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These vegetable dumplings are so full of Asian flavor, you won’t be able to stop at just one! Tender wontons are filled with an incredible veggie mixture that’s infused with ginger, soy sauce, sesame oil and garlic. Like a potsticker without the meat!
Reasons You’ll Love This Recipe
- Packed with Flavor: I can never find veggie dumplings at the store, they always have some kind of protien. These are so delicous and fun to make, I’m excited fory ouguys to try them!
- New Years: I love making Asian food for our New Years Eve celebrations. These dumplings will be the perfect addition to your party!
- Versatile: They make a great appetizer, side dish or even a light main course. Serve them with ground beef and broccoli, Asian cucumber salad or pork katsu for a complete meal!
Ingredients Needed for Vegetable Dumplings
I love buying dumplings frozen for my kids, but I can never find the veggie version. So I decided to make my own. They use simple ingredients with so much flavor. You can find the measurements below in the recipe card.
- Sesame Oil: This is for cooking the vegetables and adding a nutty taste.
- Onion: Sautéed for savory depth and a slight caramelized flavor.
- Shredded Cabbage: For wonderful texture.
- Shredded Carrot: Provides natural sweetness.
- Mushrooms: Finely diced mushrooms add heartiness and an earthy flavor.
- Ginger Paste: Brings a zesty, slightly peppery kick.
- Minced Garlic: Infuses the filling with warmth and depth.
- Green Onion: Adds extra flavor and texture.
- Soy Sauce: Gives the filling a nice savory flavor.
- Rice Vinegar: Brightens up the flavor of the filling with a touch of acidity.
- Dumpling Wrappers: Perfectly holds the delicious filling. If you can’t find dumpling wrappers at your local grocery store, you can use wonton wrappers. You will just have to cut them into circles to make the correct shape.
- Vegetable Oil: Used to cook the dumplings.
How to Make Vegetable Dumplings
Ok, don’t worry about the number of steps, this vegetable dumplings recipe is actually pretty easy. You can do it! Just follow the instructions and I promise you’ll be so proud of yourself!
- Sauté the Onion: Heat the sesame oil in a skillet over medium high heat. Add the onion to the skillet and cook, stirring frequently, until the onion is tender, about 3 minutes.
- Cook the Veggies: Add the cabbage, carrot, and mushrooms to the skillet and cook until the vegetables are tender and all the liquid from them has cooked out, about 5-8 minutes.
- Add Flavorings: Add in the ginger and garlic and cook for another minute. Remove the vegetables from the skillet, then add them to a bowl.
- Prep: To the bowl, add the green onion, soy sauce, and vinegar, then stir to combine. Prepare a clean work station and have a small bowl of water and the wrappers ready to go.
Vegetabel Dumpling Assembly
- Assemble: Take a dumpling wrapper in the palm of your hand, then wet the edges with water. Place about 2 teaspoons of filling in the center of the wrapper.
- Fold: Fold the wrapper in half only pinching the center. Make 3 pleats on either side of the center and then pinch the wrapper closed. One side of the wrapper should be smooth and the other side pleated.
- Continue to Assemble: Set the finished dumplings aside and then continue with the rest of the wrappers and filling. While assembling, heat the vegetable oil in the same skillet over medium-high heat.
- Pan-Fry: Place the assembled dumplings in the pan, fat side down, so the seam is facing up. Leave space between and fry them, undisturbed for 2 minutes.
- Steam: Carefully pour about ¼ cup water into the pan with the dumplings and then cover with a lid. Cook the dumplings until the water has evaporated and the bottoms of the dumplings have a golden crust. Remove the cooked vegetable dumplings from the pan and continue cooking the rest until all the dumplings are done.
Helpful Tips and Variations
Here are some tips and variations to help you make your vegetable dumplings turn out just how you like. Or, to just make it even simpler!
- Folding the Wrappers: If sealing the wrappers with pleats is too difficult you can simply fold the wrapper in half and seal the whole thing flat!
- Add Extras: You can add more vegetables or tofu, if you’d like.
- Dipping Sauce: Try my Potsticker Sauce with this recipe.
- Shape of Wrappers: If you can’t find round wonton or dumpling wrappers buy the square ones and cut them into rounds.
Storing Leftover Vegetable Dumplings
The great thing about these dumplings is they keep fresh for days. They can also be frozen for longer storage!
- In the Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- In the Freezer: You can assemble the dumplings, freeze them, and cook them later! Follow the same cooking instructions, this will take longer since they will be frozen. Store frozen wontons in an airtight container for up to 2 months.
More Asian-Inspired Recipes
We love Asian food in my house! Here is a full list of Asian recipes and a few below that we enjoy all the time!
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Heat the sesame oil in a skillet over medium-high heat. Add the onion to the skillet and cook, stirring frequently, until the onion is tender, about 3 minutes.
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Add the cabbage, carrot, and mushrooms to the skillet and cook until the vegetables are tender and all the liquid from them has cooked out, about 5-8 minutes.
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Add in the ginger and garlic and cook for another minute. Remove the vegetables from the skillet and add them to a bowl.
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To the bowl add the green onion, soy sauce, and vinegar. Stir to combine well. Prepare a clean workstation with a small bowl of water and the wrappers.
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Take a dumpling wrapper in your hand and wet the edges with water. Place about 2 teaspoons of filling in the center of the wrapper.
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Fold the wrapper in half only pinching the center. Make 3 pleats on either side of the center and pinch the wrapper closed. One side of the wrapper should be smooth and the other side pleated.
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Set the assembled dumpling aside and continue with the rest of the wrappers and filling. Heat the vegetable oil in the same skillet over medium-high heat.
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Place the assembled dumplings in the pan, fat side down, leaving space between, so the seam is facing up, and fry them, undisturbed, for 2 minutes.
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Carefully pour about ¼ cup water into the pan with the dumplings and cover with a lid. Cook the dumplings until the water has evaporated and the bottoms of the dumplings have a golden crust.
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Remove the cooked dumplings from the pan and continue cooking the rest until all the dumplings are done.
Calories: 40kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 23mgPotassium: 95mgFiber: 1gSugar: 2gVitamin A: 1081IUVitamin C: 5mgCalcium: 13mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.