Description
These simple vegan dumplings are packed with a flavorful mixture of shredded carrots, cabbage, mushrooms, and aromatics, wrapped in delicate dumpling wrappers and pan-fried to crispy perfection before being steamed. Served with a tangy, slightly spicy soy-based dipping sauce, they’re a delightful vegan appetizer or snack that’s easy to prepare.
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
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
Garnish
- Chopped cilantro
- Sliced green onion
- Sesame seeds
Instructions
- Prepare the filling: Heat 5 teaspoons of sesame oil in a large sauté pan over medium heat. Add shredded carrots, cabbage, and thinly sliced mushrooms along with a large pinch of kosher salt and fresh cracked pepper. Cook, stirring frequently, for 6-8 minutes until the veggies release their liquid and it begins to evaporate.
- Add aromatics and seasoning: Stir in the sliced green onions, minced garlic, minced ginger, and 2 tablespoons of soy sauce along with additional salt and pepper to taste. Cook for an additional minute. Transfer the filling to a bowl and refrigerate for about 10 minutes to cool completely.
- Make the dipping sauce: While the filling cools, combine 1/2 cup soy sauce, 1/4 cup rice vinegar, 1 teaspoon sesame oil, minced ginger, minced garlic, and 8 drops of hot chili sesame oil in a small bowl. Season with salt and pepper to taste and set aside.
- Assemble the dumplings: Moisten the edges of each dumpling wrapper with water. Place about one tablespoon of the cooled filling in the center of each wrapper. Fold the wrapper in half, pressing the edges to seal and forming a half-moon shape. Gently pat the bottom to make sure the dumplings can stand on their own. Repeat until all 34 dumplings are assembled.
- Pan-fry and steam the dumplings: Heat 3 tablespoons vegetable oil in a large sauté pan over medium heat. In batches of 7-8, add dumplings to the pan. Cook for 2 minutes or until a dark golden-brown crust forms on the bottom.
- Steam the dumplings: Pour 1/4 cup water into the pan with the dumplings and immediately cover with a lid to steam. Cook for 2-4 minutes or until the water has fully evaporated.
- Crisp the dumplings: Remove the lid and continue cooking to allow the bottoms to crisp up again for an extra minute or two.
- Serve: Garnish dumplings with chopped cilantro, sliced green onion, and sesame seeds. Serve hot with the prepared dipping sauce and enjoy!
Notes
- Make sure the filling is cooled before assembling the dumplings to avoid wrappers becoming soggy.
- Use vegetable oil or another neutral oil with a high smoke point for frying to prevent burning.
- Dumplings can be made in advance and frozen before cooking. To cook frozen dumplings, add a few extra minutes to the steaming time.
- Adjust the hot chili sesame oil amount in the dipping sauce according to your spice tolerance.
- If you don’t have dumpling wrappers, you can substitute with wonton wrappers but adjust folding accordingly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Keywords: vegan dumplings, vegetable dumplings, homemade dumplings, pan-fried dumplings, Asian appetizer, easy vegan recipe
