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Simple Vegan Dumplings Recipe

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★★★★★

4.5 from 115 reviews

Delicious and easy-to-make simple vegan dumplings filled with a flavorful mix of shredded carrots, cabbage, mushrooms, and aromatic seasonings. These pan-fried dumplings feature a crispy bottom and tender steamed filling, served with a tangy and spicy dipping sauce, perfect as an appetizer or main dish.

Ingredients

Scale

Filling

  • 5 teaspoons sesame oil
  • 2 cups shredded carrots
  • 2 cups shredded cabbage
  • 8 oz. mushrooms, thinly sliced
  • 4 green onions, thinly sliced
  • 4 cloves garlic, minced
  • 1” cube ginger, minced
  • 2 tablespoons soy sauce
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Dumplings

  • 34 dumpling wrappers
  • 3 tablespoons vegetable oil (for frying)

Dipping Sauce

  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon sesame oil
  • 1” cube ginger, minced
  • 2 cloves garlic, minced
  • 8 drops hot chili sesame oil
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Chopped cilantro (for garnish)
  • Sliced green onion (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Heat sesame oil: Warm 5 teaspoons of sesame oil in a large sauté pan over medium heat to prepare for cooking the vegetable filling.
  2. Cook vegetables: Add shredded carrots, cabbage, mushrooms, and a large pinch of kosher salt and fresh cracked pepper to the pan. Stir frequently and cook for 6-8 minutes until the vegetables release their liquid which then begins to evaporate.
  3. Add aromatics and soy sauce: Mix in thinly sliced green onions, minced garlic and ginger, and 2 tablespoons soy sauce along with another pinch of salt and pepper. Cook for an additional minute until fragrant.
  4. Cool the filling: Transfer the vegetable mixture into a bowl, then refrigerate for about 10 minutes to cool completely, which helps the filling hold together inside the dumplings.
  5. Prepare dipping sauce: While the filling cools, combine 1/2 cup soy sauce, 1/4 cup rice vinegar, 1 teaspoon sesame oil, minced ginger and garlic, hot chili sesame oil drops, salt, and pepper. Set aside for serving.
  6. Assemble dumplings: Wet the edges of each dumpling wrapper with water. Place about a tablespoon of cooled filling in the center. Fold the wrapper in half to form a half-moon shape. Gently pat the bottom so the dumpling can stand upright.
  7. Heat oil for frying: Warm 3 tablespoons vegetable oil in a large sauté pan over medium heat.
  8. Pan-fry dumplings: Cook dumplings in batches of 7-8 depending on pan size. Fry for 2 minutes or until a dark golden crust forms on the bottom.
  9. Steam dumplings: Pour 1/4 cup water into the pan, cover immediately, and let the dumplings steam for 2-4 minutes until the water evaporates and the filling is cooked through.
  10. Crisp dumplings: Remove the lid and let dumplings fry for an additional minute to re-crisp the bottoms.
  11. Garnish and serve: Garnish with chopped cilantro, sliced green onion, and sesame seeds. Serve hot with the prepared dipping sauce and enjoy your simple vegan dumplings!

Notes

  • Ensure the filling is thoroughly cooled before assembling to prevent wrappers from tearing.
  • Use water to seal the dumpling edges properly to avoid filling leakage during cooking.
  • Adjust the number of dumplings cooked per batch to fit your pan size to ensure even cooking.
  • For a gluten-free option, substitute soy sauce with tamari and use gluten-free dumpling wrappers.
  • Store any leftover dumplings in an airtight container in the refrigerator and reheat by pan-frying or steaming.

Keywords: vegan dumplings, simple dumplings, fried dumplings, vegan appetizer, vegetable dumplings, Asian vegan recipe

Find it online: https://heutigemahlzeiten.com/simple-vegan-dumplings-recipe/