Vegetable Dumplings
Delicate and juicy homemade dumplings packed with flavorful vegetables and aromatic ginger.
Ingredients
- •2 cups all-purpose flour (250g)
- •3/4 cup warm water (180ml)
- •2 cups finely shredded napa cabbage (150g)
- •1 cup finely diced mushrooms (100g)
- •1 medium carrot, grated (80g)
- •2 green onions, finely chopped
- •1 tablespoon fresh ginger, minced
- •2 cloves garlic, minced
- •1 tablespoon soy sauce
- •1 teaspoon toasted sesame oil
- •1/2 teaspoon salt
- •2 tablespoons vegetable oil for frying
Instructions
- 1
In a large bowl, mix the flour and warm water until a dough forms, then knead on a floured surface for 5 minutes until smooth and cover to rest for 20 minutes.
- 2
Place the shredded cabbage in a colander, sprinkle with a pinch of salt, let sit for 10 minutes, and squeeze out any excess moisture.
- 3
In a mixing bowl, combine the squeezed cabbage, mushrooms, carrot, green onions, ginger, garlic, soy sauce, sesame oil, and salt to form the filling.
- 4
Divide the rested dough into 24 equal pieces, roll each piece into a small ball, and roll flat into thin round wrappers.
- 5
Place a tablespoon of filling in the center of each wrapper, fold the edges together, and pleat to seal securely.
- 6
Heat vegetable oil in a large skillet over medium-high heat, add the dumplings flat-side down, and cook for 3 minutes until the bottoms are golden brown.
- 7
Carefully pour 1/2 cup of water into the skillet, immediately cover with a lid, and steam for 6-8 minutes until the water has evaporated and the wrappers are translucent.
💡 Chef tips
- Make sure to squeeze as much liquid out of the cabbage as possible so the filling does not become soggy.
- Uncooked assembled dumplings can be frozen on a tray and then stored in a freezer bag for up to 3 months.
- Serve hot with a dipping sauce made from soy sauce, rice vinegar, and a touch of chili oil.
✅ How it should turn out
The finished dumplings should have crisp, golden-brown bottoms, tender steamed wrappers, and a savory, aromatic vegetable filling.