Vegan Dumplings Recipe

I absolutely love this recipe because making dumplings from scratch is such a rewarding and creative process that lets me channel my inner chef, plus they’re packed with vibrant, fresh flavors from the veggies and aromatic spices. It’s a delightful and satisfying way to enjoy delicious, homemade comfort food that’s perfect for sharing with friends or indulging on a cozy night in.

I delight in concocting dishes that are both delectable and healthful. With an abundance of finely chopped cabbage, light and spicy, and a generous helping of shiitake mushrooms, these vegan dumplings are mushroom-y and meaty.

Minced garlic and ginger give them added flavor; soy sauce and sesame oil take them over the top.

Ingredients

Cabbage:
Rich in fiber, digestion, and few calories.

Carrots:
Beta-carotene is abundant in it; it supports vision and immune health.

Shiitake Mushrooms:
Rich umami flavor and immune-boosting properties.

Garlic:
Delivers flavor and provides anti-inflammatory benefits.

Ginger:
Helps in the process of digestion and offers a spicy, warming boost.

Soy Sauce:
Provides umami and savory depth to dishes.

Sesame Oil:
Fats that are heart-healthy and have a nutty smell and flavor.

Flour:
Delivers carbohydrates and protein in a simple yet effective structure.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup warm water
• 1 tablespoon vegetable oil
• 1 cup cabbage, finely chopped
• 1/2 cup carrots, grated
• 1/2 cup shiitake mushrooms, minced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch

Instructions

1. In a large mixing bowl, combine the all-purpose flour with salt. Gradually add the warm water and vegetable oil, stirring slowly until a rough dough comes together.

2. On a surface lightly dusted with flour, knead the dough for about 5-7 minutes until it is smooth and elastic. Meanwhile, cover the dough with a wet towel and let it sit for about 30 minutes.

3. In a big frying pan over medium heat, pour in sesame oil and sauté the garlic and ginger until the scent wafts into the air, which should take about a minute.

4. In the skillet, combine chopped cabbage, grated carrots, and minced shiitake mushrooms. Stir-fry for 3-4 minutes until the mixture is tender.

5. Add the green onions, soy sauce, and black pepper. Cook for an additional minute or two, then turn off the heat. Let the vegetable filling cool a bit.

6. Once the dough has had time to rest, it is divided into four equal parts. Each part is rolled into a log, which is then cut into 8 smaller pieces. The result? About 32 dumplings.

7. Using a rolling pin, roll each portion of dough into a small, 3-inch-diameter circle.

8. In the middle of each dough circle, place a tablespoon of the vegetable filling. Dampen the edges lightly with water, then fold the dough over the filling, sealing it by pinching the edges together.

9. In a big skillet that isn’t sticky, heat a small amount of vegetable oil over medium heat. In batches, place the dumplings seam side up in the skillet and allow to cook until the dumplings’ bottoms are a golden brown, about 2-3 minutes.

10. In a steady hand, pour 1/4 cup of water into the skillet and quickly cover it with a lid. Allow the deep-seated pan to work its magic with a little help from the H2O. Just as with the first batch of dumplings, let them steam for about 5 minutes or until you can tell that the water has evaporated. Repeat the process with the remaining dumplings. Serve them warm with a side of soy sauce or another favorite dipping sauce.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Spoon or spatula for stirring
4. Clean surface or pastry board for kneading
5. Wet towel
6. Large frying pan
7. Skillet with lid
8. Knife for chopping and mincing
9. Cutting board
10. Rolling pin
11. Small bowl for dipping water
12. Tablespoon measuring spoon
13. Spatula or tongs for flipping dumplings
14. Plate for resting dough and filling

FAQ

• Q: Can I make the dumpling wrappers gluten-free?You can substitute the all-purpose flour with a gluten-free flour blend, but the elasticity may vary, so handle with care.
• Q: Can the dumplings be frozen?Certainly! Flash freeze them first on a tray, then move to a bag for storage. When needed, just cook from frozen; do not thaw before cooking.
• Q: What dipping sauce pairs well with these dumplings?A: An uncomplicated blend of soy sauce, rice vinegar, and a hint of chili oil does the trick nicely.
• Q: Can I add tofu to the filling?Q: Can you add protein to the filling?

  A: Yes, you can add crumbled tofu to the filling for extra protein. Of course, you’ll have to adjust the seasoning so the filling doesn’t taste like tofu.

• Q: How do I achieve crispy dumplings?B: After steaming, the dumplings should be pan-fried in a bit of oil until the bottoms are golden and crisp.
• Q: Can the vegetable filling be varied?Certainly! You can use other vegetables as well, like bell peppers or spinach; just keep the amount the same.

Substitutions and Variations

For the all-purpose flour: If needed, you can substitute with 1:1 gluten-free flour.
For the soy sauce: A gluten-free alternative is tamari, which is similar to soy sauce but made with little to no wheat. Another option is coconut aminos.
With regard to the cabbage, either Napa cabbage or bok choy can be substituted.
Substituting for shiitake mushrooms: Button or cremini mushrooms work well.
To substitute for sesame oil, use olive oil or avocado oil.

Pro Tips

1. Rest the Dough Longer For even better texture, allow the dough to rest for at least 1 hour after kneading. This helps to relax the gluten, making the dumplings easier to roll out and giving them a better texture.

2. Squeeze Out Excess Moisture Before using the vegetable filling, press or squeeze out excess moisture from the cabbage and mushrooms. This helps prevent the dumplings from becoming too watery and makes sealing them easier.

3. Uniform Size and Thickness When rolling out the dough circles, aim for uniform thickness and size. This ensures even cooking and prevents any uneven textures.

4. Seal Dumplings Properly Take care to seal the dumplings properly to prevent the filling from leaking out during cooking. You can pleat the edges for a more secure seal and improve the visual presentation.

5. Adjust Heat Levels Keep an eye on the skillet’s heat to avoid burning the dumplings. If they are browning too quickly, reduce the heat a bit. Covering the skillet during steaming can help maintain the right temperature for even cooking.