm water (180ml)
- •1 cup finely shredded napa cabbage (100g)
- •1 medium carrot, grated (80g)
- •3 green onions, finely chopped
- •2 cloves garlic, minced
- •1 teaspoon fresh ginger, grated
- •1 cup firm tofu, crumbled and pressed (150g)
- •1 tablespoon soy sauce
- •1 tablespoon sesame oil
- •1 teaspoon kosher salt
- •1/4 teaspoon ground black pepper
- •2 tablespoons vegetable oil for frying
- •1/2 cup water for steaming (120ml)
Instructions
- 1
In a large bowl, mix the flour and lukewarm water until a shaggy dough forms, then knead on a floured surface for 5-7 minutes until smooth. Cover and let rest for 20 minutes.
- 2
In a bowl, toss the shredded cabbage with a pinch of salt and let sit for 10 minutes, then squeeze out as much excess moisture as possible using a clean towel.
- 3
Combine the squeezed cabbage, grated carrot, green onions, minced garlic, grated ginger, crumbled tofu, soy sauce, sesame oil, salt, and black pepper in a mixing bowl, stirring well to create the filling.
- 4
Divide the rested dough into four equal pieces, roll each piece into a long rope, and cut into 8 equal portions (32 pieces total).
- 5
Roll each small dough piece into a thin, flat circle, place a spoonful of filling in the center, and fold and pleat the edges to seal securely.
- 6
Heat the vegetable oil in a large skillet over medium-high heat, arrange the dumplings in a single circle, and cook until the bottoms are golden brown, about 2 minutes.
- 7
Carefully pour the water into the skillet, immediately cover with a tight-fitting lid, and steam the dumplings for 6-8 minutes until the water has evaporated and the wrappers are translucent and cooked through.
💡 Chef tips
- Make-ahead: Assemble the dumplings and freeze them on a baking sheet before transferring to a bag; cook straight from frozen, adding an extra 2 minutes to the steaming time.
- Storage: Leftover cooked dumplings can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet.
- Dipping sauce: Serve with a simple mixture of soy sauce, rice vinegar, and a few drops of chili oil.
✅ How it should turn out
The finished dumplings should have a crisp, golden-brown bottom crust, a tender and chewy steamed top wrapper, and a savory, fragrant vegetable filling.