Vegetable Dumplings


Dumpling wrappers

2 cloves garlic, minced

1 tbsp ginger, minced

1 onion, diced

1 carrot, shredded

8 oz mushrooms, finely chopped

2 tbsp soy sauce

1 tbsp rice vinegar

Salt and pepper to taste



  1. Chop all the veggies and heat oil in a large pan.
  2. Add mushrooms, onions, carrots, and fry for 2 to 3 minutes. Add cabbage and cook for an additional 5 to 7 minutes, or until the veggies are soft and cooked through.
  3. Add ginger, garlic, soy sauce, and rice vinegar and cook for another minute.
  4. Set aside to cool before filling the dumpling wrappers.

Folding Dumplings

  1. Add 1 heaping teaspoon of filling to the center of the wrapper and brush the edges of the wrapper with water with your finger.
  2. Bring center edges together and start folding down one half with one side of the dough making creases. Repeat with the other side, and with the rest of the dough.

Cooking Dumplings

  1. Heat oil in a pan over medium heat. Add dumplings and fry for 3 to 4 minutes or until the bottoms are nicely browned.
  2. Pour in about 1/4 cup of water and cover with a lid to steam. Steam for about 7 to 8 minutes or until the water has evaporated and the dumpling wrappers are slightly translucent.

Serve with soy sauce or sauce of choice!

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